The starch powdered sample was analyzed for the Rheological properties using Rapid ViscoAnalyzer and the oil was methylated and then analyzed for fatty acids using Gas chromatography. From the graph of RVU versus Time, it was discovered that in breadfruit as the temperature is increased, the starch granules swell and increase the viscosity of the starch paste until the peak viscosity is reached (117.83). A high peak viscosity corresponds with a high thickening power of starch. The pasting time for was (85.75). Also the breakdown was (13.42). The set back (retro gradation) for Breadfruit was (60.92), the peak time was(7.00). The trough1 value was also(56.92).The result of fatty acid indicates that breadfruit contain myristic acid(MA) (16.52%), stearic acid (SA) (4.50%), and Oleic acid (OA) (78.98%). The starches of breadfruit can be use in pharmaceutical industries as binding tablet, stabilizer and as or thickening agent when modified and the breadfruit can be eaten as it contains essential fatty acid(Oleic acid) which the body can not synthesize on its own.
