Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

Abstract

The search for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been the focus for research in recent years. The aim of this study is to determine the physico-chemical and functional properties of jackfruit seed flour. The fruits were cut, the seeds removed, sliced, dried at 60 °C for 24 hrs, milled using hammer mill to pass through a 250 µm sieve, packaged in polyethelyne bag and kept in a refrigerator (~ 4 °C). The moisture content of the jackfruit seed flour was 6.09 %. The ash and fat contents (dry matter basis) were 2.70 % and 1.27 % respectively. The protein content, fibre content and carbohydrate content were 13.50 %, 3.19 % and 79.34 % respectively. The caloric value obtained was 382.79 kcal/100g. The Jackfruit seed flour contains an appreciable value of calcium (3087 mg/kg), Iron (130.74 mg/kg), potassium (14781 mg/kg), sodium (60.66 mg/kg), copper (10.45 mg/kg) and manganese (1.12 mg/kg). The pH and titratable acidity values were 5.78 and 1.12 % (as lactic acid) respectively. High water absorption capacity (25 %), fat absorption capacity (17.0 %) and bulk density (0.80 g/cm 3 ) were recorded for the jackfruit seed flour. The values for swelling power, foam capacity and foam stability were 4.77, 25.34 % and 33 % respectively. The flour produced may be use as thickening and binding agent in food systems.

Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour

“…These results were similar with the results obtained by Ocloo et al (2010) who found 6.09% moisture, 79.34% carbohydrate, 13.50% protein, 1.27% fat, 3.19% crude fiber and 2.70% ash in jackfruit seed powder.…”

“…The ripe fruits are eaten or processed into snacks and canned products. Seeds make up around 10 to 15% of the total fruit weight (30-365/fruit) and have high carbohydrate and protein contents (Ocloo et al, 2010). Mostly the seeds are discarded as waste, except sometimes they are boiled or roasted for consumption.…”

Physicochemical and Functional Properties of Flour from the Wild Edible Mushroom Termitomyces heimii Natarajan Harvested in Côte d’Ivoire

“…As regards water absorption capacity (WAC) obtained in this study (315.15%), it was higher than those reported for the Jackfruit seed flour (25%) (Ocloo et al, 2010), African yam bean (17%) (Eke and Akobundu, 1993) and for Oryctes owariensis (220.33%) (Assiélou et al, 2015). The results obtained are however similar to those of flours from three mushrooms reported by Aremu et al (2009).…”

Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

“…The composition of wheat flour under study was near about Mollik (2006), who reported the nutrient content of wheat flour as follows: moisture 13.63%, ash 1.15%, protein 11.44%, fat 0.88%, and total carbohydrate 72.9%.The moisture, protein and total carbohydrate content of JSF were 6.29%, 13.23% and 73.42%, respectively. These results were similar with the results obtained by Ocloo et al (2010) who found 6.09% moisture, 79.34% carbohydrate, 13.50% protein, 1.27% fat, 3.19% crude fiber and 2.70% ash in jackfruit seed powder. The differences observed in these compositions may be due to varietal differences, agro-ecological condition, fertilizer use, methods of analysis etc.…”

“…Seeds make up around 10 to 15% of the total fruit weight (30-365/fruit) and have high carbohydrate and protein contents (Ocloo et al, 2010). People in the subcontinent eat this seed at boiled or roasted state.…”