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Sample records for breadfruits

  1. Preparation of a Breadfruit Flour Bar.

    Science.gov (United States)

    Nochera, Carmen L; Ragone, Diane

    2016-05-20

    Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar), test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk ( Artocarpus altilis × Artocarpus mariannensis ), was utilized for the development of the breadfruit bar. Breadfruit is a rich source of fiber, vitamins such as vitamin C, minerals such as potassium, and phytochemicals such as flavonoids. Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar. The breadfruit bar can provide an appealing and inexpensive gluten-free food source based on locally available breadfruit.

  2. Bio-deterioration of breadfruit (Artocarpus Communis)

    African Journals Online (AJOL)

    Gaga E Tonukari

    species (Tindal, 1965.) Breadfruit is a fruit tree that is propagated with the root cuttings and the average age of bearing first crop is between 4-6 years. It produces its fruit up to 2-3 times in a year and the number of fruits produced is very high (Soetjipto and Lubis, 1981). The fruit is aromatic, rich in latex and can weigh 1-4 kg.

  3. Effect of supplementation of African breadfruit (Treculia africana ...

    African Journals Online (AJOL)

    African breadfruit (Treculia africana) hulls were supplemented at different levels with other organic food processing wastes (orange, plantain, cassava and soybean). Optimum supplementation of 40:60 (breadfruit hulls to each waste) was obtained. Proximate and mineral composition of the unsupplemented and the ...

  4. Chemical, Functional and Organoleptic Evaluation of African Breadfruit

    African Journals Online (AJOL)

    African breadfruit (Treculia africana Decne) seeds were parboiled and their kernels dried ... age were evaluated. .... macular degeneration, and cataract formation ... Heat treatment increased water ab- ..... prevention of cardiovascular disease.

  5. THE PRODUCTION OF BREADFRUIT FLOUR: EFFECT OF HEATER TEMPERATURE TO THE DRYING RATE AND TIME OF THE BREADFRUIT

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    Denni Kartika Sari

    2017-06-01

    Full Text Available The composition of mineral and vitamin from breadfruit is particularly known of having benefits compared to rice which is a main source of carbohydrate consumed by societies. The process of drying is one of the factors that affects foodstuffs quality. The aim of this research was to provide an understanding of drying phenomena from data experiment and discover the influence of drying air temperature to breadfruit drying time and rates. This research was conducted in several stages which are material preparation (breadfruit by through downsizing process, then weigh the material (breadfruit once every 5 minutes on each drying air temperature variations (50 ºC, 60 oC, 70 oC, and 80 oC. The research were conducted using breadfruit with the best drying time which is obtained at 60 0C for 100 minutes. The lowest water content obtained was 0.4%, while the highest drying rate was 0.00144 Kg2/m2.s at 80 ºC of temperature.

  6. Chemical and Sensory Evaluation of African Breadfruit ( Treculia ...

    African Journals Online (AJOL)

    The effect of aluminum sulphate (alum) and sodium sesquicarbonate (trona) on the chemical and sensory qualities of African breadfruit seeds (ABFS) was studied. ABFS were steeped in (0 – 2.0%) alum concentrations for 24 h. The seeds were parboiled, dehulled and then cooked with (0 – 2.0%) trona concentrations for 90 ...

  7. The Effects of Substituting Soyabean Meal for Breadfruit Meal on ...

    African Journals Online (AJOL)

    Increasing substitutions of soyabean meal for breadfruit meal in diets fed to Heterobranchus bidorsalis (♂) x Clarias gariepinus (♀) hybrid fingerlings led to weight increases in all dietary types with exception of diet G and higher growth induction in catfishes fed all diets with exception of diet B. Diets C had induced better ...

  8. Performance Evaluation of a Prototyped Breadfruit Seed Dehulling Machine

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    Nnamdi Anosike

    2016-05-01

    Full Text Available The drudgery involved in dehulling breadfruit seed by traditional methods has been highlighted as one of the major problems hindering the realization of the full potential of breadfruit as a field to food material. This paper describes a development in an African breadfruit seed dehulling machine with increased throughput of about 70% above reported machines. The machine consists of a 20 mm diameter shaft, carrying a spiral wound around its circumference (feeder. The feeder provides the required rotational motion and turns a circular disk that rotates against a fixed disk. The two disks can be adjusted to maintain a pre-determined gap for dehulling. An inbuilt drying unit reduces the moisture content of the breadfruit for easy separation of the cotyledon from the endosperm immediately after the dehulling process. The sifting unit that separates the shell from the seed is achieved in this design with an electric fan. The machine is design to run at a speed of 250 rpm with an electric motor as the prime mover. The dehulling efficiency up to 86% and breakage of less than 1.3% was obtained at a clearance setting of 12.4 mm between disks. A sifting efficiency of 100% was achieved. Based on the design diameter and clearance between the dehulling disks, the machine throughput was 216 kg/h with an electric power requirement of 1.207 kW.

  9. Bio-deterioration of breadfruit (Artocarpus Communis) in storage ...

    African Journals Online (AJOL)

    The bio-deterioration of breadfruit in storage and its effects on the nutrient composition of the fruit was investigated at Ibadan, Southwestern Nigeria. Freshly dropped fruits were stored under laboratory conditions for a period of 9 days. Aspergillus niger, Rhizopus stolonifer, Botryodiplodia theobromae, Mycovellosiella fulva, ...

  10. Swelling power and solubility of modified breadfruit flour using Lactobacillus plantarum

    Science.gov (United States)

    Norita Rahma, Istiana; Haris Pratama, Raja; Alfiyanti; Reynaldo Alwi, Deo; Astuti, Woro Indriani Setyo Tri; Hesti Wardhani, Dyah

    2017-11-01

    Breadfruit has the high nutritional and carbohydrate content which is comparable with wheat, so it is potential to be processed as the breadfruit flour. However, some studies showed the breadfruit flour has low swelling power (SP) and water solubility (WS) compared to wheat. Hence, the flour required modification. The main purpose of this research was to increase the value of SP and WS on breadfruit flour through a fermentation process. Sterile breadfruit flour (50 g) was suspended using sterile distilled water in a 250 ml glass beaker to obtain the flour concentration of 25%, 30%, 35%, 40% and 45% (g/ml). A certain concentration of L. plantarum was added (5, 7.5, 10, and 12.5%, ml/ml) then incubated at 30°C for 24, 48, 72, 96 and 120 h. The obtained solid cake was washed before being dried. The effect of cultural concentration on swelling power (SP) and water solubility (WS) is presented in Figure 1. The optimum fermentation condition was achieved by a 35% concentration of breadfruit flour which fermented with 10% L. plantarum for 24 h fermentation. At this condition, all parameter showed an increase of carbohydrate, protein, SP and WS into 84.761, 3.776, 8.870% and 0.136%, respectively.

  11. Physical quality characteristics of the microwave-dried breadfruit powders due to different processing conditions

    Science.gov (United States)

    Taruna, I.; Hakim, A. L.; Sutarsi

    2018-03-01

    Production of breadfruit powder has been an option to make easy its uses in various food processing. Accordingly, there is a need recently to apply advanced drying method, i.e. microwave drying, for improving quality since conventional methods produced highly variable product quality and required longer process. The present work was aimed to study the effect of microwave power and grinding time on physical quality of breadfruit powders. The experiment was done initially by drying breadfruit slices in a microwave dryer at power level of 420, 540, and 720 W and then grinding for 3, 5, and 7 min to get powdery product of less than 80 mesh. The physical quality of breadfruit powders were measured in terms of fineness modulus (FM), average particle size (D), whiteness (WI), total color difference (ΔE), water absorption (Wa), oil absorption (La), bulk density (ρb) and consistency gel (Gc). The results showed that physical quality of powders and its ranged-values included the FM (2.08-2.62), D (0.44-0.68 mm), WI (75.2-77.9), ΔE (7.4-10.5), Wa (5.5-6.2 ml/g), La (0.7-0.9 ml/g), ρb (0.62-0.70 g/cm3) and Gc (41.3-46.8 mm). The experiment revealed that variation of microwave power and grinding time affected significantly the quality of the breadfruit powders. However, microwave power was more dominant factor to affect quality of breadfruit powder in comparison to the grinding time.

  12. Dried fruit breadfruit slices by Refractive Window™ technique

    Directory of Open Access Journals (Sweden)

    Diego F. Tirado

    2016-01-01

    Full Text Available A large amount of products are dried due several reasons as preservation, weight reduction and improvement of stability. However, on the market are not offered low-cost and high quality products simultaneously. Although there are effective methods of dehydrating foods such as freeze drying, which preserves the flavor, color and vitamins, they are poor accessibility technologies. Therefore, alternative processes are required to be efficient and economical. The aim of this research was compare drying kinetics of sliced of breadfruit (Artocarpus communis using the technique of Refractive Window® (VR with the tray drying. To carry out this study, sliced of 1 and 2 mm thick were used. Refractive window drying was performed with the water bath temperature to 92 °C; and tray drying at 62 °C and an air velocity of 0.52 m/s. During the Refractive window drying technique, the moisture content reached the lower than tray drying levels. Similarly it happened with samples of 1 mm, which, having a smaller diameter reached lower moisture levels than samples 2 mm. The higher diffusivities were obtained during drying sliced VR 1 and 2 mm with coefficients of 6.13 and 3.90*10-9 m2/s respectively.

  13. New development and validation of 50 SSR markers in breadfruit (Artocarpus altilis, Moraceae) by next-generation sequencing1

    Science.gov (United States)

    De Bellis, Fabien; Malapa, Roger; Kagy, Valérie; Lebegin, Stéphane; Billot, Claire; Labouisse, Jean-Pierre

    2016-01-01

    Premise of the study: Using next-generation sequencing technology, new microsatellite loci were characterized in Artocarpus altilis (Moraceae) and two congeners to increase the number of available markers for genotyping breadfruit cultivars. Methods and Results: A total of 47,607 simple sequence repeat loci were obtained by sequencing a library of breadfruit genomic DNA with an Illumina MiSeq system. Among them, 50 single-locus markers were selected and assessed using 41 samples (39 A. altilis, one A. camansi, and one A. heterophyllus). All loci were polymorphic in A. altilis, 44 in A. camansi, and 21 in A. heterophyllus. The number of alleles per locus ranged from two to 19. Conclusions: The new markers will be useful for assessing the identity and genetic diversity of breadfruit cultivars on a small geographical scale, gaining a better understanding of farmer management practices, and will help to optimize breadfruit genebank management. PMID:27610273

  14. New development and validation of 50 SSR markers in breadfruit (Artocarpus altilis, Moraceae) by next-generation sequencing.

