Abstract
The work is on comparative studies of starches from Breadfruit (Artocarpus altilis) and corn (Zea mays). The starches produced from both were separately subjected to proximate, functional, pasting properties and organoleptic analysis. The result of pasting analysis revealed that when the starches were heated in an aqueous environment both undergo changes known as gelatinization and pasting. Both samples may be appropriate for products with high gel strength and elasticity requirements. The result of functional properties revealed that there was no significant difference in the parameters analyzed. Therefore, breadfruit starch compared favourably well with corn starch and thus can be used in so many areas where corn starch are acceptable.
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