The Great Equalizer — Two Boobs, One Fight

The world is a sad, scary place right now. There’s violence and unrest, there’s divisiveness, there’s fear and ignorance, and there’s great sorrow. My heart aches to watch the news some days. The world seems to be so focused on what makes us different, and thus opposed, than what unites us as a common humanity. […]

via The Great Equalizer — Two Boobs, One Fight

BREADFRUIT

Breadfruit commonly known as Ji enu and Ukwa by the Igbos, is a member of the Moraceae family. It is a tropical tree commonly grown in Africa, South and Southeast Asia, South Pacific, the Caribbean and Central America, that produces a large, round starchy fruit. This fruit can be used as a vegetable and sometimes to make flour.

SPECIES OF BREADFRUIT

There are two main species;

  • Breadnuts (Artocarpus camansi): known as the wild ancestors of breadfruits and are commonly found in New Guinea, Indonesia, and possibly the Philippines.

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  • Seedless breadfruits (Artocarpus altilis): usually light green, yellowish-green or yellow in color when matured. In Nigeria, it is predominantly found in the South-West; Ile-Ife, Ikire, Ogbomosho, Akure and Ekiti.

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NUTRITIONAL COMPOSITION OF BREADFRUIT

Content Nutrient Value
Total calories 103Kcal
Carbohydrates 27.12g
Dietary fiber 4.9g
Ash 0.93g
Water 40.65
Sugar 111g
Protein 1.07g
Vitamin C 29mg
Total fat 0.23g
Polyunsaturated fatty acid 0.066g
Saturated fatty acid 0.048
Methionine 0.01g
Lysine 0.037g
Cysteine 0.009g
Calcium 17mg

 

UTILIZATION OF BREADFRUITS

  • Breadfruits can be mixed with yam in the preparation of pounded yam
  • The pulp can be boiled, steamed, baked, roasted, or fried like yam
  • It can be fried like plantain chips
  • It can be made into porridge
  • It can be processed into flour
  • It can be cooked with coconut cream
  • It can be used as a complementary food
  • As bread made from fermented breadfruit flour
  • As sweet snack made from preserved paste

BENEFITS OF BREADFRUITS

HEALTH BENEFITS 

  • Breadfruit helps the body develop resistance against infections due to the presence of antioxidants
  • It helps reduce blood pressure in the body due to the presence of potassium
  • It helps in regulating heart rate by minimizing the effects of Sodium
  • It reduces cholesterol level
  • Source of energy
  • Aids digestion

SKIN BENEFITS OF BREADFRUITS

  • Breadfruit helps to prevent excessive skin inflammation
  • High amount of vitamin C in breadfruit helps in the production of collagen
  • It encourages new cell growth
  • It cures skin infections
  • Treat skin diseases

Breadfruit benefits the body as it contains omega-3 and omega-6 fatty acids which stimulates skin and hair growth, regulate metabolism and promote bone health. It inhibits the activity of pro-inflammatory enzymes and prevents overproduction of nitric oxides,thus preventing skin inflammation.

STORAGE AND ITS EFFECTS ON BREADFRUIT

Breadfruit  is stored under water to delay its ripening process and extend its shelf life for a few more days.

  • Research by Ragone in 2006 showed that, storing in cool place or under water delayed ripening by 3-5 days
  • Research by Worrell  in 2002 showed that, storing at low temperature (13°C) delayed ripening for about 10 days
  • Storage at temperatures between 12-16°C delays ripening for a maximum of about 20 days.

Compiled: ARIGBEDE Titilope 

Do you have any other information on breadfruit? Leave a comment

 

 

Random Post

So two of my friends came visiting with their female partners and we decided to go out on a picnic along with my little cousin brother. We set off to a quiet and beautiful beach with everything we needed and ofcourse a nice meal. After chatting for a few minutes, we decided to eat and it was then we realized that not a piece of cutlery was packed. So, I told my little cousin to go get it while we wait, but he replied with disapproval saying; “I know you want to trick me so you can eat the whole thing before I come back”. I promised him we will wait till he returned, but he disagreed. After so much persuasions and promises, he agreed to go. We played, gossiped, engaged in competition with others and soon we were hungry and decided to eat, but my cousin was yet to be back. We struggled to wait for another an hour but no it was unbearable, so we decided to take a bit of the now cold food just to suppress the hunger. Na so my cousin appear from behind tree shouting “I said it, I knew you would eat the food before i return. I’M NOT GOING AGAIN”.

Honestly if it happened to you what would you have done to your cousin? Leave a comment below.

FOOD POISONING

Food as defined by Codex Alimentarius Comission is any substance whether processed, semi processed or raw, which is intended for human consumption. It includes; chewing gum, drinks and any substance which has been used in the manufacture, preparation or treatment of food.

Food poisoning results from the indigestion of contaminated food or water that contains bacteria, parasites, viruses, or the toxins made by these germs. It can also be a result of eating poisonous plants e.g mushroom and animals e.g pufferfish. It can be referred to as Food borne Diseases or Illness.

THE FOOD POISONING CHAIN

  • A bacteria must be present
  • The bacteria must have the right conditions to grow i.e warmth (between 5°C – 60°C ), moisture and foodtdz
  • The bacteria must have the time to grow and multiply

HIGH RISK FOODS

Some high risk foods include:

  • meat,
  • poultry,
  • dairy product,
  • eggs,
  • seafood,
  • cooked rice,
  • pasta,
  • salads,
  • coleslaw,
  • pasta salads, and
  • fruit salads.

PEOPLE AT RISK

Everybody is at risk of food poisoning but the elderly, babies and pregnant women are mostly at risk due to their weak immune systems.

CAUSES OF FOOD POISONING

  1. Physical causes: presence of bone/bone chips, metal flakes, peces of product packaging material, stones, insects e.t.c.
  2. Chemical causes: presence of pesticides, insecticides, incomplete removal of cyanide in cassava processing e.t.c.
  3. Biological causes: could be parasite, virus or bacteria infection. Some of this is illustrated below:

Bacteria

bacteria1

bacteria2

Parasites

parasites

Viruses

viruses

Source:  Food poisoning, Mayo Clinic staff © 1998-2015 Mayo Foundation for Medical Education and Research

Overall causes include:

  •  Improper storage of foods (always store wet foods below dry ones)
  • Ensure Good Manufacturing Practices (GMP)
  • Mode of preparation
  • Poor hygiene
  • Improper food handling

SYMPTOMS

Salmonella typhi induced symptoms: fever, chills, aches, swollen lymph nodes

Staphylococcus aureus induced symptoms: Nausea, vomiting, abdominal pain, diarrhea

Salmonella induced symptoms: lower abdominal cramps, diarrhea

Clostridium botulinum induced symptoms: Vertigo, visual disturbances, paralysis

PREVENTION

  • Good personal hygiene

hygiene

  • Avoid cross contamination (never pass wet foods over dry ones, never touch foods immediately after touching meat)

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  • Pest and animal control
  • Avoid the temperature danger zone
  • Cook properly

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  • Avoid spoiled foods and foods in damaged containers or packaging
  • Training of food handlers both at home or in a food premises in safe food handling

CONCLUSION

Food poisoning is inevitable but can be prevented. and as such it is important to adequately clean, chill, separate and cook foods properly.

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