Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Abstract

Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but they are not fully exploited. Therefore, this study was conducted to determine its nutritional composition, mineral content and functional properties of Tarap seed flour (TSF). The proximate analysis (protein, carbohydrate, fat, crude fiber, ash, moisture), minerals content and functional properties (powder particle size, bulk density, oil and water absorption capacity, emulsion capacity, foaming ability, least gelling concentration, swelling ability and pasting properties) were determined. The proximate analysis results obtained showed that TSF had 49.65% carbohydrate, 15.60% crude fat, 12.3% crude fibers, 8.8% crude protein, 1.17 % ash and 12.5% moisture. Most abundant mineral found in Tarap flour was potassium, followed by magnesium, calcium, and natrium. The results showed that TSF has an average particle size of 166.02µm with low bulk density (0.57g/cm 3 ) as compared to wheat flour. Water and oil absorption capacities of TSF were 2.61 and 1.69g/g, respectively, while the efficiency of emulsification was 14.8%. Least gelation concentration was found to be 12% while foaming ability was 7%. Swelling ability results showed a steady increment from 60°C to 70°C but sharp increased observed from 70°C to 80°C. From the results presented, it can be concluded that TSF has a great potential for use in the formulation of composite flours to be used as ingredients in the food industry.

Proximate composition, minerals contents, functional properties of Mastura variety jackfruit (Artocarpus heterophyllus) seeds and lethal effects of its crude extract on zebrafish (Danio rerio) embryos

“…The fat content of the JSP was 0.75%, close to the value of 0.78% (Kumar et al, 1988). The result is slightly higher than 0.4% fat reported by Sreeletha et al (2017) relatively low when compared to other Artocarpus species seed flour such as, Tarap (15.60%) and breadfruit (9.0%) seed flour (Akubor et al, 2000;Masri et al, 2017), yet still within the range of 0.13%-0.77% as reported by Ejeifor et al (2014). The relatively low-fat value suggest that the flour will be less prone to lipid-related forms of deterioration (Okpala and Gibson-Umeh, 2013).…”

“…Protein represents 13.67% of the total composition of the jackfruit seed powder in the present study. This value is higher than the protein values observed in the Artocarpus odoratissimus (8.78%), A. altilis (8.12%) and A. integer seed flour (Tukura and Obliva, 2015;Masri et al, 2017). Furthermore, the protein content reported for Mastura jackfruit cultivar seed flour was also higher than the other jackfruit clones such as J29 (7.62%), J31 (8.46%) and J33 (8.24%) seed flour samples (Azeez et al, 2015).…”

“…Moreover, the carbohydrate content in Mastura cultivar seed flour reported here is higher than the value reported for J33 Malaysia jackfruit clones (66.20%) (Azeez et al, 2015). The carbohydrate value was also higher when compared to other Artocarpus species, such as breadfruit (58.9%) and Tarap (49.65%) seed flour (Akubor et al, 2000;Masri et al, 2017).…”

“…Besides that, bulk density also influences the type of packaging materials used for the flour. Low bulk density needs less dense packaging, which would be cost-effective for the packaging cost (Masri et al, 2017).…”

Physicochemical properties of tarap (Artocarpus adoratisimus) starch

“…From a morphology perspective, the fruit can be regarded as an intermediate shape between the jackfruit and breadfruit. Their flesh and seed are such a potential food source but they are not fully exploited (Noorfarahzilah et al, 2017). It is reported that Tarap fruits are rich in phenolic compounds that may contribute to the health benefit when consumed (Abu Bakar et al, 2009).…”