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This article focuses on the strained legacy of colonial botany and plant trafficking in the context of European expansion and colonisation. ‘Interspecies entanglements’ refers to the relationships of power, knowledge, accumulation, commodification and desire that are perceptible when humans talk about plants in the framework of colonialism. The example I take is the breadfruit tree (Artocarpus altilis), a member of the mulberry family dispersed widely across the Pacific, which was famously transplanted from Tahiti to the Caribbean in the 1790s. After elaborating its journey through cultural discourse (first as ‘bread of the Gods’, then as ‘food for slaves’), I focus on German naturalist Georg Forster’s essay, titled Vom Brodbaum (On the Breadtree, 1784). My underlying contention is that, while Forster redresses some damning stereotypes and misconceptions relating to the Pacific cultures, his interest in race and the attendant hierarchies places a question mark over the integrity of his scientific engagement with human and plant knowledge alike.

Tepung kacang hijau dan tepung sukun berpotensi dijadikan bahan baku pembuatan sosis analog karena memiliki kandungan protein, serat, dan karbohidrat yang tinggi. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisiko-kimia dan organoleptik sosis analog berbahan baku tepung kacang hijau dan tepung sukun. Penelitian ini menggunakan pendekatan Rancangan Acak Lengkap (RAL), komponen yang diteliti adalah perbandingan tepung kacang hijau dan tepung sukun (100, 75, 50, 25, dan 0%). Parameter yang diamati meliputi uji kadar air, protein, serat kasar, abu, lemak, karbohidrat, OHC (Oil Holding Capacity), WHC (Water Holding Capacity) dan organoleptik. Analisis yang digunakan one way ANOVA, kemudian dilakukan uji duncan untuk melihat apakah terdapat perbedaan yang sigifikan. Hasil penelitian menunjukkan kadar air sosis analog 52.06-65.2%, abu 1.70-2.00%, lemak 1.26-4.75%, protein 3.10-7.55%, karbohidrat 28.57-34.28%, serat kasar 11.5-22.76%. Analisis fisik pada sosis analog pada tekstur TPA (Texture Profil Analysis) meliputi cohesivenes 0.45, springiness 0.78, chewiness 13.36, hardness 43.45, gumminess 17.84, adhesiveness 0.26 WHC 96.46, OHC 21.22, warna (L*) kecerahan 42.91-70.16, warna (a*) merah-hijau (-)2.41-4.57, warna (b*) kuning-biru 7.17-42.00. Formulasi sosis analog yang disukai panelis adalah sampel F3 (50%:50%) tepung kacang hijau dan tepung sukun adalah 3.37 (agak suka).

The British Government-facilitated introduction of breadfruit trees (Artocarpus altilis) from the Pacific to the Caribbean during the late eighteenth century was a notable feat of economic botany, but the identities of the earliest originators of the idea remain unclear. Previous historical scholarship has focused mainly upon the role of Joseph Banks as the prime mover behind the scheme, while more investigative scholarship has identified one of Banks’s correspondents, Valentine Morris, as having made an early suggestion of the idea in writing. This focus on Banks and Morris, however, may have overlooked or understudied even earlier origins of the idea. After discussing several key individuals involved in the inception of the breadfruit project, this article then considers a series of passages on breadfruit in the writings of Voltaire and presents a hypothetical pathway by which those involved in the actual transfer of breadfruit from the Pacific to the Caribbean, including Banks via Morris, may have been influenced by the French philosopher.

Breadfruit (Artocarpus altilis) has the opportunity to become an alternative food in order to support food security by making flour from processed breadfruit. Yellow breadfruit tastes like flour. Cookies are usually made of wheat. Wheat has a higher content of calories, protein, fat and phosphorus than breadfruit flour while breadfruit flour has a higher content of vitamins, calcium, carbohydrates than wheat. This service program aims to provide training to empowerment and family welfare women on how to process breadfruit into breadfruit flour and make cookies of it. The service was held in December 2020 in Nipa-Nipa Village, Bantaeng Regency. This service program uses the Participatory Action Research (PAR) method. The results of breadfruit cake using the preference test showed satisfactory performance. This training will provide insight to PKK mothers so they can take advantage of the abundance of tribes in Bantaeng district. The existence of this training is expected to grow new small and medium enterprises in the context of developing regional souvenirs.

