African breadfruit Treculia africana Decne ‘ukwa’ in Igbo is an important food crop in Southern Nigeria. The seed has less fat (4 to 7%) than some other nuts and contains 19% protein similar to most pulses. The dehulled seeds are in the form in which the seeds are consumed as main dish or roasted as snack. The spongy pulp (deseeded flesh) is used as fodder while the seed hulls are used as feedstuff. Most of the women processors of African breadfruit seeds seem to be ignorant of the importance of good processing practices in value addition to their products. Poor quality products which attract low prices or outright rejection by consumers is a problem for the processors. Processing of the seeds need the application of Hazard Analysis Critical Control Point (HACCP) system for production of high quality and safe products along the value chain for the processors and consumers either manually or mechanically. This study determined the processing stages of African breadfruit seeds from June to November, 2009 and identified the hazards and critical control points in these stages. The results will be useful in recommendations to the processors concerning the need for high quality and safe products.
Key words: Hazard analysis critical control point (HACCP), processing, African breadfruit, Nigeria.
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