| dc.description.abstract | There is a rapid growth in the population in sub-Saharan Africa with a moderate increase in per capita income, which directly influences the purchasing power for animal food. In Uganda, meat consumption is a major source of protein for Ugandans, especially the red meat variety (mostly beef, pork, and many others). However, non-communicable diseases have been associated with meat consumption, especially red meat. Young green jackfruits (Artocarpus heterophyllus Lam) are being considered as a meat replacer to address the growing population's dietary needs and health concerns. Young green jackfruits (YGJF) have been found to be good meat replacers due to their neutral odor, off-white color, high fiber content, gluten-free status, and ability to mimic meat. In this study, the proximate compositions, that is, moisture content, crude fiber, crude protein, ash, and carbohydrates, were determined using AOAC methods, and the effects of pre-heat treatment methods, that is, blanching at 90 oC and sterilization at 115 oC and 121 oC separately for 5 and 10 minutes, respectively, were determined. Blanching was performed in acid solutions (citric acid and ascorbic acid) and sterilization in brine solution so as to preserve the color of the YGJF. The results showed that the YGJF had a moisture content of 89.05%, crude fiber of 1.63%, ash of 0.76%, crude fat of 0.65%, crude protein of 3.18%, and carbohydrates of 4.92%. The mean values for hardness after blanching of the YGJF were not significantly different (p > 0.05) and were decreasing with an increase in time of blanching (38.5N>37.5N>32.6N). The hardness of
YGJF though not significantly different (p >0.05) was almost the same at 0.11N post-sterilization. There was a significant difference (p<0.05) in the hardness of the YGJF after blanching at 90°C for 2, 3, and 4 minutes and after sterilization at 115°C and 121°C for 5 and 10 minutes. Sterilization of the YGJF at temperature and time combinations of 115 oC and 121 oC for 5 and 10 minutes was efficient and thus eliminated all the microorganisms that were present in the YGJF. Therefore, sterilization rendered the YGJF safe after storage at room temperature for 24 hours. In conclusion, the findings indicated that fresh YGJF had high crude fiber and total carbohydrates but was low in crude protein, ash and crude fat. Pre-heat treatments had a significant effect on the texture profile of young jackfruit and resulted in a sterile product. | en_US |
