Abstract
Breadfruit (Artocarpus altilis and A. altilis × A. mariannensis) is a sustainable and highly nutritious staple crop that has been granted “Generally Recognised as Safe” status by the FDA. There are more than 300 cultivars of breadfruit selected by Indigenous Peoples of the Pacific Islands. To date, specific starch characteristics of individual cultivars have not been investigated. We hypothesized that starch and fiber vary in type, yield, and quality across breadfruit cultivars. The starch yield, structure, swelling power, solubility, dietary fiber, and starch-bound protein of starch isolated from 16 breadfruit cultivars were analyzed. Starch granule size ranged from 2.04 μm to 17.66 μm with the starch structures of hybrid cultivars appearing uniquely membranous. Three cultivars, Yuley, Ulu fiti, and Ma’afala, had particularly distinguishing characteristics. Ma’afala had the highest protein content. Ulu fiti had the highest starch yield but the lowest swelling power and solubility. Yuley had the highest dietary fibre (total, soluble, insoluble), swelling power, and low starch-bound protein. This variability in characteristics suggests Yuley is an ideal cultivar for various starch applications in foods, pharmaceuticals, industrial chemicals, and other applications.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