    Science.gov (United States)

    De Bellis, Fabien; Malapa, Roger; Kagy, Valérie; Lebegin, Stéphane; Billot, Claire; Labouisse, Jean-Pierre

    2016-08-01

    Using next-generation sequencing technology, new microsatellite loci were characterized in Artocarpus altilis (Moraceae) and two congeners to increase the number of available markers for genotyping breadfruit cultivars. A total of 47,607 simple sequence repeat loci were obtained by sequencing a library of breadfruit genomic DNA with an Illumina MiSeq system. Among them, 50 single-locus markers were selected and assessed using 41 samples (39 A. altilis, one A. camansi, and one A. heterophyllus). All loci were polymorphic in A. altilis, 44 in A. camansi, and 21 in A. heterophyllus. The number of alleles per locus ranged from two to 19. The new markers will be useful for assessing the identity and genetic diversity of breadfruit cultivars on a small geographical scale, gaining a better understanding of farmer management practices, and will help to optimize breadfruit genebank management.

  15. In vitro conservation and sustained production of breadfruit ( Artocarpus altilis, Moraceae): modern technologies for a traditional tropical crop

    Science.gov (United States)

    Murch, Susan J.; Ragone, Diane; Shi, Wendy Lei; Alan, Ali R.; Saxena, Praveen K.

    2008-02-01

    Breadfruit ( Artocarpus altilis, Moraceae) is a traditionally cultivated, high-energy, high-yield crop, but widespread use of the plant for food is limited by poor quality and poor storage properties of the fruit. A unique field genebank of breadfruit species and cultivars exists at the National Tropical Botanical Garden in the Hawaiian Islands and is an important global resource for conservation and sustainable use of breadfruit. However, this plant collection could be damaged by a random natural disaster such as a hurricane. We have developed a highly efficient in vitro plant propagation system to maintain, conserve, mass propagate, and distribute elite varieties of this important tree species. Mature axillary shoot buds were collected from three different cultivars of breadfruit and proliferated using a cytokinin-supplemented medium. The multiple shoots were maintained as stock cultures and repeatedly used to develop whole plants after root differentiation on a basal or an auxin-containing medium. The plantlets were successfully grown under greenhouse conditions and were reused to initiate additional shoot cultures for sustained production of plants. Flow cytometry was used to determine the nuclear deoxyribonucleic acid content and the ploidy status of the in vitro grown population. The efficacy of the micropropagation protocols developed in this study represents a significant advancement in the conservation and sustained mass propagation of breadfruit germplasm in a controlled environment free from contamination.

  16. Effect of domestic cooking on the starch digestibility, predicted glycemic indices, polyphenol contents and alpha amylase inhibitory properties of beans (Phaseolis vulgaris) and breadfruit (Treculia africana).

    Science.gov (United States)

    Chinedum, E; Sanni, S; Theressa, N; Ebere, A

    2018-01-01

    The effect of processing on starch digestibility, predicted glycemic indices (pGI), polyphenol contents and alpha amylase inhibitory properties of beans (Phaseolis vulgaris) and breadfruit (Treculia africana) was studied. Total starch ranged from 4.3 to 68.3g/100g, digestible starch ranged from 4.3 to 59.2 to 65.7g/100g for the raw and processed legumes; Resistance starch was not detected in most of the legumes except in fried breadfruit and the starches in both the raw and processed breadfruit were more rapidly digested than those from raw and cooked beans. Raw and processed breadfruit had higher hydrolysis curves than raw and processed beans with the amylolysis level in raw breadfruit close to that of white bread. Raw beans had a low glycemic index (GI); boiled beans and breadfruit had intermediate glycemic indices respectively while raw and fried breadfruit had high glycemic indices. Aqueous extracts of the food samples had weak α-amylase inhibition compared to acarbose. The raw and processed legumes contained considerable amounts of dietary phenols and flavonoids. The significant correlation (r=0.626) between α-amylase inhibitory actions of the legumes versus their total phenolic contents suggests the contribution of the phenolic compounds in these legumes to their α-amylase inhibitory properties. Copyright © 2017 Elsevier B.V. All rights reserved.

  17. BREADFRUIT (Treculia africana MARKETING ACTIVITIES AND RETURNS IN AHIAZU MBAISE LOCAL GOVERNMENT AREA, OF IMO STATE, NIGERIA

    Directory of Open Access Journals (Sweden)

    Ogbonna Christopher EMEROLE

    2013-12-01

    Full Text Available This study on marketing of breadfruits (Treculia africana and returns was done in Ahiazu Mbaise local Government area of Imo State, Nigeria. The specific objectives of the study were to describe socio-economic characteristics of respondents (sellers and buyers of African breadfruit; identify value-chain activities available in processing and its storage in compliance with consumers’ order and preferences; determine factors influencing decision to supply African breadfruit; and constraints with its post-harvest management in the study area. Three-stage random sampling technique was used in selecting locations and respondents through which eighty (80 farm households who gather/harvest, process and sell breadfruits were selected and interviewed with structured questionnaire. Data collected were analyzed using descriptive statistics, and probit regression model. Result revealed that 65.80% of the respondents were females and 81.20% of them were married with mean household size of 9 members. Their literacy level was high as 97.6% of them had at least primary education. Predominant marketing activities were fruit gathering/harvesting, processing, storage and packaging, transportation, and sales. Socio-economic factors of gender, household size, income, level of education, years of farming experience and labour significantly influenced supply of breadfruits to consumers with challenges of seasonal scarcity, and tedious methods of processing deterring the enterprise in the area. We recommended provision of credit support to enable fruit gatherers purchase and use shelling machines and good storage facilities to smooth any fluctuations in supplies during off-seasons and help fight overdependence of households on roots and tubers.

  18. Isolation and identification of mosquito (Aedes aegypti) biting deterrent fatty acids from male inflorescences of breadfruit (Artocarpus altilis (Parkinson)Fosberg)

    Science.gov (United States)

    Dried male inflorescences of breadfruit (Artocarpus altilis, Moraceae) are burned in communities throughout Oceania to repel flying insects, including mosquitoes. This study was conducted to identify chemicals responsible for mosquito deterrence. Various crude extracts were evaluated, and the most a...

  19. Isotherm Studies of Equilibrium Sorption of Cu2+ and Cd2+ from Aqueous Solutions by Modified and Unmodified Breadfruit Seed Hull

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    Christopher Uchechukwu Sonde

    2015-09-01

    Full Text Available The ability of an economically cheap adsorbent material of natural origin, African breadfruit seed hull, was assessed for Cu(II and Cd(II ions’ adsorption from aqueous solutions. The effects of adsorbent dose, particle size and initial metal ion concentrations were investigated in a batch adsorption process. The experimental data were analyzed using five two-parameter isotherm equations (i.e., Langmuir, Freundlich, Temkin, Harkins-Jura and Halsey isotherm models. Freundlich and Halsey models provided the best description for the adsorption data while the other three models gave fairly good interpretation to the experimental adsorption data. The maximum adsorption capacity corresponding to saturation of sites (qmax, obtained from the Langmuir plots, were 7.76 and 8.06 mg g-1 for Cu(II and Cd(II onto the unmodified breadfruit seed hull (UBSH and 12.67 and 13.97 mg g-1, respectively for Cu(II and Cd(II adsorption onto the modified breadfruit seed hull (MBSH. The experimental results showed that there was an enhancement in the removal of the metal ions by the mercaptoacetic acid-modified breadfruit seed hull. DOI: http://dx.doi.org/10.17807/orbital.v7i3.625 

  20. Effect of Powder Leaf Breadfruit Disposals (Arthocarpus Altilis) in Oil Mandar District and Polman Against Cholesterol and Glucose Mice (Mus Musculus)

    Science.gov (United States)

    Mu'nisa, A.; Asmawati, A.; Farida, A.; FA, Fressy; Erni

    2018-01-01

    The purpose of this study was to determine the effect of powdered leaves of breadfruit (Arthocarpus altilis) on oil is mandated origin of the Polman glucose and cholesterol levels in mice (Mus musculus). This study comprised 4 treatments and each treatment consisted of 5 replicates, ie groups of mice were fed a standard (negative control); 2 groups: group of mice fed with standard and cholesterol feed (positive control); Group 3 that mice fed with standard and Selayar oil; and group 4: group of mice fed with standard and Mandar oil that has been given powdered leaves of breadfruit. Measurement of glucose and blood cholesterol levels in mice done 3 times ie 2 weeks after the adaptation period (phase 1), 2 weeks after administration of the oil (phase 2) and 2 weeks after feeding cholesterol (stage 3). Based on the analysis of data both cholesterol and glucose levels showed that in a group of 4 decreased glucose and cholesterol levels in stage 2 but at stage 3 an increase in the group of mice given only the oil while in the group of mice given the oil and powdered leaves of breadfruit indicate glucose levels and normal cholesterol. The conclusion of this study show that the addition of powdered leaves of breadfruit into cooking oil Mandar influential in glucose levels and normalize blood cholesterol levels in mice.

  1. Direct Ethanol Production from Breadfruit Starch (Artocarpus communis Forst. by Engineered Simultaneous Saccharification and Fermentation (ESSF using Microbes Consortium

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    Iftachul Farida

    2015-02-01

    Full Text Available Breadfruit (Artocarpus communis Forst. is one of sources for ethanol production, which has high starch content (89%. Ethanol production from breadfruit starch was conducted by Simultaneous Saccharification and Fermentation (SSF technology using microbes consortium. The aim of the research was to examine a method to produce ethanol by SSF technology using microbes consortium at high yield and efficiency. The main research consisted of two treatments, namely normal SSF and enginereed SSF. The results showed that normal SSF using aeration and agitation during cultivation could produce ethanol at 11.15 ± 0.18 g/L, with the yield of product (Yp/s 0.34 g ethanol/g substrate; and yield of biomass (Yx/s 0.29 g cell/g substrate, respectively. A better result was obtained using engineered SSF in which aeration was stopped after biomass condition has reached the end of the exponential phase. The ethanol produced was 12.75 ± 0.04 g/L, with the yields of product (Yp/s 0.41 g ethanol/g substrate, and the yield of cell (Yx/s 0.09 g cell/g substrate.

  2. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours.

    Science.gov (United States)

    Bakare, Adegoke H; Osundahunsi, Oluwatooyin F; Olusanya, Joseph O

    2016-07-01

    The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.

