PROCESSING AND VALUE ADDITION TO JACK FRUIT (Artocarpus heterophyllus) SEED
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Date
2023-07-12
Authors
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ACHARYA NG RANGA AGRICULTURAL UNIVERSITY
Abstract
In Asia, especially India, jackfruit (Artocarpus heterophyllus), an evergreen
tropical tree belonging to the Moraceae family, is widely cultivated. The fruit's seeds and
tasty yellow sweet bulbs are present when it is fully ripe. Although the seeds are
underutilised waste products in many tropical nations. The underutilised crop jackfruit,
though less well recognised, has the potential to be used as a source of food for people.
Studies on "Processing and value addition to jack fruit (Artocarpus heterophyllus)
seed" were conducted. Jackfruit seeds were obtained from Krishi Vighyan Kendra in
Amadalavalasa and used to develop value-added products such as biscuits, bread,
cupcakes, doughnuts, and muffins. The current study focused on the use of jackfruit seed
for the development of value-added products and the evaluation of their quality.
The physical characteristics of the seeds, including linear dimensions such as
length, breadth, and thickness, were measured to be 3.32±0.44cm, 1.72±0.40cm, and
1.61±0.26cm, respectively. The mean geometric diameter was 2.03±0.34cm. The surface
area, sphericity, and aspect ratio were calculated to be 12.57cm2, 0.63, and 57.04%,
respectively.
The proximate composition of jackfruit seed flour revealed that it contained a
significant amount of moisture (6.2g%), protein (11.43g%), fat (1.8g%), ash (1.3g%),
fibre (2.5g%), carbohydrate (76.8g%), and energy (369 kcal/100g). Mineral analysis
revealed that potassium was the most abundant mineral present in the seed flour
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(750.66mg%), followed by calcium (230mg%), magnesium (153.01mg%), and
phosphorous (100.53mg/100 g). Jackfruit seed flour had an iron content of 10.05±0.03
mg/100 g. Copper, zinc, and manganese content were respectively 3.21±0.02 mg/100 g,
1.93±0.01 mg/100 g, and 1.86±0.04 mg/100 g. Total sugar and reducing sugar were
estimated to be 1.84% and 1.62%, respectively, and soluble solids to be 30.40Brix.
Standardization of value-added products, such as biscuits, bread, cupcakes,
doughnuts and muffins, was accomplished by incorporating JSF:RWF in 0:100, 10:90,
15:85, 20:80, 25:75, and 30:70 ratios. The developed JSF:RWF blended value added
products were sensory evaluated in terms of colour, texture, taste, and overall
acceptability. Sensory evaluation of the developed products was performed with various
attributes in four concentrations, namely 10%, 15%, 20%, 25% and 30% when compared
to the standard. Sensory evaluation revealed that the developed products were more
acceptable up to a level of 10 and 15%, and that they varied significantly across all
products. Sensory evaluation of the products revealed that 10%, 15% and 20% jackfruit
seed flour incorporation was acceptable.
The proximate composition of JSF value added products per 100g ranged from
moisture (5.45 - 21.49%), protein (5.45 - 21.49 g), fat (2.91 - 22.05 g), ash (0.72 -
1.48g%), fibre (0.19 - 1.97g%), CHO (50.98 - 69.85g%), energy (331 - 474 K.cal).
Among all the products doughnuts has highest protein (11.41g). Total sugar content,
reducing sugar content and TSS content (chemical parameters) ranged from 12.31 to
24.84%, 4.3 to 8.56, and 9.4 to 42.00 Brix per 100g, respectively.
Doughnuts had the highest protein and fat content among the value-added JSF
items, while cupcakes had the highest moisture, ash, total sugars, and reducing sugars,
followed by muffins. Bread also had a high carbohydrate, fibre, and TSS content. Biscuits
had the lowest moisture content.
The most acceptable treatment and control sample were packed in HDPE foil for
storage studies. Nutritional analyses of the biscuits were carried out for one month and
the results of nutritional analysis showed that, there were significance differences
(p<0.05) between 10% JSF and control. The results revealed that there were declining
trends in protein, fat, fiber, ash and total sugar and an increasing trend in moisture content
of the biscuits.
According to the findings of the study, jackfruit seeds are a good source of various
nutrients, functional and mineral properties and have enormous potential for jackfruit
product development and increasing farm income through entrepreneurship and industrial
exploitation of the fruit.
Description
PROCESSING AND VALUE ADDITION
TO JACK FRUIT (Artocarpus heterophyllus)
SEED