ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY & ENVIRONMENT
AZOJETE - CIGR Section VI Special Issue:

Innovation & Technologies for Sustainable Agricultural Production & Food Sufficiency
AZOJETE, December, 2018. Vol. 14(SP.i4): 41-50

Published by the Faculty of Engineering, University of Maidiguri, Maidiguri, Nigeria.

Print ISSN: 1596-2490, Electronic ISSN: 2545-5818
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*Corresponding author’s e-mail address: vicabode95@gmail.com 41

ORIGINAL RESEARCH ARTICLE
SOME ENGINEERING PROPERTIES OF BREADFRUIT SEED VARIETIES RELEVANT TO

HANDLING
V. A. Abodenyi1, T. K. Kaankuka2 and S. V. Irtwange3

1Department of Agricultural and Bio-Environmental Engineering, The Federal Polytechnic, Bauchi
2,3Department of Agricultural and Environmental Engineering, University of Agriculture, Makurdi

ARTICLE INFORMATION

Received: October, 2018
Accepted: December, 2018

Keywords:
Breadfruits seed

Terminal velocity

Drag coefficient

Percentage porosity

ABSTRACT
Determination of some engineering properties of two varieties of
breadfruit seeds (Var. Africana and Var. Inversa) was carried out.
The initial moisture content was 6.85% and later adjusted by
rewetting to 14.85%, 21.85% and 28.85% (wb). The following
engineering properties, true density, bulk density, percentage
porosity, specific heat capacity, terminal velocity and drag
coefficient were determined. Thermal property (specific heat
capacity) of the seed was determined using the calorimeter method.
The aerodynamic properties (terminal velocity and drag coefficient)
were also determined by using an air column made of a vertical
wind tunnel in conjunction with a voltage regulator to vary the wind
speed and a digital anemometer to determine the air speed. Data
obtained were statistically analyzed using Minitab statistical
software. The following results were obtained. The true density of
Var. Africana decreased from 1033.68 kg/m3 to 842.81 kg/m3 which
amounted to 18.5% decrease, while for var. Inversa it decreased
from 948.38 kg/m3 to 911.89 kg/m3 amounting to 3.85% decrease
as the moisture content increased from 6.85 to 28.85%. The bulk
density was observed to increase linearly as the moisture content
increased. It increased from 361.239 to 408.723 kg/m3 for Var.
Africana and 317.55 to 387.638 kg/m3 for Var. Inversa. The porosity
of Var. Africana ranges from 65.06% to 51.6% while for Var. Inversa
it ranges from 66.5% to 57.2%. The terminal velocity increased from
5.5 to 8.0 m/s for Var. Africana and 3.89 to 6.8 m/s for Var. Inversa
respectively as the moisture content increased from 6.85 to 28.85 %.
© 2018 Faculty of Engineering, University of Maiduguri, Nigeria, All rights reserved

1. Introduction
The breadfruit seed is the mature ovule of Treculia africana, it is light brown in colour, roughly
oval and spherical in shape. The seeds are contained in a pulp mass inside the fruit. When the
fruits are harvested they are stored to ferment for 3-4 days, then mashed and the seeds freed
by washing the solubilized pulp off the seeds in a basket with running water, and later sun
dried. The dried seeds are available in the market in the undehulled state (Omobuwajo et al.,
1999).
When dehulled the seeds may be cooked and eaten as the main dish like rice or roasted and
eaten as a snack in the same way as peanut. It could also be cooked with fresh corn into
porridge. The seed is used in these food forms in several parts of West Africa and especially
Southeastern Nigeria (Akande, 1998). It is used in preparing pudding, as a thickener in
traditional soups and in manufacture of food products such as flour for bread, beverages and
weaning food for children (Onyekwelu and Fayose, 2007).
Engineering properties of breadfruit seed are essential for the design of equipment for
handling, separation, and conveying, drying, storing, aeration and processing. Bulk density, true
density and porosity can be useful in sizing grain hoppers and storage facilities; they can affect

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AZOJETE, 14(sp.i4): 41-50. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng

42

the rate of heat and mass transfer of moisture during aeration and drying processes.
Rajabipour et al. (2006) reported that drag coefficient and terminal velocity of material are
important parameters in aerodynamic and hydrodynamic behaviour which depends on
acceleration due to gravity and fluid flow. These properties help in the design of equipment
for separation and handling. Knowledge of specific heat capacity is important in engineering
design calculations involving thermal processing of agricultural products (Mortaza et al., 2008).
Temperature and moisture content greatly influence the specific heat capacity of agricultural
materials due to the relatively high specific heat of water.