  3. Hypolipidemic effect of aqueous extract from the leaves of Artocarpus altilis "breadfruit" in Rattus norvegicus induced hyperlipidemia

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    Julio Campos Florián

    2013-12-01

    Full Text Available The present study aimed to demonstrate the hypolipidemic activity of aqueous extract of leaves of breadfruit, Artocarpus altilis, in a model of acute hyperlipidemia induced with triton X-305, using Rattus norvegicus specimens males, mean weight 204.5 g, who were orally administered 0.05 g/100g and 0.2 g/100 g of aqueous extract of A. altilis; included a negative control group received physiological saline and hyperlipidemic positive control group. After 24 hours of administering the treatments were made measurements of the concentrations of serum cholesterol and triglycerides. Found significant reductions (p < 0.01 in both cholesterol and triglyceride levels relative to the positive control group. We also found a significant difference (p < 0.01 between triglyceride concentrations of the animals treated with both doses of the aqueous extract of A. altilis. Conclude that the aqueous extract from the leaves of A. altilis has hypolipidemic effect at the doses tested for the model of hyperlipidemia induced with triton X-305.

  4. Effect of Essential Oil of Attarasa Leaves (Litsea Cubeba Lour. Pers) on Physico-Mechanical and Microstructural Properties Of Breadfruit Starch-Alginate Edible Film

    International Nuclear Information System (INIS)

    Zuhra, C.F.; Kaban, J.; Marpongahtun; Erman Munir

    2013-01-01

    Research on preparation of edible film from breadfruit starch and alginate incorporated with essential oil of attarasa leaves (Litsea cubeba Lour Pers.) has been done. The film was evaluated of their thickness, tensile strength, elongation at break, water vapor transmission rate (WVTR) and microstructural properties by Scanning Electron Microscopy (SEM). Incorporation of the oil increased thickness of film from 0.033 mm to 0.036 mm, tensile strength from 32.8 to 37.0 MPa, elongation at break from 48.92 % to 50.43 % but water vapor transmission rate (WVTR) decreased from 142.9 g/ m 2 .hour to 120.3 g/ m 2 .hour. However SEM analysis showed that the surface microstructural of the film was more rough and solid compare with film without incorporation of essential oil. (author)

  5. Effects of enriched compost with efficient microorganisms on the germination of recalcitrant seeds of breadfruit (Parkinson Fosberg and Theobroma cacao L.

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    Yánez Yánez Wilfrido

    2016-11-01

    Full Text Available The research was conducted at the Center for Research, Graduate Studies and Amazon Conservation (CIPA of the Amazon State University, Ecuador. The purpose was to assess the effect of enriched compost Germination, day and day’s emergency transplantation two species of tropical origin and breadfruit Theobroma cacao. The experimental field is located in the province of Napo, 16'-1 and S and 77º 36'' 58'y 76'' W, at an altitude of 556 meters, with temperature between 18 and 32oC, average annual precipitation above 3000mm and relative humidity between 87 and 89%. An experimental design with five treatments in a randomized complete block design with three replications was applied. Treatments consisted of compost (1 MS, (2 lactic acid bacteria, (3 commercial yeast, (4 a combination thereof and (5 only compost, witness. It was determined that the compost mixture (T4 as a whole, has the greatest effect on the parameters of the seeds. Germination was found that in two of the T3 and T4 treatments significantly decreased the number of days to germination, in relation to the witness, 33 days and 13 days Artocarpus altilis, Theobroma cacao. The number of emerged plants, increase in both species with the addition of EM, lactic acid bacteria and commercial yeast (T4. a reduction is also reported in the days to transplant species studied to be significant particularly in cocoa. It was also determined that most bioburden corresponded to bacteria.

  6. Utilización de harina de frutos y hojas del árbol del pan (Artocarpus altilis en la ceba de conejos Nueva Zelanda Blanco Utilization of fruit and leaf meals from breadfruit tree (Artocarpus altilis for fattening New Zealand White rabbits

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    Coralia S Leyva

    2012-12-01

    Full Text Available Se utilizaron 36 conejos de la raza Nueva Zelanda Blanco, de 35 días de edad y 506 g de peso vivo, con el objetivo de evaluar el efecto de tres dietas en los indicadores productivos y económicos de los animales durante la ceba. Las dietas consistieron en: 1 pienso comercial más forraje fresco de glycine (Neonotonia wightii, como control; 2 harina de frutos del árbol del pan (Artocarpus altilis más glycine; y 3 pienso integral compuesto por una mezcla de harina de frutos y hojas del árbol del pan, más vitaminas y minerales. Se realizó un análisis de varianza, según un diseño completamente aleatorizado, con tres tratamientos y cuatro repeticiones. Después de 90 días en ceba, el peso vivo al sacrificio fue de: 2 347, 2 223 y 2 127 g/conejo, respectivamente; la ganancia media, de 20, 19 y 18 g/día; y la viabilidad fue del 100% en todos los tratamientos. Económicamente, el pienso balanceado con harina de frutos y hojas del árbol del pan tuvo una utilidad de 1,05 USD/conejo cebado, el sistema de alimentación con harina de frutos del árbol del pan más follaje de glycine alcanzó utilidades de 0,89 USD/conejo cebado; mientras que el sistema control generó pérdidas económicas, debido a los altos costos de las materias primas que componían el pienso convencional. Se concluye que los sistemas de alimentación alternativos que emplean la harina de frutos y hojas del árbol del pan resultan económica y biológicamente apropiados para los conejos en cebaThirty-six New Zealand White rabbits, 35 days old and with 506 g of live weight were used, in order to evaluate the effects of three diets on the productive and economic indicators of the animals during fattening. The diets consisted in: 1 commercial concentrate feed plus fresh forage of perennial soybean (Neonotonia wightií, as control; 2 breadfruit (Artocarpus altilis meal plus perennial soybean and 3 integral concentrate feed composed by a mixture of fruit and leaf meal from the

  7. Nutritional Composition of the Flour of African Breadfruit ( Treculia ...

    African Journals Online (AJOL)

    The PUFA/SFA ratio indicated high level of essential FAs. Essential PUFA standard index (EPSI) (1.17), MUFA/SFA (0.564), LA/ALA (69.0), n-6/n-3 (103) and EPA/DHA (1.00) were observed. These values showed that quality of PUFA was high. The most prominent phospholipid and phytosterol were phosphatidylcholine ...

  8. THE EFFECT OF (Treculia Africana) AFRICAN BREADFRUIT ON ...

    African Journals Online (AJOL)

    DJFLEX

    equilibrium between the intracellular compartment. Potassium is vital to homeostasis. The major force maintaining the difference in cation concentration between the intracellular fluid and the extra cellular fluid is the activity of sodium potassium pump intergral to all cell membrane (Field et al 2006) this may explain the.

  9. Design of Breadfruit Shelling Machine | Nwigbo | African Research ...

    African Journals Online (AJOL)

    In the engineering design of this machine, the action zone consisted essentially of two rollers; one adjustable and the other rotating. A separating unit that cleans the seed while pneumatically separating it from the shell was incorporated. The design of this separating unit was such that practically 80% cleaning was achieved ...

  10. Socio-economic contribution of African breadfruit ( Treculia africana ...

    African Journals Online (AJOL)

    The Non-Timber Forest Products (NTFPs) the conserve are gathered for household consumption and commercial uses; they have formed an inherent part of rural ... the level of income generation, processing, distribution of sales as well as the importance of Treculia africana to food security in Southeastern, Nigeria in 2015.

  11. Toxicological parameters of albino rats fed with extruded snacks from Aerial yam (Dioscoria bulbifera) and African breadfruit seed (Treculia africana).

    Science.gov (United States)

    Olatoye, Kazeem K; Arueya, Gibson L

    2018-01-01

    In this study, safety of novel food from aerial yam and Treculia africana , underutilized food materials with high-nutritive value and health benefits were investigated. Animal experiment involving the use of thirty (30) male albino rats was conducted for 28 days.Thereafter, rats in all groups were sacrificed and blood samples collected for biochemical analysis and hematological assay. Some vital organs were harvested and used for histological analysis. Biochemical and hematological parameters were not significantly p  ≤ .05 different among the treatment and controls. However there was an increase in monocytes, which is a reflection of immune boosting potential of the novel snack. No significant pathological changes were observed in liver and kidney of rats fed with this snack. Rats showed no signs of toxicity within the study period. These findings suggest that product may be safe and useful as an Immune adjuvant.

  12. Chemical Changes during the Fortification of Cassava Meal (Gari ...

    African Journals Online (AJOL)

    The nutritional enrichment of a cassava meal (gari) with African breadfruit seed residue was investigated. Grated cassava (70%) was fermented for 3 days with the incorporation of African breadfruit seed residue (30%) at different stages of the fermentation. The fortified and unfortified gari samples were subjected to ...

  13. Microbiological, proximate analysis and sensory evaluation of baked ...

    African Journals Online (AJOL)

    The possibility of making bread of good nutritional, microbiological and sensory qualities from blends of wheat-breadfruit flours was examined. Blends of wheat flour (WF) with percentages of 0, 5, 10, 15, 20 and 25 of breadfruits flour (BF) were used in the production process. The proximate analysis, sensory evaluation and ...

  14. Weight analyses and nitrogen balance assay in rats fed extruded ...

    African Journals Online (AJOL)

    Weight analyses and nitrogen balance assay in adult rats in raw and extruded African breadfruit (Treculia africana) based diets were carried out using response surface methodology in a central composite design. Process variables were feed composition (40 - 100 % African breadfruit, 0 - 5 % corn and 0 - 55 % soybean, ...

  15. 2018-04-27T07:42:46Z https://www.ajol.info/index.php/all/oai oai:ojs ...

    African Journals Online (AJOL)

    article/84776 2018-04-27T07:42:46Z jard:ART Nutritional Composition of the Flour of African Breadfruit (Treculia africana) Seeds Testa Adeyeye, EI Adesina, JA Chemical composition of the African breadfruit (Treculia africana) seeds testa was ...

