ROASTED UKWA SEEDS (African Breadfruit)
Our Premium Roasted Ukwa Seeds are carefully selected from the wild tropical evergreen Treculia africana tree, native to the rainforests of West Africa. The seeds are harvested from large, round breadfruits that naturally ripen and fall from the tree. After harvesting, the seeds undergo a traditional roasting process that enhances their naturally nutty, earthy flavor while preserving their exceptional nutritional value.
Appearance & Texture: Golden-brown, firm seeds with a crunchy texture and a rich, roasted aroma. Roasting eliminates tannins and phytates naturally present in raw seeds, improving digestibility and nutrient bioavailability.
Nutritional Components (per 100g of roasted seeds):
Energy: ~240–280 kcal
Carbohydrates: 53.7–73.0g
Protein: 12.5–18.6g
Total Fat: 10.4–15.9g
Dietary Fiber: 1.6–2.3g
Ash (Minerals): 2.3–2.5g
Key Minerals (mg/100g):
Potassium – 587mg (supports cardiovascular health and blood pressure regulation)
Calcium – 163–165mg (bone health)
Phosphorus – 176–177mg (energy metabolism)
Magnesium – 186mg (muscle and nerve function)
Iron – 1.66–1.74mg (oxygen transport)
Zinc – 8.50mg (immune support)
Manganese – Present (antioxidant enzyme function)
Copper – Present (red blood cell formation)
Vitamins:
Vitamin C – 2.67–29mg (collagen production, immune support)
B-Complex Vitamins – Thiamine (B1), Riboflavin (B2), Niacin (B3), Pyridoxine (B6) (energy metabolism)
Vitamin E – Natural antioxidant
Beta-Carotene (Vitamin A) – Present
Fatty Acid Profile:
Rich in polyunsaturated fatty acids (60.37%), including Omega-3 and Omega-6
Primarily unsaturated fats (heart-healthy)
Low in saturated fat and cholesterol
Amino Acids: Contains essential amino acids including:
Cysteine (highest concentration)
Aspartic Acid
Glutamic Acid
Alanine
Leucine
Lysine
Tyrosine
Methionine
Phenylalanine
Tryptophan
Special Properties:
Low glycemic index – suitable for blood sugar management
High biological value protein – exceeds that of soybeans
Roasting eliminates antinutrients (tannins and phytates) naturally present in raw seeds
Storage Instructions
Store in a cool, dry place at room temperature (15–25°C / 59–77°F)
Store away from direct sunlight
Keep in original airtight packaging or transfer to an airtight container
Shelf Life: 12–18 months when stored properly
Moisture Protection: Ensure packaging is completely sealed after each use. Exposure to moisture can cause mold growth and spoilage.
Oxygen Exposure: Minimize air contact. The seeds' high polyunsaturated fat content (60.37%) makes them susceptible to oxidative rancidity. Vacuum-sealed packaging is recommended for long-term storage.
Temperature Stability: Avoid storage near heat sources (stovetops, ovens, direct sunlight). While room temperature is suitable, refrigeration can extend freshness beyond 18 months.
Pest Prevention: Store away from strong-smelling foods. Though roasted seeds are less susceptible than raw grains, proper sealing prevents infestation.
Post-Opening: Once opened, consume within 3–6 months for optimal flavor and nutritional quality. Reseal packaging tightly after each use.
Signs of Spoilage: Discard if you notice off-odors (rancid/sour smell), visible mold, discoloration, or softening of seeds.
Preparation Suggestions
As a Snack: Enjoy directly from the package as a crunchy, nutritious snack.
For Porridge: Soak in lukewarm water overnight, then boil until tender. Season with palm oil, spices, dry fish, or stock fish.
For Flour: Grind roasted seeds into fine powder for gluten-free baking or soup thickening.
For Rehydration: Soak in water for 4–6 hours before cooking in traditional recipes.
