Journal of Food, Nutrition and Population Health Open Access

  • ISSN: 2577-0586
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Studies on Production of Gluten Free Products from Breadfruit Flour

Ravinder A, Waghray K , Subbarao and Evangeline S

Gluten is the composite of storage proteins gliadin and glutenin and is conjoined with starch in the endosperm of various grass related grains. Celiac sprue is considered to be a specific disorder characterized by gluten intolerance with remarkable symptoms including weight loss, diarrhea, chronic fatigue, nutritional deficiencies etc. These symptoms can be reduced by intake of gluten free products. Considering this, studies were done on production of gluten free products with good nutritional content. Breadfruit (Artocarpus altilis, Moraceae), is a traditional starch crop widely used in many of the countries for its richness in minerals and carbohydrates. In this study, the flour obtained by processing of this is completely gluten free and is used in the production of various indigenous food products including Noodles, Manchuria, Phulka and Halwa etc. During the course of study it has been observed that the products obtained have the potential to replace other gluten containing products. The studies on this can be considered as an initial step towards a gluten free life.