  16. Karakteristik Cookies Berbahan Dasar Tepung Sukun (Artocarpus communis Bagi Anak Penderita Autis

    Directory of Open Access Journals (Sweden)

    Dede Sukandar

    2017-03-01

    Abstract Breadfruit (Artocarpus communis has been reported as a functional food ingredient for autistic children. This study aims to determine the level of A panelist on cookies breadfruit and various formulations compared to other flour-based cookies which include the effect of additives on the properties of chemistry, physics, power accept cookies breadfruit, calcium and phosphorus levels cookies breadfruit, breadfruit cookies and find out the most preferred if it meets quality standards according to SNI 01-2973-1992 cookies or not. Organoleptic test was conducted to determine the level of preference and acceptance panelist on cookies breadfruit compared with other flour-based cookies     (wheat, rice, sago and breadfruit cookies in a variety of formulation. The parameters used include, colour, frageance, texture, flavor and overall acceptance. Calcium level test performed using atomic absorption spectroscopy method at λ 422.7 nm and phosphorus levels using UV-Vis spectroscopy at λ 880 nm. The data were analyzed using analysis of variance anova and Duncan analysis. The test results showed Cookies breadfruit organoleptif have low enrollment compared to other flour cookies views of the average revenue flavor and general acceptance of cookies breadfruit, breadfruit cookies formulations can improve the physical properties (fragrance, flavor, color, and texture and acceptance of cookies breadfruit by panelists. An increase in the average value of A formulation compared breadfruit cookies before formulation. Cookies are breadfruit tersukai 718 formulations with soy milk additives. Quality breadfruit cookies tersukai 718 formulations in general accordance with SNI 01-2973-1992 except protein content and contained 8.05% Cu content with a small concentration (1.56 ppm. Cookies breadfruit tersukai have the highest levels of calcium and phosphorus compared with breadfruit flour and commercial cookies for autistic children so that the most preferred breadfruit cookies very

  17. Research Paper ISSN 0189-6016©2007

    African Journals Online (AJOL)

    Prof. Adewunmi

    effect (69.4 %) at 240 hours. ... treatments at 72 h post administration are similar, there was continued reduction in sugar ... Chemical composition, functional properties and baking potential of. African breadfruit kernel and wheat flour blends.

  18. Effect of Traditional Processing Techniques on the Nutritional and ...

    African Journals Online (AJOL)

    Michael Horsfall

    Composition of African Bread-Fruit (Treculia africana) Seeds. *IFEOMA I IJEH .... located mainly in the seed coat (Kumar et al, 1979;. Singh ... development and control of some metabolic processes ... (1996). Regulation of selenoprotein gene.

  19. Modifikasi Pati Sukun (Artocarpus Altilis dengan Teknik Oksidasi Menggunakan Hidrogen Peroksida Tanpa Katalis

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    Catarina Sri Budiyati

    2016-07-01

    Full Text Available Salah satu sumber bahan pangan lokal yang belum banyak dimanfaatkan adalah buah sukun (Artocarpus Artilis yang cukup banyak terdapat di Indonesia. Akan tetapi, pemanfaatan buah sukun terkendala pada kurangnya daya simpan buah segar. Oleh karena itu, perlu dilakukan upaya untuk meningkatkan pemanfaatan buah sukun dengan mengolahnya menjadi produk yang lebih luwes dengan daya simpan yang lebih baik, yaitu menjadi pati sukun. Sifat-sifat pati sukun perlu diperbaiki agar dapat digunakan sebagai pengganti tepung terigu. Tujuan dari penelitian ini adalah untuk memodifikasi pati sukun dengan cara oksidasi menggunakan larutan hidrogen peroksida. Dalam penelitian ini dikaji pengaruh konsistensi luluhan, konsentrasi hidrogen peroksida, waktu, dan suhu terhadap karakteristik fisikokimia pati sukun teroksidasi yang dihasilkan dan ditentukan kondisi optimalnya. Hasil penelitian menunjukkan bahwa semua variable yang dikaji tersebut mempengaruhi reaksi oksidasi pati sukun. Oksidasi pada konsistensi luluhan 20%, konsentrasi hidrogen peroksida 2% dan suhu 50°C mampu menghasilkan nilai swelling power dan water solubility yang terbaik. Reaksi oksidasi tidak mengubah struktur dan morfologi pati sukun termodifikasi secara signifikan.   [Title: Modification of Breadfruit (Artocarpus altilis starch through non-catalytic hydrogen peroxide oxidation] One of local source of food that has not been intensively explored is breadfruit (Artocarpus Artilis. However, the utilization of breadfruit is limited by the poor storage properties of the fresh fruit. Therefore, efforts should be made to improve the utilization of breadfruit to process it into more flexible products with better storability, suach as breadfruit starch. Breadfruit starch properties need to be improved so that it can be used to substitute wheat flour. The aim of this study was to modify the breadfruit starch by oxidation using hydrogen peroxide solution. This work studied examined the influence of

  20. β – Glucanos en almidón nativo de fruta pan y su potencial uso en alimentos funcionales

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    Quezada-Correa, Lady

    2017-09-01

    Full Text Available The main objective of the research was to determine β – glucans content present in native starch from breadfruit (Artocarpus altilis cultivated in Ecuador southern coast and its potential use in functional foods. The starch was obtained throughout the wet method; the sample was subjected to β-glucosidase enzymatic action to determine β-glucan content; glucose content was then quantified through visible UV spectrophotometry techniques at a wavelength of 510 nm. The starch percentage present in the breadfruit cultivar was 55.40%, whereas the β-glucan content was 4.39%. This value reported is higher than those reported previously for some cereals such as oats, barley, rye, wheat, among others, widely used in the food industry. The β-glucans content, present in native starch of breadfruit, makes this cultivar an interesting source of starch to be considered, as a matrix or input, in the manufacturing of nutraceuticals or functional foods.

  1. Surface sterilization and duration of seed storage influenced ...

    African Journals Online (AJOL)

    The effects of factorial combinations of four storage duration (in days after seed extraction) and surface sterilization with three dilution levels of sodium hypochlorite on seedling emergence and seedling quality of African breadfruit were studied. Storage duration significantly influenced days to seedling emergence, ...

  2. Kinetics of saponification of Treculia africana oil using a locally ...

    African Journals Online (AJOL)

    The investigation on the saponification of Treculia africana (breadfruit) oil using a locally obtained alkaline (Ngu) extracted from the burnt female inflorescence of oil palm bunch using kinetic approach proved successful and showed a high probability of producing good quality toilet soap. The result obtained revealed that ...

  3. Production and evaluation of noodles from flour blends of cocoyam ...

    African Journals Online (AJOL)

    Flour blends were prepared from two cultivars of cocoyam ( and . ), African breadfruit ( ) and wheat ( ) at different proportions and extruded into noodles with a locally fabricated and manually operated singlescrew extruder. Proximate composition and the functional properties of the different flour blends were evaluated. The

  4. Browse Title Index

    African Journals Online (AJOL)

    Items 51 - 100 of 263 ... Vol 5, No 2 (2006), Blood glucose level and lipid profile in rats fed on Treculia Africana (Breadfruit) diet: A sub-chronic study, Abstract. OO Okwari, OE Ofem, ... Vol 9, No 2 (2010), Comparative Effect of Fresh, Thermoxidized and Irradiated Oil on Gastric Acid Secretion and Cytoprotection in Rats, Abstract.

  5. Journal of Research in Forestry, Wildlife and Environment - Vol 8 ...

    African Journals Online (AJOL)

    Socio-economic contribution of African breadfruit (Treculia africana Decne) toward sustainable livelihood in eastern, Nigeria · EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. O.B. Uluocha, A.U. Udeagha, S.I. Udofia, C.I. Duruigbo, 40-57 ...

  6. Nutrient digestibility and nitrogen metabolism in West African dwarf ...

    African Journals Online (AJOL)

    An experiment was conducted to determine nutrient digestibility and nitrogen metabolism in sheep fed differently processed breadfruit meal. Twenty West African dwarf sheep with mean weight body of 6.00 ± 0.55kg were randomly allotted to four dietary treatments with five sheep per treatment in a completely randomised ...

  7. Development of microsatellite loci in Artocarpus altilis (Moraceae) and cross-amplification in congeneric species.

    Science.gov (United States)

    Witherup, Colby; Ragone, Diane; Wiesner-Hanks, Tyr; Irish, Brian; Scheffler, Brian; Simpson, Sheron; Zee, Francis; Zuberi, M Iqbal; Zerega, Nyree J C

    2013-07-01

    Microsatellite loci were isolated and characterized from enriched genomic libraries of Artocarpus altilis (breadfruit) and tested in four Artocarpus species and one hybrid. The microsatellite markers provide new tools for further studies in Artocarpus. • A total of 25 microsatellite loci were evaluated across four Artocarpus species and one hybrid. Twenty-one microsatellite loci were evaluated on A. altilis (241), A. camansi (34), A. mariannensis (15), and A. altilis × mariannensis (64) samples. Nine of those loci plus four additional loci were evaluated on A. heterophyllus (jackfruit, 426) samples. All loci are polymorphic for at least one species. The average number of alleles ranges from two to nine within taxa. • These microsatellite primers will facilitate further studies on the genetic structure and evolutionary and domestication history of Artocarpus species. They will aid in cultivar identification and establishing germplasm conservation strategies for breadfruit and jackfruit.

  8. Development of microsatellite loci in Artocarpus altilis (Moraceae) and cross-amplification in congeneric species1

    Science.gov (United States)

    Witherup, Colby; Ragone, Diane; Wiesner-Hanks, Tyr; Irish, Brian; Scheffler, Brian; Simpson, Sheron; Zee, Francis; Zuberi, M. Iqbal; Zerega, Nyree J. C.

    2013-01-01

    • Premise of the study: Microsatellite loci were isolated and characterized from enriched genomic libraries of Artocarpus altilis (breadfruit) and tested in four Artocarpus species and one hybrid. The microsatellite markers provide new tools for further studies in Artocarpus. • Methods and Results: A total of 25 microsatellite loci were evaluated across four Artocarpus species and one hybrid. Twenty-one microsatellite loci were evaluated on A. altilis (241), A. camansi (34), A. mariannensis (15), and A. altilis × mariannensis (64) samples. Nine of those loci plus four additional loci were evaluated on A. heterophyllus (jackfruit, 426) samples. All loci are polymorphic for at least one species. The average number of alleles ranges from two to nine within taxa. • Conclusions: These microsatellite primers will facilitate further studies on the genetic structure and evolutionary and domestication history of Artocarpus species. They will aid in cultivar identification and establishing germplasm conservation strategies for breadfruit and jackfruit. PMID:25202565

  9. Development of Microsatellite Loci in Artocarpus altilis (Moraceae and Cross-Amplification in Congeneric Species

    Directory of Open Access Journals (Sweden)

    Colby Witherup

    2013-07-01

    Full Text Available Premise of the study: Microsatellite loci were isolated and characterized from enriched genomic libraries of Artocarpus altilis (breadfruit and tested in four Artocarpus species and one hybrid. The microsatellite markers provide new tools for further studies in Artocarpus. Methods and Results: A total of 25 microsatellite loci were evaluated across four Artocarpus species and one hybrid. Twenty-one microsatellite loci were evaluated on A. altilis (241, A. camansi (34, A. mariannensis (15, and A. altilis × mariannensis (64 samples. Nine of those loci plus four additional loci were evaluated on A. heterophyllus (jackfruit, 426 samples. All loci are polymorphic for at least one species. The average number of alleles ranges from two to nine within taxa. Conclusions: These microsatellite primers will facilitate further studies on the genetic structure and evolutionary and domestication history of Artocarpus species. They will aid in cultivar identification and establishing germplasm conservation strategies for breadfruit and jackfruit.

