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The Breadfruit Institute, a program at the National Tropical Botanical Garden in Hawaiʻi, is dedicated to conserving, studying, and utilizing breadfruit for food and reforestation purposes. Breadfruit is a versatile fruit that grows on a long-lived tree and provides energy, protein, and essential nutrients. The institute has been working to reintroduce breadfruit through research, propagation, and education, and has distributed over 10,000 trees throughout Hawaii since 2007. Their goal is to promote local food production, improve nutrition, and reduce reliance on imported food. The article also discusses the concept of regenerative agriculture and the challenges faced by breadfruit, such as saltwater intrusion and climate change. Dr. Diane Ragone, the director of the Breadfruit Institute, shares her research and efforts to document and preserve breadfruit varieties. [Extracted from the article]

Breadfruit (Artocarpus altilis) is a tropical fruit tree that grows abundantly in many Pacific Islands and is an important starch source. Breadfruit is a fruit fly host and, therefore, requires high temperature forced air (HTFA) treatment before entering New Zealand, whereby the centre of the fruit is raised to 47.2°C and held for 20 min. Anecdotal evidence suggests that breadfruit can be damaged after HTFA treatment, particularly in the 'hot-spot' of an HTFA chamber, where the centre of breadfruit can experience higher temperatures for a longer time, while waiting for fruit in the 'cold-spot' to reach the target temperature/time conditions. Recent research suggests less severe hot air treatments were sufficient to eliminate fruit fly risk, but no data are available about whether these treatments improved fruit quality. This study assessed the fruit quality of two breadfruit cultivars following four hot air treatments, i.e. the current approved treatment compared with three less severe treatments. Breadfruit exposed to the less severe treatments had better fruit quality, but this was not statistically significant from the approved treatment. A less severe treatment would ensure that breadfruit can then tolerate temperature conditions in the 'hot-spots' of a commercial HTFA chamber. [ABSTRACT FROM AUTHOR]

Recent advances in the study of the antiquity and development of ancient Pacific Island agriculture have been made at sites across much of the region by the application of a range of microfossil techniques, namely analysis of pollen, phytoliths, and starch. Unlike in Melanesia and Polynesia, the application of these techniques in Micronesia is limited. Here we report on microfossil analysis of Micronesian archaeological pit deposits from Tarawa atoll, in the Gilbert Islands (western Kiribati), covering the last 1,800 years. Results show local pit cultivation of Cyrtosperma merkusii and Colocasia esculenta. Together with microfossils of other subsistence taxa, namely Cocos nucifera, Morinda citrifolia, and Pandanus tectorius, and 14C dated macrofossil charcoal of Artocarpus altilis, the evidence is consistent with the atoll subsistence tradition of Remote Oceania. Because plants have differential production and preservation of pollen, phytoliths, and starch, the study shows the value of using combined analyses of these microparts. [ABSTRACT FROM AUTHOR]

In this research, effective utilization of agro waste breadfruit seed husk ash particle (SHA) as reinforcement purpose in LM25 alloy matrix enhanced with the inclusions of 3, 6, and 9wt% of graphite (Gr) nanoparticle (50nm) via squeeze cast liquid processing executed with 200MPa applied compressive pressure. This developed cast examined LM25 alloy and its composites for density, percentage of porosity, microstructure, ultimate tensile strength, abrasion, and corrosion behaviour. From the experimental result, the LM25/10wt% SHA/9wt% Gr hybrid nanocomposite has low density (2.554g/cc), an excellent ultimate tensile strength of (181±1.8 MPa), superior abrasion resistance (0.332mg/m) under 40N load at 0.75m/sec, and good corrosion resistance (0.00382mm/year) compared to cast LM25 alloy. The inclusions of SHA and Gr proved their presence in LM25 alloy has good mechanical strength and maximum abrasion and corrosion resistance to overcome the drawbacks of conventional stir-casted LM25 alloy, which is poor wear resistance. [ABSTRACT FROM AUTHOR]

