The article addresses the topic of breadfruit, an underrated but highly nutritious crop, rich in complex carbohydrates and low in fats. It stands out as an excellent source of essential amino acids such as leucine, isoleucine, and valine. Detailed understanding of the morphology of the breadfruit tree has boosted its recognition as a potential solution for global food security. It is anticipated that breadfruit will have more suitable land for cultivation compared to other essential crops like rice and wheat, which increases its appeal for agriculture. The highly perishable nature of breadfruit makes it crucial to implement proper post-harvest and post-processing management practices
to extend its shelf life, thereby facilitating its transport and consumption worldwide. The aim of the article is to provide a comprehensive analysis of the different methods of processing breadfruit flour and starch, their nutritional value, and their innovative applications in food. The impacts of various processing and post-processing techniques on the flour and starch of this fruit are examined, as well as discussing its nutritional composition and the use of breadfruit flour as an alternative in various food applications. Understanding these methods is crucial to improve the durability and physicochemical and functional properties of breadfruit flour. New food applications are also presented to promote its use in the food industry. In summary, both the flour and starch of the breadfruit are highly versatile and offer additional health benefits when incorporated into various food products.