Artocarpus altilis, commonly known as breadfruit, is a potential crop adapted to a wide variety of climates and widely spread, including in Indonesia. However, information on how this species can adapt to climate change, in particular in Central Java, is still limited. In Indonesia, Central Java is the center for cultivation areas for many crop species to support the 145 million people living on Java Island. One of the potential crops being developed in Central Java is breadfruit. To assess the suitable cultivation areas for breadfruit, species distribution modeling (SDM) was used to predict the current and future (2050–2070) distribution of breadfruit. Two climate change scenarios, including optimistic RCP2.6 and pessimistic RCP8.5 models, were considered to represent future climate change impacts. Based on the results for both optimistic and pessimistic scenarios, the breadfruit’s suitable cultivation areas will expand eastward. Implementing a mitigation climate change scenario and limiting the temperature increase to only 1°C under RCP2.6 will provide 270.967 km2 more of suitable cultivation areas for breadfruit in 2050 and 133.296 km2 in 2070. To conclude, this study provides important information on the status and potential cultivation areas for breadfruit, mainly in the Southeast Asia region. The identification of suitable areas will guide land conservation for breadfruit to support food security in this region.

The generation of agro-waste as a result of increase in agro and food processing activities is on the increase due to rapid increase in human population. Hence the need to eliminate these waste by converting them into a useful product or energy source. This work presents the use of bio-char from hydrothermal liquefaction of breadfruit pulp to produce bio-briquettes with cassava starch as a binder. The response surface method using design expert was used to design the experiment with particle size, press pressure and binder dosage as factors, to determine the parameter combination that will produce briquettes of high energy density. The briquette with the highest calorific value 26.75 MJ/kg was produced at the parameter combination of 450 mm−6 particle size, 5 MPa press pressure, and 20 % binder dosage. The ultimate analysis carried on the produced briquette gave carbon, hydrogen, nitrogen and sulphur content of 47.22 %, 3.88 %, 0.69 %, and 0.42 % respectively, with oxygen content of 4.79 % by percentage mass difference. While the proximate analysis gave moisture, ash, volatile matter, and fixed carbon content of 7.8 %, 3.9 %, 43.7 %, and 44.6 % respectively. Other characterization test carried out gave combustion rate of 4.5 g/min, ignition time of 3.5 min, density of 0.86 g/cm3, compressive strength of 8.31 N/mm2, shatter index of 0.89, and hydrophobicity of 61.3 %. These findings shows that briquettes produced with bio-char from HTL of breadfruit pulp can be used as solid fuel for domestic and mini-industrial heating purposes, as well as eliminate waste from processing of breadfruit.

Iron dan prebiotic fortification in cookies towards intestine histology anemia rats Background: Anemia can also cause damage to small intestinal villous cells. Iron fortification can be an alternative prevention of anemia. Prebiotic additives can reduce the effects of fortification and improve intestinal villous. Objective: The study aims to determine the effect of breadfruit and soybean-based cookies with prebiotic and iron fortification on the small intestine's histology, especially the intestinal villous's height and width. Methods: Experimental study with posttest control group design with a total sample of 48 rats. Rats were divided into eight groups, given breadfruit and soybean-based cookies with the addition of FOS and NaFeEDTA (K1), FOS and FeSO4 (K2), FOS (K3), FeSO4 (K4), NaFeEDTA (K5), without fortification (K6). In addition, K- is a healthy mouse with standard feed, and K + is an anemia mouse. Anemia induction is for two weeks, and intervention is for 28 days. Intestinal histology was observed using an optilab microscope and measured using ImageRaster 4.0.5. Results: There were no significant differences in duodenum villous height, jejunum villous height, and ileum villous width (p>0.05). However, there were significant differences (p