  10. Breast Cancer Epidemiology in Puerto Rico

    Science.gov (United States)

    2008-06-30

    consumed in the past , this is during the last 12 months. (The interviewer can help by providing exact date from this month, back to a year ago: for...Whole wheat bread White bread Yellow tubers: yam, pumpkin , squash Other: potato, plantain, taro root, tanier root, breadfruit...your regular diet as reported earlier, in the past two years? _____ Yes and the changes are the following (1) ______No (2

  11. Pemanfaatan Pasta Sukun (Artocarpus altilis pada Pembuatan Mi Kering

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    Novi Safriani

    2013-06-01

    Full Text Available The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The effect of the ratio of wheat flour and breadfruit pasta (70:30%, 60:40%, and 50:50%, and the combination of the drying temperature and time (60°C, 70 minutes and 70°C, 60 minutes on the quality of the dried noodles were investigated. The results showed that the best quality of the dried noodles based on the organoleptic and cooking quality test obtained from the combination of the treatment of ratio of wheat flour and breadfruit pasta = 70:30% and the combination of drying temperature and time = 700C for 60 minutes with the following characteristics: water content of 8,78%, fat content of 13,67%, protein content of 11.90%, ash content of 1,35%, and carbohydrate content of 65,22%. The organoleptic value of the best dried noodles before rehydration: color of 2,75; flavor of 2,83; texture of 2,73; whereas after the rehydration, the best dried noodles has organoleptic values: color of 2,81; flavor of 2,92; and taste of 2,77.

  12. Migan

    Directory of Open Access Journals (Sweden)

    Richard Price

    1994-01-01

    Full Text Available [First paragraph] Our friend Charlemagne (a.k.a. Émilien, who lives down the road and considers himself a breadfruit connoisseur, says that there's only one other tree in southern Martinique whose fruit compares with ours. From our back porch, during the tree's several flowerings each year, we can reach out and piek low-growing fruit by hand, or with a knife-and-pole contraption cut down a milk-flecked orb from higher up in the broad green leaves. This particular tree may even be descended from the oldest breadfruit in the Caribbean, for Martinique was already blessed with trees, transported from "L'ïle-de-France" (Mauritius, by the time Captain Bligh made his 1791-93 voyage from Polynesia, "bringing breadfruit from what was seen to be a Tree of Life in the islands of Paradise ... the very symbol of a free and unencumbered life ... to feed slaves, the living dead of the Caribbean" (Dening 1992:4, 11.

  13. PENGOLAHAN CISTIK SUKUN DI DESA MERTASINGA KECAMATAN CILACAP UTARA

    Directory of Open Access Journals (Sweden)

    Tri Watiningsih

    2017-03-01

    Full Text Available ABSTRAK Tujuan dari kegiatan ini adalah: 1 Memberikan pengetahuan teoritis kepada Produsen Cistik Sukun di Desa Mertasinga dan Desa Tritih Wetan Kecamatan Cilacap Utara tentang bagaimana membuat dan mengemas hasil produksi yang baik 2 Meningkatan Mutu hasil olahan sukun di Desa Mertasingan dan Desa Tritih Wetan Kecamatan Cilacap Utara untuk mengolah sukun dengan sentuhan teknologi dan Sains 3 Memperkuat produsen cistik sukundi Desa Mertasingan dan Desa Tritih Wetan Kecamatan Cilacap Utaramenjadi masyarakat yang mandiri secara ekonomi.Kegiatan ini terdiri dari pemberian pengetahuan tentang pengolahan sukun agar lebih menarik dan mendapatkan nilai jual yang baik, pelatihan pembuatan cistik sukun dan pengemasan, pelatihan pembuatan anggaran dalam penjualan,evaluasi, pameran hasildan pendampingan. Sedangkan metode yang digunakan dalam kegiatan ini dalah ceramah, pemberian pelatihan, demonstrasi, simulasi pembuatan cistik sukun.Target luaran kegiatan ini berupa:1 Media pembelajaran pengetahuan bagi produsen cistik sukun, 2. Pengetahuan tentang pengemasan cistik sukun agar lebih menarik dan mendapatakan harga jual yang tinggi,3. Bermanfaat bagi masyarakat khususnya produsen cistik sukun menjadi masyarakat yang mandiri secara ekonomi. Keyward :Sukun, Pengolahan, Cistik, Pengemasan. Pemasaran Sukun ABSTRACT The purposeof this activity are: 1 To provide theoretical knowledge to the “Cistik” Breadfruit producer in Mertasinga and Tritih Wetan vistage, North Cilacap sub district in foodprocessing and packaging 2 To increase the quality ofbreadfruit in Mertasingan and Tritih Wetan village by using technology and Science approahe3 Cistik breacfruit producent stregtring in Mertasingan and Tritih Wetan vistage, Nort Cilacap Utara Sub distrik to be economically self sufficient communities .This activities are consistan of processing supervision, packaging, food production training,budgeting, produc tevaluation, exhibitions hasildan assistance. While the

  14. POTENTIAL OF BREAD FRUIT- AN ECOLOGICALLY FOREST BASED FEED RESOURCE IN RABBIT NUTRITION

    Directory of Open Access Journals (Sweden)

    Oso Abimbola Oladele

    2009-09-01

    Full Text Available  Productive response of rabbits fed with diets containing graded levels of sun dried breadfruit (SBFM meal were studied using 80 unsexed weaner rabbits. Four dietary treatments were formulated such that SBFM replaced maize weight for weight at 0%, 22.2%, 44.4% and 66.6% levels respectively. Rabbits were randomly allotted to the dietary treatments such that there were 20 rabbits per treatment. Growth response, nutrient utilization, haematological indices, serum biochemistry, carcass yield and meat composition were evaluated. Rabbits fed with 22.2% maize replaced with SBFM recorded the highest (P

  15. Migan

    OpenAIRE

    Richard Price; Sally Price

    1994-01-01

    [First paragraph] Our friend Charlemagne (a.k.a. Émilien), who lives down the road and considers himself a breadfruit connoisseur, says that there's only one other tree in southern Martinique whose fruit compares with ours. From our back porch, during the tree's several flowerings each year, we can reach out and piek low-growing fruit by hand, or with a knife-and-pole contraption cut down a milk-flecked orb from higher up in the broad green leaves. This particular tree may even be descen...

  16. Recombinant production of plant lectins in microbial systems for biomedical application – the frutalin case study

    Directory of Open Access Journals (Sweden)

    Carla eOliveira

    2014-08-01

    Full Text Available Frutalin is a homotetrameric partly-glycosylated alpha-D-galactose-binding lectin of biomedical interest from Artocarpus incisa (breadfruit seeds, belonging to the jacalin-related lectins family. As other plant lectins, frutalin is a heterogeneous mixture of several isoforms possibly with distinct biological activities. The main problem of using such lectins as biomedical tools is that batch-to-batch variation in isoforms content may lead to inconstant results. The production of lectins by recombinant means has the advantage of obtaining high amounts of proteins with defined amino-acid sequences and more precise properties. In this mini review, we provide the strategies followed to produce two different forms of frutalin in two different microbial systems: Escherichia coli and Pichia pastoris. The processing and functional properties of the recombinant frutalin obtained from these hosts are compared to those of frutalin extracted from breadfruit. Emphasis is given particularly to recombinant frutalin produced in P. pastoris, which showed a remarkable capacity as biomarker of human prostate cancer and as apoptosis-inducer of cancer cells. Recombinant frutalin production opens perspectives for its development as a new tool in human medicine.

  17. Recombinant production of plant lectins in microbial systems for biomedical application – the frutalin case study

    Science.gov (United States)

    Oliveira, Carla; Teixeira, José A.; Domingues, Lucília

    2014-01-01

    Frutalin is a homotetrameric partly glycosylated α-D-galactose-binding lectin of biomedical interest from Artocarpus incisa (breadfruit) seeds, belonging to the jacalin-related lectins family. As other plant lectins, frutalin is a heterogeneous mixture of several isoforms possibly with distinct biological activities. The main problem of using such lectins as biomedical tools is that “batch-to-batch” variation in isoforms content may lead to inconstant results. The production of lectins by recombinant means has the advantage of obtaining high amounts of proteins with defined amino-acid sequences and more precise properties. In this mini review, we provide the strategies followed to produce two different forms of frutalin in two different microbial systems: Escherichia coli and Pichia pastoris. The processing and functional properties of the recombinant frutalin obtained from these hosts are compared to those of frutalin extracted from breadfruit. Emphasis is given particularly to recombinant frutalin produced in P. pastoris, which showed a remarkable capacity as biomarker of human prostate cancer and as apoptosis-inducer of cancer cells. Recombinant frutalin production opens perspectives for its development as a new tool in human medicine. PMID:25152749

  18. PEMANFAATAN TEPUNG SUKUN (Artocarpus altilis sp. PADA PEMBUATAN ANEKA KUDAPAN SEBAGAI ALTERNATIF MAKANAN BERGIZI UNTUK PMT-AS

    Directory of Open Access Journals (Sweden)

    Dewanti Putri Pratiwi

    2013-11-01

    Full Text Available ABSTRACTBreadfruit is valuable fruit and has a good of nutrient content, but its usage is limited by poor storage properties of fresh fruit. Processing into flour, can increase its utilization. The aim of this research was to utilize breadfruit flour in production of nutritious snack foods for School Supplementary Feeding Programme (PMT-AS. There were three products developed in this study; brownies, pia, and croquette. The research was conducted using experimental design. The proportions of breadfruit flour and wheat flour were different for each product, which brownies was formulated using 70:30, 80:20, 90:10, and 100:0; whereas pia and croquette was formulated by 50:50, 60:40, 70:30, and 80:20. Proximate analysis showed that 100 g brownies contained 409 kcal energy and 7.5 g protein, 100 g pia had 383 kcal energy and 6.7 g protein and croquette had the highest energy and protein content is 455 kcal and 9.9 g protein. In conclusion, all products were suitable as alternative snacks for PMT-AS. The products have met 300 kcal energy and 5 g protein per serving size. Considered also the cost of production, these products have fulfilled criteria to be used in PMT-AS.Keywords: breadfruit, PMT-AS, snacksABSTRAKSukun merupakan buah yang bernilai dan memiliki kandungan gizi yang baik, tetapi penggunaannya terbatas oleh penyimpanan ketika berbentuk buah segar. Sukun yang diubah ke dalam bentuk tepung dapat meningkatkan pemanfaatannya. Tujuan dari penelitian ini adalah memanfaatkan tepung sukun dalam pembuatan kudapan sebagai alternatif makanan bergizi untuk PMT-AS. Terdapat tiga produk dalam penelitian ini, yaitu brownies, pia, dan kroket. Penelitian ini menggunakan desain eksperimental. Perbandingan tepung sukun dan tepung terigu berbeda untuk masing-masing produk. Formulasi brownies adalah 70:39, 80:20, 90:10, dan 100:0, sedangkan formulasi pia dan kroket adalah 50:50, 60:40, 70:30, dan 80:20. Berdasarkan uji organoleptik diketahui bahwa produk