The aim of this research work was to investigate some engineering properties of two varieties
of breadfruit seed Var. Africana and Var. Inversa relevant to bulk handling. These properties
include densities, porosity, aerodynamic and thermal properties as influenced by moisture
content. Regression models were also generated with respect to moisture content.

2 Materials and Methods
2.1 Moisture content determination and adjustment
Standard procedures stated for ungrounded grain and seed in the ASAE S352.2 (2003) was
adopted in order to obtain the different moisture content. Electric oven (Gallenkamp oven 300
plus series), carrying cans, and electronic weighing balance (WENSAR PGB Series) with accuracy
of 0.01 g were used to determine moisture content of the two varieties of breadfruit seed.

The moisture content was calculated using equation 1 (Abodenyi, et al., 2015)
M.C w.b = Mb−Ma

Mb−Mc
× 100% (1)

Where;
MC(wb)= moisture content (wet basis)
Mb = the weight of moisture can plus sample weight before oven-drying (gm)
Ma = the weight of moisture can plus sample weight after oven-drying (gm)
Mc = weight of moisture can (gm)
The desired moisture content were obtained by determining the required amount of water, M,
as calculated from equation 2 (Davies and Zibokere, 2011),

M = Ws
M2− M1
100−M2

(2)
Where,
Ws = weight of sample (kg)
M = weight of distilled water that was added (kg)
M1 = initial moisture content (%) of breadfruit seed
M2 = desired moisture content (%) of breadfruit seed
The samples were adjusted from 6.85% to 14.85%, 21.85% and 28.85% w.b.

2.2 Determination of true density of breadfruit seeds
The seed volume and true density ρT as a function of moisture content was determined by
water displacement method (Adejumo et al., 2007, Davies and Zibokere, 2011). One hundred
seeds of known average weight were dropped into a container filled with water. The net
volumetric water displacement by the seed were noted and recorded. The experiment was
repeated five times. The true density of breadfruit seed was then evaluated using the
expression as given by equation 3;

ρT = m
v

(3)
Where,
�� = true density (kg/m3)
m = mass of the sample (kg) and
V = volume (m3)

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43

2.3 Determination of bulk density and percentage porosity
The bulk density (ρB ) in kg/m3 is the ratio of the mass sample of thes breadfruit seeds to its
volume. Equation 4 was used to determine the bulk density using a container of 300 mm
height and 200 mm diameter. The container was filled with the sample from a height of about
150 mm, (Karababa, 2006). The electronic balance was used to weigh the samples:

ρ
B =

Mρ2 − Mρ1
V

(4)

Where,
Mρ2 = mass of cylinder plus seeds (g)
Mρ1 = mass of empty cylinder (g)
V = volume of the cylinder (cm3)
The porosity (ε) of the bulk seed was computed from the values of the true density (ρT) and
bulk density (ρB) of the seeds by using equation 5;

� =
ρT − ρB
ρT

× 100 (5)

3.1 Determination of Aerodynamic Properties
3.1.1 Determination of terminal velocity
The terminal velocity of the breadfruit seed was determined by using an air column as used by
Adedeji (2012). It is made of vertical wind tunnel of diameter 44.28 mm and height of 600 mm.
A voltage regulator and a digital anemometer (model AM- 4812) were used to determine the
air speed. Each sample of the two varieties at the required moisture of 6.85, 14.85, 21.85 and
28.85% were dropped into the air stream from the top of the air column and the air velocity
adjusted until the seed, is suspended in the air stream. The respective velocity (m/s) near the
location of the seed suspension was measured with the help of the digital anemometer having
accuracy of ± 0.1 m/s. The experiment was replicated five times and the readings recorded.

3.1.2 Determination of drag coefficient
The drag coefficient was calculated from equation 6 (Mohsenin, 1986)

�t = 2��
�� �� ��

(6)
Where,
CD = the drag coefficient
M = weight of the seed at terminal velocity (g)
g = acceleration due to gravity (m/s2)

Aρ = area of the particle (m2)
ρ A = density of air (kg/m3)
Vt = terminal velocity of the particle (m/s)

3.2 Determination of Specific Heat Capacity
The specific heat capacities of the two varieties of the seed were determined by the method of
mixture as described by Oje and Ugbor (1991) and Ogunjimi et al., (2001). Hot water of known
weight and temperature was poured into an adiabatic drop calorimeter containing twenty- five
seeds of each variety at a time. The initial temperature of the seeds was taken. The mixture
was stirred with a copper stirrer until equilibrium was reached; the final temperature of the
mixture was recorded. Specific heat capacity was computed from equation 7. The experiment
was replicated five times for each of the variety at the required moisture content.

