Abstract
Abstract The objectives of the study were to assess consumers' perceptions to a breadfruit (Artocarpus altilis Fosberg) meal of oil down, to determine its nutritive composition and daily nutrient reference values. A survey of breadfruit consumers revealed that most (84%) had eaten oil down and felt (57%) that it provided adequate dietary intake. Seven oil down samples were pooled to give 3 composites for analysis. According to the US Nutrition Education and Labeling Education Act of 1990, based on a daily intake of 8,368 kJ (2,000 kcal), an oil down serving (∼ 285 g or 10 oz) provided 1,967 total kJ (470 kcal), of which carbohydrate, fat and protein were 47.2%, 42.5% and 10.3% of total energy respectively.
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