Greener Journal of Science, Engineering and Technological Research, Vol. 6 (1), pp. 019-026, February 2016.

ISSN: 2276-7835 

Research Paper

Manuscript Number: 110815155

(DOI http://doi.org/10.15580/GJSETR.2016.1.110815155)

 

Some Selected Physical Properties of Parboiled Breadfruit Seeds (Treculia africana)

 

Okafor, Victor Chijioke¹, Chinweuba, Dennis Chukwunonye²*, Ejesu, Princewill Kelechi³ and Nwakuba, Reginald Nnaemeka⁴

 

¹Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Owerri Imo state Nigeria. 

²Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Owerri Imo state Nigeria.               

³Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Owerri Imo state Nigeria

⁴Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Owerri Imo state Nigeria.

Abstract

Some physical properties of parboiled African breadfruit seeds (Treculia africana var. inversa)  at 30 ± 1.80% moisture content (wb) were measured using standard methods as a prelude to obtaining relevant data for the design of tools, equipment, machines and systems for their processing. The selected physical properties breadfruit seeds measured at the above moisture content were axial dimensions, weight and volume, sphericity, aspect ratio, particle and bulk densities and porosity. Results show that the mean major, intermediate, minor diameters, weight and volume of the seed with standard deviations were 9.06 ± 0.367mm, 6.42 ± 0.334mm, 5.35 ± 0432m, 0.11 ± 0.011 g and 0.1623 ± 0.017 cm³ respectively. The coefficients of variation (CV) for these measured parameters were 8.94%, 4.03%, 5.18%, 8.17% and 10.63% respectively. Using appropriate expressions, the arithmetic mean, geometric mean, square mean diameters and equivalent mean diameters were obtained as 6.94 ± 0.218, 6.76 ± 0.244, 6.848 ± 0.228 and 6.850± 0.229 mm respectively, while the sphericity was 0.743 ± 0.0321. The bulk density, particle density and porosity were 0.876 ± 0.144 g/cm³,  1.274 ± 0.10g/cm³ and 74.30± 0.032% respectively. All CV of all the measured parameters ranged between 4 and 10% showing near uniform dispersion about their respective mean values.

 

Keywords: Breadfruit, parboiled, physical properties, statistical analysis, skewness, kurtosis.

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