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African breadfruit is an edible traditional fruit, consumed, for example in Nigeria, where it is eaten as a main dish. The seeds are of particular interest because of their high nutritional value. Fresh seeds contain 38.3% carbohydrate, 17.7% crude protein, and 15.9% fat.
Ukwa, also known as African breadfruit, is a Nigerian dish eaten by the Igbo people and the Yoruba people, especially the Remo people in Ogun state. [1] It can be eaten fresh or prepared as a porridge. [2] Ukwa is commonly cooked with potash, bitter leaf, dry fish, pepper, and spices.
The best-known member of the genus, Treculia africana, commonly known as the African breadfruit, is used as a food plant. The fruits are hard and fibrous, can be the size of a volleyball and weight up to 8.5 kg. Chimpanzees have been observed to use tools to break the fruits into small pieces that they can eat. [2]
Artocarpus altilis, the breadfruit, is believed to be a domesticated descendant of A. camansi, selectively bred by Polynesians to be predominantly seedless. [5] [6] Breadnut trees can usually be found in tropical environments along low-lying areas at an elevation of 0–1,550 m (0–5,085 ft), inundated riverbanks, and in freshwater swamps. [3]
This breadfruit paste is combined with the traditional yam paste used in Iyan to create a unique, flavorful dish. [14] [15] Iyan Gbere is served with Nigerian soups, such as Egusi or Okra soup. The addition of the African breadfruit gives the dish a distinct taste and nutritional profile, making it a favorite among the locals in Ife. [16]
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For the study, researchers analyzed data from the National Health and Nutritional Examination Survey (NHANES), zeroing in on Americans aged 40 and up who wore activity monitors for at least four days.
In a reference amount of 100 g (3.5 oz), raw breadfruit supplies 103 calories, is a rich source of vitamin C (32% of the Daily Value, DV), and provides a moderate source of potassium (16% DV), with no other nutrients in significant content.