Composition of the Breadfruit

Graham, Horace D.; Bravo, Edna Negron de

doi:10.1111/j.1365-2621.1981.tb04904.x

Cited by 50 publications

(51 citation statements)

References 2 publications

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“…The result showed that the breadfruit contained 89% of starch in dry basis. This result was higher compared to the findings of earlier studies, which were 69%; 67.9%; and 58% (Graham and de Bravo 1981;Loos et al 1981;Steve et al 1995). The presence of starch implied that the material could be converted into bio-ethanol.…”

Section: Characterization Of Breadfruit Starchcontrasting

confidence: 57%

Direct Ethanol Production from Breadfruit Starch (Artocarpus communis Forst.) by Engineered Simultaneous Saccharification and Fermentation (ESSF) using Microbes Consortium

Farida

Syamsu

Rahayuningsih

2015

Int. J. Renew. Energy Dev.

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Breadfruit (Artocarpus communis Forst.) is one of sources for ethanol production, which has high starch content (89%). Ethanol production from breadfruit starch was conducted by Simultaneous Saccharification and Fermentation (SSF) technology using microbes consortium. The aim of the research was to examine a method to produce ethanol by SSF technology using microbes consortium at high yield and efficiency. The main research consisted of two treatments, namely normal SSF and enginereed SSF. The results showed that normal SSF using aeration and agitation during cultivation could produce ethanol at 11.15 ± 0.18 g/L, with the yield of product (Yp/s) 0.34 g ethanol/g substrate; and yield of biomass (Yx/s) 0.29 g cell/g substrate, respectively. A better result was obtained using engineered SSF in which aeration was stopped after biomass condition has reached the end of the exponential phase. The ethanol produced was 12.75 ± 0.04 g/L, with the yields of product (Yp/s) 0.41 g ethanol/g substrate, and the yield of cell (Yx/s) 0.09 g cell/g substrate.

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Section: Characterization Of Breadfruit Starchcontrasting

confidence: 57%

Direct Ethanol Production from Breadfruit Starch (Artocarpus communis Forst.) by Engineered Simultaneous Saccharification and Fermentation (ESSF) using Microbes Consortium

Farida

Syamsu

Rahayuningsih

2015

Int. J. Renew. Energy Dev.

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“…Nutrient composition of cassava and breadfruit flours used in the diets is similar value to that reported earlier by Gohl (1981), Graham and de Bravo (1981), Udo (1981), Aregheore (1988), Ravindran and Sivakanesan (1995) and Susumu (1999). The composition of the forage is similar to values reported by Solomona (1988) and Aregheore (1999).…”

Section: Resultssupporting

confidence: 73%

“…The fruit can be processed into livestock feed. It has eighty percent starch (Graham and de Bravo, 1981) and the available carbohydrate content is similar to that of maize (Ravindran and Sivakanesan, 1995). On the other hand, cassava is typically a high energy, low protein, mineral-vitamin feed (Agudu and Thomas, 1982).…”

Section: Introductionmentioning

confidence: 99%

Nutritive value of breadfruit (<i>Artocarpus altilis</i>, Park) and cassava (<i>Manihot dulcis</i>) in concentrate supplements of goats fed a basal diet of batiki grass

Aregheore¹

2000

J. Anim. Feed Sci.

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In a completely randomized design experiment, the nutritive value of breadfruit and cassava flours was compared using 12 growing goats, 18-20 months old, with a pre-experimental body weight of 21.1 ±0.22 kg in an experiment lasting 56 days. Voluntary feed intake, liveweight and apparent digestibility of nutrients were measured. Voluntary feed intake (concentrate + forage) did not differ (P>0.05) among the goats fed the two carbohydrate sources. Daily liveweight gain was higher (PO.05) in goats fed the breadfruit flour concentrate. Dry matter digestibility was better (PO.05) in goats on the breadfruit diet. However, the digestibilities of crude protein and total digestible nutrients were similar in both breadfruit and cassava flour diets. Crude fibre and ether extract were better (PO.05) digested in goats on the cassava flour diet, however, nitrogen-free extracts and metabolisable energy were higher (PO.05) in goats on the breadfruit flour diet. The growth rate, voluntary feed intake and apparent nutrient digestibility coefficients of the goats demonstrated that breadfruit is also a good source of energy and carbohydrate compared with cassava. It is therefore recommended that the fruits of breadfruit could be processed and fed to goats and other ruminant livestock. However, breadfruit's importance in human nutrition may restrict its use in Pacific Island countries as a carbohydrate and energy source in livestock nutrition.

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“…Breadfruit has been processed into many forms for utilization in the food industry. It has also been processed into starches [2] and into flour [3]. Studies on the modification of breadfruit starch involving heat-moisture-treatment and annealing, which entail modification of temperature and moisture content have been carried out and reported by Adebowale et al, [4].…”

Section: Introductionmentioning

confidence: 99%

Proximate and Mineral Composition of Co-Fermented Breadfruit and Cassava into Gari Analogue

Om¹,

Ha²

2018

J Nutr Food Sci

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The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit (Artocarpus altilis) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain gari analogue. The samples were evaluated for proximate and mineral analyses. Data obtained were subjected to descriptive and inferential statistics. The results showed that Co-fermentation of cassava and breadfruit produced gari and gari analogue with slightly enhanced protein content. The protein content of the samples ranged from 3.42%-5.68% with 100% cassava gari having the lowest protein content (3.42%) and 100% Breadfruit gari having highest protein content (5.68%). Co-fermented products did not have enhanced mineral content than that of whole breadfruit and cassava gari. Zinc content of 100% cassava gari was 13.71, which were significantly higher than that of the co-processed gari. 100% Breadfruit gari and 60%C: 40%B had no zinc content at all. Calorific values of the 100% cassava gari was significantly higher (p<0.05) calories (4442.85 Kcal) than other gari samples with 100% Breadfruit gari having the lowest calories (3652.44 Kcal). This study established that 20% of breadfruit c-fermented with cassava yields a novel food product that compares favorably with 100% cassava gari in terms of nutritional values thus, confirming that processing of breadfruit into a locally familiar from analogue to gari will increase its utilization, especially in several food deficit countries where fermented cassava products are already accepted as staple foods.

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Composition of the Breadfruit

Cited by 50 publications

References 2 publications

Direct Ethanol Production from Breadfruit Starch (Artocarpus communis Forst.) by Engineered Simultaneous Saccharification and Fermentation (ESSF) using Microbes Consortium

Direct Ethanol Production from Breadfruit Starch (Artocarpus communis Forst.) by Engineered Simultaneous Saccharification and Fermentation (ESSF) using Microbes Consortium

Nutritive value of breadfruit (<i>Artocarpus altilis</i>, Park) and cassava (<i>Manihot dulcis</i>) in concentrate supplements of goats fed a basal diet of batiki grass

Proximate and Mineral Composition of Co-Fermented Breadfruit and Cassava into Gari Analogue

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