Mukesh S. Sikarwar
AIMST University, Malaysia
Title: Commercializing breadfruit (buah sukun) as nutraceutical for food and nutrition
Biography
Biography: Mukesh S. Sikarwar
Abstract
Breadfruit has potential for food and nutrition security and sustainable production in the tropics especially in Caribbean and ASEAN countries but it is under-utilised and commercial production is limited. It is rich source of nutrients and used as replacement for wheat and possess medicinal properties hence it has potential to be sold as nutraceutical. Artocarpus altilis (Family: Moraceae) is commonly referred to as breadfruit as the texture of the moderately cooked ripe fruit flavors like potato or similar to freshly baked bread. In Malaysia, breadfruit is called buah sukun and its popular Malaysian recipe is halwa Sukun. Other recipes include boiled Breadfruit in coconut milk, Breadfruit curry, sukun chips, sukun fritters (cekodok sukun), soup and fish cakes. Over 130 phyto-compounds especially flavonoides and polypheols are identified in various parts of breadfruit plant. Nutritional compositions includes protein, carbohydrate, fat, calcium, phosphorus, K, iron, niacin, thiamine and vitamin C. Keeping above information in consideration nuratceutical product of soft gel capsules for breadfruit powder extract can be prepared and characterize for its marker compounds and antioxidant potential. It can be used as main source of antioxidant and will have application in treatment of oxidative stress caused by diabetes, inflammation, cancer and many such diseases. It can also be replacement for wheat flour, Gluten free, GMO free without trans-fat, Keywords: Breadfruit, Nutraceutical, food and nutrition