RRI.CO.ID, Jakarta - Breadfruit (Artocarpus altilis), known in Indonesia as sukun, is a tropical crop increasingly recognized for its potential as a sustainable alternative food source. Rich in carbohydrates, dietary fiber, minerals, vitamins, and plant compounds, this tropical crop has attracted attention as a nutritious crop capable of supporting food diversification.
A review published in the journal Trends in Food Science & Technology highlighted breadfruit as a promising staple crop due to its nutritional composition and adaptability to tropical environments. Researchers emphasized its potential contribution to food security and sustainable agriculture.
One of the main advantages of breadfruit is its carbohydrate content, which provides energy while also supplying dietary fiber. Unlike highly refined carbohydrate sources, this fruit contains structural carbohydrates that support digestive function.
Breadfruit also contains phenolic compounds and carotenoids that contribute to its nutritional value. These compounds have encouraged research into breadfruit flour and processed products as functional food ingredients.
The food industry has increasingly explored breadfruit flour as an alternative ingredient for baked products and low-gluten foods. Its ability to be processed into various forms creates opportunities for local food innovation.
Although breadfruit is generally safe when properly prepared, processing methods influence nutritional quality. Further research continues to optimize cultivation, storage, and food applications.
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