Breadfruit, a highly nutritious and underutilized crop rich in complex carbohydrates and essential amino acids, is emerging as a potential global solution to food security due to its larger suitable cultivation area compared to major crops like rice and wheat. This paper reviews various processing methods for breadfruit flour and starch, emphasizing their importance in extending shelf life and enhancing nutritional value, and discusses their versatile applications in the food industry as a health-beneficial ingredient.