Production and Quality Evaluation of Functional Burgers From Monodora myristica (Gaertn.) Dunal and African Breadfruit

Greenhouse gases (GHG) levels have been increasing since the times of industrial revolution. Awareness and concern on this issue has created an urgent interest in finding effective ways to reduce net GHG emissions. Consequently, the objective of this paper was to investigate the total biomass and Carbon dioxide (CO2) sequestration under Gmelina arborea (Beechwood), Tectonia grandis (Teak), Chrysophyllum albidum (African Star Apple), Treculia africana (African breadfruit) and Anacardium occidentales (Cashew) plantations in Abeokuta, Ogun State, Nigeria using appropriate standard procedures. On the premise of finding the ways of GHG reduction, a research was carried out in the Federal University of Agriculture, Abeokuta to estimate the amount of carbondioxide sequestered per year by different tree species. The anthropogenic forest was divided into different sections. Each section has been planted with Gmelina arborea, Tectonia grandis, Chrysophyllum albidum, Treculia africana and Anacardium occidentales. Each study site was 100 m x 100 m transect and sub-divided into 50 m x 50 m quadrant. Stem girth of live trees greater than or equal to 30 cm girth measure at breast height was measured. Tree diameter was also calculated to compute the tree carbon stock calculated as 50 % of its biomass and all data were subjected to statistical analysis to separate the means using Analysis of Variance at 5% probability. The result showed that Anacardium occidentales had the highest carbon stock (354.9 kg) and sequestered the highest CO2/year (88.53 ppm) while Chrysophyllum albidum had the least carbon stock (19.2 kg) and least CO2/year (5.41 ppm)

Chemical properties of composite flour samples from two varieties of acha fortified with soybean concentrate and breadfruit flour were studied. Acha and soybean protein concentrate flours were blended (%, w/w) at ratios 100:0, 90:10, 85:15, and 80:20, 5% breadfruit flour was added to each blend as a constant and 100% of each of the two varieties of acha flour containing 5% breadfruit flour were used as the control samples. Mineral and vitamin contents of the flours blends were determined. The results of the mineral composition showed average values of (134.51, 42.29, 142.41, 1.08 and 0.85) mg/100g for calcium, magnesium, potassium, iron and zinc contents. The vitamin contents showed that 80WAF:20SBC:5BFF recorded the highest value for vitamin B1 (0.12 mg/100g) and vitamin B3 (1.69 mg/100g). 100BAF:5BFF recorded highest value for vitamin B2 (1.36 mg/100g) and vitamin A (80.09 mg/100g), while 80BAF:20SBC:5BFF recorded the least value for vitamin B2 (0.76 mg/100g) and vitamin A (60.59 mg/100g). Increase in vitamins B1 and B3 and decrease in vitamins B2 and A were recorded with increasing concentration of soybean protein concentrate and decreasing concentration of acha flours. The findings from this study were comparable with the results from similar products from previous studies.

Quality Assessment of Composite Flours from Blends of Acha (Digitaria exilis), African Breadfruit (Treculia africana), and Soybean Protein Concentrate (Glycine max)

The use of fermented foods and drinks by humans is so widespread as to be considered ubiquitous, with their use largely linked to dietary benefits and social bonding123. The discovery of a molecular adaptation in an alcohol dehydrogenase enzyme that greatly increased ethanol metabolism in the common ancestor of African apes suggests that the incorporation of fermented fruit in the human diet has ancient origins4. However, little is known about the inclusion of ethanolic foods in the diet of nonhuman great apes. Here, we document for the first time the repeated ingestion and sharing of naturally fermented African breadfruit (Treculia africana) with confirmed ethanol (alcohol), by wild chimpanzees (Pan troglodytes verus) in Cantanhez National Park, Guinea-Bissau. Widespread plant food sharing in great apes and the recent confirmation of ethanol presence in diverse fruit species5 suggest the sharing, and dietary incorporation, of ethanol-containing foods is extensive and may have played a long-standing role in hominoid societies.

