Article

Composition of the Breadfruit

Wiley
Journal of Food Science
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Abstract

Nutrient content in the skin, stem plus heart and the pulp of very immature, immature, mature, and very mature breadfruits (Artocarpus communis J.R. & G. Forst.) was studied. In most cases they were found to vary widely depending on the part and the maturity of the fruit. The major component and the principal carbohydrate in all three sections and at all stages of maturity was starch (more than 50% of the total carbohydrates). Relatively good levels of the minerals Ca, K, and Fe and the vitamins niacin and riboflavin were found in all parts at all stages of maturity. Protein content varied from 4.6-5.9% in the skin, 6.0-7.6% in the stem plus heart, and 3.8-4.1% in the pulp. Crude fat varied from 2.3-3.9% in the skin, 1.6-4.4% in the stem plus heart and 1.1-2.6% in the pulp. Crude fiber was highest in the skin and stem plus heart and lowest in the pulp.

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... Breadfruit is an excellent source of calories for the diet. Aside from carbohydrates, it contains fiber, vitamin C, potassium, protein and phytochemicals such as flavonoids (Graham & Bravo, 1981 It is significantly valued as gluten free (Ijarotimi & Aroge, 2005; since gluten intolerance is a growing epidemic in the U.S. and has increasing incidence worldwide (Green & Celler, 2007). Gluten is a protein composite found in wheat and related grains, including barley and rye. ...
... Breadfruit has the potential to be used for a wide range of food applications for local use and export. It can be consumed boiled, baked, roasted, pickled, steamed or fried (Graham & Bravo, 1981;. However, it has short shelf-life as fruit ripens in 1 to 3 days followed by rapid starch deterioration after a week. ...
... It is also processed to starch (Loos et al., 1981), flour (Nochera & Caldwell, 1992;Arcelay & Graham, 1984;Loos et al., 1981;Graham & Bravo, 1981;Olatunji & Akerele, 1978) and value-added products like chips, fries, dips, baked goods, desserts, and beverages (Ragone & Cavaletto, 2006). The breadfruit flour has also been developed as pasta product (Nochera & Ragone, 2019), breadfruit bar (Nochera & Ragone, 2016), Noodles, Manchuria, Phulka and Halwa (Ravinder et al., 2018). ...
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Along with recent health challenges, there is a need to develop more convenient, nutritious, ready-to-eat and tasty breadfruit products to increase available food source and minimize postharvest losses. Hence, this study was conducted at the Food Technology laboratory of the University of the South Pacific, Alafua campus to evaluate healthy product innovations from indigenous crops of the Pacific Island Countries which include breadfruit. The different gluten-free breadfruit flour products developed at the Food Technology laboratory, University of the South Pacific, Alafua campus, Apia, Samoa were breadfruit cookies, breadfruit cake and breadfruit polvoron (powdered candy). The breadfruit flour was analyzed for proximate contents and its products were tested for acceptability of taste using a nine hedonic rating scale. Proximate analysis of the breadfruit flour revealed a higher protein (6.56%), ash (4.78%) and crude fat (1.84%) but lower DM (85.29%) and crude fibre (4.10%) contents than fresh crushed breadfruit. Sensory tests revealed that thirteen percent (13%) of the 30 panels disliked (<5) the breadfruit cookies and polvoron (powdered candy) while eighty-seven percent (87%) rated the products as acceptable (<5) based on a nine-point hedonic rating scale. Moreover, seventeen percent (17%) disliked (<5) the breadfruit cake and eighty-three percent (83%) liked (>5) the product based on a nine-point hedonic rating scale. These showed that these gluten-free breadfruit flour products are nutritious and tasty with great potential for commercialization.
... Its latex and bark are used as traditional medicine to treat sprains, sciatica, and skin diseases [20][21][22][23][24][25]. e trunk is used for construction, and its leaves have traditionally been used to treat cirrhosis of the liver, hypertension, and diabetes [26]. e breadfruit has a high percentage of carbohydrates, mostly as starch, and a small amount of protein but of excellent quality [27][28][29]. e chemical analysis of breadfruit flour showed a high starch content (80.9 ± 0.9%), relatively high crude fibre and ash contents (1.6 ± 0.3% and 4.2 ± 0.3%, resp.), a low protein content (4.0 ± 0.5%) [30], and a very low lipid content (0.51 ± 0.05%). Depending on the cultivar, bread flour contains excellent minerals, such as calcium, iron, potassium, magnesium, phosphorus, and sodium, in wide-ranging concentrations (283-1491 mg/g calcium, 6.2-21.2 ...
... No variation was observed between the two flour samples, which presented an average value of 0.77 g/100 g. is value is slightly higher than the minimum value found in the work of Christina et al. [46] (0.5 g/100 g flour ). Graham and De Bravo [27] recorded a slight increase in the lipid content of 1.14 ± 0.07 g/100 g in breadfruit flour. ...
... Student's t-test and ANOVA tests revealed slight significant differences (P < 0.05) for calcium and magnesium between the samples of the two sites, whereas the others (sodium, phosphorus, potassium, and iron) did not differ between the two samples. ese values were largely greater than the results of Graham and De Bravo [27] regarding breadfruit flour, although the reported value of potassium was close to the mean value of the present research. Other studies also reported similar results, despite some differences, as shown by Jones et al. [17] for iron and sodium. ...
... Its latex and bark are used as traditional medicine to treat sprains, sciatica, and skin diseases [20][21][22][23][24][25]. e trunk is used for construction, and its leaves have traditionally been used to treat cirrhosis of the liver, hypertension, and diabetes [26]. e breadfruit has a high percentage of carbohydrates, mostly as starch, and a small amount of protein but of excellent quality [27][28][29]. e chemical analysis of breadfruit flour showed a high starch content (80.9 ± 0.9%), relatively high crude fibre and ash contents (1.6 ± 0.3% and 4.2 ± 0.3%, resp.), a low protein content (4.0 ± 0.5%) [30], and a very low lipid content (0.51 ± 0.05%). Depending on the cultivar, bread flour contains excellent minerals, such as calcium, iron, potassium, magnesium, phosphorus, and sodium, in wide-ranging concentrations (283-1491 mg/g calcium, 6.2-21.2 ...
... No variation was observed between the two flour samples, which presented an average value of 0.77 g/100 g. is value is slightly higher than the minimum value found in the work of Christina et al. [46] (0.5 g/100 g flour ). Graham and De Bravo [27] recorded a slight increase in the lipid content of 1.14 ± 0.07 g/100 g in breadfruit flour. ...
... Student's t-test and ANOVA tests revealed slight significant differences (P < 0.05) for calcium and magnesium between the samples of the two sites, whereas the others (sodium, phosphorus, potassium, and iron) did not differ between the two samples. ese values were largely greater than the results of Graham and De Bravo [27] regarding breadfruit flour, although the reported value of potassium was close to the mean value of the present research. Other studies also reported similar results, despite some differences, as shown by Jones et al. [17] for iron and sodium. ...
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Comoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. This study aimed to evaluate nutritional and nutraceutical traits of Artocarpus altilis (Parkinson)-Fosberg by characterizing its main bioactive compounds, nutritional traits, and antioxidant properties in order to contribute to the development of traditional and innovative uses of this species as functional food (e.g., infant flour). Bioactive compound composition, antioxidant properties, protein and sugar content, lipids, fibre, and macro- and microelements were observed in these fruits after a specific drying process. Breadfruit showed positive nutritional traits. The main identified phenolic groups were cinnamic acids (with a maximum of 51.88 ± 2.63 mg/100 gDW for chlorogenic acid) and tannins. The highest value of antioxidant activity was 6.40 ± 1.02 mmol Fe2+/kgDW. This preliminary phytochemical investigation may provide a contribution to the identification and quantification of lead compounds responsible for traditional nutritional and therapeutic claims.
... It is difficult to assess the total fiber content of generic breadfruit since some of the variability may be due to different methods for determination of fiber and criteria for fiber definitions that have been revised over the years to include various types of carbohydrates such as cellulose, hemicelluloses, pectins, hydrocolloids, beta-glucans, resistant starch, and non-digestible oligosaccharides (McClearly et al., 2012;Mudgil and Barak, 2013). Furthermore, the fiber content of flours made from selected breadfruit tissues, i.e. peel, core, or pulp, was found to significantly differ (Graham and Negron de Bravo, 1981;Mayaki et al., 2003). breadfruit starch has an amylose content ranging from 16.6% to 20.4% and a granular size from 0.5 µm to 37.8 µm (Wootton and Tumaalii, 1984). ...
