The study was conducted to analyse amino acid and chemical composition of raw jackfruit seed flours, germinated jackfruit seed flour and thermal jackfruit seed flour. The result showed that thermal jackfruit seed flour contained the highest essential amino acid composition followed by germinated jackfruit seed and raw jackfruit seeds. Amino acid leucine was the most abundant amino acid in thermal jackfruit seed flour, while lysine and phenylalanine were the highest compositions found in germinated jackfruit seed flour respectively. Thermal jackfruit seed flour enhanced the amino acid levels of histidine, threonine, valine, isoleucine and leucine. Proximate analysis showed that the ash, crude fat, carbohydrate and total dietary fiber of thermal jackfruit seed flour samples were the lowest among the three samples. The thermal jackfruit seed flour had the highest protein content (24.94%) while germinated jackfruit seed flour had the highest vitamin C content (78.78 mg/100 g). The flour composition of three different treatments showed that the starch content was highest in germinated jackfruit seed flour while energy value significantly highest in thermal jackfruit seed flour. In conclusion, thermal jackfruit seed flour contains vitamin C and also a significant amount of protein and dietary fiber.
Undernutrition and micronutrient deficiency are common in the elderly. Thus, screening of natural food sources for product formulation is important to ensure proper nutrition in older people is being maximized. Selected vegetables, fruit, and grains namely red amaranth, green spinach, barley, corn, pineapple, and Anggun sweet potato were screened for vitamins, minerals and antioxidants. Red amaranth is a good source of vitamin C (375 mg/100 g), Vitamin A (3734 µg/100 g), vitamin B1 (9.01 mg/100 g), B2 (672.45 µg/100 g), B6 (10.7mg/100 g), B9 (76.35 mg/100 g) and zinc (12.2 mg/100 g). Corn and barley supply minerals such as zinc (2.65 mg/100 g, in corn) and selenium (50 µg/100 g in barley), while pineapple is rich in vitamin C (207.16 mg/100 g). Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay have been used to determine antioxidant activity in all samples. The highest radical scavenging activity (DPPH) was found in pineapple. Green spinach contained the highest amount of FRAP, and the highest TPC was found in germinated corn (germinate for 72 hrs). From this study, it can be concluded that the combination of vegetables, fruit, and grains during food product formulation could provide enough Recommended Nutrient Intake (RNI) for the elderly to maintain a healthy life.
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