Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)

Abstract

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.

<em></em><em>Artocarpus Camansi</em> Blanco: A Review on Its Traditional Use, Nutritional Value, Phytochemistry, and Pharmacology

“…Table 2 presents the proximate composition, mineral, amino acid, and organic acid composition of the seed while the fatty acid content was determined from the oil obtained [19,20]. Similarly, the proximate composition, mineral, and vitamin composition in various ways of preparing flour seed were reported to have substantial implication [21,22]. Table 3 presents the values for the raw breadnut seed flour.…”

Effect of Boiling Time on the Change of Moisture Content, Color Analysis and Granule’s Shape of Breadnut (Artocarpus camansi) Flour

“…Breadnut boasts anti-inflammatory, antioxidant, antifungal, and antibacterial potential [5]. In Indonesia, breadnut is usually processed into local foods by boiling and mixed with some spices [6].…”

“…Flour is a dried product that potentially increases storage stability by converting native products to flour [5]. According to Rusliana et al [16], the minimum moisture content of flour products is below 10%.…”

Bioethanol Production from Breadnut (Artocarpus Camansi) Rind Waste as a Sustainable Energy Source

“…Breadnut (Artocarpus camansi) is a plant photosynthesis that contains carbohydrates [8]. The carbohydrate content of breadnut is sufficiently high, 100 grams of breadnut contains 75,39% of carbohydrates [9]. This carbohydrate content is due to the high starch content stored in parenchyma cells Based on previous research examines the production of bioethanol from breadnut seeds with initial pH variation treatment (P1 (pH = 4), P2 (pH = 4,5), P3 (pH = 5)) and substrate concentration (S1 (2,5 %), S2 (5 %), S3 (7,5 %)) through the fermentation process for 7 days and the addition of 10 ml inoculum Saccharomyces cerevisiae obtained the results of the initial pH of the media optimal is 4.5 with concentration 7.5% substrate wherein the amount of ethanol that produced as large as 6.13 ml [11].…”