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Studies on the Carbohydrate Content of Breadfruit ( Artocarpus communis Forst) From South‐Western Nigeria
Author(s) -
Adewusi Steve R. A.,
Udio J.,
Osuntogun Bolanle A.
Publication year - 1995
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19950470802
Subject(s) - raffinose , stachyose , starch , food science , chemistry , pulp (tooth) , carbohydrate , sucrose , fructose , botany , biochemistry , biology , medicine , pathology
Abstract The proximate composition of the peel, pulp and core of breadfruit revealed that the highest moisture, ash, protein, fat and crude fibre contents can be found in the core while the pulp contained the highest levels of carbohydrate, starch, nitrogen free extract and organic matter. Total free and reducing sugars were highest in the core and lowest in the peel. Sucrose, glucose and fructose followed a similar pattern as the reducing sugars while the flatus‐producing oligosaccharides raffinose (0.1%) and stachyose (0.05%) were present in the core. Only raffinose was present (0.05%) in both the peel and the pulp. Extracted starch from the breadfruit pulp was 58% of the total starch content on dry weight basis with minimal levels of ash, fat, protein and 98.6% starch. The extracted starch was 98% pure and contained only 2.3% damaged starch. The starch swelling and solubility properties showed a two‐stage pattern while the Brabender amylograms showed patterns very typical of starches from most normal non‐waxy cereals. The kinetics of carbohydrate breakdown under different storage conditions showed a biphasic first order, slow in the first 8h and thereafter accelerated. Carbohydrate breakdown as an indicator of fruit deterioration was highest when breadfruit was stored at room temperature, while there was only a little difference in those stored in water, formaldehyde solution or in the refrigerator.