... breadfruit starch has an amylose content ranging from 16.6% to 20.4% and a granular size from 0.5 µm to 37.8 µm (Wootton and Tumaalii, 1984). Breadfruit starch composition changes with the maturity of the fruit, with sugars released from the starches as the fruit matures (Graham and Negron de Bravo, 1981). This difference in nutrient composition with maturity also contributes to reported variation in carbohydrate and sugar content (Golden and Williams, 2001;Graham and Negron de Bravo 1981;Wootton and Tumaalii, 1984; Table 1-6), which increases the difficulty of cross comparison between studies. ...
... Breadfruit starch composition changes with the maturity of the fruit, with sugars released from the starches as the fruit matures (Graham and Negron de Bravo, 1981). This difference in nutrient composition with maturity also contributes to reported variation in carbohydrate and sugar content (Golden and Williams, 2001;Graham and Negron de Bravo 1981;Wootton and Tumaalii, 1984; Table 1-6), which increases the difficulty of cross comparison between studies. Glucose and sucrose were found to be the dominant sugar in fully mature breadfruit across the 8 cultivars studied (Golden and Williams, 2001;Wootton and Tumaalii 1984). ...
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Protein malnutrition is a leading cause of child mortality and chronic development disorders in the tropics. This study evaluated the protein quality of breadfruit using three standards measures: (1) yield of fruit and production of protein, (2) the protein content and amino acid profile, and (3) the protein digestibility/amino acid availability. I analyzed field data collected from 2006 to 2012 from 24 breadfruit cultivars in National Tropical Botanical Garden in Kauai, Hawaii. Based on a plant density of 100 trees/ha, breadfruit can yield 10-14 tons of fruit/ha. The commercial cultivar Ma’afala can produce up to 0.52 t/ha of protein. This is higher than wheat, rice, cassava, and potato. To determine the quality of breadfruit protein, I conducted an amino acid analysis of 49 breadfruit cultivars using high performance liquid chromatography with fluorescence detection and determined that the full spectrum of the essential amino acids were present in all cultivars. Breadfruit is especially rich in phenylalanine, leucine, isoleucine, and valine. Ma’afala contained a higher total essential amino acid content than many other staples including wheat, corn, rice, soybean, and yellow pea. To determine breadfruit protein digestibility, I developed a human digestion model, and found that Ma’afala protein was 10-25% more digestible than wheat protein. Ma’afala and wheat protein were compared using a human intestinal epithelial cell model. The results showed that Ma’afala induced similar impact on cell morphology and cytokine production in the model. To determine the overall effect on health, I compared breadfruit and wheat diet in a standard rodent model. The results show that the breadfruit diet did not induce any adverse effects on the overall health or growth of the mice. Breadfruit-fed mice gained more weight overall than wheat-fed mice but the crumbly nature of the diet made accurate food intake measures impossible. Chemical and histological analysis did not reveal any significant difference between the two diet groups suggesting that breadfruit is not toxic. Together, these data demonstrate that breadfruit has potential as a staple protein source for reducing malnutrition in tropical countries and as an ingredient in nutritional products, in particular gluten-free food products, for world markets.
... This study illustrates the development and evaluation of this food product using breadfruit flour augmented by other nutritional substances, completely available in Micronesia. Breadfruit has drawn attention because of its abundance throughout tropical regions, low cost and great versatility as a food source [1][2][3][4][5][6][7][8][9][10][11][12][13]. Breadfruit (Artocarpus altilis, Artocarpus mariannensis) is a tropical plant requiring a warm, humid climate and plenty of rainfall. ...
... Although the quantity of protein in breadfruit is low, its quality is excellent [5]. It contains a high percentage of carbohydrates, primarily starch [1,6]. Breadfruit is typically eaten at the mature starch stage and can only be eaten raw at the soft, sweet ripe stage [1,2,[10][11][12][14][15][16][17]. ...
... It contains a high percentage of carbohydrates, primarily starch [1,6]. Breadfruit is typically eaten at the mature starch stage and can only be eaten raw at the soft, sweet ripe stage [1,2,[10][11][12][14][15][16][17]. It may be eaten boiled, baked, roasted, pickled, steamed or fried [1][2][3]. ...
Article
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Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar), test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk (Artocarpus altilis ˆ Artocarpus mariannensis), was utilized for the development of the breadfruit bar. Breadfruit is a rich source of fiber, vitamins such as vitamin C, minerals such as potassium, and phytochemicals such as flavonoids. Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar. The breadfruit bar can provide an appealing and inexpensive gluten-free food source based on locally available breadfruit.
... The moisture content of the seed obtained in this study was higher than that reported by Adeleke and Abiodun(2010) (60.96%) and Ragone (2006) (56.0 – 66.2%). Negron de Bravo et al. (1983) reported that the moisture contents of seed, pulp, and core of A. camansi are11.5, 7.1 and 12.4% respectively, on a dry weight basis. Higher moisture content indicates higher perishability (Adeleke and Abiodun 2010). ...
... A significant difference (p <0.05) was observed in the ash contents of the core, pulp and seed of the breadnut. Previous studies on A. camansi seed (Negron de Bravo et al. 1983; Adeleke and Abiodun 2010) reported that the compositions of ash are 3.7% on a dry basis and 3.43% on a wet basis. Negron de Bravo et al. (1983) showed high values of core (11.7%) and pulp (3.7%) of A. camansi, which are higher than those obtained in this study. ...
... Previous studies on A. camansi seed (Negron de Bravo et al. 1983; Adeleke and Abiodun 2010) reported that the compositions of ash are 3.7% on a dry basis and 3.43% on a wet basis. Negron de Bravo et al. (1983) showed high values of core (11.7%) and pulp (3.7%) of A. camansi, which are higher than those obtained in this study. This result may be attributed to the different locations of the sample sites. ...
Article
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This study investigated the proximate composition, mineral and total phenolic contents (TPCs), and antioxidant capacity of the core, pulp and seed of breadnut (Artocarpus camansi). For proximate composition, pulp had the highest ash (1.47%) and protein contents (1.29%), and core had the highest moisture content (88.6%). The minerals present in breadnut were calcium, zinc, copper, manganese, iron and sodium. The percentage of DPPH inhibition followed the order seed > pulp > core. The TPCs of the samples were 7.88 – 22.1 mg gallic acid equivalent (GAE)/g for methanol extract and 1.69 to 5.22 mg GAE/g for water extract. Evaluation provided a strong basis for the nutritional value of A. camansi, which is an underutilised fruit. Results revealed that breadnut is an edible underutilised fruit that is cheap, contains high value of antioxidant activity and can be beneficial to the food and health industries.
... In Jamaica, two harvest maturities, 'young and fit,' are recognized [8]. This corresponds with 'immature and mature' as described by Graham and Negron de Bravo [14] and Ragone and Wiseman [15]. Immature is characterized by light green skin, almost complete absence of latex, and closely packed fruit segments, indicating that they are not fully grown. ...
... Since the eighteenth century, the seedless breadfruit has been considered an important nonconventional food product on account of its high caloric content [43]. It is an important energy food because of its starch and sugar content: 68% starch, dry-weight basis [14], and 15.5% starch fresh weight basis [44]. The levels of these vary according to the stage of ripeness at which the fruit is eaten. ...
... Breadfruit is rich in dietary fiber. The Secretariat of the Pacific Community (SPC) [45], stated that the boiled flesh of the unseeded mature breadfruit contains 2.5 g fiber/100 g (see Table 33.2) while Graham and Negron de Bravo [14] stated that 100 g of breadfruit flour contains 3.5 g of fiber. It is cur rently recommended that adults consume 20-35 g of dietary fiber per day. ...