  19. STUDI POTENSI PERTANIAN “KAKI“ LAWU SELATAN WILAYAH WONOGIRI

    Directory of Open Access Journals (Sweden)

    Arief Budi Nugroho

    2014-03-01

    Full Text Available Agricultural potential have the highest contribution to Gross Domestic Product Wonogiri (BPS, 2011 because it is proper database agricultural potential is necessary for basic agricultural development planning in particular and the economy in general. In turn can be achieved high revenue. This study aims to provide information on the potential of agriculture in the "Kaki Lawu Selatan" South and provide recommendations on the development of agricultural. From this study the South Lawu Foot Zone can be divided into 4 (four zones: the upper leg, foot zone central zone, lower leg and foot slope zone. Among these zones, based on the parent material foot zone less potential for commercial agriculture, based on the value of LQ, three priority commodities suspected potential for the avocado fruit, rambutan, breadfruit. Vegetables garlic, carrots and cabbage. Plantation commodities include coffee, cocoa and tobacco / patchouli. Food commodities include cassava, maize and peanuts.Kata kunci : Agricultural potential

  20. Analisis Nilai Tambah dan Usaha Pengolahan Tepung Sukun Sebagai Upaya Peningkatan Pendapatan Petani

    Directory of Open Access Journals (Sweden)

    Waryat Waryat

    2016-12-01

    Full Text Available Bread fruit processing into flour is an alternative way of processing which is has several advantages including; increase the shelf life, facilitate the process of raw materials and increase the selling price, while its nutrient is relatively unchanged. The purpose of this study is to examine the amount of value added product generated by bread fruit flour and to determine business analysis of bread fruit flour in Kepulauan Seribu, DKI Jakarta Province. Data is collected using interviews, observation and mutilation. Measurement is done by calculating the value added products resulting from the processing of bread fruit into bread fruit flour, while analysis of feasibility is calculated based on the analysis of profit and analysis of revenue and costs as well as the R/C ratio. Breadfruit flour business has gave product value added, profit and R/C ratio account Rp. 5,500 per kilogram, Rp. 218,000 and 1.57 respectively.

  1. New coating material for producing virgin coconut oil (VCO microcapsules

    Directory of Open Access Journals (Sweden)

    Amin, Z.A.

    2017-01-01

    Full Text Available The aim of this work was to investigate the microencapsulation efficiency (MEE of different grades of broken rice (RB and breadfruit (BB-based maltodextrin as a coating material, using virgin coconut oil (VCO as a model system. The VCO was generally found to be well microencapsulated using BB, RB or commercial (COM maltodextrin at a core/wall material ratio of 1:3. In comparison to a different dextrose equivalent (DE group, both RB and BB maltodextrins with DE values of 10-14 showed higher MEE values (84.81-94.39% than maltodextrins with DE value of 15-19 (78.23-79.65%. Low DE value maltodextrins were shown higher glass transition temperatures than high DE value maltodextrins under the same moisture content. Both RB and BB maltodextrins were found to be compatible with COM maltodextrin as shown in the microstructure appearance when viewed with a scanning electron microscope (SEM.

  2. KARO’S LOCAL WISDOM: THE USE OF WOODY PLANTS FOR TRADITIONAL DIABETIC MEDICINES

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    Rospita Odorlina Situmorang

    2015-12-01

    Full Text Available This paper identifies the plant species used traditionally by Karo people in North Sumatra, to cure diabetes, analyses the cultural significance index of those plants for the Karo, and clarifies phytochemical contents of the plants. Data were collected using survey method from selected respondents (n=54 based on their knowledge and practices in utilising medicinal plants to cure diabetic disease. Index of Cultural Significance (ICS of plants was determined using the method proposed by Turner. Results showed that twelve woody plant species have been used to cure diabetes: loning leave (Psychotria sp., kacihe leave (Prunus accuminta Hook, umbrella tree leave (Maesopsis eminii Engl, mutamba leave (Guazuma ulmifolia Lamk, cepcepan leave (Villebrunea subescens Blume, pirdot/cepcepan lembu leave (Saurauia vulcani Korth, raru bark (Cotylelobium melanoxylo, breadfruit leave (Artocarpus altilis, salam leave (Syzygium polyanthum Wight, mahogany seed (Swietenia mahagoni (L. Jacq, cinnamon bark (Cinnamomum burmani, and yellow bamboo rod (Bambusa vulgaris Schrad. Five of those plants: loning, umbrella tree, mutamba, raru and salam have the highest cultural significance level. These five plants are highly needed in large quatities by the Karo people, so their availability in the forest should be securely conserved and protected. The plants used contained alkaloids, flavonoids, phenolics and terpenoids which can help to lower blood sugar level.

  3. Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods.

    Science.gov (United States)

    Bahado-Singh, P S; Wheatley, A O; Ahmad, M H; Morrison, E Y St A; Asemota, H N

    2006-09-01

    Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea alata), sweet potato (Solanum tuberosum), Irish potato (Ipomoea batatas), coco yam (Xanthosoma spp.), dasheen (Colocasia esculenta), pumpkin (Cucurbita moschata), breadfruit (Artocarpus altilis), green banana (Musa sapientum), and green and ripe plantain (Musa paradisiaca). The foods were processed by boiling, frying, baking and roasting where applicable. Pure glucose was used as the standard with a GI value of 100. The results revealed marked differences in GI among the different foods studied ranging from 35 (se 3) to 94 (se 8). The area under the glucose response curve and GI value of some of the roasted and baked foods were significantly higher than foods boiled or fried (P<0.05). The results indicate that foods processed by roasting or baking may result in higher GI. Conversely, boiling of foods may contribute to a lower GI diet.

  4. Enhancing adsorption capacity of toxic malachite green dye through chemically modified breadnut peel: equilibrium, thermodynamics, kinetics and regeneration studies.

    Science.gov (United States)

    Chieng, Hei Ing; Lim, Linda B L; Priyantha, Namal

    2015-01-01

    Breadnut skin, in both its unmodified (KS) and base-modified (BM-KS) forms, was investigated for its potential use as a low-cost adsorbent for the removal of toxic dye, malachite green (MG). Characterization of the adsorbents was carried out using scanning electron microscope, X-ray fluorescence and Fourier transform infra-red spectroscopy. Batch adsorption experiments, carried out under optimized conditions, for the adsorption of MG were fitted using five isotherm models (Langmuir, Freundlich, Dubinin-Radushkevich, Temkin and Sips) and six error functions to determine the best-fit model. The adsorption capacity was greatly enhanced when breadnut skin was chemically modified with NaOH, leading to an adsorption capacity of 353.0 mg g(-1), that was far superior to most reported adsorbents for the removal of MG. Thermodynamics studies indicated that the adsorption of MG was spontaneous on KS and BM-KS, and the reactions were endothermic and exothermic, respectively. Kinetics studies showed that both followed the pseudo-second order. Regeneration experiments on BM-KS indicated that its adsorption capacity was still maintained at>90% even after five cycles. It can be concluded that NaOH-modified breadfruit skin has great potential to be utilized in real-life application as a low-cost adsorbent for the removal of MG in wastewater treatment.

  5. Rundown

    Directory of Open Access Journals (Sweden)

    Richard Price

    1993-01-01

    Full Text Available [First paragraph] Our 1993 rundown of books that have not, for one reason or another, been reviewed in the NWIG follows the culinary metaphors of its precedents, "Caribbean pepper-pot" (NWIG 58:89-98 and "Callaloo" (NWIG 66:95-99. Cassidy & Le Page's Dictionary ofJamaican English (Cambridge University Press, 1967 offers, s.v. rundown: A kind of sauce made by boiling coconut down till it becomes like custard (but stops short of becoming oil. In it may be cooked salt or pickled fish, banana, or other ingredients. It is served in a bowl in the middle of the table, into which one dips one's bread-kind. See dip-and-come-back. Under "dip-and-come-back," we find thirty-six alternative terms for the dish, including: dip-and-fall-back, dip-and-shake-off, assistant, bread-fruit remedy, dip-dip, dividen-an-flabub, duck-and-shake-back, elbow-grease, frigasi, johnny run-down, kobijong, kuochi waata, malongkontong, mulgrave, pakassa, plaba, plomi, rege, round-the-road, stew-down, swimmerdown, tap-i-a-paas....

  6. Produção de serapilheira em sistema agroflorestal multiestratificado no Estado de Rondônia, Brasil Litter production in multistrata agroforestry system in Rondônia State, Brazil

    Directory of Open Access Journals (Sweden)

    Fernando Luíz de Oliveira Corrêa

    2006-12-01

    Full Text Available Objetivou-se com este trabalho avaliar a produção de serapilheira em diferentes coberturas frutíferas e florestais componentes de um sistema agroflorestal multiestratificado localizado no município de Ouro Preto do Oeste, RO, Brasil. As espécies avaliadas foram: mangueira (Mangifera indica L., fruta-pão (Artocarpus altilis (Parkinson Fosberg, cupuaçuzeiro (Theobroma grandiflorum Schum, abacateiro (Persea americana Mill., cacaueiro (Theobroma cacao L. sombreado com gliricídia (Gliricidia sepium (Jacq. Walp. e as espécies florestais, a bandarra (Schizolobium amazonicum Huber ex Ducke e a teca (Tectona grandis L.f.. Como referência foi utilizada uma área de vegetação natural (capoeira, de 8 anos de idade. A deposição anual de serapilheira entre o período de outubro de 2002 e setembro de 2003 foi de 13,38 t ha-1 para a vegetação natural, 4,02 t ha-1 para bandarra, 3,43 t ha-1 para gliricídia, 2,86 t ha-1para abacateiro, 2,54 t ha-1 para fruta-pão, 1,40 t ha-1 para o cupuaçuzeiro, 1,16 t ha-1 para o cacaueiro, 1,12 t ha-1 para mangueira e 1,07 t ha-1 para a teca. A vegetação natural, a bandarra e o cacaueiro apresentaram uma maior deposição no período seco (verão, enquanto que a fruta-pão, cupuaçuzeiro, mangueira, teca, gliricídia e abacateiro as maiores deposições foram no período chuvoso (inverno. Por outro lado a serapilheira acumulada sobre o solo foi de 14,61 t ha-1 na mangueira, 12,8 t ha-1 na bandarra, 12,73 t ha-1 na vegetação natural, 12,04 t ha-1, no abacateiro, 9,87 t ha-1 no cacaueiro/gliricídia, 9,88 t ha-1 no cupuaçuzeiro, 9,05 t ha-1 na fruta-pão e 7,39 t ha-1 na teca.One study was made to evaluate litter production in different fruitful coverings and forest components of a multistrata agroforestry system located in Ouro Preto do Oeste district (RO, Brazil. The studied species were: mango tree (Mangifera indica L., breadfruit tree (Artocarpus altilis (Parkinson Fosberg, cupuassu tree (Theobroma

