Breadfruit (Artocarpus altilis): a source of high-quality protein for food security and novel food products

Abstract

Protein deficiency has been observed as a leading cause of malnutrition and child death in the tropics. The current study evaluated the protein quality of 49 important breadfruit cultivars (41 Artocarpus altilis and 8 hybrids of A. altilis × A. mariannensis). While significant differences were found between cultivars, all varieties contained a full spectrum of the essential amino acids and are especially rich in phenylalanine, leucine, isoleucine, and valine. The cultivar Ma’afala contained significantly higher total essential amino acid content than other varieties and higher-quality protein than staples such as corn, wheat, rice, soybean, potato, and pea.

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The authors declare that they have no conflict of interest.

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Correspondence to Susan J. Murch.

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Handling Editor: G. Lubec.

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Liu, Y., Ragone, D. & Murch, S.J. Breadfruit (Artocarpus altilis): a source of high-quality protein for food security and novel food products. Amino Acids 47, 847–856 (2015). https://doi.org/10.1007/s00726-015-1914-4

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Keywords

  • Breadfruit
  • Artocarpus altilis
  • Protein quality
  • Essential amino acids