��=
�� �� ��t− ���
�� ��t− ���

(7)

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44

Where,
Cs = specific heat capacity of the seed (J/kg/oC)
CW = specific heat capacity of water (J/kg/oC)
MW = Mass of water (g)
MS = Mass of the seed (g)

TWI = Initial water temperature (oC)
TWF = Final water temperature (oC)
TSI = Initial temperature of seed (oC)

4 Experimental Design and Statistical Analysis
The experimental design was a 2×4 RCBD (Randomized Complete Block Design) with
replications. Two varieties of breadfruit seed (Var. africana and Var. inversa) were used at four
different moisture content levels of 6.85, 14.85, 21.85 and 28.85 % and each parameter
determined was replicated five times.

5 Results and Discussion
5.1.1 True and bulk densities
The result of the effect of moisture variation on true density is presented in Table 1. The true
density of Var. africana decreased from 1033.68 kg/m3 to 842.81 kg/m3 which amounted to
18.5% decrease, while for var. Inverse it decreased from 948.38 kg/m3 to 911.89 kg/m3
amounting to 3.85% decrease as the moisture content increased from 6.85 to 28.88%.
The regression equations, 8 and 9 indicates a negative linear correlation which is to say that as
the moisture content increased the true density decreased. Taheri et al., (2012) observed the
same result for hemp seed, and Bagherpour et al (2010) also found true density to decrease
with increase in moisture content from 1330 to 1194 kg/m3 and moisture content from 8 to
20% wb.

ρTA = -10.25MC + 1140 R2 = 0.856 (8)

ρTIN = -2.055MC + 979.8 R2 = 0.812 (9)

This result revealed that the relative increase in the weight of breadfruit seed due to moisture
absorption is lower than the corresponding volumetric increase. This finding agrees with
Tunde-Akintunde and Akintunde (2007) for beniseed and Davies and Zibokere (2011) for three
varieties of Cowpea, and Solanki et al (2011) for neem fruit and seed. The ANOVA (Table 2)
result indicated that the moisture content had significant effect on true density at P≤0.05
probability. Also the interaction effect between moisture content and variety was significant.
The bulk density was observed to increase linearly as the moisture content increased. It
increased from 361.239 to 408.723 kg/m3 for Var. Africana and 317.55 to 387.638 kg/m3 for Var.
Inversa. The increase in bulk density for neem seed indicated increase in mass owing to
moisture in the seed. This result agrees with the result of Solanki et al. (2011) on neem fruit
and seed, Adedeji (2012) on neem seed and kernel and Dursun and Dursun (2005) caper seed.
The ANOVA of the effect of moisture content on bulk density of breadfruit varieties indicates
that the effect was significant at P≤0.05 probability and also significant for the interactive effect
of moisture content and variety. The coefficient of determination R2 obtained from the
regression models gave values of 0.983 for Var. africana and 0.996 for Var. inversa on the
effect of moisture content on bulk density of the two breadfruit seed varieties.

β ρA = 2.122MC + 349.0 R2 = 0.983 (10)
β ρIN = 3.196MC + 293.9 R2 = 0.996 (11)

Asoegwu et al, (2011) found the R2 value for African breadfruit seed to be 0.984. The mean
separation between the varieties and moisture content is presented in Table 1. There is a
significant difference between all the moisture content levels for both varieties which tallies

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45

with the ANOVA result in Table 2. Bulk density and true density are useful in the design of
hoppers and storage facilities.

5.1.2 Porosity of breadfruit varieties
Figure 3 shows the effect of moisture content on percentage porosity of Var. Africana and Var.
Inversa. Increase in moisture content decreased the porosity of the seeds. The porosity of Var.
Africana ranges from 65.06% to 51.6% while for Var. Inversa it ranges from 66.5% to 57.2%.
This shows that a pack of Var. Inversa is more porous than Var. Africana. This property is
required in the aeration process in agricultural material handling; from this result Var. Inversa
might dry faster than Var. Africana during air drying process. This result agrees with Aydin et al.
(2002), for Turkish Marhleb, Irtwange and Igbeka (2002b) for two African yam bean accessions
TSs 137 and TSs 138 and Alonge and Adegbalugbe (2005) for groundnut. The result in Table 1
and the ANOVA (Table 2) indicate that there is a significant difference between all the moisture
content levels for both varieties at P≤0.05 alpha level. Regression equations 12 and 13 shows
that the coefficient of determination are significant for the two varieties at p≤0.05.