"The Bounty and Beyond" by J.A. Fish is a scholarly work that compares and analyzes the differences between Captain William Bligh's Official Journal and his Private Journal from the first breadfruit expedition. Fish argues that both journals should be considered together to gain a comprehensive understanding of the Bounty voyage, mutiny, and Bligh's subsequent journey. The book provides a detailed description of the primary sources associated with the Bounty mutiny and offers a side-by-side comparison of the differences between the two journals. It also includes appendices that evaluate the use of Bounty primary sources in well-known books. The volume is beautifully presented with high-quality paper and color photographs of primary source pages. [Extracted from the article]

This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Blends (68:32, 84:16, 88:12, 56:44, 77:23, 53:47, 59:41, 74:26, and 64:36) of AYF:ABF were formulated using response surface methodology and chemically analyzed. Each blend was mixed with same quantities of ingredients, hydrated to 17.5% moisture, and extruded at barrel temperature (120°C) and screw speed (70 rpm). Extruded snacks were evaluated for some chemical and sensory properties. Data were analyzed using ANOVA at α0.05. Variation in blends significantly affected carbohydrate (76.58–69.55%), protein (8.80–13.59%), phenol (3.24–2.01 mg/g), and phytate (0.81–0.34 mg/g) contents of extruded snacks. Highest overall acceptability of the snack by the sensory evaluation panelists was 7.02. Extrusion cooking of flour blends of the selected cultivar of Dioscorea bulbifera and Treculia africana produced highly nutritious and acceptable snacks for human consumption. [ABSTRACT FROM AUTHOR]

Breadfruit (Artocarpus altilis) is a domesticated tree crop found throughout the insular Pacific and in other tropical regions of the world where it has been introduced, most notably in the Caribbean. Although breadfruit thrives in Hawai'i, as it has since before European contact, efforts to introduce breadfruit to the mainland United States have been challenged by the tree's intolerance for even mildly cold temperatures. Historically, only extreme southern Florida has been consistently warm enough to support breadfruit cultivation. Today, however, likely owing to warming temperatures associated with global climate change, but possibly also the selection of breadfruit varieties with improved cold tolerance, an increasing number of growers based throughout Florida are finding success cultivating breadfruit trees and producing fruit. Using a mixed-methods approach including interviews and surveys among forty-three Florida-based breadfruit growers, this article investigates the current status and geographical range of breadfruit in the mainland United States and considers both the sustainability implications and the remaining environmental challenges regarding its cultivation. [ABSTRACT FROM AUTHOR]

The aim of this work is to extract and characterize the new natural Artocarpus altilis bark fiber (AABF). The density of AABF is identified as 986 kg/m3 and chemical analysis confirmed cellulose 60.45 wt%, hemicellulose 10.73 wt%, and lignin 15.28 wt%. Single fiber tensile test indicates the tensile strength as 257 MPa with strain rate of 3.54%. The presence of chemical functional groups in the fibers was identified by Fourier transform infrared (FTIR) analysis. X-ray diffraction (XRD) analysis ensured that the Crystallinity index (CI) as 52.2% and crystalline size (CS) 10.26 nm. Thermo Gravimetric analysis (TGA) shows the thermal stability of AABF as 228°C with kinetic activation energy 77.018 kJ/mol. Scanning Electron Microscopy (SEM) analysis investigates the surface morphology and its roughness parameters are analyzed through Atomic Force Microscopy (AFM) analysis. The results obtained revealed that AABFs are suitable for reinforcement in polymer composites and that can be applied for lightweight applications. [ABSTRACT FROM AUTHOR]

