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Representative histopathology of the ileum tissues stained with haematoxylin and eosin (H&E). (A) 5LG4-fed male mice. (B) BF-fed male mice. (C) 5LG4-fed female mice. (D) BF-fed female mice. Scale bar is 50 μm.
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Breadfruit is a traditional staple crop from Pacific islands with the potential to improve worldwide food security and mitigate diabetes. Flour produced from breadfruit is a gluten-free, low glycemic index, nutrient dense and complete protein option for modern foods but basic scientific knowledge of health impacts of a breadfruit-based diet in anim...
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... from both diet groups had no significant difference in the villus height and thickness; distance between the villi; crypt depth; thickness of lamina propria and epithelium; length of mucosa, submucosa, and muscularis externa; and number of goblet cells and red blood cells (S5 Table). There was no difference in the ileum morphology between 5LG4-fed and BF-fed mice (Fig 6). ...
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... This versatile product can be utilized in various dishes, including pounded, fried, boiled, or mashed to make porridge, as well as processed into flour for the preparation of bread and biscuits [4]. Previous studies have demonstrated the biological quality and safety of breadfruit pulp flour [5], [6]. Analysis has shown that breadfruit pulp flour contains between 3.4% to 4.1% crude protein, 0.51% to 2.6% fat, 1.4% to 2.7% ash, and 3.67% fibre [7]- [9]. ...
This study explored the use of breadfruit (Artocarpus altilis) pulp flour (BFPF) as a filler in meatloaves, partially substituting comminuted pork. Four experimental treatments were formulated: T1 (control) with 0% BFPF, T2 with 5% BFPF, T3 with 10% BFPF, and T4 with 15% BFPF, baking them at 175 °C for 55 minutes. Data on chemical composition, cooking yield, pH, and sensory evaluation were collected. Increasing BFPF levels reduced protein and fat but increased moisture and ash in the meatloaves. Cooking yield significantly improved (p < 0.001), ranging from 751.7 g/kg DM (T1) to 835.3 g/kg DM (T5). The pH remained stable (p = 0.350), and taste preferences showed no significant differences (p = 0.283). The cost of meatloaf decreased linearly with higher BFPF inclusion. Replacing comminuted pork with up to 15% BFPF in meatloaf can improve cooking yield and reduce fat and cost without compromising on pH and sensory attributes.
... Nutritionally, cooked breadfruit is a high quality carbohydrate food, rich in essential nutrients per 100 g, such as dietary fiber (4.7 g), protein (1.04 g), Fe (0.52 mg), Zn (0.12 mg), K (475 mg), Ca (17 mg), Mg (24 mg) and P (29 mg), lutein + zeaxanthin (20 ug), beta-carotene (5 ug), retinol(10 ug), vitamin A (11 ug/RAE), vitamin C (23.9 mg), riboflavin (0.028 mg), niacin (0.828 mg), thiamine (0.096 mg) and total folate (12 ug), with small amounts of Na (124 mg), total sugars (10.6 g) and cholesterol (2 mg) [21]. Being gluten-free, breadfruit protein contains a complete essential amino acid profile [16] and is recommended as a modern healthy food for the treatment of non-communicable diseases like diabetes [22]. Therefore, breadfruit compares well to the major staples, wheat, rice and maize, and is a better option for food and nutrition security. ...
... The protein content of the biscuit in [36] was 7.00%, while that of the cookies in [37] Rajini et al. 2021 was 9.12%, both lower than the protein content obtained for the two biscuits in our study. Breadfruit protein has been reported to have high in vitro digestibility (89% vs. 71%) compared to wheat flour protein [22]. In addition to digestibility, the breadfruit protein profile contains the full spectrum of essential amino acids, particularly rich in phenylalanine, valine, leucine, and isoleucine [16,39]. ...
... The lipid content of biscuits in this study was slightly higher than the 8.0% reported by [36]. Breadfruit is considered a lowfat food, which is desirable for consumers limiting dietary energy excesses [22]. The mature breadfruit lipid contains the essential fatty acids linoleic acid (an omega-6 fatty acid; 0.15 mg) and linolenic acid (an omega-3 fatty acid; 2.13 mg) [39]. ...
