Relevant bibliographies by topics / Breadnut (Artocarpus camansi) powder

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Academic literature on the topic 'Breadnut (Artocarpus camansi) powder'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Breadnut (Artocarpus camansi) powder"

1

Resma, Juren. "Sensory Evaluation and Product Acceptability of Breadnut (Artocarpus Camansi) and Sardines (Sardinella Longiceps) Powder Enriched Noodles." world journal on education and humanities research 3, no. 1 (2025): 38–58. https://doi.org/10.5281/zenodo.14963424.

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This research assesses the extensive use of breadnut (Artocarpus camansi) seeds powder and sardine (Sardinella longiceps) powder in the formulation of enriched noodles as the basis for Techno-Guide. The researcher utilizes Quasi-experimental research to formulate the three formulations of noodles in in various ratios of all-purpose flour plus breadnut seed and sardine powder in the different ratio (325 + 50: 25, 300 + 75:  35, and 275 + 100: 50) with 375 grams amount of flour as total and serve as the control making breadnut powder a substitute. The researche
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Alcon, Cherry Lyn M., Aimee Sheree A. Barrion, and Marie Faye Nguyen-Orca. "Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)." Turkish Journal of Agriculture - Food Science and Technology 9, no. 8 (2021): 1495–99. http://dx.doi.org/10.24925/turjaf.v9i8.1495-1499.4319.

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Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat
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3

Mohammed, M., and L. D. Wickham. "HORTICULTURAL MATURITY INDICES OF BREADNUT (ARTOCARPUS CAMANSI BLANCO) FRUIT." Acta Horticulturae, no. 1047 (August 2014): 137–42. http://dx.doi.org/10.17660/actahortic.2014.1047.15.

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4

Medagoda, I., and W. M. C. J. Kumari Chandrarathna. "GRAFTING OF BREADFRUIT (ARTOCARPUS ALTILIS) USING BREADNUT (ARTOCARPUS CAMANSI) AS ROOT STOCK." Acta Horticulturae, no. 757 (November 2007): 149–52. http://dx.doi.org/10.17660/actahortic.2007.757.20.

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JOHN, Abigail Evans, ISONG, Nkoyo B, and MBAH, Patricia Etuna. "FORMULATION AND EVALUATION OF COMPLEMENTARY FOOD BASED ON BREADNUT (ARTOCARPUS CAMANSI)." Nigeria Journal of Home Economics (ISSN: 2782-8131) 11, no. 8 (2023): 300–309. http://dx.doi.org/10.61868/njhe.v11i8.236.

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Commercial complementary foods are not affordable by all and the nutrients claims on the labels may notbe reliable whereas there are locally grown and available protein rich seed that can improved both nutrientcomposition and sensory characteristics of the cereal-based complementary foods. Child malnutrition, dueto poor quality of complementary foods, is a major cause of mortality among infants and children in manysub-Saharan Africa, Nigeria inclusive. The study formulated and evaluated complementary foods made fromcomposites of breadnut, sorghum, soybeans and crayfish. Breadnuts (Artocarpus c
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Arif, Mohammad, Nurdin Rahman, and Supriadi Supriadi. "Uji Aktivitas Antioksidan Ekstrak Buah Kluwih (Artocarpus Communis)." Jurnal Akademika Kimia 7, no. 2 (2018): 85. http://dx.doi.org/10.22487/j24775185.2018.v7.i2.10399.

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This study aimed to determine antioxidant activity of artocarpus camansi fruit extracts from Sigi, Central Sulawesi. This study was conducted by maceration extraction technique, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) as the source of free radicals, and vitamin C as a positive control. UV-Vis spectrophotometer was used for measuring the absorbance of artocarpus camansi fruit extracts. artocarpus camansi fruit powder was extracted by maceration using ethanol. Various concentrations of artocarpus camansi fruit extracts used were 20, 40, 60, and 80 mg/L. The results showed that the IC50 value fo
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7

Nelson-Quartey, F. C., F. K. Amagloh, I. N. Oduro, and W. O. Ellis. "FORMULATION OF AN INFANT FOOD BASED ON BREADFRUIT (ARTOCARPUS ALTILIS) AND BREADNUT (ARTOCARPUS CAMANSI)." Acta Horticulturae, no. 757 (November 2007): 215–24. http://dx.doi.org/10.17660/actahortic.2007.757.29.

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8

Sintyadewi, Putu Rima, and Wahyu Krisna Yoga. "Functional Food Innovation of Yogurt From Breadnut Seeds (Artocarpus camasi): Basic Formulation and Quality Analysis." Jurnal Pijar Mipa 19, no. 6 (2024): 1041–46. https://doi.org/10.29303/jpm.v19i6.7932.

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Yogurt is one of the dairy products fermented by lactic acid bacteria (LAB) that has long been recognised as a functional food. Breadnut seeds (Artocarpus camansi) have the potential as prebiotics to stimulate LAB growth during yogurt fermentation so that the functional effects of this plant-based yogurt can be optimised. In addition, breadnut seeds are also reported to contain essential amino acids and have high antioxidant activity. The purpose of this study was to determine the best formulation of breadnut seed dairy and LAB type (L. bulgaricus and S. termophilus) adjusted to the quality st
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9

Hidayat, F., E. Indarti, N. Arahman, and Rahmi. "The effects of sodium metabisulfite (Na2S2O5) on the physicochemical properties of breadnut seeds (artocarpus camansi)." IOP Conference Series: Earth and Environmental Science 1182, no. 1 (2023): 012013. http://dx.doi.org/10.1088/1755-1315/1182/1/012013.

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Abstract Starch can be produced from many plant varieties and through various processing methods. Breadnut (Artocarpus camansi) is a plant variety containing seeds that are rich in carbohydrates to produce starch. However, it has not been widely used and converted into useful products because it is still traditionally considered waste. Starch can be produced physically, chemically, and enzymatically. In this study, the starch extraction from breadnut seeds was conducted using a chemical method, namely immersion into sodium metabisulfite (Na2S2O5) at concentrations of 600, 800, and 1000 ppm. Ch
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10

Kisworo, Djoko, Indah Cahya Pertiwi, Bulkaini Bulkaini, Fahrullah Fahrullah, and Novizar Nazir. "Breadnut Seed Flour (Artocarpus camansi): Potential Utilization as natural stabilizers to Impact the Physicochemical Properties and Organoleptic Value of Ice Cream." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 9, no. 2 (2025): 148–55. https://doi.org/10.29165/ajarcde.v9i2.670.

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This study aimed to investigate the potential of breadnut seed flour (Artocarpus camansi) as a natural stabilizer in ice cream by evaluating its impact on physicochemical and organoleptic properties. A completely randomized design (CRD) was employed, with breadnut seed flour concentration as the single factor. Five treatment formulations were tested, consisting of varying ratios of skim milk to breadnut seed flour: 100:0 (P0, control), 87.5:12.5 (P1), 75:25 (P2), 67.5:32.5 (P3), and 50:50 (P4). The evaluated parameters included chemical properties (moisture, ash, and crude fiber content), phys
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Book chapters on the topic "Breadnut (Artocarpus camansi) powder"

1

Mohammed, M., and L. D. Wickham. "Breadnut ( Artocarpus camansi Blanco)." In Postharvest Biology and Technology of Tropical and Subtropical Fruits. Elsevier, 2011. http://dx.doi.org/10.1533/9780857092762.272.

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Journal articles
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