εA = - 0.676MC + 70.74 R2 = 0.912 (12)
εIN = - 0.418MC + 70.14 R2 = 0.945 (13)

The coefficient of determination (R2) tended towards unity (1) indicates that the interaction of
the independent variable has a very strong effect on the dependent variable.

5.2 Effect of Moisture Content on Thermal Properties of Breadfruit Seed Varieties
5.2.1 Specific heat capacity of breadfruit seed varieties
The influence of moisture variation on specific heat capacity of Var. Africana and Var. Inversa is
presented in Figure 4. Increase in moisture content resulted to increase in specific heat
capacity of the two varieties. Var. Africana increased from 2869.70 J/kg/OC to 3909.63 J/kg/OC
while, Var. Inversa increased from 2811.35 to 3777.30 J/kg/OC as the moisture increased from
6.85 to 28.85%. The mean effect of moisture content on breadfruit varieties is shown in Table 1.
Regression analysis from equations 14 and 15 showed that there is a linear relationship
between Var. Inversa and the moisture content while Var. Africana had a polynomial
relationship as evident in Figure 4.

CA = - 2.663MC2 + 141.9MC + 2026 R2 = 0.999 (14)
CIN = 47.67MC + 2500 R2 = 0.929 (15)

The R2 value for Var. Africana is higher than that for Var. Inversa, so the model for the Var.
Africana is recommended. The increase in specific heat capacity of breadfruit varieties is in
agreement with findings of some previous researchers. The specific heat of hard red spring
wheat was found to increase linearly from 1054 to 2521 J/kg/°C with moisture content in the
range of 10 to 23 % db by Muir and Viranvanichai (1992) and Mirzaee et al. (2008) for Apricot
fruit.
The specific heat of shea nut kernel as a function of moisture content was determined by
Aviara and Haque (2001). They found that the specific heat increase linearly from 1792 to 3172
J//kg/°C as moisture was increased from 3.32% to 20.7% (db). This property can be used to
determine the amount of heat required in the processing of the seed. It can also be used to
design equipment and facilities for drying, preservation and processing of breadfruit seed, for
making industrial products such as beverages, snacks pastas, flours, and cosmetics and in the
pharmaceuticals, the knowledge of the specific heat capacity is important. The ANOVA (Table 2)
showed that moisture content has a significant effect on the specific heat capacity of breadfruit
seed. But there was no significant effect on the interaction between moisture and variety at
0.05 probability level.

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46

5.3 Effect of Moisture Content on the Aerodynamic properties of Breadfruit Seed Varieties
5.3.1 Terminal Velocity of Breadfruit Seed Varieties
The mean effect of moisture content on terminal velocity is shown in Table 1. As moisture
content increased from 6.85 to 28.85% (wb) the terminal velocity also increased from 5.5 to 8.0
m/s for Var. africana and 3.89 to 6.8 m/s for Var. inversa respectively. The result is in
agreement with the report of Simonyan et al. (2008), Gursoy and Guzel (2010) and Adedeji
(2012). The increase in terminal velocity with increase in moisture content can be attributed to
the increase in the weight of an individual breadfruit seed per unit frontal area presented to
the air stream. The regression equations and correlation between the moisture content and
terminal velocity are shown in equations 16 and 17 and Figure 5.

VtA = 0.120MC + 4.668 R2 = 0.970 (16)
VtIN = 0.132MC +2.989 R2 = 0.999 (17)

The terminal velocity for Var. africana was found to be higher than that of Var. inversa. This is a
good parameter for effective separation. The ANOVA indicates that the effect of moisture
content on the breadfruit variety is significant at 0.05 level of probability, but not significant for
interaction effect of variety and moisture content. This result indicates that in the design of a
cleaning chamber for breadfruit seed decorticator the terminal velocity should not be more
than 8.0 m/s but higher than 3.89 m/s. Terminal velocity has practical application in calculating
volume of air stream for seed and chaff separation, such as fan and sieve arrangement of the
thresher.

