KERNEL EXTRACTION AND MACHINE EFFICIENCY IN DEHULLING PARBOILED AFRICAN BREADFRUIT (TRECULIA AFRICANA DECNE) WHOLE SEEDS

摘要

Parboiling and dehulling are two closely associated primary operations preceding African breadfruit (Treculia africana) seed kernel extraction and subsequent utilization in any food form. Three process variable conditions for parboiling the seeds (quantity of parboiled seeds, parboiling temperature and parboiling time) for dehulling and kernel extraction were investigated using a central composite design. The objectives of the research were to maximize kernel and extraction yields and dehulling and machine efficiencies through process variable combinations. Maximum kernel mass (91.33%) was obtained at the center point process combination (12 kg, 80C and 13 min, respectively). Extraction yield and total recovered wastes were 94.08 and 7.31%, while dehulling and machine efficiencies were 72.62 and 96.97%, respectively. Models developed by response surface analysis for these responses ranged from 62 to 93%. Temperature effects on kernel mass, extraction yield and total wastes were both linear and quadratic.