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

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

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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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2

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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5

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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6

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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11

Diandra, Azzahra Putri, Alya Yuniza Maharani Zain, Khansa Hanina, Vania Rahmawati Apriliani, and Lukman Azis. "Effect of Boiling Time on the Change of Moisture Content, Color Analysis and Granule’s Shape of Breadnut (Artocarpus camansi) Flour." EXSACT-A 1 (December 21, 2023): 70. http://dx.doi.org/10.36722/exc.v1i1.2353.

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<span class="NormalTextRun SCXW176257695 BCX0">Breadnut is a local product with short shelf life that not optimally process and </span><span class="NormalTextRun SCXW176257695 BCX0">utilized</span><span class="NormalTextRun SCXW176257695 BCX0"> in Indonesia. </span><span class="NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW176257695 BCX0">Breadnut is easily browning</span><span class="NormalTextRun SCXW176257695 BCX0"> due to enzymatic activity. Meanwhile, </span><span class="NormalTextRun ContextualSpellingAndGrammar
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12

Van Leeuwea, Johannes, and João Batista Gomes. "PROMOTING THE CULTIVATION OF BREADFRUIT IN AMAZONIA." Terceira Margem Amazônia 6, no. 16 (2021): 209–17. http://dx.doi.org/10.36882/2525-4812.2021v6i16.ed.esp.p209-217.

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Breadnut (Artocarpus camansi, Moraceae) is known throughout Amazonia, but its clonal form, breadfruit (A. altilis), is not, although it has much more commercial potential. To facilitate the promotion of breadfruit, a simple form of vegetative propagation was developed, and nursery plants were distributedto promote this species. Bottomless PET-bottles showed useful in creating the humid environment needed for the rooting of breadfruit cuttings. It is important to insist with farmers that breadfruit is different from breadnut and needs more care. The developed mini-greenhouse substitutes a misti
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13

Salwa, Dian Fatimatus, Nurjaya, Muhammad Yusuf Wibowo, Dwi Prasojo, and Nisrina Hasna’ Nabil. "Bioethanol Production from Breadnut (Artocarpus Camansi) Rind Waste as a Sustainable Energy Source." IOP Conference Series: Earth and Environmental Science 1105, no. 1 (2022): 012010. http://dx.doi.org/10.1088/1755-1315/1105/1/012010.

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Abstract Global energy consumption of fossil fuels which is expected to rise by about 177 quadrillion British thermal units (BTU). The scarcity of oil and fossil fuels along with the demand for energy needs can be overcome by switching to renewable and environmentally friendly energy. Biofuels can be an alternative energy and provide a clean green environment. Breadfruit peel waste is high in carbohydrates and sugar so have potential to be optimized into bioethanol. This research aims to determine the effect of variations in yeast mass and fermentation time on the bioethanol content of breadfr
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14

Ferrer-Gallego, P. Pablo, and Fernando Boisset. "The naming and typification of the breadfruit,Artocarpus altilis, and breadnut,A. camansi(Moraceae)." Willdenowia 48, no. 1 (2018): 125–35. http://dx.doi.org/10.3372/wi.48.48109.

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15

Noah, A., and O. Ogunfowote. "Microbiological Quality of Raw, Boiled and Fermented Breadnut Seed (Artocarpus camansi) -Used as Condiment." Journal of Advances in Microbiology 6, no. 3 (2017): 1–9. http://dx.doi.org/10.9734/jamb/2017/36577.

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16

Bunmi, Olasanmi. "Effect of storage environment and period on viability of breadnut (Artocarpus camansi Blanco) seeds in rainforest agroecology, Nigeria." Journal of Agricultural and Crop Research 6, no. 1 (2018): 1–6. http://dx.doi.org/10.33495/jacr_v6i1.18.102.

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17

Permata, Deivy Andhika, and Alfi Asben. "Inhibition Activity of Alpha Amylase and Antioxidant Activity of Breadnut (Artocarpus camansi) Leaf Extract from Different Leaf Position." Indian Journal of Agricultural Biochemistry 32, no. 1 (2019): 89. http://dx.doi.org/10.5958/0974-4479.2019.00011.x.