Artocarpus altilis (Parkinson ex F.A. Zorn) Fosberg is native to the Pacific Islands, India, and the Philippines. It is also cultivated in Taiwan and Hainan. The complete plastome of the species was assembled and annotated in this study. The circular genome was 160,184 bp in size, presenting a typical quadripartite structure including two inverted repeats (IRs) of 25,734 bp, a large single-copy (LSC) of 88,791 bp, and a small single-copy (SSC) of 19,925 bp. The genome contained 132 genes, including 87 protein-coding genes, 37 tRNA genes, and eight rRNA genes. The total G/C content of complete plastome was 36.0%, with the corresponding values of the LSC, SSC, and IR being 33.7%, 28.8%, and 42.7%, respectively. The complete plastome sequence of A. altilis (Parkinson ex F.A. Zorn) Fosberg will make contributions to the conservation genetics of this species as well as to phylogenetic studies of Moraceae. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Protein hydrolysates usually possess higher nutritive value than an equivalent mixture of free amino acids. This study was aimed at determining the antioxidant activities of protein hydrolysates of Treculia africana seeds. Soluble protein was isolated from Treculia africana seed flour by alkaline solubilization and acid precipitation, and further hydrolyzed with three proteases (trypsin, pancreatin and pepsin) individually and in a sequential two- and three-protease systems. Antioxidant activities (DPPH, FRAP and lipid peroxidation) of the hydrolysates were investigated. Hydrolysates from Treculia africana seed protein showed varying degree of hydrolysis, pancreatin hydrolysates had the highest (94.92%) and pancreatin-pepsin hydrolysates had the least (6.59%). Pancreatin proved to be the most efficient protease for hydrolyzing Treculia africana protein with a high protein recovery of 156.06 mg/ml. Its hydrolysates exhibited the highest DPPH scavenging activity (71.02%) and had a high radical-mediated peroxidation of oleic acid. Likewise, pancreatin hydrolysates as well as trypsin-pancreatin hydrolysates showed the highest FRAP activity (37.17 and 38.52 µg/ml BHA, respectively). Pancreatin hydrolysates showed significant higher (p < 0.05) antioxidant potentials than other hydrolysates of T. africana seed protein. These findings showed the potential use of Treculia africana hydrolysates as antioxidants in reducing food spoilage and management of oxidative stress-related metabolic disorders. [ABSTRACT FROM AUTHOR]

The chloroplast (cp) is an essential organelle in higher plants. The genes of the plastome are well suited to infer phylogenetic relationships among taxa. In this study, we report the assembly of the cp genome of Artocarpus altilis and its phylogeny among species from Moraceae family. The cp genome of A. altilis was 160,822 base pair (bp) in length, comprising one large single-copy region of 88,692 bp, one small single-copy region of 19,290 bp, and a pair of inverted repeat regions (IRs) of 26,420 bp. A total of 113 different genes were predicted, including 79 protein-coding genes, 30 tRNA genes, and four rRNA genes. The phylogenetic analysis of 19 species belonging to the Moraceae family confirmed the phylogenetic proximity of the genus Artocarpus and Morus and the genetic similarity of A. camansi and A. altilis. [ABSTRACT FROM AUTHOR]

Callosobruchus maculatus (F.), a major pest of grain legumes, causes considerable losses worldwide. C. maculatus management relies on synthetic insecticides with their adverse environmental and health concerns. The current study investigated the use of Artocarpus altilis (breadfruit) extracts on contact and fumigant toxicity, repellency and oviposition deterrency of C. maculatus as a management strategy. Fumigant mortality (LC50) of the dry inflorescence extract of A. altilis was 126.65 µL L−1 air at 53.4 h. Fruit extract gave 73.3% repellency at 1000 ppm after 24 h. Percent repellency was dose and time dependent. Green inflorescence extract of A. altilis reduced egg laying with 50% oviposition occurring after 37.78 h at 1000 ppm. We conclude that extracts of leaf, fruit, green and dried inflorescence of A. altilis displayed contact mortality, repellency, deterred oviposition and had fumigant activity toward C. maculatus. [ABSTRACT FROM AUTHOR]

