The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam

Eke-Ejiofor, J.; Owuno, F.

doi:10.11648/j.ijnfs.20130203.19

Cited by 15 publications

(4 citation statements)

References 3 publications

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“…vitamin A, 30 mg thiamin, and 84 calories of energy. Present results of protein content (1.49±0.11 %) in ripe jackfruit pulp are in conformation to the reported values [25]. Considerable amount of crude fat (5.63±0.18%) and crude fiber (6.32±0.72%) were also dogged in present investigation.…”

Section: Determination Of Nutritional Attributessupporting

confidence: 89%

Evaluation of Phytochemical, Nutritional and Antioxidant Activity of Indigenously Grown Jackfruit (<i>Artocarpus heterophyllus</i> Lam)

et al. 2017

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The aim of present investigation was to explore dietary and health benefits of Artocarpus heterophyllus Lam (jackfruit). The nutritional profile of dried ripened jackfruit showed that it is a rich source of carbohydrates (13.08± 0.31%) as well as considerable amount of crude fiber (6.32±0.72 %), crude fat (5.63±0.18 %) and protein (1.48±0.11%) were found. The moisture value and ash content of ripened jackfruit pulp was 71.60±0.75% and 1.89±0.19%, respectively. Among the extracts of ripened jackfruit, in five different solvent systems, methanolic extract exhibited the highest total phenolic (239.87± 0.2 mg GAE/100g dry wt) and flavonoid content (109.94±2.16 mg QE /100g dry wt). Maximum ascorbic acid value (22.47±1.95 mg/100g of dry fruit) was observed in acetone extract of ripened jackfruit pulp. The antioxidant activity of extracts was assessed through DPPH radical scavenging assay. The acetone extract showed higher radical scavenging activity (89.31±0.78%) than remaining extracts. Results of present study enlighten that A. heterophyllus comprising significant nutritional value and high antioxidant potential may be utilized as functional food with towering therapeutic benefits.

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Section: Determination Of Nutritional Attributessupporting

confidence: 89%

Evaluation of Phytochemical, Nutritional and Antioxidant Activity of Indigenously Grown Jackfruit (<i>Artocarpus heterophyllus</i> Lam)

et al. 2017

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“…Shafiq et al [23] established the nutritional profile of dried jackfruit, showing that it contains a considerable amount of protein (1.48%). This is in agreement with Eke-Ejiofor [24] and Ubi et al [25]. The amount of protein in the edible pulp of various jackfruit varieties reported by Goswami et al [29] ranged from 0.57% to 0.97%.…”

Section: Protein Contentsupporting

confidence: 89%

“…[23] also established the nutritional profile of dried jackfruit, showing that it is a good source of carbohydrates (13.08%) and a considerable amount of crude fibre. This is in agreement with Eke-Ejiofor [24] and Ubi et al [25]. Ojwang et al [26], on the other hand, established that the carbohydrate content of the jackfruit pulp from selected regions in Kenya and Uganda ranged from 21.65% to 24.91%.…”

Section: Carbohydrate Contentsupporting

confidence: 83%

Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)

Nansereko

Muyonga

2021

AFSJ

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Background: Jackfruit (Artocarpus heterophyllus Lam) is widely cultivated in tropical and sub-tropical areas worldwide. The tree is highly productive, resilient, and requires minimal care. Jackfruit has a characteristic flavour and is highly versatile. Several studies report the importance of the tree and fruits, ranging from food and medicine to the provision of several value-added products. In spite of the many beneﬁts the plant offers, it has not been sufficiently incorporated in the general food system, partly because of gaps in processing, distribution and knowledge about utilization methods and nutritional and nutraceutical value. Objective: A comprehensive literature search was done to highlight jackfruit's nutritional, health, and commercial benefits to promote its utilization. Methodology: The literature search was conducted using three electronic databases with no constraints on publication year. Over 200 studies on the nutritional properties of jackfruit and at least 105 articles on the use of the various parts of the jack tree for their anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, and hypoglycemic effects were found. Findings: Jackfruit has vital nutrients, including phytochemicals, minerals, vitamins, carbohydrates, and proteins. The literature on utilization shows that the fruit can be processed into commercial products using minimal processing technologies, dried to extend product shelf-life, or processed into various value-added products. Conclusions: Jackfruit production and value addition are relatively under-developed despite the fruit tree’s high yield potential, high nutritional value, nutraceutical and techno-functional properties. For improved benefits from jackfruit, actors need to adopt the available technologies at different value chain nodes.

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“…The range of moisture obtained from this study is at the minimum limit of moisture for baked goods [24]. The low moisture content of the chin-chin samples shows that the product will store better, ensuring high shelf stability [25].…”

Section: Proximate Composition Of Chin-chin Produced From Wheat and Soursop Flour Blendsmentioning

confidence: 94%

Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

Deedam

China

Wachukwu

2020

AESR

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The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop (SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Proximate and sensory analysis of the chin-chin was determined using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein), crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF substitution of up to 10%. The samples presented adequate microbiological conditions after storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed that soursop can be utilized for the development of chin-chin with improved nutritional value over 100% wheat flour thereby serving as a nutritious household food which will help address the problem of protein-energy malnutrition.

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The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam

Cited by 15 publications

References 3 publications

Evaluation of Phytochemical, Nutritional and Antioxidant Activity of Indigenously Grown Jackfruit (<i>Artocarpus heterophyllus</i> Lam)

Evaluation of Phytochemical, Nutritional and Antioxidant Activity of Indigenously Grown Jackfruit (<i>Artocarpus heterophyllus</i> Lam)

Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)

Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

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