Article
The breadfruit (A. altilis) is a member of the genus Moraceae that contains about 50 species of trees. Research on the chemical constituents of breadfruit has isolated several classes of compounds such as various triterpenes and flavonoids. Artocarpus is a rich source of prenylated phenolic compounds such as geranylated flavones. The pharmacological studies have indicated that some flavonoids from breadfruit (A. altilis) have anti-inflammatory activities and are able to inhibit 5-lipoxygenase of cultured mastocytoma cells, cathepsin K, and 5?-reductase. The roots grow on or slightly below the surface of the ground and will often produce a shoot, especially if cut or damaged. Breadfruit is consumed primarily for its nutritional benefits and as a major source of carbohydrates. The fruits and seeds are good sources of carbohydrates, protein, dietary fiber, fatty acids, pro-vitamin A, potassium, and calcium with significant amounts of ascorbic acid, niacin, and iron. Propagating by seed is not popular, as seeds lose viability quickly and the germination percentage is low. Plant tissue culture techniques have allowed for mass clonal propagation, germplasm conservation and exchange, and improvement of crop species. Creating an awareness of the nutritional and medicinal benefits of the breadfruit will help improve consumption levels. Removing the social stigma and increasing awareness about its nutritional qualities are major challenges in the quest to transform breadfruit from its hidden identity into a crop that enhances livelihoods. Breadfruit is an important source of significant nutrients and palatable foods.
... The studies examined included descriptors of fruit maturity such as ripe, unripe, firm, not overripe (Table 2) but for some of the studies, maturity was not included. There is some evidence to suggest that carotenoid and proximate content of breadfruit is dependent on the stage of maturity and mode of preparation (Englberger et al., 2014;Graham & De Bravo 1981;Jones, Baker, et al., 2013 and Mayaki, Akingbala, Baccus-Taylor, & Thomas, 2003). ...
... Criteria for fiber definitions have been revised over the years to include various types of carbohydrates such as cellulose, hemicelluloses, pectins, hydrocolloids, beta-glucans, resistant starch, and non-digestible oligosaccharides (McClearly et al., 2012;Mudgil & Barak, 2013). Furthermore, fiber content of flours made from selected breadfruit tissues, i.e. peel, core, or pulp, was found to significantly differ (Graham & Negron de Bravo, 1981;Mayaki et al., 2003). ...
... respectively, and a granular size from 0.5 mm to 37.8 mm (Akanbi, Nazamid, & Adebowale, 2009;Koh & Long, 2012;Loos et al., 1981;Rincon & Padilla, 2004;Tumaalii & Wootton, 1988;Wang et al., 2011;Wootton & Tumaalii, 1984). Breadfruit starch composition changes with the maturity of the fruit, with sugars becoming released from starches as the fruit matures (Graham & Negron de Bravo, 1981). This difference in nutrient composition with maturity also contributes to reported variation in carbohydrate and sugar contents (Golden & Williams, 2001;Graham & Negron de Bravo, 1981;Wootton & Tumaalii, 1984;Table 4), which increases the difficulty of cross comparison between studies. ...
Article
More than 80% of the world's hungry live in tropical and subtropical regions where small increases in the costs of imported food, fuel and fertilizer create periods of increased food insecurity. Over time, the traditional knowledge and the traditional crops of the region are being lost and diet-based diseases such as type II diabetes are increasing in frequency. Breadfruit, Artocarpus altilis (Parkinson) Fosberg, has been a staple food and traditional crop in the Pacific for more than 3,000 years and is now being cultivated for food security in the Caribbean and other tropical regions. While there is some evidence to suggest that a traditional diet based on breadfruit and other Pacific staples can prevent onset of type II diabetes, detailed scientific studies have not been conducted. One of the important issues is the wide variability in reported nutritional composition of the fruit in studies that included many different cultivars grown in widely different ecosystems. We conducted a meta-analysis of the nutritional data to determine the best consensus for fruit nutrition. We identified 41 individual studies that provide some proximate, carbohydrate, vitamin and/or mineral data. A majority of the studies do not provide sufficient botanical data such as species, cultivar name, or descriptive information that would indicate the stage of maturity of the fruit or factors of the local environment such as soil composition or rainfall. Despite these shortcomings, compositional data for breadfruit suggests that it has potential to mitigate type II diabetes and obesity in Oceania and elsewhere in the tropics where breadfruit is grown. Further studies will identify specific elite cultivars recommended for this purpose.
... mg), and B3 (1.11-3.34 mg) (5,70). It is also high in antioxidant as it contains high levels of carotenoids, mainly from beta carotene (228.00-2,751.00 ...
... An extensive profile of nutrient composition of the various forms of breadfruit are listed in Tables 1, 2 below. Breadfruit is a better source of protein compared to cassava and has similar protein content to banana and sweet potato (70). There is a lack of studies in terms of the toxicity level of breadfruit flour and starch. ...
Article
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Breadfruit is an underutilized but highly nutritive crop containing complex carbohydrates while being low in fat. It is also a good source of essential amino acids (leucine, isoleucine, and valine). With a better understanding of breadfruit’s morphology, its potential as a global solution to food security has been gaining popularity. Breadfruit has been forecasted to have a larger amount of suitable cultivable land area compared to major crops such as rice and wheat, making its cultivation more desirable. Due to its highly perishable nature, good post-harvesting and post-processing practices are essential to extend the shelf life of breadfruit for global transportation and consumption. This paper aims to provide a comprehensive review on various processing methods of flour and starch, nutritional significance and new food applications of this novel food staple. In this review, the effects of the different processing and post-processing methods of breadfruit flour and starch have been described, and the nutritional composition and application of breadfruit flour as an ingredient replacer in various food applications have been discussed. It is vital to understand the processing and post-processing methods of breadfruit flour to enhance its shelf-life, physicochemical and functional properties. Furthermore, a compilation of novel food applications has been done to promote its use in the food industry. In conclusion, breadfruit flour and starch are highly versatile for use in numerous food products with added health benefits.
... Buah sukun sudah mampu menghasilkan pati meskipun usia buah masih muda. Konsentrasi pati dalam buah sukun akan semakin meningkat saat buah mulai dewasa atau mengkal, namun konsentrasi akan menurun saat buah memasuki fase sangat matang [5]. Khususnya sukun mengkal, setelah pemetikan akan mengalami proses metabolisme sehingga pada hari ke 7-8 menjadi matang [6]. ...
... Hasil ini lebih kecil dari buah sukun mengkal, yaitu 8,93%. Hal ini sesuai pernyataan Graham [5], bahwa kandungan pati pada buah sukun muda lebih sedikit dibadingkan buah sukun mengkal, karena komposisi pati sukun berubah seiring dengan kematangan buah [22]. ...
Article
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Buah sukun (Artocarpus altilis) merupakan salah satu sumber karbohidrat tinggi yang dapat diolah menjadi pati dan memiliki multifungsi sebagai bahan tambahan dalam industri farmasi. Penelitian ini bertujuan untuk menentukan sifat fisiko-kimia pati buah sukun dan untuk mengetahui fungsinya sebagai bahan tambahan dalam sediaan tablet konvensional. Pati diperoleh dari buah sukun muda dan mengkal menggunakan metode dekantasi. Pati yang diperoleh dikeringkan dan dilakukan analisis fisika meliputi pH, kadar air, kerapatan sejati, kerapatan nyata, kerapatan mampat, kecepatan alir, dan viskositas, serta analisis kimia meliputi kadar amilosa dan amilopektin. Hasil penelitian menunjukkan rendemen pati buah sukun muda dan mengkal masing-masing 4,3% dan 8,93%, berupa serbuk halus berwarna putih, tidak berasa, dan berbau khas sukun, bentuk speris tidak beraturan, dengan ukuran partikel rata-rata 26,06 µm dan 5,69 µm. Analisis sifat fisika memperlihatkan bahwa kedua pati memiliki pH, kadar air, dan kerapatan yang sesuai pustaka, sifat alir yang buruk, dengan viskositas yang memperlihatkan bahwa semakin tinggi konsentrasi pati semakin meningkat viskositasnya; sedangkan hasil analisis kimia menunjukkan bahwa kedua pati memiliki kadar amilosa yang lebih tinggi dibandingkan kadar amilopektinnya, sehingga direkomendasikan untuk digunakan sebagai bahan penghancur sediaan tablet konvensional.
... Not common is St. Vincent, but worth mentioning also is a tree called breadnut or African breadfruit (Treculaia africana) that is grown for the seeds, which are ground into flour. This tree is also in the fig family [17][18][19][20][21][22][23][24]. ...
... Breadfruit has been processed into many forms for utilization in the food industry. It has also been processed into starches [22] and into flour [20,24]. Studies on the modification of breadfruit starch involving heat-moisture-treatment and annealing, as forms of physical modification collectively referred to as hydrothermal treatment which entail modification of temperature and moisture content have been carried out and reported by Adebowale et al. [1]. ...
... La pulpe de fruit à pain mûr contient 3,8 à 4,1 % de protéines contre 10 à 12 % pour la farine de blé. Ils ont conclu que dans les mélanges de farines comprenant celle de fruit à pain, il est nécessaire de ramener les valeurs globales en protéines à celles de la faine de blé (Graham et Bravo, 1981). ...
