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

Determination Of Nutrient Composition And Associated Spoilage Fungi Of Different Varieties Of Breadfruit

WEKHE O. E., CHUKU, E. C. & NMOM, F. W.
Department of Plant Science and Biotechnology, Rivers State University, Rivers State, Nigeria.

Abstract
Studies on the nutrient composition and associated spoilage fungi of different varieties of breadfruit were carried out in the Department of Plant Science and Biotechnology, Rivers State University. Four varieties comprisingArtocarpus altilis, A. camansi, A. heterophyllusand Treculia africanawere assessed in this study. Proximateanalysis revealed that T. africana recorded highest values for lipid(11.87±0.06), fibre (3.27±0.06), carbohydrate (51.17±0.12) and energy (377.1±0.00). However, highest concentrations of moisture and protein were observed for A. altilis and A. heterophyllus respectively. A. camansi recorded highest ash content (3.8±0.00). Vitamins assessed were vitamin A and thiamine. A. altilis recorded highest value of vitamin A (9.2±11.95) while highest concentration of thiamine (1.8±0.00) was observed for A. heterophyllus. Eight fungal organisms viz: Rhizopus spp, Aspergillus Niger, A. flavus, Mucor spp, Penicillium spp, Fusarium spp, Cryptococcus neoformans and Trycophyton rubrium were isolated and associated with breadfruit in this study. Highest percentage incidence (26.7%) was recorded for Rhizopus spp while least incidence of 4.4% was observed for Trycophyton rubrium. In general, A. africana had more proximate and appreciable vitamin parameters than other varieties assessed.
Keywords: Breadfruit, varieties, proximate, vitamin and spoilage fungi

I. INTRODUCTION
Breadfruits, of the genera Artocarpus and Treculia belong to the Family Moraceae and consist of over 50 species. Cultivars in these genera include Artocarpus altilis, Artocarpus camansi, and Artocarpus heterophyllus. Treculia africana Decne, of the genus Treculia, a member of the Moraceae family is a common cultivar in Africa. Treculia africana is commonly called African breadfruit [1], [2].
According to Morton and Miami [3], breadfruits are believed to be native to a vast area extending from New Guinea through the Indo-Malayan Archipelago to Western Micronesia. Breadfruits enjoy wide distribution and are now grown throughout the tropics [4]. Artocarpus altilis, Artocarpus camansi, Artocarpus heterophyllus and Treculia africana are grown in about 90 countries in the tropics and subtropics [5]. Treculia africana however, grows specifically in Africa [6]. Breadfruits grow easily in a wide range of ecological conditions with minimal input of labour or materials and require little attention or care [7]. Breadfruits are found from sea level to about 1,550 m elevation. The latitudinal limits are approximately 17oN and 17oS, but maritime climates extend that range to the Tropics of Cancer and Capricorn [4]. In Africa, breadfruits are found in Senegal, Guinea-Bissau, Cameroun, Sierra Leone, Nigeria, Liberia and Ghana [8]. An average sized breadfruit tree has a canopy cover of 25 m2 yielding 400-600 fruits per year. Yields are superior to other starchy staples due in part to their verticality of production [7].
The nutritional quality of breadfruits cannot be overemphasized as it is highly nutritious, cheap and readily available in overwhelming abundance during its season [9], [10]. The world food program encourages the incorporation of highly nutritious but neglected foods in the diets as a means of combating malnutrition [11].
Infection of breadfruits by fungal pathogens has been known to cause rapid deterioration of the fruits leading to value reduction. These fungal pathogens penetrate through wounds, cuts or natural openings on the surface of the fruits and infect the inner tissues. Such wounds are caused by the insect pests, rodents and poor handling before, during and after harvest [12]

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