Breadfruit (Artocarpus altilis) was dried using a multipurpose dryer (MPD) developed by researchers at Nigerian Stored Products Research Institute (NSPRI). Proximate composition of dehydrated flour and those stored for eight and twelve months was carried out. Moisture content was determined by air-oven method, while protein value was determined by Kjeldahl method. There were reductions in the moisture contents of breadfruit and protein values during the course of storage. Moisture contents were found to range between 4.48 and 6.26% within one year of storage, while protein levels were reduced to 4.19 from 8.42%. Mineral profile was determined for calcium, magnesium, zinc, iron, phosphorus and copper at the end of 8-month storage. Hazard analysis and critical control points (HACCP) procedures were developed and applied for producing high quality as well as safe breadfruit flour for both local consumption and export.
Key words: Artocarpus altilis, storability, proximate composition, hazard analysis, multipurpose dryer.
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