ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Nutrient content in the skin, stem plus heart and the pulp of very immature, immature, mature, and very mature breadfruits (Artocarpus communis J.R. & G. Forst.) was studied. In most cases they were found to vary widely depending on the part and the maturity of the fruit. The major component and the principal carbohydrate in all three sections and at all stages of maturity was starch (more than 50% of the total carbohydrates). Relatively good levels of the minerals Ca, K, and Fe and the vitamins niacin and riboflavin were found in all parts at all stages of maturity. Protein content varied from 4.6-5.9% in the skin, 6.0-7.6% in the stem plus heart, and 3.8-4.1% in the pulp. Crude fat varied from 2.3-3.9% in the skin, 1.6-4.4% in the stem plus heart and 1.1-2.6% in the pulp. Crude fiber was highest in the skin and stem plus heart and lowest in the pulp.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04904.x
Permalink