Lentinus squarrosulus is a wild edible mushroom utilized globally not only for its nutritional values but also for its medicinal and mycoremediation potentials. Domestication of this mushroom will make available mother culture and spawn for research and propagation, and ensure year-round availability for economic and sustainable development. Tissue culture was prepared and actively growing mycelia were inoculated onto grain spawn. Cultivation trials were conducted using sawdust from various wood species, including Treculia africana (African breadfruit), Mangifera indica (Mango), Dacryodes edulis (African pear), and mixed sawdust from various wood species. Substrates were composted, sterilized, inoculated with the spawn of L. squarrosulus and incubated. Growth was monitored, recorded and fruiting bodies harvested. Results of domestication revealed that mother culture was produced in 5 - 7 days spawned in 14 days and was available for research, and cultivation. L. squarrosulus mycelia colonized all the substrates used to varied degrees with the mycelial running time ranging from 30.4 days to 34.8 days. Mycelia running time on T. africana differed significantly from D. edulis. Fruiting bodies were successfully harvested from 38 to 68 days with the maximum number of fruiting bodies (40 ± 9.47) and highest yield of 89.03 ± 29.41 g obtained from T. africana in three flushes. This was followed by M. indica (35, 54.27 ± 14.64 g). Dacryodes edulis sawdust recorded the lowest yield (23, 32.31 ± 11.34 g). M. indica sawdust had the broadest pileus diameter (6.45 ± 1.97 cm) and longest stipe (2.83 ± 0.49 cm). In conclusion, L. squarrosulus has the potential to be domesticated in Orlu, Imo State, with T. africana sawdust as a suitable substrate for cultivation.

Soil the bed rock for natural provision of macro and micro nutrients for plant growth and development. A soil is considered unhealthy when it can longer supply required nutrients for plant growth due to over use or degradation. To mitigate soil low fertility, agroforestry method of raising trees and crops together makes nutrients available continuously for crop production, through dropping of its parts as litter which decays to add organic matter and nutrients to soil. Soils sampled with soil auger from seven agroforestry trees farm lands namely Gmelina arborea Roxb., Treculia africana Decne., Tectona grandis Linn. f., Pentaclethera macrophylla Benth., Irvingia gabonensis (Aubry-Lecomte ex O’Rorke) Baill., Mangifera indica Linn., Annona muricata Linn. and Fallow farmland as control were evaluated for macro and micro elements using standard laboratory methods and results presented with the highest and smallest values from each parameters evaluated: pH: 5.6, 4.5(Fa and Pm);%N,OC:0.21,0.10(Pm, Fl and Ma),3.40,1.30(Pm and Ig);EC (µS/cm):151.0,88.0(Fl and Tg), P, Mn, Fe, Cu, Zn (mg/Kg): 72.10, 19 .60 (Ta and Ma),111.02, 46.27 (Ta and Tg), 138.47,21.51(Pm and Am),1.53,0.80(Pm and Am), 8.08, 1.86(Ta and Mi); %Sand, Silt, Clay:88,70(Am, Ma and Tg), 16.50, 4.60(Ma and Tg, Am), 13.50,7.50 (Tg and Tg, Pm and Am); Ca, Mg, K, Na, Acidity, Al, ECEC(cmol/Kg)3.43, 0.59 (Ta and Tg),1.00, 0.24(Am and Mi), 0.15,0.07 (Pm, Ma, Ig and Am), 0.40,0.35(Tg, Ma, Ig and Am), 16.90,4.05(Tg and Am), 2.8,1.10(Tg and Am), 21.10,8.70(Tg and Am). We conclude by recommending agroforestry practice as way out of managing and sustaining soil health within the agroecosystems for continuous plant and food crop production as well sustaining the environment.

Introduction: African bread fruit possesses great promise as a dietary source for humans. Its seeds, when processed are considered to be nutritious and healthy. There are limited information on the sugar profiles of African breadfruit, which has limited its utilization as a dietary source for humans. Objective: The study evaluated the proximate composition and sugar profiles of raw and processed breadfruit. Methods: The samples used were the raw, boiled and toasted forms of breadfruit. Standard procedures were followed for the proximate composition and gas chromatography was used to determine the sugar composition. The statistically differences between the groups at p<0.05 was tested using ANOVA. Results: The study’s findings showed that in comparison to the boiled and toasted forms, the raw form had significantly higher percentage of carbohydrate (81.10), crude protein (1.73), ash (2.93) and crude fibre (4.80). The boiled had significantly higher moisture (19.49) than raw and toasted forms. The sugar profiling revealed that the concentration(mg/100g) of glucose (13.77), and xylose (3.42) was significantly higher in the raw compared to the processed forms. D-fructose (3.93) was significantly higher in the boiled form while D-Galacturonic acid (5.76) and D-Glucuronic acid (8.57) were significantly higher in the toasted form. Conclusion: The findings suggest that breadfruit is a good source of carbohydrates and can be used as sustainable food and can help to alleviate malnutrition among humans.