Fermentation is a common method of processing and preserving breadfruit throughout the Pacific Islands. While these pits are often reported in the archaeological record, they can pose some interpretive challenges. This paper presents an analysis of probable archaeological breadfruit (Artocarpus altilis (Parkinson) Fosberg) fermentation pits on Temwen Island, Pohnpei, Micronesia. Using the existing ethnographic record as a guide, I present archaeological and paleoethnobotanical criteria for identifying fermentation features. Architectural and stratigraphic analyses from four excavated pits match ethnographic expectations. Phytolith analysis shows some concurrence in terms of taxonomic data, but is more useful for indicating disturbance specific to building activities. Based on the distribution and size of pits present in the survey area, I suggest that breadfruit fermentation took place as primarily a household level (rather than community level) activity during the late prehistoric and early historic period in Pohnpei. [ABSTRACT FROM AUTHOR]

Wheat flour and modified-starch from African breadfruit (MS) were used in ratios of 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50 to produce noodles. Chemical composition, culinary and sensory attributes of the noodles were investigated. The protein, fat, ash, crude fiber, moisture and calorific values of the flour noodles ranged from 4.76 to 0.33%, 0.35 to 0.57%, 0.83 to 0.57%, 0.53 to 0.57%, 8.03 to 0.15% and 349.51 to 355.81 kcal/100 g respectively. Moisture content increased with increasing addition of MS and later reduced. Addition of MS flour up to 30% had no significant effect on the overall acceptance of noodles. The results showed that MS flour can be incorporated up to 30% for noodles to improve the nutrient value without affecting the acceptability. There were no significant difference (p < 0.05) in the sensory attributes of the noodles up till 30% level of inclusion with MS. [ABSTRACT FROM PUBLISHER]

This study evaluated the effects of replacing wheat flour (WF) with fermented breadfruit flour (FBF) at between 10 to 40% substitution level on the qualities of biscuit produced from the blends of composite flour. Farinograph and gluten properties of the flour were determined. Baking, proximate, and sensory qualities of the biscuit were also evaluated. Substitution of WF for FBF decreased gluten and dough stability from 10.01 to 8.31% and 10.01 to 6.50 minutes, while water absorption and mixing tolerance index increased from 57.61% and 20.1 Brabender unit (BU) to 63.91% and 60.0 BU, respectively. Biscuit flow, break strength, and oven spring decreased from 93.84 to 14.29%, 2.12 to 0.92 kg and 3.38 to 0.45 mm, respectively. Protein contents of the biscuit decreased significantly (p < 0.05) from 12.01 to 9.41% while fiber and ash increased from 2.40 to 2.60 and 1.45 to 2.45%, respectively. Biscuit of acceptable qualities were obtained from blends at 20% substitution level. [ABSTRACT FROM AUTHOR]

A study was carried out on the utilization of matured green plantain and African breadfruit flour blends in biscuit production. The purpose of this study was to increase the dietary fiber content and enhance the nutritional value of the biscuits. The effects of substituting African breadfruit flour (ABF) with green plantain flour (GPF) on the physical, chemical, and sensory quality of the composite biscuits were evaluated. The protein, fat, moisture, ash, and breaking strength increased from 7.0% to 9.3%, 8.0% to 10.4%, 7.2% to 7.9% and 2150.2 g to 2220.5 g, respectively, with an increase in the percentage of added GPF, while there was decrease in the fracture or breaking strength of the biscuits. However, the average means of the sensory properties decreased from 2.6 to 2.2, 2.4 to 2.1, 3.0 to 2.4, and 3.0 to 2.4 for color, appearance, taste, and general acceptability, respectively, at p = 0.05 level of acceptance. Conversely, the mean score for texture increased from 2.5 to 3.4. The addition of GPF above 15% has a significant negative effect on the acceptance of the biscuit. [ABSTRACT FROM PUBLISHER]

Wheat flour was replaced with breadfruit flour (30 to 100%) to produce cake. The composition and pasting properties of the flours and their composite flour blends were determined. Baking and sensory qualities of the resulting cake samples were evaluated. Protein starch and fiber contents of the breadfruit and wheat flours were 2.6, 61.30, and 7.79% and 10.9, 69.89, and 2.81%, respectively, which significantly influenced their pasting and baking characteristics and also reflected on their composite blends. Peak, holding, breakdown, and final viscosities of the blends ranged from 122.3 to 147, 85.4 to 98.6, 28.74 to 49.18, and 128.6 to 147.4 rapid visco unit, respectively. Specific volume decreased from 1.40 to 1.06 mL/g. Cake with qualities comparable to those produced by conventional methods was obtained within a 30% substitution level. [ABSTRACT FROM PUBLISHER]