... Notons qu'il n'y a pas, à ce jour, d'étude sur l'amidon du topinambour (Callathea allouia). (Reeve,1974 ;Graham et Negron De Bravo, 1981 ;Worrell, 1998). ...
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The results of this study the composition of breadfruit harvested in an area of agro climatic soil contrasting views, and its starch, show that the starch content of breadfruit appears to be influenced by season, but not by collection area. The starch content is much higher for breadfruit developed during the driest season is a very original result. Knowledge of the development cycle of breadfruit in Martinique has been described for the first time, to determine an optimal harvest period compared to flower: the 16th week for maximum growth, or the 17th week for higher starch content. The study by Worrell et al., (1998), the only currently published, conducted in Barbados, showed a longer cycle of about 2 weeks. From the perspective of genetic diversity, breadfruit harvested in Martinique as a single group, in contrast to those collected in Guadeloupe that are close to two subgroups. With regard to starch, our results show that the sizes of starch granules of mature fruits are between 9 and 12 µm. Their size increases with the growth of the fruit as an immature fruit in their mean diameter was 7.5 µm. This is B-type starches with very high crystallinity with temperatures of gelatinization are around 75 °C. Agro climatic soil factors, humidity took an active role on the quality of starch, since both the amount of amylose and amylopectin molecular weight of the decline. The starch has a solubility and low swelling of the same order of magnitude as the conventional starches and high viscosity to gelatinization and retrogradation, giving it suitability for use as a gelling agent. Testing of food applications were made in bakery and extrusion. Changes in products like crackers gave moderately satisfactory results with 100 % breadfruit flour. Incorporation into bread flour breadfruit has deleterious actions on the baking. The acceptability of a taste "nature green" conferred by the breadfruit flour will be particularly assessed in future work. Product development based breadfruit allows several things, which meet the growing demand for food diversification.
... Gao et al. (2019) developed a probiotic beverage using breadfruit flour as a substrate. Breadfruit starch is also commercially used in non-food applications as adhesives in packaging and in the textile and pharmaceutical industries (Graham and De Bravo, 1981). Besides of high content of starch, it is reported that breadfruit also has a high content of amylose (22.52%) and amylopectin (77.48%) (Akanbi et al., 2011). ...
Article
The potential application of biodegradable films for food applications has gained interest as an alternative to synthetic plastic packaging. Breadfruit is a common starchy fruit in nature and due to its unique and wide availability, it can be good a source for developing biopolymers. This study aimed to develop packaging films made from unripe green breadfruit (Artocarpus altilis) flour with different concentrations of bovine gelatine. The ratios of gelatine and breadfruit flour (G:BF) were 0:5 (G0), 1:5 (G2), 2:5 (G4), 3: 5(G6), 4:5 (G8) and 5:5 (G10). The physical, mechanical and optical properties of these films were investigated. The findings of this study showed that the addition of bovine gelatine in flour solutions had significantly (P<0.05) improved the film thickness, tensile strength (TS), optical properties and water vapour permeability (WVP). Breadfruit film with no gelatine (control) showed the lowest WVP (P<0.05). Based on the Fourier transform infrared spectroscopy (FTIR) spectra, the chemical interaction of hydroxyl group from gelatine and the carboxyl group of breadfruit flour occurred. Therefore, gelatine helped to improve the water barrier and mechanical properties of the BF films as supported by the scanning electron microscopy (SEM) images. Further study to enhance film properties is necessary to apply the material to food products.
... The pH value of native flour was 5.74, while pH significantly increased to a more neutral pH after extrusion (ranging from 6.73 to 7.16). In this sense, breadfruit pulp is rich in ascorbic acid (vitamin C; 5.79 mg/100 g to 22.6 mg/100 g), and this value varies with maturity state [60]. However, ascorbic acid is easily destroyed during thermal processing; thus, the significant reduction in ascorbic acid content following thermal processing was in agreement with previous research [61]. ...
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The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.
... A final consideration when weighing environmental factors are timing and intensity. Breadfruit has two known phases of fruit growth: first, size generation, then a major increase in starch accumulation (Graham and de Bravo, 1981;Worrell et al., 1998). There are no studies that address time and intensity of light, temperature, or precipitation application during one or both growing phases of breadfruit, however it can be expected that changes in these variables will cause the plant to respond differently depending on the current phase of growth. ...
Article
Breadfruit (Artocarpus altilis) has been promoted as an underutilized crop with tremendous potential to address global hunger and transform agricultural practices in the tropics. While traditionally confined to Oceania, breadfruit has been spread throughout the global tropics in the 250 years, with a significant increase in distribution and production over the last 20–30 years, bringing the crop into a vast array of growing conditions. We apply a systematic protocol to 33 previous studies representing 41 locations to explore the effect of abiotic environmental factors on nutritive aspects of breadfruit in three categories: proximate analyses, micro- and macro-nutrients, and vitamins. In applying linear and multi-variate regressions, data suggests that the abiotic factors play a strong role in the nutritive value of the crop and that each category of nutrition responds differently to the environment. In general, proximate analyses were most responsive to average annual precipitation, while vitamin concentrations respond to both climate and soil parameters; micro- and macro-nutrients show little correlation to climate or soils. We present findings in the context of previous research on abiotic influence of food nutrition.
... Breadfruit (Artocarpus altilis (Parkinson) Fosberg) is cultivated in more than 90 countries [1,2] throughout the tropics, yet is generally considered an underutilized crop. It is a rich source of carbohydrates, fiber, vitamins, minerals and flavonoids [2][3][4][5][6][7][8][9][10], and contains complete protein [11]. It is also gluten free [6,7]. ...
Article
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Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. ‘Ma’afala’, a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown.
... It is used in soft and stiff porridge dishes, boiled as yam, fried as chips and roasted as roast yam (Mayaki et al., 2003). It's a rich source of carbohydrates, fiber, vitamins (vitamin C) and minerals (potassium) (Graham and Negron de Bravo, 1981). Breadfruit has a considerable untapped potential as a nutritious food particularly among the low-income groups of the society in developing countries, and has an advantage over cereals and roots as it yields two or three times as much minerals and vitamins as cereals and roots (Amusa et al., 2002). ...
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p>The proximate and amino acid compositions of Artocarpus altilis and Bucchholzia coriacea were investigated using standard analytical techniques. The respective proximate composition (%) for the Artocarpus altilis and Bucchholzia coriacea samples were: Moisture (5.91 and 5.67); ash (4.39 and 5.13); crude fat (4.42 and 2.76); crude protein (12.27 and 14.78); crude fibre (7.10 and 6.27); carbohydrate (65.91 and 65.39). The calculated fatty acids and metabolizable energy for the Artocarpus altilis and Bucchholzia coriacea samples were 3.54 and 2.21 %; 1492.60 and 1465.01 kJ/100 g, respectively. The most abundant minerals in Artocarpus altilis and Bucchholzia were potassium (658.42 and 369.64 mg/100 g) and phosphorus (382.55 and 261.38 mg/100 g), respectively. The amino acid profile revealed that Artocarpus altilis and Bucchholzia coriacea samples contained nutritionally useful quantities of most of the essential amino acids. The total essential amino acids (TEAA) (with His) were 31.14 and 34.40 g/100 g crude protein for the Artocarpus altilis and Bucchholzia coriacea samples, respectively. The first limiting amino acid was Met + Cys (TSAA) for all the samples and calculated isoeletric points (ρl) were 3.52 and 4.05 for Artocarpus altilis and Bucchholzia coriacea , respectively. Bangladesh J. Sci. Ind. Res. 53(2) , 125-132, 2018</p
... It is used in soft and stiff porridge dishes, boiled as yam, fried as chips and roasted as roast yam (Mayaki et al., 2003). It's a rich source of carbohydrates, fiber, vitamins (vitamin C) and minerals (potassium) (Graham and Negron de Bravo, 1981). Breadfruit has a considerable untapped potential as a nutritious food particularly among the low-income groups of the society in developing countries, and has an advantage over cereals and roots as it yields two or three times as much minerals and vitamins as cereals and roots (Amusa et al., 2002). ...