To reduce postmaturity losses and increase awareness of breadfruit (Artocarpus altilis) food value and versatility, we characterized the physicochemical, nutritional and sensory properties of sundried (96 h ± 28oC) and oven dried (72 h, 50oC) breadfruit flour and biscuits. Our findings revealed that breadfruit flour and biscuits are rich in essential minerals of public health concern, with iron being particularly high in the biscuits. Biscuits from sundried flour (BSDF) and oven-dried flour (BODF) could contribute respectively 10.89% and 10.83% of the daily Fe needs for adults and children above 4 years. The zinc content did not differ significantly between drying methods, but increased significantly to 4.88 and 4.93 mg/100 g in BSDF and BODF, respectively. The BSDF and BODF could, respectively, provide 13.05% and 18.15% of the daily energy requirement for an individual with a recommended daily intake of 2000 kcal. The lightness varied significantly with the drying method, and the oven dried flour (ODF) had the highest L* value. The gelatinization temperature (75.48 vs. 73.20oC) of ODF was significantly higher than that of sundried flour (SDF). The setback, breakdown, final, peak, and trough viscosities of the SDF were significantly lower than those of the ODF, suggesting that the SDF is suitable for infant and instant food formulations. Taste, aroma, crispiness, greasiness, and overall acceptability did not differ significantly (Prob>|t|=0.21), but granulometry and melting (Prob>|t|=0.03) differed significantly between BSDF and BODF. In conclusion, breadfruit can be successfully processed into acceptable cookies that provide essential nutrients to meet daily recommended intakes.
... The proportion of gliadin and glutenin is important for the quality of gluten, gliadin is responsible for the elasticity and stickiness of gluten, while glutenin is responsible for the strength and resistance of gluten. The ideal gliadin:glutenin ratio is 3:1 8 . ...
The physical–chemical characteristics of different types of flours are essential for understanding their composition, nutritional value, and functional properties as well. The aim of this research was to identify the variability of the different wheat flours available in Romania. In this study 39 different wheat flours were selected and the following parameters were analyzed in the laboratory: moisture content, ash content, gluten content (wet and dry) and wet gluten spreading. The tested flours were classified into four different classes according to their ash content: 480 (ash content 0.48%) (N = 11), 550 (0.55%) (N = 9), 650 (0.65%) (N = 8), 1100 (1.1%) (N = 11). Mathematical and statistical methods were used to analyze the obtained results: descriptive statistics, box-plot, Spearman correlation and hierarchical cluster analysis. The results revealed that moisture content varied between 9.5 and 11.8%. In terms of ash content, the lowest and highest measured values were 0.427–2.04 g/100 g. The average wet gluten content of the studied flours varied between 30 and 32%, while the average dry gluten content was 12.8%. The findings indicate that the moisture content of all examined flour samples was within permissible levels for extended storage, aligning with established standards. Gluten is a key and essential parameter for bread making because influences the dough mixing and baking properties. The mineral content, represented by ash content, is influenced by cereal type and milling process, with wheat's ash content ranging between 1.5 and 2%. Flours with high wet gluten content (> 34%) can be used to improve the properties of lower quality flours. Further studies are necessary in order to determine the possible health effects of different cereal varieties.
... In order to have a healthy lifestyle, a key step is to eat a healthy diet, and therefore it is essential to promote these values. Regarding Romania, there is a major gap in the promotion of healthy eating, which favours a different lifestyle with lower carbohydrate and higher fibre flour (Liu et al., 2020). ...
Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially available in Romania. The market research covered eight types of flour available on the Romanian market: 1. Wheat Flour 000 (N-19), 2. Wheat Flour 550 (N-11), 3. Wheat Flour 650 (N-13), 4. Whole-Wheat Flour (N-15), 5. Durum Wheat Flour (N-8), 6. Spelt Wheat Flour (N-8), 7. Rye Flour (N-15), and 8. Maize Flour (N-23). The classification was carried out by analysing the most important parameters: energy, protein, fat, saturated fatty acid, carbohydrate, sugar, and dietary fibre content, using different statistical methods: descriptive statistics, box plot, hierarchical cluster, and surface radar analysis. The results revealed that white wheat flour represented more than 50% of the analysed samples, and significant differences were found between the tested types of flour. In addition, white wheat flour is characterized with lower dietary fibre, fat and protein content, but it has higher energy content and carbohydrate content. In contrast, whole meal, durum, spelt, and rye flours are characterized by lower carbohydrate and higher fibre and fat content. The hierarchical cluster analysis showed that, on the basis of nutritional similarities and differences, the flours studied in Romania can be grouped into three distinct clusters.
