Assessment of Mineral, Phytochemical And Bacterial Flora of Four Varieties of Breadfruit

International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume IV, Issue XI, November 2020 | ISSN 2454–6186

Assessment of Mineral, Phytochemical And Bacterial Flora of Four Varieties of Breadfruit

Wekhe O. E., Chuku, E. C. & Jaja, E. T.
Department of Plant Science and Biotechnology, Rivers State University, Rivers State, Nigeria

Abstract
Studies on the mineral, phytochemical and bacterial Flora of four varieties of breadfruit were carried out in the Department of Plant Science and Biotechnology, Rivers State University. Mineral investigation revealed the presence of calcium, iron, magnesium, phosphorus, potassium and sodium in all tested varieties. A. altilis recorded highest contents of iron, phosphorus, potassium and sodium while highest contents of calcium (7.4±0.00) andmagnesium (6.0±0.00) were seen for A. camansi and T. africana respectively. Phytochemical screening showed that A.altilis had highest values (1.5±0.00, 2.6±0.00, 4.7±0.00 and 5.0±00) for oxalate, tannin, carotenoid and polyphenol respectively. T. africana recorded highest contents of phytate and lignan while highest concentrations of saponin and flavonoid were observed for A. camansi. Seven bacterial isolates were found to be associated with the four varieties of breadfruit and they include Proteus spp, Staphylococcus aureus, Pseudomonas spp, Bacillus spp, Paenibacillium spp, Streptococcus spp and Escherichia coli. Highest incidence of occurrence was observed for Bacillus spp while Paenibacillium spp recorded least percentage incidence of 4.4. Generally, A. altilis contains more mineral and phytochemical contents than every other breadfruit variety investigated.

Keywords: Breadfruit, varieties, mineral, phytochemical and bacterial flora

I. INTRODUCTION

The name breadfruit is a common name for fruits belonging to the genera Artocarpus [1]although it usually refers to Artocarpus altilis [2]. Breadfruits are main staples in the Caribbean and are covered by the International Treaty on Plant Genetic Resources for Food and Agriculture [3].
Singh [4] reported that a single tree produces between 150 kg and 200 kg of food per season. Breadfruits are used as food and may be eaten ripe as fruit or unripe as a vegetable. Malayans peel firm-ripe fruits, slice the pulp and fry it in syrup until it is crisp and brown. It can also be fried, baked, steamed, boiled and made into pudding. In West Africa, it is sometimes made into puree [1]. In the animal industry, the under-ripe fruits can be cooked for feeding pigs and it is a potential feed material for poultry. Breadfruit leaves and barks are also eaten by domestic livestock. Its latex is used for making chewing gums. The wood is used for furniture and surf boards. The fibre in the bark is fashioned into clothing. In Trinidad and Bahamas a decoction of the breadfruit leaf is believed to lower blood pressure and relief asthma [1]. Additionally, a powder of roasted leaves is employed as remedy for enlarged spleen and toasted flowers are rubbed on gums to soothe aching tooth [5].

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