Uses of the fruit of Breadfruit tree (Artocarpus altilis ) in the Republic of Benin: Bibliographic Synthesis

Abstract

Artocarpus altilis is a species whose fruit possesses important nutritional characteristics; this fruit has a major advantage in the agri-food sector and can provide a varied range of food products. The objective of the study is to provide information on the physicochemical, technological, physiological and genetic characteristics of the breadfruit by means of a bibliographic synthesis in order to obtain an overview of possible uses of this species in Benin. The study made it possible to note the existence of several varieties of the species of which the two morphotypes currently registered in Benin are locally referred to as "Azintin" and "Bèléfututin" in Wémènou; The denomination of the species by local populations varies from one region to another. The breadfruit usually grows on deep, fertile, well-drained soils. The fruit contains carbohydrates, proteins, lipids, celluloses, minerals, vitamins C, A, B1 and B2. It thus constitutes a solution in the fight against malnutrition and a great asset for the assurance of food safety and security. The food use of the tree in Benin is the preparation of the fruit in the baked, fried or associated form with banana plantain to obtain the fufu, a product similar to crushed yam.