Production of thermo-extrudates from composite flours utilizing local crops is imperative to improving the nutritional benefits of the products and over reduction in overdependence on wheat. The study investigated the quality characteristics of thermo-extrudates made from composite flour of African breadfruit seeds (ABF), orange-fleshed sweet potato (OFSP) and inclusion of tigernut (TGN). 14 experimental runs were generated with the use of Simplex centroid mixture design. Standard laboratory methods were applied to determine the proximate composition, texture, mineral, colour profile and β-carotene retention of thermo-extrudates. Data obtained were analyzed using Design expert 6.0.8 (Stat-Ease, Inc., Mineaplolis) software was used to formulate the ratios of the flours in the mixture of the three components where X1, X2, and X3 represented African breadfruit, Orange-fleshed sweet potato, and Tigernut flour, respectively and the thermo-extrudates were optimized by choosing the desired criteria. The BD, WAC, WSI and ER of the extrudates ranged from 0.63 to 0.73g/mL; 1.82 to 3.81g/g; 10.10 to 17.59% and 1.69 to 1.95%, respectively. The β-carotene retention of the extrudates increased as inclusion of OFSP in the blends increased. The optimized ABF-OFSP-TGN extrudates were obtained from ABF (51.0%), OFSP (41.0%) and TGN (8.0%) at desirability level 0.75 and rated high in terms overall acceptability. Thermo-extrudate rich in nutrients and β-carotene was produced from ABFS-OFSP-TGN composite flour by applying the optimized process conditions.

Treculia africana Decne, also known as African breadfruit, is an economically significant tropical fruit tree native to West and tropical Africa. T. africana belongs to the family of Moraceae and is traditionally used to treat malaria, diabetes, mouth yaw, and worm infestation. The present study investigated the phytochemical composition of the ethanol extract of Treculia africana Decne seeds through phytochemical analysis and gas chromatography-mass spectrometry (GC-MS). Phytochemical screening revealed the presence of seven compounds, including alkaloids, tannins, saponins, flavonoids, steroids, cardiac glycosides, and terpenoids, with saponins comprising the highest percentage (51.8%). A GC-MS chromatogram identified ten bioactive molecules potentially responsible for various pharmacological properties. The most prevalent compound in the extract was citral, which exhibits antioxidant, anti-inflammatory, and antidiabetic properties. Geraniol possesses antimicrobial, anticancer, antioxidant, and anti-inflammatory properties. Other significant compounds identified in the extract include 3,4-Dihydroxyphenylglycol (4TMS derivative) and 2,4-Pentadien-1-ol, 3-propyl-. These compounds are known to have antioxidant and antifungal effects, respectively. These findings support the traditional use of Treculia africana in various illnesses. Further studies are necessary to isolate the active principles of the extract and elucidate their precise mechanisms of action.

Current study examined the impact of blanched African bread fruit pulp (BABP) on growth per-formance, haematology and nutrient digestibility of Weaner rabbits. A total of 200 60-day-old New Zealand White Weaner rabbits with an average weight of 759.5 g were randomly assigned to five groups and fed 0% (control), 5, 10, 15 and 20 % blanched African bread fruit pulp in a completely ran-domized design. The trial lasted for 7 d of adaptation and 56 d for testing. Growth performance was recorded from 60 to 116 d of age (n=5 per treatment with 40 rabbits, 10 per replicate), haematological indices at 116 d of age and nutrient digestibility from 112 to 116 d of age were determined (n=5 per treatment with 16 rabbits, 4 per replicate). Results showed that dietary BABP supplementation at 15, and 20% decreased (P < 0.05) the feed intake and body weight gain. The digestibility of crude protein, crude fiber, and ether extract were also decreased (P < 0.05). Moreover, rabbit at 15, and 20% showed decreased (P < 0.05) packed cell volume, white blood cell and haemoglobin concentration. It was con-cluded that BABP can be incorporated into rabbit diets up to 5-10% inclusion level, without negatively affecting growth performance, haematological indices and nutrient digestibility of rabbits.

