PRODUCTION AND ANALYSIS OF FUNCTIONAL PROPERTIES OF BREADFRUIT FLOUR IN REPUBLIC MARSHALL ISLANDS

Objective

GoalDevelop a methodology for obtaining breadfruit flour, without affecting the nutritional composition, adhering to food safety and quality standards, improve the dietary habits and promote sustainable livelihood.ObjectivesTo develop locally available breadfruit flourTo develop the drying technology and pasting properties techniques for producing high quality breadfruit flour.To give alternatives using natural and local products with quality and safety standards.

Investigators

Perez, Ad, .

Institution

College of Micronesia

Start date

2020

End date

2023

Funding Source

Nat'l. Inst. of Food and Agriculture

Project number

MIRMIRCMI24

Accession number

1022307