Development of flour based on breadfruit (Artocarpus altilis) enriched with cassava starch (Manihot esculenta) and roasted peanut flour (Arachis hypogaea L)
DOI:
https://doi.org/10.58951/fstoday.2026.003Keywords:
Breadfruit, Peanut, Cassava, Compound flour, Erinchment, Nutritional valueAbstract
Breadfruit (Artocarpus altilis) is a tropical fruit cultivated in several regions of the world. In Quelimane, Zambézia Province, Mozambique, this food is abundant despite its seasonal availability. It is rich in carbohydrates and dietary fiber; however, it has certain nutritional limitations, particularly its low protein and lipid contents. Although processing and fortification can improve its nutritional value, studies on the development of fortified breadfruit flour formulations using ingredients such as cassava starch and roasted peanut flour remain scarce, especially in the Mozambican context. This study aimed to develop breadfruit flour fortified with cassava starch and roasted peanut flour and to evaluate its nutritional characteristics. Seven formulations (F0–F6), containing different proportions of the ingredients, were prepared, and their protein, dietary fiber, calcium, phosphorus, and iron contents were determined using standardized laboratory methods. The data were analyzed by analysis of variance (ANOVA) followed by Tukey’s test (p < 0.05). The results showed that the protein content ranged from 1.77% (F0) to 7.64% (F1), indicating a marked increase in the fortified formulations. Dietary fiber content ranged from 4.82% (F6) to 10.02% (F0); calcium from 23.10 mg/100 g (F4) to 29.04 mg/100 g (F1); phosphorus from 149 mg/100 g (F2) to 522 mg/100 g (F0); and iron from 3.33 mg/100 g (F0) to 16.67 mg/100 g (F5). The fortified formulations showed a significant improvement in nutritional value, with formulation F1 standing out for its highest protein content and F5 for its highest iron content. These findings demonstrate that the incorporation of roasted peanut flour and cassava starch into breadfruit flour is a promising strategy for nutritional fortification, contributing to increased protein and iron contents while promoting the use of locally available raw materials to enhance food and nutrition security.
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