Nutritional composition of breadfruits (Artocarpus spp. and Treculia africana) in Ghana
Artocarpus spp. and Treculia africana are underutilized crops found widely in the tropics. In order to expand their use, their potential for use in food systems was determined by evaluating their physico-chemical properties. Standard procedures were used. Selected food products were then formulated using breadfruit flours as a substitute for conventional wheat flours. The study showed that their protein content ranged between 12.23 and 17.72%, whereas the crude fibre content varied between 1.67 and 2.91%; the carbohydrate content was between 57.00 and 70.15%. Potassium was the predominant mineral, ranging from 533.95 mg 100 g-1 in T. africana to 1313.3 mg 100 g-1 in Artocarpus camansi. Sodium content ranged between 37.5 mg 100 g-1 in A. camansi to 54.0 mg 100 g-1 in T. africana. The iron content was highest in Artocarpus heterophyllus (9.38 mg 100 g-1), while A. camansi had the lowest (2.20 mg 100 g-1). The results showed that the breadfruit species had good nutritional properties that vindicate their use as a stop-gap food. Promoting the production and consumption of breadfruits could help to meet the nutritional needs of consumers.
Appiah, F., Oduro, I. and Ellis, W.O. (2016). Nutritional composition of breadfruits (Artocarpus spp. and Treculia africana) in Ghana. Acta Hortic. 1128, 15-20
breadfruit, nutrient composition, functional properties, food product formulation, sensory attributes