Breadfruit flour is a healthy option for modern foods and food security

Elemental evaluation, nutritional analysis, GC-MS analysis and ameliorative effects of Artocarpus communis J.R.Forst. & G.Forst. seeds' phytoconstituents on metabolic syndrome via in silico approach

The nutritional as well as beneficial effects of the Artocarpus communis seed on metabolic syndrome complications have not been studied. In this research, the aim was to investigate the nutritional composition and beneficial effects of Artocarpus communis seeds' phytoconstituents on the p53 core, fat mass and obesity-associated (FTO) protein and cytochrome P450 CYP11A1 domains. The elements and phytochemicals in the seed were determined through atomic absorption spectroscopy assay and gas chromatography-mass spectrometry (GC-MS) analysis, respectively. Also, the compounds detected were docked to the p53 core, FTO protein and cytochrome P450 CYP11A1 domains protein. Artocarpus communis seed contains sodium (7.824 ± 0.0134 ppm), magnesium (10.187 ± 0.0239 ppm) and iron (1.924 ± 0.0017), while zinc and cadmium were undetected. Phenolics and flavonoids were the most abundant phytochemicals in the seed. Phytoconstituents, such as pentadecanoic acid, hexadecanoic acid and methyl ester, possessing different therapeutic effects were identified via GC-MS analysis. In A. communis seed, 3-methyl-4-nitro-5-(1-pyrazolyl) pyrazole and phenanthrene were able to bind more peculiarly and specifically to the p53 core, FTO protein and cytochrome P450 CYP11A1 domains. One of the important processes that were hypothesized for the recovery of metabolic syndrome in affected victims is shown by the molecular dynamics analysis, which shows that the binding of these chemicals to the targeted structure stabilized the proteins. Therefore, Artocarpus communis seeds could be a new strategy for the management of metabolic syndrome.Communicated by Ramaswamy H. Sarma.

From forests to farming: identification of photosynthetic limitations in breadfruit across diverse environments

Breadfruit (Artocarpus altilis (Parkinson) Fosberg) is a prolific tropical tree producing highly nutritious and voluminous carbohydrate-rich fruits. Already recognized as an underutilized crop of high potential, breadfruit could ameliorate food insecurity and protect against climate-related productivity shocks in undernourished equatorial regions. However, a lack of fundamental knowledge impedes widespread agricultural adoption, from modern agroforestry to plantation schemes. Here, we used a multi-environment breadfruit variety trial across the Hawaiian Islands to determine photosynthetic limitations, understand the role of site conditions or varietal features, and define their contributions to agronomic efficiency. Photosynthetic rates were dependent on location and variety, and strongly correlated with fruit yield (r2 = 0.80, P < 0.001). Photochemistry was suitable to full-sunlight conditions, with a saturation point of 1545 photosynthetically active radiation, Vcmax of 151 μmol m-2 s-1 and Jmax of 128 μmol m-2 s-1, which are high-end compared with other tropical and temperate tree crops. However, limitations on CO2 assimilation were imposed by stomatal characteristics, including stomatal density (P < 0.05) and diurnal oscillations of stomatal conductance (>50% reductions from daily maxima). These constraints on CO2 diffusion are likely to limit maximum productivity more than photochemistry. Our results comprise the first comprehensive analysis of breadfruit photosynthesis, successfully link ecophysiology with fruit yield, and identify vital traits for future research and management optimization.

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

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.

Addressing malnutrition and food insecurity with breadfruit in a rural, developing country: a case study and lessons learned in Thomassique, Haiti

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.

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.