Although jackfruit (Artocarpus heterophyllus) seeds have significant food value, these are underutilized by both human and animals due to lack of information about nutrient contents and its effective use in food formulations. This review article aimed to highlight the information regarding physicochemical properties, nutrient contents and prospective use of jackfruit seeds flour in food formulations. Various research results on preparation of food products like bread, cake and noodles by supplementing jackfruit seeds flour are reported herein. Seeds flour contains high amount of starch, protein, fiber, ash and essential minerals such as calcium, phosphorus and iron. Functional properties – water/oil absorption capacity, solubility, swelling power, bulk density, gelatinization, foaming capacity, emulsification- of seeds flour are summarized. Facts from nutritional, functional and sensory assessments suggest that jackfruit seeds flour can be used in various processed products. It can also be used as an alternate source for starch. The Agriculturists 2018; 16(2) 131-142
The study was conducted to establish a formulation for development of jackfruit seed protein (JSP) enriched cake. After extracting from jackfruit seeds, the JSP flour was added as substitutions of wheat flour at a level of 0%, 3%, 6%, 8% and 10% to prepare protein enriched cakes. The cakes were then analyzed to find out the acceptable formulation by assessing their physicochemical properties and sensory attributes. The cakes prepared with 6% JSP isolate secured the maximum sensory scores in terms of color, flavor, taste, texture, and revealed the highest overall acceptability (7.58 ± 1.01) suggesting ‘like very much’. The proximate analysis of 6% JSP enriched cake showed 15.26%, 11.59%, 25.91%, 1.06%, 2.03%, and 44.15% moisture, crude protein, crude fat, ash, crude fiber, and carbohydrate respectively. An increase in JSP level in cake formulation decreased the volume, weight, specific volume and water activity while the baking loss showed a reverse trend. The JSP enriched cake also exhibited a reduction in vitamin A content and peroxide value, and an increased calorific value. Microbiological analysis of the JSP enriched cake showed an acceptable quality by 10 days of storage (25 ± 2 °C). Therefore, maximum 6% JSP flour could be added as a substitute of wheat flour to formulate a protein enriched cake having good preferences and overall acceptability. Ann. Bangladesh Agric. (2020) 24(1) : 17-39
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