Studies on the Carbohydrate Content of Breadfruit (Artocarpus communis Forst) From South‐Western Nigeria

Abstract

The proximate composition of the peel, pulp and core of breadfruit revealed that the highest moisture, ash, protein, fat and crude fibre contents can be found in the core while the pulp contained the highest levels of carbohydrate, starch, nitrogen free extract and organic matter. Total free and reducing sugars were highest in the core and lowest in the peel. Sucrose, glucose and fructose followed a similar pattern as the reducing sugars while the flatus-producing oligosaccharides raffinose (0.1%) and stachyose (0.05%) were present in the core. Only rafinose was present (0.05%) in both the peel and the pulp. Extracted starch from the breadfruit pulp was 58% of the total starch content on dry weight basis with minimal levels of ash, fat, protein and 98.6% starch. The extracted starch was 98% pure and contained only 2.3O/o damaged starch. The starch swelling and solubility properties showed a two-stage pattern while the Brabender amylograms showed patterns very typical of starches from most normal non-waxy cereals. The kinetics of carbohydrate breakdown under different storage conditions showed a biphasic first order, slow in the first 8h and thereafter accelerated. Carbohydrate breakdown as an indicator of fruit deterioration was highest when breadfruit was stored at room temperature, while there was only a little difference in those stored in water, formaldehyde solution or in the refrigerator. Untersuchungen uber den Kohlenhydratgehalt der Brotfrucht (Artocarpus communis Forst) aus dem Sudwesten Nigerias. Die Untersuchung der Zusammensetzung von Schale, Fruchtfleisch und Kern der Brotfrucht ergab, da8 die hochsten Gehalte an Feuchtigkeit, Asche, Protein, Fett und Fasern im Kern gefunden werden konnen, wohingegen die hochsten Gehalte an Kohlenhydraten, Starke und stickstomreien Extrakten im Fruchtfleisch vorkamen. Die Gesamtmenge an freien reduzierenden Zuckern war im Kern am hochsten und in der Schale am niedrigsten. Saccharose, Glucose und Fructose folgten einem ahnlichen Muster wie die reduzierenden Zucker, wahrend die Blahungen verursachenden Oligosaccharide -Rafinose (0.1%) und Stachyose (0,05O/o)im Kern vorkamen. Alleiii Rafinose kam sowohl in der Schale als auch im Fruchtfleisch vor. Die Extraktion der Starke aus dem Fruchtfleisch der Brotfrucht ergab einen Anteil von 58% (Trockengewicht) des Gesamtgehalts an Starke mit einer Reinheit von mehr als 98% und minimalen Asche-, Fett-und Proteingehalt. Die Quellungs-und Losungseigenschaften der Stiirke zeigten ein Zwei-Stufen-Muster, wahrend die Brabender-Amylogramme Muster aufwiesen, die fur Starken aus den meisten normalen, nicht wachsigen Getreiden sehr typisch sind. Die Kinetik des Kohlenhydratabbaus unter verschiedenen Lagerungsbedingungen zeigte zweiphasige Kinetik erster Ordnung, langsamen Abbau in den ersten 8h und waren anschlieflend beschleunigt. Der Kohlenhydratabbau als Indikator fur das Verderben der Frucht war am hochsten, wenn die Brotfrucht bei Zimmertemperatur gelagert wurde, mit geringem Unterschied zu denen, die in Wasser, in Formaldehydlosung...

Properties of extruded expandable breadfruit products

“…Extensive studies have focused on the functional, physical, chemical and sensory properties of breadfruits, and modified and unmodified starches to be used as food ingredients for various food products including bread and snacks (Adebowale, Olu Owolabi, Olawumi, & Lawal, 2005;Adewusi, Udio, & Osuntogun, 1995;Akubor, 1997Akubor, , 2005Akubor & Badifu, 2004;Ayodele & Oginni, 2002;Englberger et al, 2003;Golden & Williams, 2001;Huang, Titchenal, & Meilleur, 2000;Ijarotimi & Aroge, 2005;Loos, Hood, & Graham, 1981;McHugh & Huxsoll, 1999;Nnam & Nwokocha, 2003;Solomon, Layokun, Ibbowu, & Ilori, 1994). As the results, up to 10% of breadfruit flour was successfully used to replace wheat flours for producing breads.…”

Potentials of tropical starches as pharmaceutical excipients: A review

“…The seedless breadfruit, Artocarpus cummunis Forst, family Moraceae is native to Malaysia from where it has spread through the South Pacific and Caribbean, and was introduced into South Western Nigeria from the Caribbean [136]. The fruits are usually harvested and used as a source of carbohydrate.…”

“…The fruits are usually harvested and used as a source of carbohydrate. It is consumed in the same way as yam; it can be boiled, pounded, or processed into flour and has been described as a poor man's substitute for yam [136].…”

Proximate, Mineral and Anti-nutrient Composition of Pumpkin (<i>Cucurbitapepo L)</i> Seeds Extract

“…The sample could not be considered as potential source of carbohydrate when compared to the content of some conventional sources like cereals with 72-90 g/100g Carbohydrate [13].…”