Abstract Background The COVID-19 pandemic is interrupting domestic and global food supply chains resulting in reduced access to healthy diverse diets. Hawaiʻi has been described as a model social-ecological system and it has been suggested that indigenous agro-ecosystems have the potential to be highly productive and resilient under changing land-use and climate change disturbance. However, little research has yet been conducted exploring the disruption and resilience of agro-ecosystems in Hawaiʻi caused by the COVID-19 pandemic. The breadfruit tree (Artocarpus altilis; Moraceae) is a signature, multi-purpose-tree of the complex perennial agro-ecosystems systems in Oceania. Methods This case study explores the ways in which the breadfruit agro-ecosystems of Hawaiʻi have shown resilience during the COVID-19 pandemic. Results Our study suggests that breadfruit has increased its value as a subsistence crop during the COVID-19 pandemic, even in a developed economy like Hawaiʻi, and that resilience of Hawaiian breadfruit agroe-cosystems during a crisis can be supported through cooperatives and food-hubs.

Artocarpus (Moraceae), known as breadfruits for their diverse nutritious fruits, is prized for its high-quality timber, medicinal value, and economic importance. Breadfruits are native to Southeast Asia but have been introduced to other continents. The most commonly cultivated species are Artocarpus heterophyllus (Jackfruit) and Artocarpus altilis (Breadfruit). With numerous smaller but nutritionally comparable fruits on a larger tree, Artocarpus hirsutus, also called “Wild Jack” or “Ayani”, is an elusive forest species endemic to Indian Western Ghats. In this study, we sequenced and assembled the whole genome of Artocarpus hirsutus sampled from the sacred groves of Coorg, India. To decipher demographic and evolutionary history, we compared our Wild Jack genome with previously published Jackfruit and Breadfruit genomes. Demographic history reconstruction indicates a stronger effect of habitat rather than phylogeny on the population histories of these plants. Repetitive genomic regions, especially LTR Copia, strongly affected the demographic trajectory of A. heterophyllus. Upon further investigation, we found a recent lineage-specific accumulation of LTR Copia in A. heterophyllus, which had a major contribution to its larger genome size. Several genes from starch, sucrose metabolism, and plant hormone signal transduction pathways, in Artocarpus species had signatures of selection and gene family evolution. Our comparative genomic framework provides important insights by incorporating endemic species such as the Wild Jack.

Floss is a food that is generally made from meat, but floss can also be developed from local food ingredients that have fiber-like meat such as kluwih, breadfruit, and jackfruit. Making floss from local food can increase food diversification and its economic value. The purpose of this study was to determine the sensory and chemical characteristics of artificial flosses from kluwih, breadfruit, and jackfruit. This research used a completely randomized design with 3 types of the raw materials: kluwih, breadfruit, and jackfruit. The result of the water content test showed an average value of 3.47-3.65%. The results should that the floss from kluwih tended to be preferred by the panelists. The treatment of the use of different types of materials showed significantly different effects on moisture content, hedonic value and color of the vegetable floss.

Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted and chemical) processes, the physicochemical properties, degree of substitution and in-vitro starch hydrolysis of the modified starches were evaluated using standard methods while changes in molecular structure was assessed using Fourier transform-infrared (FTIR) spectroscopy. The results showed that bulk density ranged from 0.22 to 0.28 g/ml, swelling power (5.89 to 6.23), solubility (0.13 to 0.17 g), water absorption capacity (WAC) (0.5 to 0.9 mg/g), and oil absorption capacity (OAC), 0.8 to 1.0 ml/g. Starch and amylose contents varied between 122 and 206 mg/g and 16 to 36%. The degrees of citrification in chemically and microwave modified starches were 0.2 and 0.31% while chemical and microwave modified acetylation were and 0.24 and 0.36%, respectively. The infrared spectra of modified starches showed characteristics band for C = O at 1754 to 1375 cm−1 for acetylated starches and at 1240 cm−1 to 1417 cm−1 belonging to P = O stretching vibration for phosphorylated starches. The in-vitro starch hydrolysis showed that modified starches recorded decreased rate of hydrolysis and glycemic index compared to native starch. Microwave-assisted chemically modified starch recorded better functional properties and low glycemic index compared to chemically modified starch. The study revealed that modification of breadfruit starch could enhance efficient utilization of breadfruit for both industrial and nutritional purposes.

Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

Purpose: Breadfruit is a tropical climacteric fruit consumed as an unripe starchy vegetable hence export requires some postharvest technology to inhibit ripening during marketing. Research in the Caribbean found storage at 12 °C was optimal to delay ripening without fruit developing chilling injury. Breadfruit is a major horticultural commodity in Samoa with New Zealand a target export destination. This paper examines the ability of low temperatures to extend the storage life of unripe Samoan breadfruit and thus facilitate export. Research method: Puou and Maafala breadfruit were stored at temperatures from 12 to 25 °C and observed for time to ripen and to exhibit chilling injury symptoms as these factors determine storage life. Main findings: Time to ripen increased as the temperature was lowered but chilling injury occurred on all fruit stored at 12 and 15 °C and many stored at 17 °C. The longest storage life was attained at 17 °C with 11 days for Puou and 16 days for Maafala fruit with storage terminated by a mix of fruit ripening and developing chilling injury. Limitations: Questions remain as to the importance of mild chilling injury to influence purchase. Originality/Value: Samoan breadfruit is more chilling sensitive than Caribbean fruit and thus must be transported at higher temperatures than Caribbean fruit. Use of 17 °C gave the longest storage life for Samoan breadfruit which is sufficient for the 10 days required to export by air to New Zealand but is less than the 21 days required to export breadfruit by sea.

The availability of breadfruit is abundant in the village of Meteseh in RW. X Tembalang District, Semarang City. BAROKAH farmers group develops breadfruit chip business. This group of farmers utilizes the abundantly available breadfruit fruit in the Meteseh area to make breadfruit chips. BAROKAH has problems in terms of limited equipment to support product manufacturing, and limited knowledge and skills in the processing and diversification of breadfruit preparations. The purpose of this activity is to develop a business through diversification of BAROKAH breadfruit processed products so that this business and all the people involved are able to become economically independent communities. It also improved product quality, creative and innovative skills, skills in using appropriate technology in the cutting, draining, and packaging of breadfruit processed products. The method used is to improve product quality, creative and innovative skills through the use of appropriate technology in the cutting, draining, and packaging of processed breadfruit products. In addition, diversification of breadfruit processed products was also developed. The results show that the application of appropriate technology has been able to increase the capacity of chopping, and the durability of processed products from breadfruit. In addition, the quality of processed breadfruit products has increased.

I examine Derek Walcott’s portrayal of the journey of the breadfruit in “The Bounty,” which intertwines the history of the species’ transplantation with an elegy for the poet’s own mother. In its depiction of the mutiny on the Bounty, Walcott’s poem opens up a moment of Glissantian détour in the plants’ path from Tahiti to Jamaica when they are cast asea. I center the jettisoned plants rather than the crew or captain of the ship to explore how the interpretation of the event might change if we imagine the florae themselves to be the real mutineers. Invoking Christina Sharpe’s notion of “wake work,” I argue that the bobbing breadfruit specimens perform a wake for those who have perished in the waters of the Atlantic and the plantations of the West Indies as the plants wake up to the process of their commodification and absorption into the plantation system. For Walcott, the trajectory of the breadfruit also reflects the journey of his own mother after her death, so that its appearance in Saint Lucia implies not only that the plant has been successfully imported, but also that she has arrived at her ultimate destination in the afterlife. Feeding on the nutrients of her body, the breadfruit tree reincarnates the forms of its perished human and nonhuman predecessors, becoming a vegetal afterlife to the histories of colonial importation and plantation slavery.

With the aim of investigating the knowledge they have the inhabitants of the Zamora municipality on the use and food potential of Mammea americana L. (mamey) and Artocarpus altilis (Parkinson) Fosberg (breadfruit), as a decisive factor to promote their conservation and use, a descriptive research was proposed with a design of field non-experimental and a transverse temporal dimension. The survey design was used. The opinion poll was guided on the consideration of useful aspects of the descriptors for the study of the "farmer's knowledge of plants" proposed by the Biodiversity International. For this a questionnaire was developed with open and closed to seven keywords questions: Traditional knowledge of plant, principal motives to use her, utilized parts, use, abiotic and biotic stresses of the plant, characteristics of quality related to the nutritious uses (organoleptic, nutritional qualities), other quality features. The species were found in parishes people Cumarebo and Puerto Cumarebo as home gardens. The survey reflected that consumed the fruit mamey and breadfruit, recognize them as their traditional products and have broad acceptance for consumption. However, unaware of the dietary and nutritional potential of these.

