Study on functional properties of raw and blended Jackfruit seed flour (a non-conventional source) for food application

Abstract

Jackfruit (<i style="mso-bidi-font-style: normal">Artocarpus</i> <i style="mso-bidi-font-style:normal">heterophyllus</i><span style="mso-bidi-font-style:italic"> Lam.) is widely cultivated in India and its neighbouring countries as well as in parts of Africa. After the consumption of the edible portion of the ripe fruit, the seeds, rich in carbohydrate and protein, are usually discarded as a waste. The present work was undertaken to investigate the functional properties of raw and blended jackfruit seed flours with a view to provide useful information for its effective utilization along with wheat flour for various food formulation. It was observed that lye-peeled seeds are low in nutrient content, but had a better acceptability in terms of colour and flavour. The present study revealed that jackfruit seed flour has a great potential for new food formulation along with wheat flour. The factors affecting the functional behaviours of the raw and blended jackfruit seed flours were studied. As the flour and its blends have good water and oil absorption capacities along with other desirable properties, such a blend can be used for developing bakery products and as protein supplements and functional ingredients in food formulations.

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