Grow Us Our Daily Bread

Lincoln, Noa Kekuewa; Ragone, Diane; Zerega, Nyree J. C.; Roberts-Nkrumah, Laura B.; Merlin, Mark; Jones, Andrew Maxwell Phineas

doi:10.1002/9781119521082.ch7

Cited by 7 publications

(11 citation statements)

References 140 publications

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“…Over the last decade, significant efforts have been made to revitalize the use and consumption of breadfruit (Artocarpus altilis) in the Hawaiian Islands [8,9]. Today, breadfruit has widespread dissemination beyond the Pacific, and it can be found in tropical regions in over 80 countries worldwide [1,10,11].…”

Section: Introductionmentioning

confidence: 99%

“…The breadfruit tree is fast-growing and produces an abundance of nutritious starchy fruit [10][11][12]. These trees are reported to produce 6 t-ha −1 of fruit that is rich in carbohydrates, amino acids, fiber, vitamins, and minerals, including micronutrients such as iron and potassium, especially when compared to other tropical staple starch crops such as cassava, sweet potato and banana [2,10,[13][14][15][16][17]; however, exact fruit yield estimations are variable due to seasonality, cropping systems, cultivar and environment [11]. A study by Liu et al reported that, on average, between 24 breadfruit cultivars, 269 fruits per year were produced, with each fruit weighing an average of 1.2 kg [17].…”

Section: Introductionmentioning

confidence: 99%

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Assessing Consumer Acceptance and Willingness to Pay for Novel Value-Added Products Made from Breadfruit in the Hawaiian Islands

2019

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Breadfruit is a high yielding tree crop with a long history in the Pacific Islands, with the potential to improve food security under climate change. Traditionally, it has been grown and used extensively as a food source in Hawaii, but in the past decades, it has been neglected, underutilized, and supplanted by imported staple foods. Revitalization of breadfruit is central for reducing dependency on food imports and increasing food resiliency and self-sufficiency in Hawaii. Such a process could potentially be strengthened by the development of novel value-added products. This empirical study investigates consumer acceptance and willingness to pay in two scenarios: with and without detailed product information about breadfruit and its cultural significance, nutritional benefits and potential contribution to increase local food security. A total of 440 consumers participated in the study. Participants receiving descriptive information had a higher level of acceptance and were willing to pay a higher price compared with participants who were not informed that the product was made from breadfruit: 1.33 ± 0.15 acceptance on the hedonic scale and 1.26 ± 0.23 USD (both p < 0.0001). In conclusion, repeated exposure and building a positive narrative around breadfruit products may increase consumer acceptability.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Assessing Consumer Acceptance and Willingness to Pay for Novel Value-Added Products Made from Breadfruit in the Hawaiian Islands

2019

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“…Breadfruit ( Artocarpus altilis ) is a traditional staple crop that most likely originated in Borneo [ 1 ] and was carried throughout the Pacific Islands with voyaging canoes [ 1 , 2 ]. With high annual production (>400 kg per tree) [ 1 , 3 ], and newly developed tissue culture propagation methods [ 4 , 5 ], breadfruit is considered to be one of the best candidate plants to distribute to undernourished populations in tropical areas for cultivation as a staple [ 6 , 7 ]. It is often used as a potato substitute in dishes as the fresh fruit can be baked, steamed, boiled, fried, microwaved, grilled, and barbecued [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…With high annual production (>400 kg per tree) [ 1 , 3 ], and newly developed tissue culture propagation methods [ 4 , 5 ], breadfruit is considered to be one of the best candidate plants to distribute to undernourished populations in tropical areas for cultivation as a staple [ 6 , 7 ]. It is often used as a potato substitute in dishes as the fresh fruit can be baked, steamed, boiled, fried, microwaved, grilled, and barbecued [ 1 , 2 ]. Our previous studies demonstrated that breadfruit protein contains all of the essential amino acids and is especially rich in phenylalanine, leucine, isoleucine and valine [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Our previous studies demonstrated that breadfruit protein contains all of the essential amino acids and is especially rich in phenylalanine, leucine, isoleucine and valine [ 7 ]. The most cultivar “Ma’afala” has been planted in nearly 50 countries in the last decade and is an excellent food resource with higher total essential amino acid content than other staples including wheat, corn, rice, potato, soybean and yellow pea [ 1 , 7 ]. Research on breadfruit starch has revealed its advantages over wheat flour on water and oil holding capacity, swelling power, and viscosity [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Breadfruit flour is a healthy option for modern foods and food security

et al. 2020

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Breadfruit is a traditional staple crop from Pacific islands with the potential to improve worldwide food security and mitigate diabetes. Flour produced from breadfruit is a gluten-free, low glycemic index, nutrient dense and complete protein option for modern foods but basic scientific knowledge of health impacts of a breadfruit-based diet in animals and humans was lacking. We designed a series of studies to provide basic and fundamental data on impacts of a breadfruit-based diet through an in vitro and in vivo model. Cooked breadfruit flour was digested through a multi-stage enzyme digestion model to estimate protein digestibility in comparison to wheat flour. Breadfruit protein was found to be easier to digest than wheat protein in the enzyme digestion model. The flour digestions were applied to Caco-2 cells to test the cytotoxicity and to measure the immunogenicity through cytokine expression. No significant differences were observed for immune factors and cytokines (IL-4, IL-10, IL-8, TNF-α, IFN-γ) on Caco-2 cells between the breadfruit and wheat groups. A breadfruit-based rodent chow was formulated by substitution of all of the wheat in the standard formulation with breadfruit. The diets were isocaloric, nutrient equivalent and used to feed male and female C57BL/6 mice for 21 days. No sign of malnutrition, discomfort, illness or death was observed among the mice because of the diet. The histology and the cytokine expression of the mice ileum from both groups were analyzed and showed similar results. The expression of major bacteria was measured in the colon and showed similar results. Mice fed the breadfruit diet had a significantly higher growth rate and body weight than standard diet fed mice. No negative health outcomes were observed in studies with in vitro or in vivo models and breadfruit flour is a healthy alternative to other starches for modern foods.

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