The potential of Bread Fruit (artocarpus altilis)Seed Husk (BFSH) as low-cost biosorbent for the removal of Pb (II), Zn (II) and Co (II) ions from aqueous solution was investigated. The adsorbent was characterized by the Fourier Transform InfraRed (FT-IR)spectroscopy, Scanning Electron Microscopy (SEM) and X-Ray Diffraction (XRD). The batch methodology was utilized to determine the effect of pH, metal ion concentration, adsorbent dose, contact time and temperature on biosorption. Data generated were fitted into appropriate isotherm, kinetic and thermodynamic models. The effect of pH showed an increase in adsorption of metals with an increase in pH and an optimum pH of 5.0 was obtained for Pb (II), while 6.0 were obtained for Co (II) and Zn (II) ions biosorption. An equilibrium sorption contact time of 30, 40 and 60 min was obtained for Co (II), Zn (II) and Pb (II) ions respectively. The biosorption of metal ions was in the order Co (II) > Pb (II) > Zn (II). In general, the Freundlich model provided a better fit than the Langmuir, Tempkin, and Dubinin-Radushkevich isotherm models with R2 values greater than 0.9. The pseudo-first-order kinetic model was applicable in the adsorption of Pb (II) and Zn (II) ions while the pseudo-second-order model provided the best fit for Co (II) ion adsorption. The adsorption mechanism was found to be controlled by the liquid film diffusion model (R2>0.9) rather than the intraparticle diffusion model (R2

The present study aimed to evaluate the health-promoting potential of breadfruit (Artocarpus altilis (Parkinson) Fosberg, Moraceae family), a traditional Comorian food, considering the sample variability according to geographic localisation. Moreover, the main aims of this research were also to promote its consumption in the Comoros Islands as potential health-promoting food and evaluate it as a source of bioactive molecules for the food industry thanks to its antioxidant and antibacterial properties. Investigations on biologically active substances were carried out on the extracts obtained from breadfruit flours from five regions of Grande Comore (Ngazidja), the main island in Comoros. Phytochemical screening revealed the presence of tannins and polyphenols, flavonoids, leucoanthocyanins, steroids, and triterpenes. The considered secondary metabolites were phenolic compounds, vitamin C, monoterpenes, and organic acids. The contents of total phenolic compounds (mgGAE/100 g of dry weight—DW) in the extracts ranged from 29.69 ± 1.40 (breadfruit from Mbadjini—ExMBA) to 96.14 ± 2.07 (breadfruit from Itsandra—ExITS). These compounds included flavanols, flavonols, cinnamic acid and benzoic acid derivatives, and tannins which were detected at different levels in the different extracts. Chlorogenic acid presented the highest levels between 26.57 ± 0.31 mg/100 g DW (ExMIT) and 43.80 ± 5.43 mg/100 g DW (ExMBA). Quercetin was by far the most quantitatively important flavonol with levels ranging from 14.68 ± 0.19 mg/100 g DW (ExMIT) to 29.60 ± 0.28 mg/100 g DW (ExITS). The extracts were also rich in organic acids and monoterpenes. Quinic acid with contents ranging from 77.25 ± 6.04 mg/100 g DW (ExMBA) to 658.56 ± 0.25 mg/100 g DW of ExHAM was the most important organic acid in all the breadfruit extracts, while limonene was quantitatively the main monoterpene with contents between 85.86 ± 0.23 mg/100 g DW (ExMIT) and 565.45 ± 0.24 mg/100 g DW (ExITS). The antibacterial activity of the extracts was evaluated on twelve pathogens including six Gram (+) bacteria and six Gram (−) bacteria. By the solid medium disc method, except for Escherichia coli and Pseudomonas aeruginosa, all the bacteria were sensitive to one or more extracts. Inhibitory Halo Diameters (IHDs) ranged from 8 mm to 16 mm. Salmonella enterica, Clostridium perfringens, and Vibrio fischeri were the most sensitive with IHD > 14 mm for ExITS. By the liquid microdilution method, MICs ranged from 3.12 mg/mL to 50 mg/mL and varied depending on the extract. Bacillus megaterium was the most sensitive with MICs ≤ 12.5 mg/mL. Pseudomonas aeruginosa, Shigella flexneri, and Vibrio fischeri were the least sensitive with all MICs ≥ 12.5 mg/mL. ExHAM was most effective with a MIC of 3.12 mg/mL on Staphylococcus aureus and 6.25 mg/mL on Salmonella enterica. The antioxidant power of the extracts was evaluated by the FRAP method. The activity ranged from 5.44 ± 0.35 (ExMBA) to 14.83 ± 0.11 mmol Fe2+/kg DW (ExHAM). Breadfruit from different regions of Comoros contained different classes of secondary metabolites well known for their important pharmacological properties. The results of this study on phenolics, monoterpenes, and organic acids have provided new data on these fruits. The obtained results showed that breadfruit from the biggest island of the Union of Comoros also presented antimicrobial and antioxidant properties, even if some differences in effectiveness existed between fruits from different regions.

