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Review
. 2023 Mar 16:10:1156155.
doi: 10.3389/fnut.2023.1156155. eCollection 2023.

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

Kervyn Ajay Mehta  1 , Yu Chin Rina Quek  1 , Christiani Jeyakumar Henry  1   2
Affiliations
Review

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

Kervyn Ajay Mehta et al. Front Nutr. .

Abstract

Breadfruit is an underutilized but highly nutritive crop containing complex carbohydrates while being low in fat. It is also a good source of essential amino acids (leucine, isoleucine, and valine). With a better understanding of breadfruit's morphology, its potential as a global solution to food security has been gaining popularity. Breadfruit has been forecasted to have a larger amount of suitable cultivable land area compared to major crops such as rice and wheat, making its cultivation more desirable. Due to its highly perishable nature, good post-harvesting and post-processing practices are essential to extend the shelf life of breadfruit for global transportation and consumption. This paper aims to provide a comprehensive review on various processing methods of flour and starch, nutritional significance and new food applications of this novel food staple. In this review, the effects of the different processing and post-processing methods of breadfruit flour and starch have been described, and the nutritional composition and application of breadfruit flour as an ingredient replacer in various food applications have been discussed. It is vital to understand the processing and post-processing methods of breadfruit flour to enhance its shelf-life, physicochemical and functional properties. Furthermore, a compilation of novel food applications has been done to promote its use in the food industry. In conclusion, breadfruit flour and starch are highly versatile for use in numerous food products with added health benefits.

Keywords: breadfruit (Artocarpus altilis); food applications; functional properties; ingredient replacer; nutritional; post-processing.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
Traditional and modern methods for processing breadfruit pulp.
FIGURE 2
FIGURE 2
Process of manufacturing breadfruit flour.
FIGURE 3
FIGURE 3
Post-processing of breadfruit products.
See this image and copyright information in PMC

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