Effects of preparation and length of storage on protein and fat contents of breadfruit flour (Artocarpus incisus (Thunb.) L. f.)

Abstract

Breadfruits were slashed and dried with or without their skin under the action of fire and sun on a latticed dryer. Drying took place directly after harvest or one to five days later. The dried slices were used to produce flour analysed for its protein and fat contents. The analyses were repeated after 2, 4, 6 and 8 weeks of storage. The following results were obtained: a marked decrease in protein (1.9 to 1.3 %) and fat (5.2 to 2.2 %) contents during the storage and especially after four weeks and more; the length of fruit storage had an impact on flour protein content. Thus, it would be advisable to dry the fruit as soon as possible after harvest; unpeeled fruits produced flour with higher protein contents (1.6 %) than peeled fruits (1.5 %).