• Breadfruit;
  • cassava;
  • fermentation;
  • flour;
  • fufu analogue


Breadfruit was processed into a novel form analogous to retted cassava or fufu. The fruits and cassava tubers were each peeled, comminuted and fermented for 5 days. The slurries obtained were dewatered, oven-dried at 50˚C and then milled to flour. Microbial and physico-chemical analyses of the flour samples were evaluated. During fermentation, total viable count, lactic acid bacteria count and yeast/mould count of breadfruit increased from 2.9 × 104 to 64 × 105, 24.8 × 105 to 11.9 and 6.7 × 105 to 2.6 × 106, respectively. Corresponding increases were recorded for cassava. The ˚Brix of the steep waters increased steadily while the pH decreased over the fermentation period. Pasting characteristics of breadfruit recorded for unfermented breadfruit starch were higher than those of fermented starch (P < 0.05). Processing of breadfruit into a culturally familiar form analogous to fufu will increase the utilisation of breadfruit, especially in several food deficit countries where fermented cassava products are already accepted as staple foods.