Increase the value of breadfruit trees, increase economic efficiency for farmers

The research team of Can Tho University of Technology has just completed a research project on the production process of gluten-free flour from breadfruit. The research results are considered to be highly novel, contributing to the utilization of available agricultural resources, creating healthy food products and bringing economic efficiency to farmers in the Mekong Delta.

Working scene.

Dr. Tran Thi Minh Thu - Project Manager said: Breadfruit is a valuable source of starch, rich in carbohydrates, protein, fiber and minerals, completely gluten-free, so it is suitable for modern consumption trends. However, in Vietnam, this plant is mainly used in fresh form or simply processed, with low economic value. The project is aimed at developing a deep processing process, turning breadfruit into an ingredient to partially replace wheat flour and rice flour in popular food products such as cakes and vermicelli.

The research results show that the production process of breadfruit powder has been successfully established using two methods: convection drying and microwave drying. In which, microwave drying is considered a new technology, helping to shorten the drying time from 3 hours to 20 minutes, saving energy but still ensuring the nutritional quality and color of the product. Breadfruit powder has a moisture content of less than 13%, good water absorption capacity, can be stored in aluminum-coated packaging for up to three months while still maintaining stable quality.

Research products.

From this source of bread flour, the research team continued to apply it in the experimental production of consumer products including sweet bread, biscuits and dried vermicelli. The results showed that the products had good sensory quality, microbiological safety, and met the established basic standards. The consumer survey showed that more than 70% of respondents rated the product as necessary and very necessary; in which sweet bread and biscuits supplemented with bread flour were the most popular.

Associate Professor, Dr. Le Thi Hong Anh, Vice Principal of Ho Chi Minh City University of Industry and Trade, highly appreciated the application significance of the project. Ms. Anh said: Breadfruit flour is used to replace part of wheat flour in the production of bread, biscuits, cookies... The 25% replacement rate proposed by the research team is a significant level, helping to reduce dependence on imported wheat flour and improve product nutrition. Breadfruit flour does not contain gluten, so when used, it will help reduce the total gluten content in the product - a factor that is beneficial to the health of consumers, especially those who are sensitive to gluten. The topic has high practical applicability, easy to transfer to small businesses and manual production facilities. This is a direction suitable for the production conditions of Can Tho city and neighboring provinces in the Mekong Delta region.

The research team took a souvenir photo with the Acceptance Council experts.

The results of the project were organized by the Can Tho Center for Application of Science and Technology Advances to train and guide processing facilities, cooperatives and small businesses to deploy pilot production. The application of this technology helps to form a value chain from planting, purchasing to processing breadfruit, contributing to increasing the value of agricultural products, diversifying products and creating jobs for people. When expanded in scale, breadfruit powder processing technology will effectively exploit native crops, creating safe food products, in line with sustainable nutrition trends. At the same time, it promises to bring high economic value to farmers, contributing to the development of the local food industry in a green and effective direction.

Source: https://baotintuc.vn/kinh-te/nang-gia-tri-cay-sa-ke-tang-hieu-qua-kinh-te-cho-nong-ho-20251113193007979.htm