  7. Cytotoxic Effects of Native and Recombinant Frutalin, a Plant Galactose-Binding Lectin, on HeLa Cervical Cancer Cells

    Directory of Open Access Journals (Sweden)

    Carla Oliveira

    2011-01-01

    Full Text Available Frutalin is the α-D-galactose-binding lectin isolated from breadfruit seeds. Frutalin was obtained from two different sources: native frutalin was purified from its natural origin, and recombinant frutalin was produced and purified from Pichia pastoris. This work aimed to study and compare the effect of native and recombinant frutalin on HeLa cervical cancer cells proliferation and apoptosis. Furthermore, the interaction between frutalin and the HeLa cells was investigated by confocal microscopy. Despite having different carbohydrate-binding affinities, native and recombinant frutalin showed an identical magnitude of cytotoxicity on HeLa cells growth (IC50~100 μg/mL and equally induced cell apoptosis. The interaction studies showed that both lectins were rapidly internalised and targeted to HeLa cell's nucleus. Altogether, these results indicate that frutalin action is not dependent on its sugar-binding properties. This study provides important information about the bioactivity of frutalin and contributes to the understanding of the plant lectins cytotoxic activity.

  8. PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN

    Directory of Open Access Journals (Sweden)

    Sitti Rosipah

    2016-11-01

    Full Text Available Preference of food product is influenced by personal characteristics (age, sex,education, income, and nutrient knowledge, food characteristics (taste, shape, and texture andalso surroundings characteristics (job, number of family, mobility, and season. Pancake hassome attributes such as texture, colour, taste, and aroma. These attributes will influenceconsumer likes. The aims of this research are to determine the attributes of consumerpreference appraisal and to know the order of consumer preference toward pancake made ofbreadfruit flour. The method used in this research is conjoint analysis. Attributes and theirlevel is determined by asking for some respondents (questionaire to collect data of consumerpreference of this product. The results (measured by utility value of this research are: texture(rather soft 0,029; colour (golden yellow 0,112; taste (sweet 0,021; and aroma (usual 0,566.The priority of consumer’s decision making toward pancake made of breadfruit are: aroma(49,745%, texture (19,925%, colour (19,628%, and taste (10,702%.

  9. Distribution of cesium-137 in tree crop products collected from residence islands impacted by the U.S. nuclear test program in the northern Marshall Islands

    International Nuclear Information System (INIS)

    Peters, S.K.G.; Kehl, S.R.; Martinelli, R.E.; Tamblin, M.W.; Hamilton, T.F.

    2013-01-01

    The Marshall Islands Program at the Lawrence Livermore National Laboratory has completed a series of radiological surveys at Bikini, Rongelap, Utroek, and Enewetak Atolls in the Marshall Islands designed to take a representative sample of food supplies with emphasis on determining 137 Cs activity concentrations in common food plants. Coconuts (Cocos nucifera L.) are the most common and abundant food plant, and provided a common sample type to characterize the level and variability of activity concentrations of 137 Cs in plant foods collected from different islands and atolls. Other dominant food types included Pandanus (Pandanus spp.) and breadfruit (Actocarpus spp.). In general, the activity concentration of 137 Cs in food plants was found to decrease significantly between the main residence islands on Bikini, Rongelap, Utrōk, and Enewetak Atolls. The mean activity concentration of 137 Cs measured in drinking coconut meat and juice was 0.72 (95 % CI 0.68-0.77) and 0.34 (95 % CI 0.30-0.38) Bq g -1 , respectively, on Bikini Island; 0.019 (95 % CI 0.017-0.021) and 0.027 (95 % CI 0.023-0.031) Bq g -1 , respectively, on Rongelap Island; 0.010 (95 % CI 0.007-0.013) and 0.007 (95 % CI 0.004-0.009) Bq g -1 , respectively, on Utroek Island; and 0.002 (95 % CI 0.0013-0.0024) and 0.002 (95 % CI 0.001-0.0025) Bq g -1 , respectively, on Enewetak Island. High levels of variability are reported across all islands. These results will be used to improve the accuracy and reliability of predictive dose assessments, help characterize levels of uncertainty and variability in activity concentrations of fallout radionuclides in plant foods, and allow atoll communities to make informed decisions about resettlement and possible options for cleanup and rehabilitation of islands and atolls. (author)

  10. Website application for calculating cesium-137 ingestion doses from consumption of locally grown foods in the Marshall Islands

    International Nuclear Information System (INIS)

    Kehl, S.R.; Hamilton, T.F.; Simpson, A.E.; Freitas, G.D.

    2013-01-01

    Fallout deposition from the US nuclear weapons test program at Bikini and Enewetak Atolls (1946-1958) resulted in widespread nuclear fallout contamination of the northern Marshall Islands. About 85-90 % of the nuclear test-related dose delivered to resident populations is derived from ingestion of cesium-137 ( 137 Cs) contained in locally grown tree-crop food products. The Lawrence Livermore National Laboratory has developed a series of interactive internet applications to provide the public with an open access platform to learn more about radiological conditions in the Marshall Islands. The ingestion dose calculator application described here is one such feature whereby users can calculate hypothetical ingestion doses from 137 Cs based on interactive user input matched to environmental data on the activity concentration of 137 Cs contained in food plants such as coconut, breadfruit, Pandanus, and arrowroot. Users are asked to enter a date, an island and atoll location, a plant food type, and a daily intake amount (highlighted by the number of portions eaten per day in estimated gram equivalents). The application computes the user daily dose and the user equivalent annualized dose, and then compares the results with default settings based on dietary models developed for the Marshall Islands from independent dietary surveys. The default diets are based on a local plus imported food diet (or IA diet model) and an imported foods unavailable diet (or IUA diet model). Environmental data are decay corrected to the date entered by the user using an effective half-life of 137 Cs of 8.5 years (http://marshallislands.llnl.gov). (author)

  11. Biometria e características físico-químicas da fruta-pão (Artocarpus altilis

    Directory of Open Access Journals (Sweden)

    Erick dos Anjos Bezerra

    2017-02-01

    Full Text Available A espécie Artocarpus altilis produz frutos popularmente conhecidos como fruta-pão. São climatéricos e contribuem com quantidades consideráveis de energia e fornecer os principais nutrientes da dieta. Podem ser consumidos cozidos, fritos ou torrados e em processos tecnológicos tendo potencial para ser empregados em biscoitos e comercializados como farinha. Na literatura são poucos os trabalhos que relatem as características desses frutos, principalmente da região Nordeste. Desta forma, objetivou-se avaliar a biometria e as características físico-químicas da fruta-pão coletada no município de Santa Rita, Paraíba, Brasil. Foram selecionados 30 frutos firmes em 3 estádios de maturação, com pedúnculo, casca verde e amarelada, látex presente e livres de lesões. Os frutos apresentaram em média diâmetro externo transversal e diâmetro externo longitudinal de 15,98 (± 0,12 e 13,11 (± 0,13 cm, respectivamente, bem como massa média de 1,52 (± 0,06 Kg e firmeza de 66,80 (± 1,13 N. Quanto a composição centesimal apresentou valores de umidade, cinzas, proteína, lipídeos e carboidrato de 68,76% (± 0,02, 0,61% (± 0,01, 1,73 ± (0,00, 0,55% (± 0,01 e 28,35%, respectivamente, valor energético 125,27 Kcal, teor de amido de 24,68% (± 0,39, °Brix 2,01 (± 0,01, pH 6,4 (±0,01, fenólicos 0,023% (± 0,02 de ácido tânico e Aw 0,993 (± 0,00. De acordo com os resultados das físico-químicas, os frutos estudados apresentaram grande potencial para serem explorados comercialmente pela indústria de alimentos.Biometrics and physical-chemical characteristics of breadfruit (Artocarpus altilisAbstract: The species Artocarpus altilis produces fruits popularly known as breadfruit. They are climacteric and contribute considerable amounts of energy and provide the main nutrients in the diet. They can be consumed cooked, fried or roasted and in technological processes having potential to be used in cookies and marketed as flour. In the

  12. Necessity of Aloha in Humanity s travels from the Earth

    Science.gov (United States)

    Yuen, D.

    While technology and hardware provide the physical means to reach the Moon and beyond, the greatest explorers in human history took not only technologies, but a strong and guiding faith. This poster presentation seeks to present to the conference attendees the desirablility of using, as a m del for exploration, the Polynesiano voyaging culture, and most importantly, the concept of "Aloha" as a sound basis for interaction between humans of various cultures, and as a platform on which to base future exploration. The concept of "Aloha" is t h e c rnerstone of Hawaiian culture. It assures theo travelers' welcome, and it assures a safe departure. It is a haven in time of storm, and a fair wind along the journey. It is the food and drink of the soul. As we continue our explorations to new worlds, it is paramount that we continue the tradition of Aloha. The ancestors of the Hawaiians were adventurers, explorers, and settlers. Not knowing if they would be able to return to the homeland, they took with them the necessities of their lives - pigs, chickens, dogs, taro, sweet potato, breadfruit, gourds - and many other things they knew to be useful. And they took Aloha. We also must take with us food and tools, though in different forms than the early explorers. And, we also must take Aloha. Aloha is similar in concept to Namaste, a Sanskrit greeting which can be translated as "the divine in me honors the divine in you." It is far more rich in meaning than can be expressed in a Visitors' Bureau phrasebook. While Aloha is translated as, "hello," "goodby," "love," "affection," and "friendship," it also embodies responsibility for oneself and for one's actions toward others. It is a verbal shorthand which expresses an acknowledgement of the net-like interweaving of family and community relationships. In the twenty first century we can look to the example of these successful explorers. We, too, can carry with us an inexhaustible supply of Aloha. It has no mass, no height, depth

  13. Population pressure on coral atolls: trends and approaching limits.

    Science.gov (United States)