Context and objectives: Artocarpus altilis (Parkinson) Fosberg (Moraceae) (breadfruit) leaves are used as an antihypertensive remedy. We investigated the possible mechanisms of action of its aqueous extract and its effect on cytochromes P450 (CYP) enzyme activities. Materials and methods: Intravenous administration of an aqueous leaf extract (20.88-146.18 mg/kg) of A. altilis on mean arterial pressure and heart rate were recorded via cannulation of the carotid artery on anaesthetized normotensive Sprague-Dawley rats. Recordings of the contractile activity of the aortic rings to the extract (0.71-4.26 mg/mL) were studied using standard organ bath techniques. Inhibitions of human CYP3A4 and CYP2D6 enzyme activities were evaluated by means of a fluorometric assay in 96 well plates using heterologously expressed microsomes. Results: A. altilis caused significant ( p < 0.05) hypotensive and bradycardiac responses unaffected by atropine (2 mg/kg) and mepyramine (5 mg/kg), but attenuated by propranolol (1 mg/kg) and N(G)-nitro- l-arginine methyl ester (5 mg/kg). The extract (0.71-4.26 mg/mL) significantly ( p < 0.05) relaxed phenylephrine (10−9-10−4 M) and 80 mM KCl-induced contractions in endothelium intact and denuded aortic rings; and caused a significant ( p < 0.05) rightward shift of the Ca2+ dose-response curves in Ca2+-free Kreb's solution. Moderate inhibitions of cytochrome P450s (CYP3A4 and CYP2D6) enzyme activities with IC50 values of 0.695 ± 0.187 and 0.512 ± 0.131 mg/mL, respectively, were produced. Conclusion: A. altilis exhibits negative chronotropic and hypotensive effects through α-adrenoceptor and Ca2+ channel antagonism. Drug adversity effects are unlikely if the aqueous leaf extract is consumed with other medications reliant on CYP3A4 and CYP2D6 metabolism. This study thus provides scientific evidence for the use of the breadfruit in the treatment of hypertension. [ABSTRACT FROM AUTHOR]

Breadfruit starch samples were prepared after annealing at 45-60°C for 24 h and the relationship between the thermal properties and the retrogradation of starch was investigated using differential scanning calorimetry. The peak temperature (Tp) increased with increasing annealing temperature but enthalpy value was decreased with increasing annealing temperature. Twelve days after storage, according to the Avrami equation, the retrogradation rate of annealed breadfruit starch that estimated by the change of re-gelatinization enthalpy of starch was slowed when compared with the control. Furthermore, annealing treatments strongly affected the susceptibility of starch to enzymatic hydrolysis. These results showed that the increasing of Tp breadfruit starch by differences of annealing treatments could retard the retrogradation and resistant of breadfruit starch to enzymatic hydrolysis. [ABSTRACT FROM AUTHOR]

The article focuses the voyages of William Bligh in transferring breadfruit from Tahiti to the West Indian plantations of Saint Vincent and Jamaica. It is pointed out that these voyages are the most famous in the Colonial history and is also well documented. Accordingly, it took two tries for the breadfruit to reach Jamaica and St. Vincent where in the first boatload of plants got only as far as the Friendly Islands. Detailed discussion regarding on the voyages of William Bligh along with the construction of the boats which carries the breadfruits are presented.

