Bio-deterioration of breadfruit Artocarpus Communis in storage and its effects on the nutrient composition

Abstract:  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, Penicillium sp. and Aspergillus flavus, were found associated with deteriorating breadfruit in storage The freshly harvested breadfruit has 70.2% carbohydrate which reduced to 59.4% within 9 days of storage under room temperature. The amount of fat content, protein and the energy of the breadfruit also reduced in fruit samples stored for 9 days, while there was an increase in the moisture content, crude fibre, and ash content of the breadfruits in storage. The mineral contents also increased during the period of storage. Citation : Amusa, N.A, Kehinde, I. A. and Ashaye, O. A, Bio-deterioration of breadfruit (Artocarpus Communis) in storage and its effects on the nutrient composition, Afr. J. Biotechnol. 2002 1: 57-60.