The Effect of Processing Methods on Quality Parameters of Jackfruit Seed Flour (JSF) from Different Cultivars

Abstract

India has a large jackfruit farming industry; however, after the edible part is eaten, the nutrient-rich seeds are thrown away as waste. The study was aimed at investigating the functional properties and sensorial attributes of jackfruit seed flour from various treatments. The results revealed a significant difference between the functional characteristics and sensory attributes of jackfruit seed flour samples processed by soaking the seeds in various soaking media. Based on the results, two seed flour samples (VS1 - Varikka soaked in water and KS1 – Koozha soaked in water) were selected as the best and evaluated for their proximate composition. The cultivar Varikka had more crude fiber (2.96%), ash (2.61%), protein (13.17 g/100g) and carbohydrate content (76.82 g/100g). Both the seed flour samples had negligible amount of fat (VS1 – 1.72 and KS2 – 1.68%), less fat allows for the prevention of rancidity issues and longer shelf life of the product. This procedure makes it feasible to preserve jackfruit seeds by converting them into flour, extending their shelf life. Facts from nutritional, functional and sensory assessments suggest that jackfruit seed flour can be employed in various processed products. It can also be used as substitute for starch.