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18

Mohammed, M. "IMPACT OF PHYSICO-CHEMICAL ATTRIBUTES OF BREADNUT (ARTOCARPUS CAMANSI BLANCO) FRUIT HARVESTED AT DIFFERENT STAGES OF MATURITY ON POST-COOKING QUALITY." Acta Horticulturae, no. 1047 (August 2014): 143–45. http://dx.doi.org/10.17660/actahortic.2014.1047.16.

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19

Fatoki, H. O., O. O. Ojebiyi, F. B. Fasina, E. O. Adegbenro, S. O. Olawale, and A. B. Tewogbade. "PROXIMATE AND PHYTOCHEMICAL ANALYSIS OF BREADNUT (ARTOCARPUS CAMANSI) AND BREADFRUIT (ARTOCARPUS ALTILIS) LEAVES." Nigerian Journal of Animal Production, September 10, 2024, 1573–76. https://doi.org/10.51791/njap.vi.7206.

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Fresh breadnut (Artocarpus camansi) and breadfruit (Artocarpus altilis) leaves were harvested from a reliable source at Abede area within Ogbomoso metropolis, Oyo State, Nigeria. The leaves were washed to remove debris, the leaves were air dried to retain the nutrient composition of the plant without any of the phytochemical properties been denatured by temperature. The dried leaves were ground to powder using mechanical blender. Each sample was stored in air tight properly labeled polythene bag and subsamples were sent for proximate analysis and quantitative phytochemical evaluation to test t
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20

Go, Marivel B., Severina P. Velos, Antonieta V. Minyamin, Rosita D. Bagsit, and Romeo G. Pableo. "Sensory Evaluation, Shelflife and Nutritional Composition of Breadnut (Artocarpus camansi) Cookies." Tropical Technology Journal 19, no. 1 (2015). http://dx.doi.org/10.7603/s40934-015-0009-x.

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21

Enefiok, Udoh Iniobong, Edima Nyah Anne Peters, Ndah Linus Sylvester, Emede Emmanuel Oghenekome, and Jimmy Inieke Effiong. "Quality Assessment of Energy Bars from Acha (Digitaria Exillis) and Breadnut (Artocarpus Camansi) Flours." Journal of Food Technology & Nutrition Sciences, April 30, 2024, 1–4. https://doi.org/10.47363/jftns/2024(6)199.

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Four samples of energy bars were produced using acha and breadnut seed flours in the ratio 80:20, 70:30, 60:40 respectively while 100% acha flour served as the control. The samples were subjected to analysis to ascertain their chemical and sensory qualities. Moisture, protein, fat, ash, fiber and carbohydrate contents ranged from 5.11-6.82%, 8.61-18.66%, 7.15-19.46%, 2.14-2.91%, 2.33-4.48% and 51.53 – 70.80% respectively. Energy values varied significantly (p< 0.05) and ranged from 381.99 - 455.90Kcal, increasing as the level of inclusion of breadnut flour increased. There was a significant
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22

Tacbas, Estrelle Anne, Neil Pep Dave Sumaya, and Nanette Hope Sumaya. "In vitro Antihelminthic Activities of Artocarpus heterophyllus (Jackfruit) and Artocarpus camansi (Breadnut) Leaf Extracts on the Model Nematode, Caenorhabditis elegans." Pakistan Journal of Nematology 42, no. 2 (2024). http://dx.doi.org/10.17582/journal.pjn/2024/42.2.136.145.

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23

Joy A. C. Amadi, Austin Ihemeje, and Chinyere P. Ezenwa. "Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flour." Journal of Food Science and Engineering 9, no. 5 (2019). http://dx.doi.org/10.17265/2159-5828/2019.05.003.

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24

Daley, Oral O. "Impacts of Hurricanes on Fruit Tree Crops in the Caribbean with Emphasis on Hurricane Tomas on Breadfruit (Artocarpus altilis) and Breadnut (Artocarpus camansi) in St Lucia and St Vincent and the Grenadines." International Journal of Environmental Sciences & Natural Resources 25, no. 4 (2020). http://dx.doi.org/10.19080/ijesnr.2020.25.556167.

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