The main objective of the research was to determine β – glucans content present in native starch from breadfruit (Artocarpus altilis) cultivated in Ecuador southern coast and its potential use in functional foods. The starch was obtained throughout the wet method; the sample was subjected to β-glucosidase enzymatic action to determine β-glucan content; glucose content was then quantified through visible UV spectrophotometry techniques at a wavelength of 510 nm. The starch percentage present in the breadfruit cultivar was 55.40%, whereas the β-glucan content was 4.39%. This value reported is higher than those reported previously for some cereals such as oats, barley, rye, wheat, among others, widely used in the food industry. The β-glucans content, present in native starch of breadfruit, makes this cultivar an interesting source of starch to be considered, as a matrix or input, in the manufacturing of nutraceuticals or functional foods.

Bread fruit processing into flour is an alternative way of processing which is has several advantages including; increase the shelf life, facilitate the process of raw materials and increase the selling price, while its nutrient is relatively unchanged. The purpose of this study is to examine the amount of value added product generated by bread fruit flour and to determine business analysis of bread fruit flour in Kepulauan Seribu, DKI Jakarta Province. Data is collected using interviews, observation and mutilation. Measurement is done by calculating the value added products resulting from the processing of bread fruit into bread fruit flour, while analysis of feasibility is calculated based on the analysis of profit and analysis of revenue and costs as well as the R/C ratio. Breadfruit flour business has gave product value added, profit and R/C ratio account Rp. 5,500 per kilogram, Rp. 218,000 and 1.57 respectively.

Salah satu sumber bahan pangan lokal yang belum banyak dimanfaatkan adalah buah sukun (Artocarpus Artilis) yang cukup banyak terdapat di Indonesia. Akan tetapi, pemanfaatan buah sukun terkendala pada kurangnya daya simpan buah segar. Oleh karena itu, perlu dilakukan upaya untuk meningkatkan pemanfaatan buah sukun dengan mengolahnya menjadi produk yang lebih luwes dengan daya simpan yang lebih baik, yaitu menjadi pati sukun. Sifat-sifat pati sukun perlu diperbaiki agar dapat digunakan sebagai pengganti tepung terigu. Tujuan dari penelitian ini adalah untuk memodifikasi pati sukun dengan cara oksidasi menggunakan larutan hidrogen peroksida. Dalam penelitian ini dikaji pengaruh konsistensi luluhan, konsentrasi hidrogen peroksida, waktu, dan suhu terhadap karakteristik fisikokimia pati sukun teroksidasi yang dihasilkan dan ditentukan kondisi optimalnya. Hasil penelitian menunjukkan bahwa semua variable yang dikaji tersebut mempengaruhi reaksi oksidasi pati sukun. Oksidasi pada konsistensi luluhan 20%, konsentrasi hidrogen peroksida 2% dan suhu 50°C mampu menghasilkan nilai swelling power dan water solubility yang terbaik. Reaksi oksidasi tidak mengubah struktur dan morfologi pati sukun termodifikasi secara signifikan. [Title: Modification of Breadfruit (Artocarpus altilis) starch through non-catalytic hydrogen peroxide oxidation] One of local source of food that has not been intensively explored is breadfruit (Artocarpus Artilis). However, the utilization of breadfruit is limited by the poor storage properties of the fresh fruit. Therefore, efforts should be made to improve the utilization of breadfruit to process it into more flexible products with better storability, suach as breadfruit starch. Breadfruit starch properties need to be improved so that it can be used to substitute wheat flour. The aim of this study was to modify the breadfruit starch by oxidation using hydrogen peroxide solution. This work studied examined the influence of consistency of starch slurry, hydrogen peroxide concentration, time, and temperature on the physicochemical properties of the oxidized breadfruit starch. The optimal conditions were also determined. The results showed that all of these variables affected the oxidation of starch breadfruit. The oxidation on starch slurry with consistency 20%, the concentration of hydrogen peroxide of 2%, and temperature of 50°C produced modified starch with best swelling power and water solubility. The oxidation did not significantly change the structure and morphology of the modified starch.

