Breadfruit contains several antinutritional factors: oxalate, tannins, phytic acids, trypsin inhibitors, α-amylase inhibitor, haemagglutinin and saponins. These substances result in lower performances in pigs and poultry fed large amounts of breadfruit, and it is recommended to process them before feeding (Oladunjoye et al., 2012; Ortiz et al., 2011; Oulaï et al., 2014). The reported value for antitrypsin activity (more than 20 TIU/mg; Oladunjoye et al., 2012) is of the same order of magnitude as that of raw soybean seeds.
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