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Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications
Kervyn Ajay Mehta1, Yu Chin Rina Quek1, Christiani Jeyakumar Henry1,2
1Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore.
Frontiers in Nutrition
|April 3, 2023
Summary
Breadfruit offers complex carbohydrates and essential amino acids, presenting a nutritious solution for global food security. Processing breadfruit flour and starch enhances its properties and expands its use in diverse food products.
Area of Science:
- Agricultural Science
- Food Science
- Nutrition
Background:
- Breadfruit is an underutilized, highly nutritious crop rich in complex carbohydrates and essential amino acids.
- Its cultivation potential exceeds that of major crops like rice and wheat, positioning it as a key player in food security.
- The crop's perishability necessitates effective post-harvest and processing techniques for wider consumption.
Purpose of the Study:
- To comprehensively review breadfruit processing methods for flour and starch.
- To analyze the nutritional significance and novel food applications of breadfruit.
- To highlight the importance of processing for enhancing breadfruit flour's properties and shelf-life.
Main Methods:
- Literature review of various breadfruit processing and post-processing techniques.
- Analysis of nutritional composition and physicochemical properties of breadfruit flour and starch.
- Compilation of existing and novel food applications utilizing breadfruit flour.
Main Results:
- Processing methods significantly impact the physicochemical and functional properties of breadfruit flour and starch.
- Breadfruit flour serves as a valuable ingredient replacer in various food products, offering enhanced nutritional profiles.
- The study details the effects of different processing techniques on breadfruit flour and starch.
Conclusions:
- Breadfruit flour and starch are versatile ingredients with significant potential in the food industry.
- Optimized processing is crucial for maximizing breadfruit's nutritional benefits and extending its shelf-life.
- Further exploration of novel food applications can promote breadfruit as a staple food with added health benefits.
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