Characterization of Functional Properties of Breadfruit Flour (Arthocarpus altilis)

Abstract

Breadfruit (Artocarpus altilis) has been a traditional Pacific Islander crop producing 100 to 600 fruits a year. A single breadfruit weighs between 1 to 4 kg on average. Post-harvest, the fruits ripen quickly (1 to 3 days) and deteriorates after a week, resulting in short shelf life. One way to extend shelf life of fruit was to solar dry fruit in small pieces and mill it into flour. The purpose of this study was to determine if flour made from breadfruit could increase utilization of this crop. Understanding these properties will help determine the functioning and gelatinization properties of whole and cored ‘Ma‘afala’ cultivar breadfruit flour was evaluated.