Article
The proximate and amino acid compositions of Artocarpus altilis and Bucchholzia coriacea were investigated using standard analytical techniques. The respective proximate composition (%) for the Artocarpus altilis and Bucchholzia coriacea samples were: Moisture (5.91 and 5.67); ash (4.39 and 5.13); crude fat (4.42 and 2.76); crude protein (12.27 and 14.78); crude fibre (7.10 and 6.27); carbohydrate (65.91 and 65.39). The calculated fatty acids and metabolizable energy for the Artocarpus altilis and Bucchholzia coriacea samples were 3.54 and 2.21 %; 1492.60 and 1465.01 kJ/100 g, respectively. The most abundant minerals in Artocarpus altilis and Bucchholzia were potassium (658.42 and 369.64 mg/100 g) and phosphorus (382.55 and 261.38 mg/100 g), respectively. The amino acid profile revealed that Artocarpus altilis and Bucchholzia coriacea samples contained nutritionally useful quantities of most of the essential amino acids. The total essential amino acids (TEAA) (with His) were 31.14 and 34.40 g/100 g crude protein for the Artocarpus altilis and Bucchholzia coriacea samples, respectively. The first limiting amino acid was Met + Cys (TSAA) for all the samples and calculated isoeletric points (ρl) were 3.52 and 4.05 for Artocarpus altilis and Bucchholzia coriacea, respectively.
... Breadfruit has been processed into many forms for utilization in the food industry. It has also been processed into starches [2] and into flour [3]. Studies on the modification of breadfruit starch involving heat-moisture-treatment and annealing, which entail modification of temperature and moisture content have been carried out and reported by Adebowale et al., [4]. ...
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The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit (Artocarpus altilis) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain gari analogue. The samples were evaluated for proximate and mineral analyses. Data obtained were subjected to descriptive and inferential statistics. The results showed that Co-fermentation of cassava and breadfruit produced gari and gari analogue with slightly enhanced protein content. The protein content of the samples ranged from 3.42%-5.68% with 100% cassava gari having the lowest protein content (3.42%) and 100% Breadfruit gari having highest protein content (5.68%). Co-fermented products did not have enhanced mineral content than that of whole breadfruit and cassava gari. Zinc content of 100% cassava gari was 13.71, which were significantly higher than that of the co-processed gari. 100% Breadfruit gari and 60%C: 40%B had no zinc content at all. Calorific values of the 100% cassava gari was significantly higher (p<0.05) calories (4442.85 Kcal) than other gari samples with 100% Breadfruit gari having the lowest calories (3652.44 Kcal). This study established that 20% of breadfruit c-fermented with cassava yields a novel food product that compares favorably with 100% cassava gari in terms of nutritional values thus, confirming that processing of breadfruit into a locally familiar from analogue to gari will increase its utilization, especially in several food deficit countries where fermented cassava products are already accepted as staple foods.
... The fruit contains numerous seeds reported to be a good source of protein, carbohydrates, and minerals as documented by [4,5,6]. Increased cultivation and consumption of the seed in order to help alleviate nutritional deficiency in many of the developing areas of the world has been recommended by [6]. ...
... The tree fruits primarily between May and August, producing 50 to 200 pieces of fruit in a year. The mature fruit is round or ovoid, 15-20 cm in diameter and weighing 2-10 kg on average (Graham et al., 1981). Total yearly production in Nigeria is about 10 million metric tonnes with improved agricultural practice (Bakare et al., 2012). ...
Article
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Breadfruit (Artocarpus altilis) elubo was produced using various processing parameters. A second order Box-Benhken Response Surface Design was adopted in designing the experiment which generated 17 runs on selected process parameters, including parboiling temperature (30, 50 and 60 °C), parboiling time (90, 120 and 150 min), and steeping time (6, 12 and 18 hrs) on the functional and pasting properties (bulk density, water absorption capacity, swelling power, solubility, dispersibility, and pasting characteristics) of the elubo. At high parboiling temperature and time there was an increase in bulk density, water absorption, and swelling power of the BE, while the increase in parboiling temperature and steeping time led to a decrease in peak and final viscosity. The generated models were adequately explained as their adjusted regression coefficients (Adjusted R2) were between 0.56 and 0.99, this revealed that R2 gave a good (5075%) explanation of the model. BE can be produced at an optimum condition of 60 °C, 133 min, and 10 hrs for parboiling temperature, time and steeping time, respectively, based on the desirability concept of 0.80.
... In Nigeria, breadfruit is known as Iyanjaloke, or Gbere fruit among Yoruba tribes (Bakare, 2008). The fruit is high in carbohydrate, low in fat, protein and a good source of minerals (Iron), vitamins especially niacin, riboflavin and pro-vitamin A (Graham and Negron, 1981). Short shelf-life is a major challenge facing breadfruit utilization, though the processing of breadfruit into flour extends its shelf-life (Olaoye et al., 2007). ...
Article
This study investigated the quality of composite flour from wheat-breadfruit-cassava starch for use in confectionary product. Breadfruit, whole wheat grains and cassava starch were processed into flour. Composite flours (Breadfruit flour: Wheat flour: Cassava starch) were made in the ratios; 80%: 10%:10% (WB1C), 70%: 20%: 10% (WB2C), 60%: 30%: 10% (WB3C) and 80%: 40%: 10% (WB4C) while the control was 100% Wheat (WO). The proximate, functional, pasting and mineral content of composite flours were determined using standard method. The protein content of the composite flours ranged from 6.81-9.34% compared to the control (Wo) 10.1%. The range of the other proximate compositions determined were: crude fibre (0.9-4.81%), crude fat (0.55-0.91%), total ash (0.86-2.49%), moisture content (3.26-12.0%) and carbohydrate (73.82-85.85%). The moisture and protein contents of composite flours decreased with increasing substitution of breadfruit flours. Crude fibre, total ash and carbohydrate content of composite flours increased with increasing breadfruit flour substitution. Bulk densities of composite flour samples which ranged from 0.82 – 0.85 g/ml, were not significantly different from that of the control. The water absorption capacity (WAC), Oil absorption capacity (OAC) of composite flours ranged from 246.0 – 275 % g/g, 158.1 – 140 %g and the control 280 % g/g, 125.5 %g/g respectively. The WAC increased with increasing breadfruit flour substitution. Peak viscosity of composites flours increased with increasing breadfruit flour substitution. Peak viscosity (123.24 RVU), holding strength (73.61 RVU) and final viscosity (138.61 RVU), setback (65.89 min) and pasting temperature (61.80 o C) were highest at 40% breadfruit flour substitution. Hence, wheat-cassava-breadfruit flour at 40% substitution with breadfruit flour could find application in confectionary and pastry industries.
... In Nigeria, breadfruit is known as Iyanjaloke, or Gbere fruit among Yoruba tribes (Bakare, 2008). The fruit is high in carbohydrate, low in fat, protein and a good source of minerals (Iron), vitamins especially niacin, riboflavin and pro-vitamin A (Graham and Negron, 1981). Short shelf-life is a major challenge facing breadfruit utilization, though the processing of breadfruit into flour extends its shelf-life (Olaoye et al., 2007). ...
Article
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This study investigated the quality of composite flour from wheat-breadfruit-cassava starch for use in confectionary product. Breadfruit, whole wheat grains and cassava starch were processed into flour. Composite flours (Breadfruit flour: Wheat flour: Cassava starch) were made in the ratios; 80%: 10%:10% (WB1C), 70%: 20%: 10% (WB2C), 60%: 30%: 10% (WB3C) and 80%: 40%: 10% (WB4C) while the control was 100% Wheat (WO). The proximate, functional, pasting and mineral content of composite flours were determined using standard method. The protein content of the composite flours ranged from 6.81-9.34% compared to the control (Wo) 10.1%. The range of the other proximate compositions determined were: crude fibre (0.9-4.81%), crude fat (0.55-0.91%), total ash (0.86-2.49%), moisture content (3.26-12.0%) and carbohydrate (73.82-85.85%). The moisture and protein contents of composite flours decreased with increasing substitution of breadfruit flours. Crude fibre, total ash and carbohydrate content of composite flours increased with increasing breadfruit flour substitution. Bulk densities of composite flour samples which ranged from 0.82 – 0.85 g/ml, were not significantly different from that of the control. The water absorption capacity (WAC), Oil absorption capacity (OAC) of composite flours ranged from 246.0 – 275 % g/g, 158.1 – 140 %g and the control 280 % g/g, 125.5 %g/g respectively. The WAC increased with increasing breadfruit flour substitution. Peak viscosity of composites flours increased with increasing breadfruit flour substitution. Peak viscosity (123.24 RVU), holding strength (73.61 RVU) and final viscosity (138.61 RVU), setback (65.89 min) and pasting temperature (61.80 o C) were highest at 40% breadfruit flour substitution. Hence, wheat-cassava-breadfruit flour at 40% substitution with breadfruit flour could find application in confectionary and pastry industries.
