Composition of Flours from Samoan Breadfruit

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Abstract
Flours from the pulp of seven varieties of breadfruit (Artocarpus altilis) at various stages of maturity were prepared and analyzed. Crude protein content ranged from 2.90–5.08%, crude fat from 0.80–1.93%, crude fiber from 2.87–6.56%, ash from 1.90–4.08%, total sugars from 10.0–31.8%, and starch from 53.4–75.7% depending on variety and stage of maturity. Fructose was the predominant sugar in less mature fruits, becoming less so in comparison to glucose and sucrose as maturation progressed. The proportion of unsaturated to total fatty acids in the lipid component varied between varieties from 41–64%. Observed levels of iron, sodium, phosphorus, calcium, and potassium may be significant in a nutritional sense.

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