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ThesisItem Open Access Profiling bioactive compounds and nutrients in jackfruit (artocarpus heterophyllus Lam.) and developing a jackfruit based textured vegetable protein(Department of Community Science, College of Agriculture, Vellayani, 2018) Anila, H L; KAU; Suma DivakarThe investigation entitled “Profiling bioactive compounds and nutrients in Jackfruit (Artocarpus heterophyllus Lam.) and developing a jackfruit based textured vegetable protein‟‟, was carried out at College of Agriculture, Vellayani, Thiruvananthapuram during the period of 2015-2018. The objectives of the study were to ascertain the bioactive compounds and nutrients present in different jackfruit types. The study also envisaged the improvement of digestive quality of jackfruit through reduction of oligosaccharides and developing a jackfruit based textured vegetable protein. The study was conducted in three experiments; viz. analysis of nutrient and chemical profile along with antioxidant activity of the selected types of jackfruit; analysis of measures for reducing antinutrients in raw jackfruit and development of raw jackfruit based textured vegetable protein. For the component wise analysis, five types of jackfruits viz Muttom varikka, Then varikka, Sindoor, Chempikalom varikka and Local cv Koozha were selected; their raw and ripe stages as well as both bulbs and seeds were analysed separately. Analysis of proximate composition, vitamins, minerals, bioactive compounds, antinutrients and antioxidant activity were covered in the first experiment. The results showed that nutrient wise, raw seeds of Chempikalom and ripe bulbs of Sindoor scored higher than the rest of treatments while with respect to antioxidant activity, ripe seeds of Koozha were better than other treatments. The profiling of nutrients and bioactive compounds in the each part of the experiment is an eye opener on specific features of the common jackfruit type that can be exploited according to varying needs. The delicacy factor for non acceptability of jackfruit, despite its useful composition is that, it has a flatulence factor. This study has thrown light in to the measures to reduce these causative factors. For this purpose in the second part of the experiment, one treatment is with enzyme α galactosidase and another treatment with Saccharomyces cerevisiae was carried out on milled raw jackfruit bulbs and seeds of cv koozha to reduce the level of anti nutrients. Enzyme α galactosidase was premixed with the dry flour of jackfruit seed and jackfruit bulb separately in the ratio 1:100 and the moisture level was varied from 25 – 200% (dough to batter stage). The hydrolysis was carried out for 90 minutes in both jackfruit bulb flour and seed flour. The products were evaluated for the breakdown of oligosaccharides (Raffinose) using HPTLC method. The results showed that the level of Raffinose after treatment with bulb flour and seed flour was seen to decrease with increase in moisture content (25-100%). Thereafter the content slightly staggered and then reduced (125%, 150%, 175%, 200%). However the level of oligosaccharide decreased in comparison to levels in control (0.97 μg g-1). When flours were to be made into batter and subjected to fermentation with Saccharomyces cerevisiae @ 5g/kg for 6 hrs, 8 hrs and 12 hrs and analyzed through HPTLC assay; raffinose content in jackfruit bulb flour reduced from 0.75 μg g-1 to 0.63 μg g-1, 0.58 μg g-1 and 0.74 μg g-1 after 6, 8 and 12 hours respectively. Raffinose content in jackfruit seed flour reduced from 1.28 μg g-1 to 0.42 μg g-1, 0.31 μg g-1 and 0.62 μg g-1 respectively after 6, 8 and 12 hours of fermentation. Considering the reduction of raffinose content and sensory evaluation of the treated flour, eight hour fermentation (F2) was selected as the best treatment. The demand for convenience foods among the literate consumers is on the rise around the globe. It has been argued that convenience is a barrier to achieving proper nutrition using adequate servings. In order to incorporate the fruit based nutritional benefits, it has become important to develop newer and novel foods that could reach the consumers‟ acceptance. With this background an attempt was visualized to develop jackfruit based textured vegetable protein (TVP) to make jackfruit more popular among the health conscious people. In the third experiment, Jackfruit based TVP was formulated by using the ingredients - jackfruit bulb flour and seed flour along with gluten, yeast and soya flour to form chunks using standardized methods. Totally eleven combinations of TVP were worked out. All the eleven treatments were cooked and evaluated by a panel of ten members. Based on the sensory attributes such as appearance, colour, flavour, texture, taste and overall acceptability, the highest score was obtained for T7 which was followed by T8 and these two treatments were seen to be on par. The lowest score was obtained by treatment T4; T7 was taken up for quality analysis, it had a protein content of 61.50g, carbohydrate content of 34.97g and lesser cooking time (7.33 minutes). The physico chemical and textural qualities were on par with soyachunks available in the market. Processed TVP showed good storage stability up to three months. The third part of the study concluded with a positive note on scope of commercializing this jackfruit based protein concentrate. The product is both novel and healthy, raising its popularity for sailing up. Thus, the study finds that there is variation in jackfruit types with respect to nutrients, chemical and bioactive compounds. The efficacy of enzyme α galactosidase and Saccharomyces cerevisiae to reduce oligosaccharide levels in jackfruit flour is feasible. With high acceptable food like meat analogue was also standardized based on jackfruit flours, which can be recommended for commercialization.