... Breadfruit is a traditional staple crop from Pacific islands with the potential to improve worldwide food security and mitigate diabetes. Flour produced from breadfruit is a gluten-free, low glycemic index, nutrient dense and complete protein option for modern foods but basic scientific knowledge of health impacts of a breadfruit-based diet in animals and humans was lacking (Liu et al., 2020). ...
Cookies are dried and sweet food products made from wheat flour, fat, and sugar baked with dried texture and less than 5% moisture content. The flour used in this study was substituted by breadfruit flour as an attempt to reduce the amount of wheat flour consumption also utilizes native crops. The purpose of the study was to determine the right ratio of breadfruit flour and wheat flour to get the best characteristics of cookies. The study was done at Food Processing Lab and Chemistry Lab of Ma’soem University which was conducted in 2022 on September to October. The method used in this study was Randomized Block Design (RBD) with 5 repetitions and 5 treatments. The criteria tested were organoleptic (color, aroma, texture, flavour), chemical properties (water content, carbohydrate content, calories value of cookies). The result indicated that ratio between breadfruit flour and wheat flour effected the water content, carbohydrate content, calories, aroma, texture, and flavor of cookies. The best characteristic of cookies made from treatment C (45:55) based on water content and carbohydrate content.
... The low G.I from the other flour samples may be attributed to high amylose to low amylopectin ratio reported by [9] and the production of short chain organic acid (evident in the pH values) like lactic acid, acetic or propionic acid that dominated during fermentation, [35]. This result is in agreement with [36] who stated that breadfruit flour is gluten free with low glycemic index. The production of acid during fermentation is confirmed by the pH values of the flour which shows that all the flour samples have acidic pH ranging from 4.29 -5.64. ...
... Um outro tipo de produto é chamado de fruta-pão (Artocarpus altilis), característico da cultura tradicional do Pacífico, que contribui para a segurança alimentar mundial e também para a redução do diabetes. Neste, a farinha é produzida substituindo o trigo pela fruta-pão, tornando-se uma opção sem glúten, nutritiva e de baixo índice glicêmico [35] . ...
... Apesar do elevado conteúdo proteico, a contribuição da avenina (o principal componente proteico do grupo das prolaminas, presente na aveia) é inferior (10-15%) ao das gliadinas no trigo (aproximadamente 80%), secalina no centeio e hordeína na cevada. Ademais, a avenina é mais facilmente digerida pelas proteases gastrointestinais e possui menor imunogenicidade e toxicidade para pacientes celíacos quando comparado às outras prolaminas mencionadas [35] . No entanto, há indivíduos com diagnóstico de DC com hipersensibilidade à aveia, sendo este cereal indicado, e com cautela, apenas para pacientes em remissão. ...
... Não foram observados sinais de desnutrição, desconforto, doença ou morte, sendo os resultados histológicos e imunológicos semelhantes entre os grupos pesquisados. Com isso, a farinha de fruta-pão apresenta-se como mais uma alternativa saudável para substitutos de alimentos [35] . Pesquisas com este delineamento experimental, envolvendo potenciais frutas, hortaliças, tubérculos e leguminosas produzidas localmente, deveriam ser incentivadas no Brasil. ...
Os distúrbios relacionados ao glúten, a exemplo da doença celíaca, exigem uma dieta isenta deste ingrediente, que é fundamental durante o processo de panificação pelas suas características tecnológicas altamente desejáveis. No entanto, a demanda por produtos alimentares para fins especiais, isentos de glúten, vem crescendo. Este trabalho teve como objetivo realizar uma revisão bibliográfica acerca da utilização de substitutos aos ingredientes fontes de glúten (trigo, centeio, cevada), abordando aspectos econômicos, de saúde e longevidade, regulamentação, implicações tecnológicas na produção, com destaque para suas vantagens e desvantagens. Apesar do expressivo crescimento do mercado de alimentos sem glúten, o custo ainda é motivo de preocupação. O glúten é um componente essencial em muitos produtos de panificação, podendo ser encontrado naturalmente em alguns (a depender da matéria-prima fonte da farinha utilizada) e também ser empregado como aditivo alimentar. No entanto, há uma variedade de produtos alimentícios isentos de glúten, produzidos a partir de cereais e pseudocereais, como arroz, milho, quinoa painço e amaranto, que não formam o glúten. Além destes, pesquisas recentes vêm sendo realizadas para avaliar o efeito da utilização de farinha de fonio, guandu, semente do fruto do carvalho, fruta-pão, inhame roxo, aveia, dentre outros vegetais como possíveis substitutos à farinha de trigo, centeio e cevada. A produção de alimentos isentos de glúten, com elevada qualidade sensorial e baixo custo, é de suma importância para a garantia de qualidade de vida e longevidade aos indivíduos portadores de doença celíaca ou de outros distúrbios associados ao glúten.
