The traditional and medicinal use of African breadfruit (Treculia africana Decne): an underutilized ethnic food of the Ibo tribe of South East, Nigeria

Abstract

African breadfruit is an underutilized food security crop which is a delicacy for the Ibo ethnic group of South East Nigeria. It is commonly found in West and Central Africa. It is an evergreen large tree that bears about 20–30 pods containing edible seeds, annually. The edible seeds are used as specialty dishes by the Ibo tribe of South East Nigeria. African breadfruit meals have high dietetic value. The pods, leaves and roots are use in traditional medicine. The leaves are particularly rich in carbohydrates, phytochemicals (flavonoids, phenols, cardiac glycosides and anthraquinones) and minerals. These constituents contribute to its antioxidant, antimicrobial and wound healing properties. The stem bark extract is used as a cough remedy and has antimicrobial properties. The water and ethanoic extracts of the root possess antihyperglycaemic properties and also discourage the development of secondary complications of type 2 diabetes. Many of the perceived medicinal and chemical properties have not been scientifically investigated. Although other members of the mulberry family (especially the Artocarpus species) have received some research attention, Treculia africana remains underutilized despite its great potentials as a food security and medicinal crop.

Carbohydrate content and Glycaemic indices of Pentaclethra macrophylla, Telfairia occidentalis and Treculia africanum

“…The African breadfruit (Treculia africana Decne) is large evergreen tree found in tropical and sub-tropical humid forests. It is widely distributed in West and Central Africa (Ojimelukwe and Ugwuona, 2021). It belongs to the mulberry family moraceae (Fosberg, 1978;Morton, 1946).…”

“…It belongs to the mulberry family moraceae (Fosberg, 1978;Morton, 1946). Crude extracts from diferent parts of the plant are used either singly or in combination with other herbs to treat various diseases (Ojimelukwe and Ugwuona, 2021). African breadfruit seeds are highly nutritious and constitute a relatively cheap source of vitamins, minerals, proteins, carbohydrates and fats.…”

Quality assessment of ‘Akamu’ powder formulated using Cofermented maize (Zea mays) and African breadfruit (Treculia africana) powder

“…The seeds of African breadfruit is usually cooked and eaten as porridge; fried or roasted and eaten as a snack [15]. Ojimelukwe and Ugwuona [16] also stated that seeds of African breadfruit is consumed after it has been mixed with cereals (rice, sorghum and maize) or tubers (yams and shredded cassava). It can as well be used to prepare some food products.…”

Comparative Evaluation of the Microflora and Biochemical Constituents of Sorghum-African Breadfruit Blends for Complementary Foods

“…The seeds are prepared in various forms such as: boiling, roasting, frying, boiling and pounding, processed into non-alcoholic beverage, starch or flour. They are consumed as snack, side dish (decanted juice) or porridge (22,23). Microorganisms such as: Bacillus subtilis, Erwinia sp., Micrococcus sp., Streptococcus sp., Staphylococcus aureus; Lactobacillus plantarum; Laeuconostoc esenteroides; Aspergillus niger and Rhizopus stolonifer have been reported to be associated with the deterioration and fermentation of African breadfruit (22,24,25,18).…”

“…They are consumed as snack, side dish (decanted juice) or porridge (22,23). Microorganisms such as: Bacillus subtilis, Erwinia sp., Micrococcus sp., Streptococcus sp., Staphylococcus aureus; Lactobacillus plantarum; Laeuconostoc esenteroides; Aspergillus niger and Rhizopus stolonifer have been reported to be associated with the deterioration and fermentation of African breadfruit (22,24,25,18). A number of studies have shown that supplementing cereals with legumes or tubers with vegetables and food sources from animals tends to be nutritionally superior and better supported growth and development rather than the single diets of cereal meals (26).…”