    Rapaport, M

    1990-09-01

    Trends and approaching limits of population pressure on coral atolls is discussed by examining the atoll environment in terms of the physical geography, the production systems, and resource distribution. Atoll populations are grouped as dependent and independent, and demographic trends in population growth, migraiton, urbanization, and political dependency are reviewed. Examination of the carrying capacity includes a dynamic model, the influences of the West, and philopsophical considerations. The carrying capacity is the "maximal population supportable in a given area". Traditional models are criticized because of a lack in accounting for external linkages. The proposed model is dynamic and considers perceived needs and overseas linkages. It also explains regional disparities in population distribution, and provides a continuing model for population movement from outer islands to district centers and mainland areas. Because of increased expectations and perceived needs, there is a lower carrying capacity for outlying areas, and expanded capacity in district centers. This leads to urbanization, emigration, and carrying capacity overshot in regional and mainland areas. Policy intervention is necessary at the regional and island community level. Atolls, which are islands surrounding deep lagoons, exist in archipelagoes across the oceans, and are rich in aquatic life. The balance in this small land area with a vulnerable ecosystem may be easily disturbed by scarce water supplies, barren soils, rising sea levels in the future, hurricanes, and tsunamis. Traditionally, fisheries and horticulture (pit-taro, coconuts, and breadfruit) have sustained populations, but modern influences such as blasting, reef mining, new industrial technologies, population pressure, and urbanization threaten the balance. Population pressure, which has lead to pollution, epidemics, malnutrition, crime, social disintegration, and foreign dependence, is evidenced in the areas of Tuvalu, Kiribati

  14. Study on NPK Performance in Food Waste Composting by Using Agricultural Fermentation

    Directory of Open Access Journals (Sweden)

    Jamaludin Siti Noratifah

    2017-01-01

    Full Text Available Food waste represents almost 60% from the total municipal solid waste disposed in the landfill. Alternative disposal method for food waste could be conducted by using composting method. In this study, investigationon food waste composting by using agricultural fermentation was carried out to find out the performance of the compost. Two types of compost were produced which were commercial compost and research compost and total of 8 reactors were tested during this study. Research compost consist of coconut fiber (decomposing medium and the combination of salt and breadfruit peels as the fermentation liquid, while rice husk was used as decomposing medium for commercial compost along with fermented soybeanand brown sugar as fermentation liquid. Physical and chemical parameters which are temperature, pH value, moisture content, Total Nitrogen (N, Total Phosphorus (P and Potassium (K concentration were determined. Based on the results of 20 weeks composting, the overall temperature range from 27 °C to 45 °C which shown the active phase for composting occurred. On the other hand, during the period of composting, most of the pH value in each reactor is above 5 and approximately at neutral. This shown that the microbial respiration in the composting reactor was inhibited and had approached the mature phase. As for NPK content, Total Nitrogen value range from 98 ppm to 2268 ppm for commercial compost, while 84 ppm to 2240 ppm for research compost. Total Phosphorus has the values of0.871 ppm to 11.615 ppm for commercial compost and 1.785 ppm to 14.143 ppm for research compost. On the other hand, result for potassium is from 91.85 ppm to 645.55 ppm for commercial compost and from 133.95 ppm to 686.2 ppm for research compost. As a conclusion from the results obtained, the compost in this study is sufficient to be use for agricultural purposes and the best performance of NPK value was demonstrated by Reactor C2 from research compost.

  15. Women in Guam consume more calories during feast days than during non-feast days.

    Science.gov (United States)

    Paulino, Yvette C; Leon Guerrero, Rachael T; Novotny, Rachel

    2011-03-01

    Parties (feast days) have become increasingly frequent and abundant, in terms of food, on the island of Guam. Considering the potential impact of this frequency and abundance on food intake, this study compared food intake during feast days and non-feast days of women in Guam (25 Chamorros; 24 Filipinas). The women (≥40 yr) recalled foods they usually consumed during feast days. Subsequently, a 24-hour dietary recall for a non-feast day was completed by a subsample (n=25). Height, weight, and waist circumference were measured to assess obesity status. Statistical analyses (paired t-test, ANOVA, and chi-square test) were performed with SPSS. Compared to a non-feast day, the women reported higher intakes of dietary energy (2645.0 ± 1125.8 versus 1654.0 ± 718.8 kcal/day), carbohydrates (43.8 ± 11.5% versus 51.8 ± 10.2% of kcal), total fat (34.1 ± 7.8% versus 27.5 ± 9.6% of kcal), saturated fat (11.4 ± 4.7% versus 7.9 ± 3.4% of kcal), and sugar (89.5 ± 62.8 versus 47.3 ± 42.2 g/day) on feast days. Chamorros, compared to Filipinas, reported higher dietary energy density (1.7 ± 0.4 versus 1.4 ± 0.3 kcal/g), total fat (35.3 ± 8.9% versus 30.7 ± 6.8% of kcal), and saturated fat (12.4 ± 4.9% versus 9.4 ± 3.3% of kcal); and lower servings of fruit (0.5 ± 1.0 versus 2.7 ± 1.8) on feast days. Fourteen Chamorros (56.0%) and one Filipina (4.1%) were classified as obese. Current feasting behaviors of women in Guam may contribute to obesity if continued for a long period. The women would benefit by choosing more fruit and vegetable dishes in place of high-energy dishes. Chamorro women would particularly benefit by reducing saturated fat intake. Traditional foods, such as taro, breadfruit, seafood, fruits, and vegetables, would help accomplish this and thus should be promoted at parties on Guam.

  16. Out of Borneo: biogeography, phylogeny and divergence date estimates of Artocarpus (Moraceae).

    Science.gov (United States)

    Williams, Evelyn W; Gardner, Elliot M; Harris, Robert; Chaveerach, Arunrat; Pereira, Joan T; Zerega, Nyree J C

    2017-03-01

    The breadfruit genus ( Artocarpus , Moraceae) includes valuable underutilized fruit tree crops with a centre of diversity in Southeast Asia. It belongs to the monophyletic tribe Artocarpeae, whose only other members include two small neotropical genera. This study aimed to reconstruct the phylogeny, estimate divergence dates and infer ancestral ranges of Artocarpeae, especially Artocarpus , to better understand spatial and temporal evolutionary relationships and dispersal patterns in a geologically complex region. To investigate the phylogeny and biogeography of Artocarpeae, this study used Bayesian and maximum likelihood approaches to analyze DNA sequences from six plastid and two nuclear regions from 75% of Artocarpus species, both neotropical Artocarpeae genera, and members of all other Moraceae tribes. Six fossil-based calibrations within the Moraceae family were used to infer divergence times. Ancestral areas and estimated dispersal events were also inferred. Artocarpeae, Artocarpus and four monophyletic Artocarpus subgenera were well supported. A late Cretaceous origin of the Artocarpeae tribe in the Americas is inferred, followed by Eocene radiation of Artocarpus in Asia, with the greatest diversification occurring during the Miocene. Borneo is reconstructed as the ancestral range of Artocarpus , with dozens of independent in situ diversification events inferred there, as well as dispersal events to other regions of Southeast Asia. Dispersal pathways of Artocarpus and its ancestors are proposed. Borneo was central in the diversification of the genus Artocarpus and probably served as the centre from which species dispersed and diversified in several directions. The greatest amount of diversification is inferred to have occurred during the Miocene, when sea levels fluctuated and land connections frequently existed between Borneo, mainland Asia, Sumatra and Java. Many species found in these areas have extant overlapping ranges, suggesting that sympatric

  17. Radiation doses for Marshall Islands Atolls Affected by U.S. Nuclear Testing:All Exposure Pathways, Remedial Measures, and Environmental Loss of 137Cs

    Energy Technology Data Exchange (ETDEWEB)

    Robison, W L; Hamilton, T F

    2009-04-20

    Rongelap Atoll (Robison et al., 1994; Simon et al., 1997), and Utrok Island at Utrok Atoll (Robison, et al., 1999) indicate that about 95-99% of the total estimated dose to people who may return to live at the atolls today (Utrok Island is populated) is the result of exposure to {sup 137}Cs. External gamma exposure from {sup 137}Cs in the soil accounts for about 10 to 15% of the total dose and {sup 137}Cs ingested during consumption of local food crops such as drinking coconut meat and fluid (Cocos nucifera L.), copra meat and milk, Pandanus fruit, and breadfruit accounts for about 85 to 90%. The other 1 to 2% of the estimated dose is from {sup 90}Sr, {sup 239+240}Pu, and {sup 241}Am. The {sup 90}Sr exposure is primarily through the food chain while the exposure to {sup 239+240}Pu, and {sup 241}Am is primarily via the inhalation pathway as a result of breathing re-suspended soil particles.

  18. Final integrated trip report: site visits to Area 50, Andersen Air Force Base, Guam National Wildlife Refuge, War in the Pacific National Historical Park, Guam, Rota and Saipan, CNMI, 2004-2005

    Science.gov (United States)

    Hess, Steven C.; Pratt, Linda W.

    2006-01-01

    supported the Mariana Gallinule (Gallinula chloropus guami), the Mariana Mallard (Anas platyrhynchos oustaleti), Mariana Fruit-Dove (Ptilinopus roseicapilla), White-throated Ground Dove (Gallicolumba xanthonura xanthonura), Mariana Crow (Corvus kubaryi), and the Nightingale Reed-warbler (Acrocephalus luscinia), all endemic to the Mariana Islands. Other regionally endemic endangered species include the Micronesian Megapode (Megapodius laperouse), and the Mariana Swiftlet (Aerodramus bartschi), now reduced to a small population on Guam. Likewise, the flora of Guam is unique, with 21percent of its native vascular plants endemic to the Mariana Islands. In limestone forests of Northern Guam, a number of tall forest tree species such as joga, Elaeocarpus joga (Elaeocarpaceae); pengua or Macaranga thompsonii (Euphorbiaceae); ifit or Intsia bijuga (Fabaceae); seeded breadfruit or Artocarpus marianensis (Moraceae); and umumu or Pisonia grandis (Nyctaginaceae) may be in decline as a result of herbivory by mammals. All show reduced regeneration and age distributions highly skewed towards older individuals. These species provided important habitat for some of Guam's endangered forest birds that remain in captivity such as the Mariana Crow, Guam Kingfisher, and Guam Rail. The recent high frequency of intense tropical storms and herbivory caused by large populations of feral pigs and Philippine sambar deer (Cervus mariannus), as well as invasive alien vines that may suppress tree regeneration, could be permanently altering the structure of regenerating forests and composition of important canopy species on secondary limestone substrates that were cleared and compacted during airfield construction from 1944 through the 1970s. Guam National Wildlife Refuge (GNWR) was established at Ritidian Point, after it was determined to be excess property by the U.S. Navy. Most of the refuge, about 9,087 hectares, is an 'overlay refuge' on lands administered by the U.S. Air Force and U.S. Navy