Breadfruit peel derived from peeling waste from processed products made from breadfruit. Currently, breadfruit is only used for its flesh, while the peel of breadfruit is usually discarded or used as animal feed. Breadfruit peel flour has a fiber content of 2.65% and starch of 39.56%. The starch content in this breadfruit peel starch can be used as an ingre-dient for the manufacture of environmentally friendly biodegradable plastic, namely edible film. Edible film is a thin layer used as a food wrapper. This research purposes are to iden-tify the characteristics of edible film made from breadfruit regarding their texture and color. The physical characteristics produced are that the edible film has a texture that is flexible, slippery, and easy to tear, while the more composition of the material added, the brightness level of the edible film will increase.

A large amount of products are dried due several reasons as preservation, weight reduction and improvement of stability. However, on the market are not offered low-cost and high quality products simultaneously. Although there are effective methods of dehydrating foods such as freeze drying, which preserves the flavor, color and vitamins, they are poor accessibility technologies. Therefore, alternative processes are required to be efficient and economical. The aim of this research was compare drying kinetics of sliced of breadfruit (Artocarpus communis) using the technique of Refractive Window® (VR) with the tray drying. To carry out this study, sliced of 1 and 2 mm thick were used. Refractive window drying was performed with the water bath temperature to 92 °C; and tray drying at 62 °C and an air velocity of 0.52 m/s. During the Refractive window drying technique, the moisture content reached the lower than tray drying levels. Similarly it happened with samples of 1 mm, which, having a smaller diameter reached lower moisture levels than samples 2 mm. The higher diffusivities were obtained during drying sliced VR 1 and 2 mm with coefficients of 6.13 and 3.90*10-9 m2/s respectively.

The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206.

This study on marketing of breadfruits (Treculia africana) and returns was done in Ahiazu Mbaise local Government area of Imo State, Nigeria. The specific objectives of the study were to describe socio-economic characteristics of respondents (sellers and buyers) of African breadfruit; identify value-chain activities available in processing and its storage in compliance with consumers’ order and preferences; determine factors influencing decision to supply African breadfruit; and constraints with its post-harvest management in the study area. Three-stage random sampling technique was used in selecting locations and respondents through which eighty (80) farm households who gather/harvest, process and sell breadfruits were selected and interviewed with structured questionnaire. Data collected were analyzed using descriptive statistics, and probit regression model. Result revealed that 65.80% of the respondents were females and 81.20% of them were married with mean household size of 9 members. Their literacy level was high as 97.6% of them had at least primary education. Predominant marketing activities were fruit gathering/harvesting, processing, storage and packaging, transportation, and sales. Socio-economic factors of gender, household size, income, level of education, years of farming experience and labour significantly influenced supply of breadfruits to consumers with challenges of seasonal scarcity, and tedious methods of processing deterring the enterprise in the area. We recommended provision of credit support to enable fruit gatherers purchase and use shelling machines and good storage facilities to smooth any fluctuations in supplies during off-seasons and help fight overdependence of households on roots and tubers.

