Breadfruit is a fruit originated from South Pacific, and afterwards, it was widespread in the rest of Oceania.In Colombia, it is known as "Fruta de pan" and in-home use, breadfruit has been consumed cooked, fried or roasted.The optimisation of water bath cooking could reduce the energy cost of these operations; therefore, this study aimed to determine the thermal diffusivity during the process of boiling baking cylinders of breadfruit.The process was carried out using a temperature controlled water bath designed for this purpose at 95 °C.The method used for the determination of diffusivity was based on the analytical solution of the heat transfer by conduction equation written in cylindrical coordinates.We found a thermal diffusivity value of 6.45 10 -7 m 2 /s, which was within the range of values reported by other authors, although not in the product studied, since there were no previous studies on this matter for the breadfruit.