... As flores são polinizadas e fertilizadas no período de 3 a 6 dias (Barrau, 1976 ), sendo possível a autofecundação pela presença de flores masculinas e femininas no mesmo período. Os frutos sincárpicos são globosos ou oblongos, amareloesverdeados , com 50 a 60 sementes de cor marrom-claro, usadas como alimento, cozidas ou assadas, pois possuem ao redor de 13,3% de proteínas (Quijano & Arango, 1979; Negron de Bravo et al., 1983; Cavalcante, 1991). As plantas possuem látex branco, usado para calafetar embarcações (Prance & Silva, 1975; Ragone, 1997 ). ...
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The breadfruit (Artocarpus altilis (Parkinson) Fosberg) and the jackfruit (A. heterophyllus Lamk) are native to Oceania and south Asia, respectively, and were domesticated for their starchy fruits and nutrient rich seeds. Both are commonly cultivated in Amazonia, in both urban and rural settings. Both species presented various flowering peaks during the year, with breadfruit flowering in both the rainy and the dry seasons, while jackfruit flowered principally in the rainy season. The proportion of staminate and pistilate flowers of breadfruit alternated irregularly during the year, while the pistilate flowers of jackfruit were generally most abundant. Breadfruits were present on the trees during most of the year, with peaks of abundance in the early rainy (January to March) and late dry seasons (August to October), while jackfruits were abundant in the rainy season of 1988 (January to March) and the dry season of 1988 and 1989 (July to September). Fruit set of breadfruit was greater than that of jackfruit (means of 76% and 48% per semester, respectively). Both breadfruit and jackfruit presented pronounced fruit abortion between fruit set and maturation (means of 36% and 28% per year, respectively). Although fruit number produced per tree was not much different (means of 53 and 45, respectively), estimated jackfruit yield was much greater (475 kg/tree) than that of breadfruit (48 kg/tree), because jackfruits were much larger than breadfruits (means of 8.9 kg and 1.1 kg, respectively). Bees were the principal insect visitors, always more numerous than ants, butterflies or flies.
... Since Graham and Negron de Bravo's (1981) seminal work in Puerto Rico on the nutritional composition of breadfruit flour, numerous papers have been published by UWI scientists (Baccus- Taylor and Akingbala 2007;Roberts-Nkrumah 2007) and researchers in Samoa, Nigeria, Puerto Rico, the USA, and elsewhere, on nutritional composition and other attributes of flour and various flour-based products (Jones et al. 2011a;Nochera and Caldwell 1992;Nochera and Moore 2001;Turi et al. in press) Basic guidelines to drying breadfruit and grinding it into flour have been produced by the Ministry of Agriculture in Guyana (NARI 2010), Compatible Technology International (CTI 2012), and the Trees That Feed Foundation (TTFF 2015). Various systems developed by CTI to shred, dry, and grind the fruit on a small-scale basis have been tested at NTBG. ...
Conference Paper
The National Tropical Botanical Garden in Hawaii has been involved in the conservation of breadfruit germplasm since 1977. The Breadfruit Institute was established in 2003 to promote the conservation and use of breadfruit (Artocarpus altilis) for food and reforestation. The Institute manages the largest and most diverse collection of breadfruit in the world, with more than 120 cultivars conserved in field genebanks. Many of these cultivars are rare in their native lands and recent cyclones have damaged or destroyed countless trees throughout Oceania. This collection provides unique opportunities to study this important staple crop. Research includes micropropagation, assessing genetic and morphological diversity, evaluation of nutritional composition, yield, fruit characteristics, and seasonality, insecticidal properties of male flowers, and soil mycorrhizal associations. Our research has identified nutrient-rich, productive cultivars that can make significant contributions to food security in the tropics. We provide an overview of our work to 1) collect and document breadfruit diversity and traditional uses in the Pacific Island, and 2) study the Breadfruit Institute’s germplasm collection to enhance our understanding of this crop for conservation and utilization. An initiative to distribute selected cultivars for tree planting projects is discussed. To date, more than 60,000 breadfruit trees have been distributed to 32 countries. This initiative involves collaboration with botanical gardens, university researchers, the private sector, and government and non- governmental agencies. Our work is discussed in the context of an exciting breadfruit renaissance—for food security, agricultural sustainability, and economic development—underway throughout the tropics. Efforts include: 1) identifying and conserving critical germplasm, 2) using fruit from existing trees and planting new trees, 3) public awareness campaigns and outreach programs, 4) refining orchard management and agroforestry systems to maximize tree health, production and yields, 5) creating tree to table culinary programs, and 6) developing, producing and marketing value-added products.
... Breadfruit is an underutilized crop in Nigeria, information on its composition, nutritional importance, and the behavior of its flour during cooking had already been studied (Graham and De-Bravo 1981;Oladunjoye et al. 2010;Bakare et al. 2012). This study therefore evaluated the effects of replacing wheat flour with breadfruit flour on the rheological properties of the composite flour blends, the baking and sensory qualities of the resulting bread and also compared some baking qualities of the bread under laboratory and industrial conditions. ...
Article
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The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.
... Various researches have been carried out on the composition and usefulness of breadfruit seed as food [6] [7]. However, there are limited studies on the volatile constituents of African breadfruit seed oil. ...
... Breadfruit is native to Southeast Asia. Ripe breadfruit contains 84.16 (w/w) of total carbohydrates, 69.21 (w/w) of starch, 6.27 (w/w) of carbohydrates soluble in alcohol, 4.07 (w/w) of total sugars and 2.65 (w/w) of reducing sugars (Graham and De Bravo, 1981). In addition, it contains high amount of minerals (Ca, K and Fe) and vitamins (niacin and riboflavin). ...
Chapter
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... The tree fruits primarily between May and August producing 50 to 200 fruits in a year. The mature fruit is round or ovoid, 15 – 20 cm in diameter and weighing 2 – 10 kg on average (Graham et al., 1981). The fruit is produced mainly in Malaysia, the South Pacific Island, the Caribbeans and West Africa (Morton, 1987; Loos et al., 1981). ...
Article
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Breadfruit (BF) is an underutilised crop in Nigeria. Information on its composition and the behaviour of its flour during cooking are important requirements for enhancing the utilisation of BF. Flours of BF obtained from three towns in South-West Nigeria were analysed for their chemical and pasting properties. Starch, crude fibre, ash, fat, protein and pasting properties were evaluated. Starch was the predominant carbohydrate, representing about 60.4 to 65.8% in the pulp and 47.5 to 57.5% in the peel. Crude fibre values varied from 6.31 to 9.04%. There was no significant difference between the crude fibre contents of the pulp and peels. Ash content ranged from 2.77 to 4.78% with the peels having significantly higher values than the pulp. Fat content ranged from 0.43 to 0.65%. The pulps had significantly higher protein content than the peels. Peak viscosity varied significantly across locations with the peels having significantly lower viscosity than the pulps. The peels were significantly hot stable with breakdown viscosity values of 6.92 to 7.95 RVU compared to the pulps (72.33 to 210.77RVU). Final viscosity of the pulp was higher than that of the peels. Higher setback viscosity values were observed in the pulps than the peels and the former cooked in significantly shorter time (3.67 to 3.77 min) than the peels (8.93 to 8.99 min). The study revealed considerable differences in the composition of breadfruit grown in different locations in Nigeria.
... It has also been processed into starches (Loos et al., 1981) and into flour (Olatunji and Akerele, 1978;Graham and De Bravo, 1981). ...
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This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its functional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80°C. The pasting temperature of the starch paste was 84.05°C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable.
... The result showed that the breadfruit contained 89% of starch in dry basis. This result was higher compared to the findings of earlier studies, which were 69%; 67.9%; and 58% (Graham and de Bravo 1981;Loos et al. 1981;Steve et al. 1995). The presence of starch implied that the material could be converted into bio-ethanol. ...
