Influence of Maturity and Drying Methods on the Chemical, Functional and Antioxidant Properties of Breadfruit (Artocarpus altilis)

Incorporating Breadfruit Flour to Prepare High-Quality Cookies with Health Benefits

“…The results showed that there was a significant difference (P< 0.05) between cookies made from 100% breadfruit flour and 100% wheat flour. The free radical scavenging activity increases with the addition of breadfruit flour in the wheat flour and the breadfruit flour contains a good amount of antioxidants (Famurewa et al, 2016). The radical scavenging activity of breadfruit is due to its richness in polyphenols, mainly flavonoids (Lana et al, 2013).…”

Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch

“…Breadfruit is a tropical plant grown under numerous land conditions or agroforestry systems [1] and also adapts properly to tropical regions with temperatures of 21-23°C, and rainfall of 1525-2540 mm [2]. This is known to have originated in Polynesia and spread to various tropical regions worldwide, including the Caribbean, Africa, America, the Pacific, and several other countries, including Indonesia and India [3], [4], characterized by good biodiversity [5].…”

“…The advantage of breadfruit trees includes the ability to grow well in dry and marginal areas [8], and also the capacity to bear fruits all year, with a huge harvest between February and June, and supplementary yield from July to September [5], [9]. Furthermore, one tree unit can produce about 100 to 600 fruits, at an average of 200 to 300 [2], [10] depending on soil and climatic conditions [10], as well as the growth area, age, variety, and plant properties [3]. Breadfruit is high in carbohydrates and is also a source of vitamins and minerals [2], [4], low in fat [3], and rich in fiber.…”

“…Furthermore, one tree unit can produce about 100 to 600 fruits, at an average of 200 to 300 [2], [10] depending on soil and climatic conditions [10], as well as the growth area, age, variety, and plant properties [3]. Breadfruit is high in carbohydrates and is also a source of vitamins and minerals [2], [4], low in fat [3], and rich in fiber. The majority of carbohydrate food sources are in the class of cereals and tubers [11], but others are belonging to the fruit category, including pumpkins [12], breadfruit [11], and bananas [13], [14].…”

“…This resource is converted into flour and starch form to extend shelf life [2], [15], although the latter has wider application in food and pharmaceutical industries [2], [11]. Starch can be isolated from various carbohydrate sources, one of which is breadfruit (Artocarpus altilis (Parkinson) Fosberg) [16].…”