ABSTRACT
This chapter provides information on uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of African Breadfruit. Seeds are removed from the pulp of African breadfruit by macerating with water, and then eaten cooked, or ground into a meal or flour, or used in soups. Seeds may be roasted or boiled, peeled and eaten as a dessert nut, or fried in oil. Seeds are also used to flavor alcoholic beverages. Reported to be laxative, tonic, and vermifuge, African breadfruit is a folk remedy for cough, fever, leprosy, neck ailments, tooth extraction, roundworms, and swelling. Bark is used for coughs and as a laxative, and for leprosy. Reported from the African Center of Diversity, African breadfruit, or cvs thereof, is reported to tolerate drought, low pH, and waterlogging.