Humanity faces with many infections, including viral, bacterial, and fungal. Medical experts propose that individuals with strong immunity are more likely to survive infections compared to those with weaker immunity. Therefore, people should enhance their immunity through increased intake of fruits and vegetable sorme dictations with immune boosting properties to better withstand unforeseen infections. Cocktail of some herbal extracts which contained leaves of Sorghum biclor, Persea americana, Treculia africana and barks of Deteruim microcarpum were examined for boosting of pack cell volume (PCV) and red blood cell (RBC) of laboratory animals. It was done by feeding the cold extracts of the cocktail to groups of rabbits for 28 days (4weeks) at varied doses. PCV and RBC tests were subsequently carried out on the rabbits to determine the effects of the cocktail on the blood of the rabbits as well as body weights. The results revealed a steady increase in weights for the control rabbits which ranged between 23.69± 2.97 to 26.91± 4.32, PCV ranged between 32.7 to 36.9 and RBC ranged between 4.4x106 to 5.4 x106 while the treated rabbits experienced slight decreases in their body weights towards the end of the experiment, groups 1, 2 and 3 ranged between 21.73 ± 0.83 to 25.97 ± 3.73, 19.50 ± 1.05 to 24.69 ± 4.82 and 22.70 ± 3.87 to 26.91 ± 4.85 respectively. In addition, the mean PCV of the groups 1, 2 and 3 ranged between 29.7 to 39.1, 34.0 to 36.1 and 30.0 to 36.4 respectively. RBC count recorded for the treated groups, 1, 2 and 3 ranged between 29.7x106/mm3 to 39.1 x106 /mm3 4.4 x106/mm3 to 4.5 x106/mm3 and 4.2 x106 /mm3 to 4.1x106/mm3 respectively. The results indicated that the cocktail has the capacity to boost the PCV and RBC but should not be used for so long.

The study assessed the acceptance, frequency of consumption and mode of consuming African breadfruit among rural households in Osun State, Nigeria. Specifically, it examines the socio-economic characteristics of the rural household; examines rural households’ frequency and mode of consumption of African breadfruit; and determines the attitude of rural households towards the production and consumption of African breadfruit in the study area. A multi-stage sampling procedure was adopted to select 288 respondents and a structural interview schedule was used to collect data for the study. Data collected was analysed using appropriate descriptive statistics such as mean, frequency count, and percentages and inferential statistics such as chi-square and correlation analysis. The results revealed that the mean age was 47.8 ± 1.32 years; the majority (62.2%) of the respondents were male. Also, the majority (85.4%) of the respondents were Yoruba, 12.2 percent were Igbo, and 2.4 percent were Hausa. The mean years of formal schooling was 9.7 ± 4.67 years. The mean average monthly income was ₦41,759 ± 19,461. Similarly, the findings indicated that boiling of breadfruit ranked first (mean =3.11) as the most preferred mode of consumption while puree ranked least (mean = 0.22) as the least preferred mode of consuming African breadfruit. The findings also indicated that the rural household had an indifferent attitude towards the production and consumption of African breadfruit. There was a significant relationship between level of education (r = 0.202), years of formal schooling (r =- 0.165) and cosmopoliteness (r = 0.172) and acceptance of African breadfruit in the study area at p ≤ 0.01. Also, there was a positive and significant relationship between rural households’ attitudes towards the production and consumption of African breadfruit and acceptance of African breadfruit (r = 0.219, p ≤0.01). The study concluded that African breadfruit has the potential to increase the health status of the inhabitants in the study area if well consumed, it can benefit the nation and possibly enhance food security among the Nigerian populace. The study recommended among others that agricultural and rural development stakeholders should help in the organisation of the rural households through training, seminars and so on about the importance of African breadfruit thereby promoting its acceptance.

This study was conducted to determine the growth performance of rabbits fed varying dietary levels of dried African breadfruit pulp (DABP). A total of thirty (30) weaner rabbits were randomly assigned to five treatment groups of 6 rabbits each and assigned to five dietary treatments in a completely randomized design (CRD). The dietary treatments consisted of T1: control; T2: 5% dried African breadfruit pulp; T3: 10% dried African breadfruit pulp; T4: 15% dried African breadfruit pulp; T5: 20% dried African breadfruit pulp. Each treatment was replicated three times with 2 rabbits per replicate. Feed and water were provided to the rabbits ad libitum. Final body weight, total feed intake, average daily feed intake, total weight gain, feed conversion ratio and protein efficiency ratio were significantly (P<0.05) improved in T2 and T3 compared to T1, T4 and T5. Based on the results obtained from the present study, it was concluded that 5-10% DABP can be incorporated into rabbit diets, without adverse effect on the animals.

