- Home
-
Admissions
-
Academics
-
Students
-
Research
-
Research Centers
- Cancer Research Center
- Center for Excellence in Development Disabilities Education, Research & Service (CEDDERS)
- Center for Island Sustainability (CIS)
- Marine Laboratory
- Micronesian Area Research Center (MARC)
- UOG Land Grant | agInnovation Research Center
- Water and Environmental Research Institute (WERI)
-
Programs and Departments
- Guam EPSCOR
- Guma' Tinemtom - Micronesia Data Laboratory
- Pacific Islands Climate Adaptation Science Center (PI-CASC)
- Pacific Islands Cohort on Cardiometabolic Health (PICCAH)
- Research Corporation of UOG
- RFK Memorial Library
- UOG Press
- UOG Sea Grant
- University Libraries Digital Team
- NASA Guam Space Grant
- NASA Guam EPSCoR
-
Research Centers
-
Outreach
- Giving
- Alumni
-
About
Turn breadfruit into baking flour at an upcoming workshop with UOG Land Grant
Turn breadfruit into baking flour at an upcoming workshop with UOG Land Grant
Turn breadfruit into baking flour at an upcoming workshop with UOG Land Grant
12/3/2025
The University of Guam Land Grant Extension Service will host another session of its popular Breadfruit Flour Workshop from 9 a.m. to 12 p.m. on Saturday, Dec. 13. The workshop costs $15 and is open to anyone interested in learning how to make their own flour and create healthy, homemade products using a versatile and nutritious ingredient.
Breadfruit, or lemmai, trees are abundant in Guam, and each is capable of producing more than 100 fruits
annually. However, its short post-harvest shelf-life of three to five days often leads
to waste.
This workshop offers an innovative way to extend breadfruit’s usability by teaching
participants how to dehydrate and mill it into flour. Once processed, breadfruit flour
can be stored for up to a year and used in a wide range of recipes, from cookies and
cakes to pancakes, titiyas, and nutrition bars.
Breadfruit flour is naturally gluten-free, high in fiber, low-glycemic, and a complete
plant-based protein, making it an excellent choice for individuals managing blood
sugar levels or following vegetarian or gluten-free diets.
Participants will:
- Learn about the nutrition and health benefits of breadfruit.
- Learn step-by-step methods for making breadfruit flour at home.
- Gain hands-on experience in preparing three breadfruit flour food products: nutrition bars, titiyas, and mochi.
- Learn about food safety when processing breadfruit flour.
Breadfruit season in Guam is from April through August so workshop participants can
put their new skills to use in the coming months and preserve the season’s fruits
for up to a year. The workshop will be led by UOG extension food scientist Dr. Jian
Yang and extension associates Clarissa Barcinas and Elaine De Leon.
Spots are limited and early registration is encouraged. To register, visit https://url.uog.edu/breadfruit-flour. For any questions, contact Clarissa Barcinas at (671) 735-2041 or csnbarcinas@triton.uog.edu.