Related Study

According to Noorazwani Zainol, et. Al., (2022). Breadfruit is packed with nutrients, high in
resistant starch, low glycemic, as well as possesses promising functional properties. In addition,
it contains abundance of phytochemicals extract containing bioactive compounds which offer
therapeutic properties. Breadfruit flour also was found to have a high level of preferential by the
consumers. Hence, due to its huge potential and beneficial properties, breadfruit can serve as an
intermediate ingredient in health-related products with a low cost. Breadfruit is categorized as
underutilized fruit. Therefore, it is amongst the potential fruits which can be maximally utilized
through continuous and innovative developments. Development of health-related products
include both oral and topical application.

The study of Fitriani, Z.A., et. al. (2020), breadfruit cookies made from 100% breadfruit flour
can be an alternative snack for individuals with DM. Based on our experiments, the four
breadfruit cookie formulations have different resistant starch, amylose and amylopectin contents.
The highest content of resistant starch and amylose was found in cookies with 100% breadfruit
flour, while the lowest is in the 25% composition. The highest amylopectin content was found in
the 25% formulation, and the lowest was in the 100% formulation, In contrast, the results of the
hedonic tests indicated that the cookies made from 100% breadfruit flour were the most accepted
cookies by panel lists in terms of odor, color, texture and taste.

The study of Norma M. Dualio (2021) titled breadfruit (artocarpus, altilis, park, fosb) catsup:
livelihood techno guide, the optimum formulation of breadfruit catsup greatly influenced its
sensory quality acceptability. This makes the product more acceptable and comparable to its
commercial counterparts. High acceptability of breadfruit catsup can be due to sweet and sour
taste, color, as well as the flavor associated with it. Its high acceptance and diverse uses may
greatly contribute to high demand of this product. Therefore, optimum formulation of breadfruit
is found to be economically profitable. Thus, may create a gainful employment for those who
may wish to venture in the production of breadfruit catsup. It is technically possible and
economically feasible.

The study of CL. Nochera (2016) ti”led Using Sensory Evaluation of the Breadfruit Barthe
results of label analyses based upon proximate analyses each 56g bar provided 3.8 g of dietary
fiber and 1.97 g/100 g of crude fiber. Although the nutritional labeling results indicate this bar is
low in fiber, there is variability among the reported fiber content of breadfruit. This may be
dependent upon species, maturity, processing, or type of analysis used for determination of fiber.
It is reported that 100g of cooked breadfruit can contain up to 7.37g crude fiber. Rice is
commonly used ingredients in cereal bars. The additional of Breadfruit flour to rice products can
increase the fiber content of these products. The sensory evaluation results are nineteen percent
(19%) disliked the product, defined as a score of 5.0 on a nine-point hedonic scale. Liking the
bar was defined as a score of six or greater. The rapid increase in population in developing
countries and the storage of animal protein calls for urgent action in finding suitable crop which
can be fortified with protein as economically as possible. The additional of high protein flour to
the breadfruit mixture may be one solution.

According to Mehta et al. (2023)Breadfruit is a versatile food as its fruit, seeds, leaves and
flowers are edible. However, research regarding the processing and food application potentials of
its seeds, leaves and flowers are still limited, hindering its use for commercial purposes.
Presently, only the pulp of breadfruit is eaten accompanied with a sauce or may be used as a
carbohydrate staple. The skin is undesirable to taste resulting in its valorization efforts to be used
as an absorbent for toxic dyes.

Reference
Journal
Zainol, N., Noor, N. M., Zaidel, D. N. A., Taher, Z. M., Mohamed, M., & Sadek, N. (2022).
Breadfruit (Artocarpus altilis) Studies: Rheological Stability, Incorporation of Gluten Free, and
Bioactive Compound as an Intermediate Ingredient in Health-Related Products. ECS
Transactions, 107(1), 14455–14463. https://doi.org/10.1149/10701.14455ecst
Fitriani, ZA., Dieny, F.F., Margawal and Jauharany. F.F. (2020) Resistant starch, amylose, and
amylopectin content in breadfruit cookies as an alternative snack for individuals with diabetes
mellitus Food Research 5 (1): 304-400 (February 2022) Joumal homepage:
http://www.myfoodresearch.com
Nochera, Carmen L., and Diane Ragone, 2016. “Preparation of a Breadfruit Flour Bar” Foods
5.no. 2:37. https:/doi.org/10.3390/foods5020037
Mehta, K. A., Quek, Y. C. R., & Henry, C. J. (2023). Breadfruit (Artocarpus altilis): Processing,
nutritional quality, and food applications. Frontiers in Nutrition, 10.
https://doi.org/10.3389/fnut.2023.1156155
Online
Norma M. Duallo (2021): BREADFRUIT (Artocarpus, Altilis, Park, Fosb) CATSUP:
LIVELIHOOD TECHNOGUIDE wjert 2022, Vol. 8. Issue 3, 26-31 Wordd Joumal of
Engineering Research and Technology:WJERTwww.wwert.org Research Artide ISSN 2454-
695XSJIF Impact Factor: 6.924