5.3.2 Drag coefficient of breadfruit seed varieties
From Table 1 it was observed that as the moisture content increased the drag coefficient for
Var. africana reduced from 0.01 to 0.0029, for Var. inversa it reduced from 0.005 to 0.0018.
Drag coefficient is resistance of a seed in a flow environment. This property is required in the
design of cleaning and sorting machine. The result obtained agrees with McCormick (1989)
findings that less drag coefficient of an object the higher the moisture content.
The ANOVA shows that there is no significant effect at p ≤ 0.05 for the two varieties. The
regression analysis indicates a polynomial correlation as shown in Figure 6 and equations 18
and 19

CDA = 0.005MC2 – 0.003MC + 0.014 R2 = 0.999 (18)
CDIN = 0.006MC2 – 0.002MC + 0.007 R2 = 0.981 (19)

Conclusion
1. The bulk density increased from 361.239 kg/m3 to 408.723 kg/m3 as the moisture content

increased from 6.85% to 28.85 % wb for Var. africana, and from and 317.55 to 387.64
kg/m3 for Var. inversa

2. The following properties for Var. africana decreased with increase in moisture; true density
and porosity; ranging from 1033.68 kg/m3 to 842.81 kg/m3 and 65.06 to 51.58%
respectively. While for Var. inversa the decrease ranged from 948.38 to 911.89 kg/m3 for
true density and 66.51% to 54.24 % for porosity.

3. The specific heat capacity was found to increase from 2869.70 to 3909.63 J/kg/oC for Var.
africana while for Var. inversa it increased from 2811.35 to 3777.30 J /kg/ oC as the
moisture content increased from 6.85 to 28 85%.

4. The terminal velocity for Var. africana and Var. inversa increased from 5.50 to 8.0 m/s and
3.89 to 6.8 m/s, respectively as moisture content increased from 6.85 to 28.85%

5. The drag coefficient was observed to decrease with increase in moisture content for Var.
africana from 0.010 to 0.0029, while for Var. inversa it deceased from 0.005 to 0.0018 for
moisture range of 6.85 to 28.85 %.

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47

Table 1: Mean Separation for Some Engineering Properties of Breadfruit Seed Varieties Using LSD at 0.05

Variety MC (%)
True
Density
(kg/m3)

Bulk
density
(kg/m3)

Porosit
y (%)

Terminal
velocity
(m/s)

Drag
coefficient

Specific heat
capacity(J/Kg/

oC)

Africana 6.85
14.85
21.85
28.85

1033.68a
1047.71b
863.38c
842.81d

361.24a
383.9b
395.82c
408.72d

65.06a
63.31b
54.06c
51.58d

5.50a
6.30b
7.75c
8.01d

0.010a
0.0059a
0.0038a
0.0029a

2869.70a
3560.13b
3842.32c
3909.63c

LSD 0.05 13.554 2.1673 0.6009 0.2192 0.0582 348.08

Inversa 6.85
14.85
21.85
28.85

948.38a
962.13b
948.34c
911.89d

317.55a
339.30b
362.85c
387.64d

66.51a
64.80b
61.82c
54.24d

3.89a
4.96b
5.90c
6.80d

0.005a
0.0035a
0.0020a
0.0018a

2811.35a
3142.60b
3720.74c
3777.30c

LSD 0.05 13.554 2.1673 0.6009 0.2192 0.0582 348.08
Means having the same letter in the same column are not Means having the same letter in the same column are not
statistically different from each other at p ≤ 0.05.

Table 2: Summary of ANOVA Results for Some Engineering Properties of Two Breadfruit Seed Varieties
Parameters Sources of Variations DF F P
True density Variety

M.C
Interaction

1
3
3

1.18
90.75
51.54

0.286ns
0.000*
0.000*

Bulk Density Variety
M.C
Interaction

1
3
3

1137.14
544.64
32.20

0.000*
0.000*
0.000*

Porosity Variety
M.C
Interaction

1
3
3

186.45
320.08
24.91

0.000*
0.000*
0.000*

Terminal vel.

Drag coefficient

Variety
M.C
Interaction
Variety
M.C
Interaction

1
3
3
1
3
3

180.65
127.51
1.13
160.42
119.26
3.14

0.000*
0.000*
0.354 ns
0.068ns
0.070ns
0.069ns

Specific heat
capacity

Variety
M.C
Interaction

1
3
3

1.15
7.45
0.22

0.292 ns
0.001*
0.880 ns

*= significant at p ≤ 0.05, ns = not significant at p ≤ 0.05

Figure 1: Effect of Moisture Content on True Density of Var.Africana and Var. Inversa

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48

Figure 2: Effect of Moisture Content on Bulk Density of Breadfruit Seed Varieties

Figure 3: Effect of Moisture Content on Porosity of Breadfruit Seed Varieties

Figure 4: Effect of Moisture Content on Specific Heat Capacity of Breadfruit Seed Varieties

Figure 5: Effect of Moisture Content on Terminal Velocity of Breadfruit Seed Varieties

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Figure 6: Effect of Moisture Content on Drag Coefficient of Var. Africana and Var. Inversa

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