Preparation of a Breadfruit Flour Bar.

Area of Science:

• Food Science and Technology
• Nutrition
• Agriculture

Background:

• Breadfruit (Artocarpus altilis x Artocarpus mariannensis) is a nutritious, high-energy food source with potential for value-added product development.
• Its utilization can be increased through the creation of convenient, ready-to-eat products.
• The Micronesian variety, 'Meinpadahk', offers unique characteristics for food processing.

Purpose of the Study:

• To develop a portable, nutritious, ready-to-eat breadfruit bar.
• To assess the sensory acceptability of the developed breadfruit bar.
• To evaluate the nutritional properties of the breadfruit bar product.

Main Methods:

• Utilized flour from the 'Meinpadahk' breadfruit variety for product development.
• Conducted sensory evaluation tests with a panel of participants.
• Performed nutritional labeling analysis to determine macronutrient content.

Main Results:

• The breadfruit bar is characterized as high in carbohydrates and low in fat.
• Sensory evaluation revealed that 81% of panelists found the bar acceptable.
• The product leverages breadfruit's natural richness in fiber, vitamin C, potassium, and flavonoids.

Conclusions:

• The developed breadfruit bar is a viable, appealing, and inexpensive gluten-free food option.
• It offers a way to enhance the utilization and add value to locally available breadfruit resources.
• This product has the potential to contribute to food security and dietary diversity.