The applications of four machine learning (ML) algorithms, namely: Support Vector Regressor (SVR), Extreme Gradient Boosting (XGBoost), Least absolute shrinkage and selection operator (Lasso), and Ridge, in predicting the corrosion inhibition efficiency (IE) of Treculia africana (TA) leaves extract on AA7075-T7351 alloy, in corrosive 1.0 M HCl environment, with a small (42) sample space, have been studied. Time and resource constraints in traditional corrosion study methods have been avoided through feature engineering to expedite prediction process. The dominant features, which affected the IE, were done through feature importance and selection processes using pair plot matrix of features and Kendall correlation etc., to remove redundant features. The results in the form of data visualization, feature importance, and the performance of each algorithm on the test set were explicitly depicted. The evaluation metrics, including coefficients of determination (R2) and root mean square error (RMSE), validated the efficacy of the models in predicting the IE of TA on AA7075-T7351 in 1.0 M HCl environments. Ridge model demonstrated superior accuracy, with R2 score of 0.972, particularly in handling the highly correlated dataset used in this study. SVR followed closely in performance (0.969). XGBoost proved reliable at R2 score of 0.953. Lasso with R2 of 0.952 was the least of the four models, due to its random feature selection method. The RMSE scores corroborated the prediction accuracies with values; 4.145, 4.408, 5.138 and 5.462 respectively. This study revealed the viability of using the four machine learning algorithms in potential generalization ability of IE prediction accuracy, while offering an efficient and accurate alternative to traditional methods.Graphical

In this study, forest resources were prioritized based on forest stakeholders’ ranking. Four forest-adjoining settlements were selected using stratified random sampling: Illah and Ugbolu within three kilometer radius; Akwukwu and Aniwalo within six kilometer radius of Iyiocha Stream Forest Reserve (ISFR) boundary. Based on interest of stakeholders, four respondent groups were purposively selected: Timber harvesters, Taungya farmers, Non-Timber Forest Products (NTFPs) harvesters and Staffs of the Department of Conservation and Department of Forestry, Delta State Ministry of Environment. Four sets of structured questionnaire were administered on 165 respondents using sampling proportionate to size. Field inventory was done in 116 plots of 25m×25m in the plantations using stratified random sampling and 20 plots of 50m×50m in the natural forest using systematic sampling. Twenty-seven tree species and 22 NTFPs were identified. Forest resources were prioritized; and timber and 9 NTFPs were picked with final assigned mean values: timber in plantations and natural forest (X1±1.00), taungya farm land (X2±1.24), fuel-wood (X3±1.52), Morinda lucida bark (X4±1.54), Tetrapleura tetraptera fruits (X5±2.03), Treculia africana fruits (X6±2.53), Napoleona vogelii stems (X7±3.02), Olax subscorpioidea stems (X8±3.52), Nauclea latifolia roots (X9±4.01) and Morinda morindoides stems (X10±4.51). Prioritization has helped to identify the forest resources important to the forest-adjoining settlements.

African breadfruit seeds (Treculia africana) are underutilised crops at risk of extinction, found widely in the tropics and have been reported to contain all the essential nutrients for novelty in food and industrial uses. The seeds contain an array of nutrients; 12-23% crude protein, 11- 20% crude fat, 2.3% ash, 1.6% fibre and 50 - 73% carbohydrate with other essential vitamins and minerals. This research is aimed at evaluating the effect of temperature and moisture content (MC) on the nutritional properties of dehulled breadfruit seed at varied temperatures and MC to determine adequate techniques in processing breadfruit seed for best nutritional yield and further processing without adverse effect on its nutritional characteristics. A conventional oven dryer was used to dry the samples at varied temperatures and MC of 40, 50, 60 and 70°C and 15, 12, 9 and 6%, respectively. Proximate analysis was done on the dried and blended breadfruit seed samples to analyse the processing effect on the nutritional composition. Results from this study showed that temperature and MC had a significant (P<0.05) effect on the nutritional component of breadfruit seed as carbohydrate content ranged between 42.81 to 54.39%, whereas protein and fat content ranged between 11.46 to 16.92% and 13 to 27%, respectively. It was observed that a drying temperature of 60°C at 9% MC gave the highest carbohydrate and protein content compared to other temperature variations while a drying temperature of 50°C at an MC of 15% gave the highest fat content. Therefore, when processing breadfruit seed for maximum yield in carbohydrate and protein content, the best processing temperature and MC is 60°C and 9% whereas, for maximum fat yield, the best drying temperature is 50°C at an MC of 15%. Knowledge from the study can be applied to targeted drying for maximum yield in specific nutritional components of agricultural food produce.

