@article{Broomes:256324,
      recid = {256324},
      author = {Broomes, J. and Badrie, N. and Roberts-Nkremah, L.},
      title = {EFFECT OF CULTIVAR AND MATURITY ON YIELD AND NUTRIENT  COMPOSITION OF BREADFRUIT (ARTOCARPUS ALTILIS) FLOUR},
      address = {2009-07-12},
      number = {1876-2017-248},
      pages = {11},
      year = {2009},
      abstract = {Breadfruit, a versatile tree crop predominately used for  its nutritious and starchy fruit, is commonly consumed  among West Indian people. Because of its seasonality and  shortshelf life, there is a need for an economical method  of extending its availability. One such process is through  the production of breadfruit flour. However, detailed  information is needed on the nutrient profile of the flour.  More research is needed in order to determine whether there  are cultivar differences; previous research has been  limited to one un-named cultivar at one stage of maturity.  The objective of this study was to determine the influence  of cultivar and maturity on the yield and nutrient  composition of breadfruit flour. Four breadfruit cultivars,  Jackson Macca (JM), Kashee Bread (KB), Local White (LW) and  Local Yellow (LY), growing in the germplasm collection of  the University Field Station, Valsayn, Trinidad, were  evaluated for flour yield and nutrient composition. The  fruits were harvested at the immature and mature stages.  The flesh was sliced 5 mm thick, dried at 60° C for 24  hours, milled and sieved (0.60 mm). Proximate analyses were  done in triplicate and according to the AOAC methods  (1990). There were no significant differences in the fresh  weights of the four selected cultivars. However, there were  significant differences (p<0.05) in yield, dry matter, ash,  crude protein, ether extract, dietary fibre, carbohydrates,  calcium, magnesium, and iron content of the breadfruit  flours. Cultivar JM showed the highest yield (46.5±1.4%) in  addition to the highest levels of crude protein (5.5±0.4  g/100 g), ether extract (1.6±0.1 g/100 g) and carbohydrates  (71.7±0.3 g/100 g). There were significant differences  between dry matter (91.8±0.3 g/100 g immature; 90.9±0.2  g/100 g mature) and carbohydrates (67.9±0.8 g/100 g  immature; 69.9±0.4 g/100 g mature). This finding  illustrates that as the fruit matures, there is an increase  in moisture and in carbohydrate content. This increase may  be partly due to metabolic water and the bulking up of  starches and sugars within the fruit as it matures. The  knowledge of the nutrient composition of breadfruit flour  is necessary for the production of acceptable food products  which satisfy the nutritional needs of consumers, leading  to increased use of breadfruit and thereby contributing to  sustainable agriculture and food security.},
      url = {http://ageconsearch.umn.edu/record/256324},
      doi = {https://doi.org/10.22004/ag.econ.256324},
}