Development of novel bioproducts from breadfruit
department or school: Science, Irving K. Barber Faculty of (Okanagan)
department or school: Chemistry, Department of (Okanagan)
data provider: DSpace
degree campus: UBCO
creator: Kehinde, Abisola Zainab
issued: 2021-07-19T21:35:53Z
issued: 2021
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: Breadfruit is an underutilized staple crop originating from Borneo and carried across the Pacific islands through generations of migration. My research investigated the potential of breadfruit as (1) a source of high-quality starch and, (2) a key ingredient for infant formula. To determine starch quality amongst cultivars A. altilis and hybrids, I analyzed starch yield, structure, swelling power, solubility, dietary fiber (DF), and starch-bound protein of 16 cultivars of A. altilis and hybrids. Hybrids differed significantly only in soluble DF content and starch solubility. Three cultivars, Yuley, Ulu fiti, and Ma’afala, showed distinct profiles in multivariate analysis of the cultivars by starch and fiber properties. To investigate breadfruit as a source of novel terpenes, I analyzed the glandular trichomes which is the site of synthesis of these important compounds across cultivars. My results showed that breadfruit contained both glandular and non-glandular trichomes and can be viewed successfully without sample preparation that involves chemical fixation and freeze-drying. Also, the younger leaves had a greater amount of glandular trichomes than the mature leaves and varied across cultivars. To identify breadfruit as a suitable food staple that can provide adequate nutrition for infant formula, I compared studies that determined the nutritional content of breadfruit to the standard for infant formula by the world health organization. My results showed that breadfruit contains nutrients that meet the recommended dietary allowance for children. The results of these experiments provide the basic scientific evidence necessary to support the development of novel bioproducts and breadfruit-based food products.
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/79038
note: DEVELOPMENT OF NOVEL BIOPRODUCTS FROM BREADFRUIT by Abisola Zainab Kehinde B.Sc., University of Lagos, Nigeria, 2016 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE COLLEGE OF GRADUATE STUDIES (Biochemistry and Molecular Biology) THE UNIVERSITY OF BRITISH COLUMBIA (Okanagan) July 2021 © Abisola Zainab Kehinde, 2021 ii The following individuals certify that they have read, and recommend to the College of Graduate Studies for acceptance, a thesis/dissertation entitled: DEVELOPMENT OF NOVEL BIOPRODUCTS FROM BREADFRUIT submitted by Abisola Zainab Kehinde in partial fulfillment of the requirements of the degree of MASTER OF SCIENCE. Dr. Susan Murch, Chemistry, Irving K. Barber Faculty of Science Supervisor Dr. Thu-Thuy Dang, Biochemistry and Molecular Biology, Irving K. Barber Faculty of Science Supervisory Committee Member Dr. Michael Deyholos, Biology, Irving K. Barber Faculty of Science Supervisory Committee Member Dr. Soheil Mahmoud, Biochemistry and Molecular Biology, Irving K. Barber Faculty of Science Supervisory Committee Member Dr. Deborah Buszard, Biology, Irving K. Barber Faculty of Science University Examiner iii Abstract Breadfruit is an underutilized staple crop originating from Borneo and carried across the Pacific islands through generations of migration. My research investigated the potential of breadfruit as (1) a source of high-quality starch and, (2) a key ingredient for infant formula. To determine starch quality amongst cultivars A. altilis and hybrids, I analyzed starch yield, structure, swelling power, solubility, dietary fiber (DF), and starch-bound protein of 16 cultivars of A. altilis and hybrids. Hybrids differed significantly only in soluble DF content and starch solubility. Three cultivars, Yuley, Ulu fiti, and Ma’afala, showed distinct profiles in multivariate analysis of the cultivars by starch and fiber properties. To investigate breadfruit as a source of novel terpenes, I analyzed …
has type: Thesis/Dissertation
date issued: 2021-09
is shown at: 10.14288/1.0400480
language: eng
degree discipline: Biochemistry and Molecular Biology
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
contributor: Murch, S. J. (Susan J.)
type: Text
identifier URI: http://hdl.handle.net/2429/79038