About the age of six months, an infant requires more nutrients and energy than those provided by the breast milk, and complementary diets are therefore introduced to meet those needs. The objective of this study was therefore to develop and evaluate complementary diets from cooking banana, African breadfruit seeds and carrot flour blends. Ratios of cooking banana, African breadfruit seed and carrot flour blends in 90:0:10 as Diet 1, 85:5:10 as Diet 2, 80:10:10 as Diet 3, 75:15:10 as Diet 4 and 70:20:10 as Diet 5, were used for formulation of complementary diets. The flour blends for diet production showed bulk density and gelatinization temperature decreased from 0.98 to 0.65 g/ml and 85.67 to 78.10oC respectively, while swelling and water absorption capacity increased from 268.33 to 295.00% and 208.33 to 243.33% respectively, with increase in African breadfruit seed flour in the composite blends. Phytate (1.25 – 11.03 mg/100g) and trypsin inhibitor activities (1.05 – 1.17 TIU/100g) increased with increasing African breadfruit flour supplementations. Proximate composition of diets showed increased protein (2.16 – 18.47%), fat (1.81 – 2.23%), ash (2.42 – 2.96 %) and decreased carbohydrate (73.14 – 89.80%). Iron and calcium content of Diets increased from 14.11 – 19.23mg/100g and 28.24 – 43.23 mg/100g, while magnesium decreased from 6.24 – 8.25mg/100g respectively with increasing African breadfruit flour. Vitamin A and C decreased from 13.09 to 9.16 and 0.98 – 0.75mg/100g respectively. Microbial quality of all Diets developed were within the acceptable limit of 103 cfu/g for both total bacterial (TBC) and total fungal count (TFC). Diet 3 (80:10:10) was most accepted in sensory qualities. Complementary diets produced with 80% cooking banana, 10% African breadfruit seed and 10% carrot flour blends could help fill the gaps, when transitioning from breast milk to family diet, to provide the essential nutrients and energy required for infant’s activity, optimum growth and development.

This study was carried out to determine the hyperglycemic effect of diets prepared with different particle sizes of composite flour from Maize (Zea mays), Wheat (Triticum aestivum) and African breadfruit (Treculia africana) on adult diabetic albino rats (Rattus norvegcus). The samples were milled into different particle flour sizes and used to prepare three different sets of diets (diet A, diet B, and diet C). Diet A represents the fine particle size composite flour, diet B represents medium particle size composite flour, while diet C represents coarse particle size composite flour. The broiler finisher, which serves as the control represents diet D. Sixteen rats were used in this experiment and separated into four groups of four rats each (three experimental groups and one control group). The experimental groups were injected with alloxan to induce diabetes, while the control group was injected with saline solution. Groups 1, 2, 3 and 4 were fed with diets A, B, C and D respectively and their fasting blood glucose level were determined at intervals for a period of twenty-one days. Group 3 had the lowest blood glucose level range (80 to 100 mg/dL) more than diets A and B which has blood glucose level range of 82 to 109 mg/dL and 103 to 124 mg/dL respectively. This is an indication that the particle size of diet C is the best in the management of diabetes among the other diets. Therefore, the particle size of diet C is more effective in the management of diabetes than that of diets A and B. However, the three diets were able to reduce the blood glucose level to normal.

The study was carried out to elucidate the suitability and utilization of African breadfruit (Treculia africana) seed flour in the development of bread bars. Whole wheat and whole African breadfruit seeds were processed to flours and bread bars were developed from the flour blends in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 0:100% respectively. The bread bars were evaluated of their proximate composition, in-vitro starch and protein digestibility, glycemic index, total dietary fibre and organoleptic properties. African breadfruit flours inclusion in the development of the bread bar showed that protein (11.60-15.15 %) and crude fibre (2.82 – 4.04 %) increased with increase breadfruit flour inclusion, but there was a noticeable decrease (74.37-65.97 %) in the carbohydrate content. Soluble dietary fibre (SDF = 7.56 – 4.05 %) decreased while insoluble (IDF = 10.62 – 16.20 %) and total dietary fibre (TDF = 18.18 – 21.45 %) increased significantly (p<0.05) with increasing African breadfruit flour inclusion. In vitro glycemic index (IVGI) and starch digestibility (IVSD) decreased significantly (p<0.05) from 94.52 – 80.46 % and 70.62 – 49.14 % respectively, with increasing substitution of African breadfruit seed flour. In vitro protein digestibility ranged from 75.85 to 86.92 %. With reference to standard classifications, the formulated African breadfruit seed-based bread bars could be referred to as ‘high fibre’ and ‘low glycemic’ foods, and may have positive health benefit to the consumers, especially the diabetics and those interested in weight management.