ABSTRACT The study was designed to evaluate the effect of oven drying temperature in Preserving African Breadfruit (Trecuila africana). African breadfruit was sorted out, washed with clean water, parboiled for three mins to enable easy dehulling of the seed, dehulled using manual disc attraction mill, winowed and cleaned. The African breadfruit was subjected to different rates of drying temperature (50°c, 60°c and 70°c). Proximate, mineral, phytochemicals and sensory evaluation of the raw ...