Article
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Breadfruit (Artocarpus communis Forst.) is one of sources for bioethanol production, which has high starch content (89%). Bioethanol production from breadfruit starch was conducted by Simultaneous Saccharification and Fermentation (SSF) technology using microbes consortium. The aim of the research was to examine a method to produce bioethanol by SSF technology using microbes consortium at high yield and efficiency. The main research consisted of two treatments, namely Conventional SSF and Enginereed SSF (ESSF). The results showed that ConventionalSSF using aeration and agitation during cultivation could produce ethanol at 11.15 ± 0.18 g/L, with the yield of product (Yp/s) 0.34 g bioethanol/g substrate; and yield of biomass (Yx/s) 0.29 g cell/g substrate, respectively. A better result was obtained using Engineered SSF (ESSF) in which aeration was stopped after biomass condition has reached the end of the exponential phase. The bioethanol produced was 12.75 ± 0.04 g/L, with an conversion efficiency of 75% to products, yields of product (Yp/s) 0.41 g bioethanol/g substrate, and the yield of cell (Yx/s) 0.09 g cell/g substrate.
... Fruto de pan: (Artocarpus camansi). Se ha realizado ya alguna investigaciónes relacionadas con las características y propiedades del,árbol de pan [1], [2], [3], [4], [5], [6], [7], [8]. En ellas se ha evaluado las características agronómicas, propiedades químicas y tecnología para su aprovechamiento, pero no se ha evaluado sus propiedades funcionales y las posibilidades de enriquecimiento con buenas fuentes de proteína. ...
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Resumen.- El Ecuador tiene una biodiversidad vegetal inmensa gracias a su posición geográfica que genera múltiples microclimasy permite el cultivo de diversas plantas con propiedades útiles para el hombre. Existen plantas con ingredientes funcionales que se han venido utilizando desde hace mucho tiempo y que son objeto de estudio en muchaspartes del mundo por su utilidad en la prevención de enfermedades crónicas como el cáncer, el deterioro mental,visual y las enfermedades cardiovasculares entre otras.La demanda de productos con ingredientes funcionales en alimentos, hierbas o tés, es creciente especialmenteen los países desarrollados como Estados Unidos de América, Japón, Canadá y algunos países de Unión Europea, que buscan oferta de buena calidad en los países en vías de desarrollo como el nuestro.El Ecuador, gracias a sus características climáticas singulares, es capaz de proveer algunos de los productosdemandados a nivel mundial y a nivel nacional. Consecuentemente, la demanda de productos con ingredientesfuncionales puede generar fuentes agroindustriales de producción con efectos socio económicos muy interesantes.Se realizó una búsqueda cuidadosa de productos con ingredientes funcionales, de los cuales, algunos conocidoscomo alimentos nutricionales solamente, otros usados como condimento en forma muy limitada y otros desconocidospero con una funcionalidad digna de estudio.Las plantas seleccionadas contemplaron 2 frutos, uno de la costa, fruto del pan , (Artocarpus camansi); uno dela sierra, mortiño (Vaccinium floribundum); y una hierba, ajo de monte (Mansoa alliacea) proveniente de la Región Oriental.El fruto de pan resultó ser una buena fuente de vitamina B3, el mortiño una fruta rica en polifenoles, y el ajo demonte, una buena fuente de antioxidantes, con un contenido de alliina, fuente de allicina, muy importante, ademásde vitamina E, vitamina C, Selenio y Cromo. Abstract.- Ecuador has a huge vegetal biodiversity due to its geographical position which generates many microclimatesand allows the cultivation of plants with useful properties for humans. There are plants with functional ingredientsthat have been used for a long time and are being assessed in many parts of the world for its usefulness in theprevention of chronic diseases like cancer, mental impairment, visual decay, cardiovascular diseases and others.The demand for functional ingredients in foods, herbs and teas is increasing specially in developed countriesas the United States of America, Japan, Canada and countries of the European Union which are looking for goodquality supply from developing countries like ours.Ecuador is able to provide some of the demanded products overseas and in the country itself. The demand onthese products can stimulate the development of industrial sources of functional products with very interestingeconomic and social effects.It was conducted a careful search of products with functional ingredients including some foods known as nutritionalfoods only, others used as a condiment and others with functionality still unknown, although referred asfunctional products by people of some communities, but worthy of research.The selected plants were two fruits, one of the coastal region, known as breadfruit (Artocarpus camansi) andone of the mountain regions known as morti ˜no (Vaccinium floribundum) and one herb known as mountain garlic(Mansoa alliacea).The fruit of bread was a good source of vitamin B3, the morti ˜no a fruit rich in polyphenols, and garlic mountain,a good source of antioxidants, containing alliin, allicin source, very important, plus vitamin E, vitamin C, seleniumand chromium.
... Olaoye et al. (2007) found that one quality of the African breadfruit that makes it a possible candidate for composite flour for bread making is its dough quality. The African breadfruit has thus been made into flour and evaluated in bakery products, including bread production from wheat-breadfruit composite flour (Olatunji and Akinrele 1978;Graham and DeBravo 1981;Olaoye and Onilude 2008). In another study, Olaoye et al. (2007) published some findings on the use of wheat-breadfruit composite flour in biscuit making. ...
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Bread fruit processing into flour is an alternative way of processing which is has several advantages including; increase the shelf life, facilitate the process of raw materials and increase the selling price, while its nutrient is relatively unchanged. The purpose of this study is to examine the amount of value added product generated by bread fruit flour and to determine business analysis of bread fruit flour in Kepulauan Seribu, DKI Jakarta Province. Data is collected using interviews, observation and mutilation. Measurement is done by calculating the value added products resulting from the processing of bread fruit into bread fruit flour, while analysis of feasibility is calculated based on the analysis of profit and analysis of revenue and costs as well as the R/C ratio. Breadfruit flour business has gave product value added, profit and R/C ratio account Rp. 5,500 per kilogram, Rp. 218,000 and 1.57 respectively.
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Volume 2 of this revised edition of Tropical Fruits examines the more specialist tropical fruits such as guava, durian, mangosteen, passion fruits and palm fruits. With growing interest in the cultivation, production, study, sales and marketability of these specialist fruits, this is a timely and informative book. Topics like botany, soil and climate requirements, cultivar development, world production and harvesting and postharvest handling are covered in-depth for each crop. This practical and accessible book is an ideal text for Horticulture academics, researchers, extension workers, students, breeders, growers and policy makers.
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There is an urgent need to increase food production in Nigeria. Breadfruit is a crop with huge potential that is presently underutilized in the country. This paper supports promotion of breadfruit as a strategic initiative towards achieving sustainable livelihoods and alleviating poverty in Nigeria.
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This paper reviews the research on breadfruit (Artocarpus altilis) conducted by the Food Science & Technology Unit (FSTU) and proposed studies. A consumer-acceptable, canned sliced breadfruit in 1.5% brine has been developed. Consumer-acceptable, drum-dried and cabinet-dried, protein-enriched breakfast foods using uncooked or cooked breadfruit as the main ingredient were also developed. The most acceptable drum-dried product (11.3% protein), used maize and soya as protein supplements. The most acceptable cabinet-dried product (11.5% protein) contained protein supplements (maize and peanuts). The effects of extrusion on breadfruit flour, and breadfruit flour combined with corn meal and maize flour, were also investigated. Breadfruit flavour increased as the breadfruit flour concentration increased. The resulting products closely resembled a puffed snack in texture and colour, but puffing characteristics varied for each set of products. Textural properties appeared related to breadfruit starch characteristics. Flour from mature and unripe breadfruit was evaluated in stiff porridges. Physicochemical composition and storage properties of flour, prepared from the pulp, indicated that enzyme activity continued during 15-week storage, as evident by the sugar content increase, and decrease in swelling power and paste viscosity. Most studies conducted treated the properties of breadfruit on an ad hoc basis, without considering differences due to cultivars. The Unit's new focus will adopt a more systematic approach. Comparisons will be made on different local cultivars for industrial applications (starch production/properties), food applications (pasta products) and shelf-life studies (by investigating the inherent enzymes).