Objetivou-se elaborar uma farinha instantânea utilizando do mesocarpo de fruta-pão, variedade apyrena, e avaliar sua composição físico-química, bem como desenvolver um purê a base da farinha e determinar sua aceitação sensorial por consumidores potenciais utilizando o teste de consumidor. A fruta-pão in natura apresentou valores de umidade em base úmida, pH, teor de sólidos solúveis totais e acidez total titulável aproximadamente 74,58±2,84%, 6,01±0,04, 5,6±0,01Brix e 1,64±0,01%, respectivamente, e a farinha instantânea com umidade, pH, densidade, acidez álcool solúvel e atividade de água de 9,4±0,28%, 5,55±0,2, 0,61±0,01g mL-1, 2,098±0,01% e 0,538±0,14, respectivamente. A equação adaptada de Brooker, usada para ajustar o comportamento da secagem, foi eficiente para descrever o processo de secagem da polpa de fruta-pão cozida. O purê de fruta-pão apresentou boa aceitabilidade pelos consumidores para os atributos sensoriais avaliados, exceto para a cor, sendo que a maioria declarou comprar o produto.This work aimed to develop an instant flour using the mesocarp of breadfruit, variety apyrena, and assess its physicochemical composition, as well as to develop a flour based puree and determine its potential sensory acceptance by potential consumers, employing the consumer testing. The in natura breadfruit presented moisture in dry basis, pH, soluble solids and total acidity values of 74.58%, 6.01, 5.6°Brix and 1.64%, respectively, while the instant flour presented moisture, pH, density, alcohol content, soluble acidity and water activity values of 9.4%, 5.55, 0.61 g mL-1, 2.098% and 0.538, respectively. The equation adapted from Brooker, used to adjust the drying behavior, was efficient to describe the process of breadfruit drying. The puree breadfruit presented good acceptability by the consumers, considering the sensorial attributes evaluated, except for color, and most of them declared that they would buy the product.

This study was conducted to investigate the response of broiler chickens to diets containing breadfruit meal (BFM). Two hundred and fifty-six (256) day-old unsexed Anak 2000 broiler chicks were randomly allotted to the eight dietary treatments consisting of four replicates of eight chicks each. The experimental layout was a 2×4 factorial arrangement with two types of breadfruit meal (raw and cooked breadfruit meal) and four levels (0, 10, 20, 30%) of each BFM (Table 2). The diets were balanced for energy and crude protein. Cooking of the BFM increased (P0.05) on the measured serum metabolites except serum glutamate pyruvate transaminase (SGPT) which was reduced (P

This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels, fat of 82%, crude fiber content of 2.22%, hardness 0.0043 kg / cm2, organoleptic values of color 3.19 (neutral), aroma from 3.07 to 3.43 (neutral), taste of 3.16 to 3.63 (neutral), the texture of 3.23 (neutral). The best treatment of meusekat was proportion of breadfruit flour and wheat flour (30: 70) and the addition of pineapple 60% . The addition of breadfruit flour causes aroma of meuseukat less preferred by the panelists as the aroma of breadfruit more specific but the taste of meusekat with the addition of breadfruit flour is preferred

Premise of the study: Microsatellite loci were isolated and characterized from enriched genomic libraries of Artocarpus altilis (breadfruit) and tested in four Artocarpus species and one hybrid. The microsatellite markers provide new tools for further studies in Artocarpus. Methods and Results: A total of 25 microsatellite loci were evaluated across four Artocarpus species and one hybrid. Twenty-one microsatellite loci were evaluated on A. altilis (241), A. camansi (34), A. mariannensis (15), and A. altilis × mariannensis (64) samples. Nine of those loci plus four additional loci were evaluated on A. heterophyllus (jackfruit, 426) samples. All loci are polymorphic for at least one species. The average number of alleles ranges from two to nine within taxa. Conclusions: These microsatellite primers will facilitate further studies on the genetic structure and evolutionary and domestication history of Artocarpus species. They will aid in cultivar identification and establishing germplasm conservation strategies for breadfruit and jackfruit.