Development and quality evaluation of a jackfruit based nutri flour
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Date
2022
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Department of Community Science, College of Agriculture, Vellanikkara
Abstract
The study entitled “Development and quality evaluation of a jackfruit based nutri flour”
was carried out at the Department of Community Science, College of Agriculture,
Vellayani, during the period 2018-2021. The main objectives of the study were to formulate
and standardize a jackfruit based nutri flour comprised of all the edible parts of the fruit
and to evaluate its qualities and invitro therapeutic efficacy.
Jackfruit cv. Koozha and varikka based nutri flour was developed on the basis of glycemic
index of the various parts of the fruit. Raw jack fruits (12 weeks maturity) were selected.
Weight of bulbs, perigones, seeds, rind, core and testa were recorded separately to get the
final yield, wet and dry weight, moisture percentage, processing loss and dry matter
percentage of the product. The order of glycemic index of jackfruit parts were observed as
KJRF˃ KJTF ˃VJTF ˃VJRF ˃ KJPF ˃
VJPF ˃KJCF ˃VJCF ˃ KJBF ˃KJSF ˃ VJBF ˃VJSF. The major flour was constituted with
greater percentage of fruit parts with low glycaemic index (50 – 60 %) and 40 % was
formed by other components in different proportions.
Ten formulations of nutri flour and control were evaluated for their sensory qualities. For
these three popular breakfast dishes like “puttu”, “ada” and “oratti” were developed. On
the basis of analysis of mean scores of sensory parametersF9 was selected as the best
combination. Among the three products based on overall acceptability scores ‘oratti’ was
found to be more acceptable.
Analysis of functional quality revealed that nutri flour had lower swelling power (7.65g),
solubility (1.48%), water absorption capacity (4.36%) and bulk density (1.04g/ml)
compared to jackfruit bulb flours.
The proximate composition of carbohydrate (31.59 g/100g), protein (7.03g/100g),
dietary fiber (13.58 g/100g) were significantly high in nutri flour compared with koozha and
varikka bulb flours. The moisture content of nutri flour was lower (0.96%), than koozha
jackfruit bulb flour and varikka jackfruit bulb flour (1.28% and 1.39%) respectively. The
mineral content such as, total minerals (0.98g), calcium (114.32mg), phosphorus (47.92mg),
sodium (10.21mg), potassium (418.10mg), iron (1.67mg), manganese (1.59mg), copper
(0.457mg) and zinc (0.923mg) content were higher in nutri flour in comparison to koozha and
varikka jackfruit bulb flours. The nutraceutical
components like phenol (3.03mg) phytic acid (166.77mg), tannin (19.45mg), β carotene
(65.98 μg) and antioxidant content (35.85 μg) was significantly higher in nutri flour
compare to koozha and varikka jack bulb flours.
The developed jackfruit nutri flour formulation (F9) was packed in metallised laminated
pouches and kept for storage studies under ambient conditions for a period of six months
storage. During the storage period moisture content, microbial profile and organoleptic
qualities were found to be acceptable.
To reduce the level of oligosaccharides and to increase the starch digestibility the flour
was fermented with Saccharomyces cerevisiae @ 5g/kg for 8hrs. In HPLC analysis, at a
retention time of 6.93 minutes standard stachyose, untreated and treated nutri flour. Nutri
flour treated with Saccharomyces cerevisiae @ 8 hrs was found to be low in
oligosaccharides compared to control. In vitro starch digestibility was significantly high
in yeast treated nutri flour (82.81%) when compared to untreated nutri flour (54.84%).
Anti-diabetic activity of nutri flour was investigated through α-glucosidase and α-amylase
inhibitory activity, by using different solvents. A maximum inhibitory activity was
observed in petroleum ether extracted of nutri flour at a concentration of 100 μg/mL in α
-amylase (47.17%) and α -Glucosidase (63.93%) enzymes. Hypolipidemic activity of
nutri flour showed, highest inhibition percentage with petroleum ether (78.06%) and
lowest with distilled water (39.53%). Hepato protective effect of nutri flour was higher in
cells treated at 50% concentration.
From the above study, it can be concluded that jackfruit based nutri mix has
hypoglycemic, hypolipidemic as well as hepatoprotective properties. The nutri mix is
formulated from all edible parts of jackfruit, which adds on to the therapeutic value of the
product. The entire fruit utilization answers the answers the problem of environmental
contamination with these underutilized fruit parts.
Description
PhD
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Citation
175185