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Breadfruit (Artocarpus altilis) is well-recognised as having significant potential as a tropical food crop; however, short shelf life significantly constrains its availability for greater utilisation. In the Caribbean, fruit rots and other defects are among several preharvest factors that reduce fruit quality and marketability at harvest and may also contribute to poor postharvest quality. Breadfruit genetic diversity in the region is very limited; therefore, it is important to determine whether cultivar differences in susceptibility to fruit rots and defects exist. In this study the incidence of fruit rots and other fruit defects including cracking, immaturity or over-maturity, deformity or damage during harvesting was evaluated during the dry and wet season in 2005 and 2006 in 39 accessions in a breadfruit germplasm collection at the University of the West Indies, St. Augustine Campus, Trinidad and Tobago. The accessions consisted of cultivars collected from the Caribbean and imported from the National Tropical Botanic Garden in Hawaii. Among the accessions the incidence of fruit rots on harvested fruit ranged from 0 to 84.1%. Differences among accessions were very highly significant (p<0.001) for the incidence of fruit rot, the percentage of the fruit surface affected with fruit rot, overmaturity and cracking. The differences among accessions on the percentage of unmarketable fruits were very highly significant (p=0.000). Unmarketable fruits accounted for 46.7% of all harvested fruit with fruit rots appearing on 63.4% and other fruit defects on 36.6% of unmarketable fruit. These results indicate serious losses of marketable yield, and potentially of postharvest quality, due to fruit rots and other defects which may be alleviated by cultivar selection, improved crop management and cultivar specific maturity indices.
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This paper discusses the occurrence and traditional uses of breadfruit in Africa and the diversity existing in the region. Other aspects covered include germplasm exchange and crop improvement, production and production constraints, product development and marketing, and the future of breadfruit in the region. This paper along with the other regional overview papers will facilitate a global review of the status of breadfruit and help prioritize future work on breadfruit research and development.
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Breadfruit is particularly well suited as a base for a range of consumer products because of its pale colour and bland taste. The starch content ranges from about 53-76% depending on cultivar, climate and soil type. This feature alone suggests that the enormous range of corn, rice and potato products can be duplicated using breadfruit. The major constraint is the high seasonality but this can be overcome by bulk partial-processing at season glut. This paper calls for a more continuous supply, either by dovetailing cultivars or by research into techniques, such as controlled-atmosphere storage, so that processing can continue year-round.
Chapter
Breadnut is indigenous to New Guinea and Moluccas, and probably naturalized in the Philippines. Cultivated in Indonesia, Malaysia, the Caribbean Islands, Pacific Islands, tropical Central and South America, and coastal West Africa. It is now found only in cultivation in the Philippines, where it is typically grown as a backyard tree. It is infrequently grown in the Pacific islands outside of its native range. A few trees can be found in New Caledonia, Pohnpei, the Marquesas, Tahiti, Palau, and Hawai‘i, mainly introduced by immigrants from the Philippines.
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Bread fruit (Artocarpus altils) is extensively grown in different parts of world and is a less valued fruit due to its short shelf life. Therefore, minimal processing technology was adopted for shelf life extension of this commodity in cut form. The fruits were peeled, sliced and washed with water containing sodium hypochlorite (available chlorine 50 mg.kg−1) followed by additive treatment in soak solution containing sodium benzoate (200 mg.kg−1), potassium meta-bisulphite (200 mg.kg-1), citric acid (2 g.kg−1), ascorbic acid (200 mg.kg−1) and calcium chloride (5 g.kg−1) for 90 min at ambient temperature (28 ± 2 °C) followed by draining and passive modified atmosphere (MA) packing in polyethylene pouches (75 μ). Minimal processing and MA packing was found to be highly helpful in ensuring the microbiological safety without the incidence of coliform and pathogens. The additive treatment could stabilize the respiratory pattern of the slices suggesting physiological stabilization of the product and this was observed in the equilibrated head space O2 and CO2 concentrations during MA storage. Colour profile in terms of L*, a*, b* values of the slices suggested colour stability of the product during MA storage. Texture was also better retained in the treated samples as compared to untreated control. The minimally processed and MA packed bread fruit slices showed a shelf-life of 45 days at low temperature (6 ± 10 C).
Article
The study examined the effect of cooking on the nutrients and minerals of breadfruit (Artocarpus altilis) flour in order to assess its nutritional benefits. The cooking led to a significant (p<0.05) decrease in moisture, crude fat (CF) and crude protein (CP) contents. By contrast dry matter (DM), total and reducing sugars (TS; RS), carbohydrate and energy values increased significantly (p<0.05). The change in cooking time increased significantly (p<0.05) TS and RS and decreased CP. The moisture, CF, DM and carbohydrate contents were not affected by the change in cooking time. The mineral contents such as calcium (Ca), iron (Fe), sodium (Na), zinc (Zn), phosphorus (P), potassium (K) and magnesium (Mg) were increased significantly (p<0.05) with cooking and were affected by the change in cooking time. The cooking and the change in cooking time had no significant effect on total ash (TA) and K:Na ratio. Significant correlations were observed between DM and Zn, DM and Ca, TS and K, TA and TS, Ca and Mg, Fe and Zn. The flours exhibited different properties as depicted by the PCA that discriminated raw breadfruit flour (RAF) from cooked breadfruit flours (AF10, AF15 and AF20). The use of cooking in processing of breadfruit flours appeared beneficial for improving its nutritional statute.
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This work was carried out to determine the nutritional composition of breadnut (Artocarpus camansi) seeds. Matured breadnut seeds were obtained opened and the seeds were removed for analysis. They were analyzed for proximate mineral, amino acids, fatty acids and organic acids composition. The results showed the values of the proximate composition of the breadnut seeds as: protein (4.87%), fat (3.48%) and carbohydrate (26.11%). Ash and crude fiber were 3.43 and 1.20% respectively. The highest mineral content value was in phosphorus 363 mg/kg followed by potassium 325 mg/kg and sodium 248 mg/kg while the lowest value was in iron 0.05 mg/kg and copper 0.12 mg/kg. The predominant essential amino acids determined in the seeds were leucine 392 mg/kg, phenylalamine 312 mg/kg, arginine 293 mg/kg, isoleucine 245 mg/kg and lysine 275 mg/kg. The oil was rich in palmitic 21.4%, oleic 12.4 % and linolenic acid 14.8%. Lactic and citric acids were the predominant organic acid while malic, acetic and butyric acids were present in trace amount. The breadnut seeds could be used as composite flour and the oil could be a good source of edible oil for human consumption.
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Breadfruit (Artocarpus altilis) being a nutritious, staple food with high economic importance is usually subjected to fermentation in order to preserve it, improve its flavour and digestibility, amongst other benefits. In order to provide information on the nutritional and physicochemical changes during the fermentation of breadfruit, this study was carried out. Breadfruits were subjected to solid and submerged state fermentation for 120 h (5 days) and analysed at intervals (24 h) for physicochemical and nutritional changes: pH, total titrable acidity, moisture content, mineral content, protein, total starch, total soluble sugar and total reducing sugar. The protein content increased during the first 72 h and decreased during the last 48 h of the solid state fermentation. There was a 51.67% decrease in the moisture content, 0.68% decrease in total soluble sugar, 45.90% decrease in the total reducing sugar and 41.35% decrease in the starch content of the breadfruit at 96 h of solid state fermentation. There was also an increase in the total titrable acidity content of the fermenting breadfruit during solid state fermentation and during submerged fermentation. For minerals, potassium and sodium increased at 72 and 48 h, respectively. The submerged state fermentation process caused a decrease in the concentration of potassium (3.69-1.35 mg/100 g) and iron (0.82-0.72 mg/100 g) after 120 h. The contents of minerals in mg/100 g were 0.07 for manganese, 0.76 for iron, 0.004 for copper and 0.04 for zinc at 48 h for submerged fermented breadfruit. In conclusion, solid state fermentation gave breadfruit more desirable chemical parameters than submerged state fermentation.
Article
The seedless form of breadfruit, unripe and sliced or diced, can be commercially dehydrated either by tunneldrying or by freezedrying. The products are adaptable to various culinary vegetable uses. Wastes, such as peel, core, and culls, serve as a highly digestible stock feed. Several anatomical features of the fruit pose special problems in preparation and processing. The histology of the fruit is discussed in detail with reference to possible solutions to those problems, and to textural qualities of both the freshly cooked green fruit and of dried products upon reconstitution. Some consideration of other botanical features relevant to possible use of seeded forms of breadfruit also are presented. Development of commercial processing should include serious consideration of fruit structure and other botanical information concerning the growing and adaptability of different species to commercial processing.
Article
Simple sugars, oligosaccharides, polysaccharides, and their derivatives, including the methyl ethers with free or potentially free reducing groups, give an orange-yellow color when treated with phenol and concentrated sulfuric acid. The reaction is sensitive and the color is stable. By use of this phenol-sulfuric acid reaction, a method has been developed to determine submicro amounts of sugars and related substances. In conjunction with paper partition chromatography the method is useful for the determination of the composition of polysaccharides and their methyl derivatives.
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