... Breadfruit has a low glycemic index (GI) and has been touted as a traditional, diabetic-friendly fruit (75). The GI is an index used to categorize carbohydrate foods into different groups (low, medium, high) based on their ability to raise blood glucose levels (76). Breadfruit and its flour were determined by various researchers to be lower in GI than wheat and rice flour (77). ...
... Ma'afala displayed a higher percentage of essential amino acid content as a proportion of the whole protein when compared to soybean, indicating superior protein quality (3). Additionally, digestibility of breadfruit protein was found to be higher when compared to wheat protein in in vitro studies (76). ...
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.
... Two recent reports have shown that different varieties of breadfruit produce different types of starches, opening the possibility of specific varieties of breadfruit for specialized diets for diabetes patients (Kehinde et al., 2022;Li et al., 2022). Breadfruit can be considered a high-quality alternative to other global staple foods such as corn, soy and wheat containing a full spectrum of the essential amino acids (Liu et al., 2020. ...
... Resistant starch has been associated with improving gut function, positive impacts on the microbiome, and roles in reduction of cholesterol and improved control of diabetes due to its low glycemic index (Fuentes-Zaragoza et al., 2010). The starch composition of breadfruit is one of the reasons for these previously reported functions (Liu et al., 2020;Turi et al., 2015). Close association between starch and precipitation, as well as fertilizer application, was noted, and could indicate a shift in starch quality in response to changing climate or soil conditions, particularly with relation to nitrogen content. ...
Breadfruit (Artocarpus altilis (Parkinson) Fosberg var. Ma'afala is an important traditional staple food crop of Samoa and Tonga that was recently introduced into commercial cultivation worldwide. To determine the impact of environmental conditions on fruit and nutritional characteristics, we evaluated the performance of Ma'afala trees planted at 23 sites across Hawai'i. Proximate analysis revealed that edaphic properties impacted energy, protein and moisture content and climate factors impacted fat and fiber content. Application of fertilizer was correlated with differences in starch content and composition. Fruit size was found to increase with water balance and soil organic content. Soil micronutrient content was not correlated with fruit micronutrient content, however, soil nitrogen levels were correlated with higher nitrogen content of fruits. We used climate modeling to predict performance of Ma'afala in different ecosystems. Our data demonstrate that ecological niche models for breadfruit cultivation may be useful in determining productivity, but not necessarily for fruit quality or nutrition. These results show that modelled future climate scenarios did not negatively impact the nutritional quality of breadfruit and the importance of breadfruit as a resilient food crop for the future.
... • Breadfruit has high levels of essential nutrients. 9,10 100 grams of breadfruit provides 25% of the recommended daily allowance for fiber, and 5-10% for protein, magnesium, potassium, phosphorus, thiamine (B1), and niacin (B3), 11,12 in addition to other nutrients. 13, 14 The fruit's active compounds do not seem to be adversely affected by cooking. ...
Haiti’s Central Plateau region suffers from significant malnutrition, economic hardship, and a crisis level of food insecurity. Already the poorest country in the Western Hemisphere in terms of gross domestic product (GDP) per capita, Haiti has pervasively high malnutrition rates, but the Central Plateau is among the most severely affected areas. One in five children of the Central Plateau suffers from malnutrition, and the region exhibits a devastating 30% rate of child stunting. Our US-based team affiliated with Klinik Sen Jozèf, a community-respected medical clinic in the Central Plateau city of Thomassique. We partnered with local Haitian leadership, a local agronomist, and Trees That Feed Foundation to introduce breadfruit ( Artocarpus altilis ) and an innovative development model to combat local malnutrition. Five years into the program, we have partnered with 152 farmers, and we have enhanced our malnutrition program with breadfruit derivatives. This report addresses the lessons we learned to assist others looking to introduce models or crops in a similar manner. Our experience is particularly significant in light of the COVID-19 pandemic, as supply chain disruptions have worsened food insecurity for more than 800 million people in low-income countries.
