Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

Abstract

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.

Particle Size Modification of Breadfruit Starch (Artocarpus altilis) into Nanoparticle Size Through Top Down Technique using Acid Hydrolysis

“…SEM images, presented in Figure 6, illustrate the morphology of breadfruit starch granules both before and after acid hydrolysis. The granules exhibit various shapes-polyhedral, elliptical, and roundwith sizes ranging from 3.0 to 7.9 µm [5].…”

“…In Indonesia, breadfruit starch is a popular source, comprising up to 70.25% starch content, thus presenting significant potential as a raw material [4]. The composition of breadfruit starch includes 22.5% amylopectin and 77.48% amylose, offering superior functionalities compared to wheat, rice, and cassava flours in terms of viscosity, oil and water binding capacities, and expandability [5]. Currently, approximately 60% of starch utilization is in the food industry, with the remaining 40% serving non-food sectors such as pharmaceuticals, chemicals, paper, textiles, and cosmetics [1].…”