A comparative review of breadfruit seeds (Treculia africana, Artocarpus nobilis, and Artocarpus heterophyllus): Nutritional composition, bioactive compounds, and processing techniques

Abstract

This review highlights the critical issue of protein deficiency, impacting over 170 million preschool children and nursing mothers in developing nations. It focuses on Treculia africana Decne (African breadfruit), a species extensively cultivated and consumed in diverse forms. Despite its prevalence, limited assessments have been conducted on the nutritional content of breadfruit seeds when prepared using traditional household methods. This review explores the processing techniques, nutritional composition, and bioactive compounds of breadfruit seeds and provides a comparative analysis of different species, including Treculia africana, Artocarpus nobilis (Ceylon breadfruit), and Artocarpus heterophyllus. The seeds, particularly those processed via fermentation, show potential for incorporation into food products and traditional medicinal applications. By underscoring the nutritional and functional properties of African breadfruit and its seeds, this review contributes valuable insights into addressing protein malnutrition. Furthermore, it emphasizes the importance of locally sourced plant proteins and their role in enhancing global dietary practices, particularly in regions facing nutritional challenges.