Preparation of a Breadfruit Flour Bar

Abstract

Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar), test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk (Artocarpus altilis × Artocarpus mariannensis), was utilized for the development of the breadfruit bar. Breadfruit is a rich source of fiber, vitamins such as vitamin C, minerals such as potassium, and phytochemicals such as flavonoids. Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar. The breadfruit bar can provide an appealing and inexpensive gluten-free food source based on locally available breadfruit.

Keywords

• Breadfruit (Meinpadahk)
• gluten free bar
• underutilized crop