The Xishuangbanna Prefecture (21°09′–22°36′ N; 99°58′–101°50′ E) in southern Yunnan is one of the major growing areas for tropical crops in China. Daffy temperature in Winter is about 8°C lower that in Summer. The effects of season on photosynthesis and antioxidant enzyme activities were studied in the tropical fruit tree species Artocarpus altilis (breadfruit), A. heterophyllus (jackfruit) and Garcinia mangostana (mangosteen), growing in an open site. In August 2002 and January 2003, maximum net CO2 assimilation was 17.1 ± 0.3 μmoles m-2 s-1 (mean ± SE) and 10.7 ± 0.5 in breadfruit; 11.7 ± 0.2 μmoles m-2 s-1 and 10.9 ± 0.6 in jackfruit; and 8.6 ± 0.1 μmoles m-2 s-1 and 6.3 ′ 0.4 in mangosteen, respectively. Concentrations of chlorophyll were lower in mangosteen and breadfruit in January than in August, while in January, photo-inhibition was evident in mangosteen and breadfruit by changes in leaf chlorophyll fluorescence. Concentrations of malondialdehyde (a product of membrane lipid peroxidation), carotenoid to chlorophyll ratios, and the activities of the antioxidant enzymes superoxide dismutase, catalase and peroxidase were higher in January than in August, in all species, especially the antioxidant enzyme activities in jackfruit. Moreover, in both August and January, mangosteen suffered severe mid-day photo-inhibition. These results indicate that jackfruit is chilling tolerant, breadfruit is chilling sensitive, and mangosteen is chilling and high-fight intensity sensitive. Breadfruit and mangosteen do not appear to be suitable crops to grow outdoors in southern Yunnan, China. [ABSTRACT FROM AUTHOR]

The article presents a parable for the twenty-first century from the pacific island of Palau. In the old days in Palau, an old woman named Dirrabkau lived on an island called Ngibtal. She had a hard life because she lived alone in her house and the fishermen of the island never offered to share their catch with her, so she had to live on the fruit of the breadfruit tree that grew in her yard. One day, her son who lived afar came to visit her and when she complained that she had no fish to eat, he chopped off part of a limb of the breadfruit tree.

Water absorption process during soaking of African breadfruit (ABF) seeds was studied at five typical soaking temperatures, ranging between 30 and 70°C. The progress of water absorption by the seeds followed an exponential increase with increase in temperature. The experimental data were fitted to three empirical equations. All the equations were able to explain over 90% of the experimental data. The predicted water absorption capacity (Me), which ranged between 68 and 92/100 g dry solid were not significantly affected by temperature changes (p > 0.05) while the time to achieve maximum water absorption capacity ranged between 9 and 140 h. The water absorption rate constant in Singh-Kulshrestha's model was more sensitive to temperature changes than from the others. By applying Arrhenius equation, it was shown that water absorption at 30-70°C was the predominant process responsible for the changes in mass of ABF seeds. The differences in the experimental and predicted data from the three models were compared to evaluate their goodness of fit. The chi-square and the root mean square deviation (RMSD) showed that Singh-Kulshrestha and Pilosof's models described better the moisture variation in soaked ABF seeds with time. In terms of residual moisture plots, Singh-Kulshrestha's model gave a more random distribution at all soaking temperatures, making it a better fitting equation. [ABSTRACT FROM AUTHOR]

Two related underutilized plants from breadfruit (Artocarpus altilis) and breadnut (Artocarpus camansi) were explored for their antioxidant and toxicity potential. Maceration with water was employed for the sake of safety and easiness. Various parts of both plants, namely leaves, fruit peel, anthocarp, and breadnut achene, were investigated. The antioxidant assays employed in this study were total phenolic and flavonoid content, total antioxidant capacity, DPPH scavenging activity, power-reducing assay, and linoleic acid peroxidation inhibition. The acute toxicity potential of the extracts was assessed using inhibition of Vibrio harveyi bioluminescence. The EC50 value determined from the toxicity assessment (>2.4 mg/mL) was higher than the concentrations of all extracts used in the various assays of antioxidant property. From all aqueous extracts, the best results in terms of highest antioxidant activity and relatively lowest toxicity were obtained for breadnut leaves, breadnut achene, and breadfruit leaves. [ABSTRACT FROM AUTHOR]