Breadfruit consumption, cooking methods and cultivar preference among consumers in Trinidad, West Indies

Roberts-Nkrumah, Laura B.; Badrie, Neela

doi:10.1016/j.foodqual.2004.04.018

Cited by 9 publications

(9 citation statements)

References 6 publications

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“…While breadfruit has been examined from ethnographic, agronomic, and postprocessing perspectives, consumption of breadfruit has been scarcely investigated. Only a single study that addresses breadfruit consumption was identified in Trinidad, West Indies [21], and a recent study in Hawai'i examined consumer willingness to pay for breadfruit products [22]. It is important to understand the behavior of breadfruit consumers in order to support the development of the market and keep the crop relevant in the conversations of food security, food sovereignty, and human nutrition.…”

Section: Introductionmentioning

confidence: 99%

Interactions between People and Breadfruit in Hawai’i: Consumption, Preparation, and Sourcing Patterns

Needham

Lincoln

2019

Sustainability

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Traditional crops are often forwarded as a critical means for increasing local food, yet little is understood about their consumption patterns in contemporary food systems. This study utilizes a survey to examine the consumption patterns, preparation methods, sources utilized, and awareness of health benefits of breadfruit (Artocarpus altilis) in Hawai’i. Results indicated that an average of 13.7 servings of breadfruit per year are eaten by an individual; however, the distribution of consumption follows an exponential curve and 57% of participants only eat it three times per year or less. Approximately one-quarter (22%) of a breadfruit is eaten in one sitting on average, which equates to approximately 71 dry grams. Awareness of health benefits correlated to increased consumption, as did knowledge or preparation methods. While a range of sources were utilized, 71% of people source their fruit from a backyard tree, while only 5% ever obtained fruit from a retail store. Such information is useful in determining the consumptive impacts of intervention programs, such as tree giveaways and consumer education, and to understand how to best facilitate the increased consumption of underutilized crops.

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Section: Introductionmentioning

confidence: 99%

Interactions between People and Breadfruit in Hawai’i: Consumption, Preparation, and Sourcing Patterns

Needham

Lincoln

2019

Sustainability

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“…Breadfruit is a good source of carbohydrate, as well as several minerals and vitamins and has a complete amino acid profile [6,7]. It is cooked by boiling, steaming, roasting, baking or frying for a wide range of dishes including those in which it may serve as a substitute for other starchy foods such as white potato or yam [8,9]. Studies on consumer preferences, consumer demand as well as on the physicochemical properties of the starch and other properties provide information to support the potential for increased consumption of breadfruit [8,10,11].…”

Section: Introductionmentioning

confidence: 99%

“…It is cooked by boiling, steaming, roasting, baking or frying for a wide range of dishes including those in which it may serve as a substitute for other starchy foods such as white potato or yam [8,9]. Studies on consumer preferences, consumer demand as well as on the physicochemical properties of the starch and other properties provide information to support the potential for increased consumption of breadfruit [8,10,11]. Several studies have also suggested that breadfruit is high in dietary fibre (DF) [12], however, because of varying definitions and methods of determination for DF, results among the studies also varied.…”

Section: Introductionmentioning

confidence: 99%

Assessment of breadfruit (Artocarpus altilis, (parkinson) fosberg) cultivars for resistant starch, dietary fibre and energy density

Daley¹,

Tobago²,

Roberts-Nkrumah³

et al. 2019

AJFAND

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Breadfruit (Artocarpus altilis) is being promoted for increased consumption as a staple for food and nutrition security, improved livelihoods and environmental conservation, especially, in tropical regions such as the Pacific, Africa and the Caribbean where the species is well adapted. The fruit has a high starch content, however, further information is needed on nutritional properties that influence its energy density which could have implications for how it is consumed especially considering the high incidence of diet related non-communicable diseases. This study evaluated dietary fibre; total, resistant and non-resistant starch contents; total and available carbohydrate contents; and energy density of flour from 21 Caribbean and Pacific breadfruit cultivars. There were significant differences (p<0.05) among cultivars for all parameters measured. Depending on cultivar, the values ranged from 6.7 to 13.73 g/100 g for dietary fibre exclusive of resistant starch, from 28.16 to 50.53 g/100 g for resistant starch, from 14.87 to 34.93 g/100 g for non-resistant starch, from 63.68 to 82.57 g/100 g for total starch, from 83.54 to 93.64 g/100 g for total carbohydrate and from 25.37 to 40.61 g/100 g for available carbohydrate. Available carbohydrate content was approximately 36% of the total carbohydrate, indicating that although total carbohydrate content was high, most of it is not readily digested and absorbed in the small intestines. Based on low available carbohydrate content due to high dietary fibre content inclusive of resistant starch, the overall mean energy density was 158.14 ± 2.56 kcal/g and values ranged from 113.39 to 179.39 kcal/g, indicating that breadfruit flour can be classified as a low to medium energy density food depending on cultivar. These results showed the importance of screening to identify cultivars with unique nutritional properties related to resistant starch, dietary fibre and energy density. Additionally, the observed energy density values may support the promotion of breadfruit as a functional food with considerable potential for the dietary management of diet related non-communicable diseases such as obesity and type 2 diabetes.

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“…At the mature stage, breadfruit can be steamed, baked, or fried [16,17]. It can also be transformed into flour or used for making cakes [18]. Breadfruit can be stored either by drying or by fermentation [19].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Soifoini

Donno

Jeannoda

et al. 2018

Journal of Food Quality

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Comoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. is study aimed to evaluating nutritional and nutraceutical traits of Artocarpus altilis (Parkinson) Fosberg by characterizing its main bioactive compounds, nutritional traits, and antioxidant properties in order to contribute to the development of traditional and innovative uses of this species as functional food (e.g., infant our). Bioactive compound composition, antioxidant properties, protein and sugar content, lipids, bre, and macro-and microelements were observed in these fruits after a speci c drying process. Breadfruit showed positive nutritional traits. e main identi ed phenolic groups were cinnamic acids (with a maximum of 51.88 ± 2.63 mg/100 g DW for chlorogenic acid) and tannins. e highest value of antioxidant activity was 6.40 ± 1.02 mmol·Fe 2+ / kg DW . is preliminary phytochemical investigation may provide a contribution to the identi cation and quanti cation of lead compounds responsible for traditional nutritional and therapeutic claims.

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Breadfruit consumption, cooking methods and cultivar preference among consumers in Trinidad, West Indies

Cited by 9 publications

References 6 publications

Interactions between People and Breadfruit in Hawai’i: Consumption, Preparation, and Sourcing Patterns

Interactions between People and Breadfruit in Hawai’i: Consumption, Preparation, and Sourcing Patterns

Assessment of breadfruit (Artocarpus altilis, (parkinson) fosberg) cultivars for resistant starch, dietary fibre and energy density

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

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