A Comparative Analysis of the Influence of Various Processing Techniques on Quality Attributes of Jackfruit Seed Flour (JSF) from Different Cultivars

Abstract

Despite the fact that jackfruit seeds have been shown to have a number of beneficial nutrients and bioactive components that provide significant value to meals, they are widely neglected. The study was aimed at investigating the effect of processing on the functional properties, proximate composition and storage stability of jackfruit seed flour from different cultivars. The jackfruit seeds of cultivars Koozha and Varikka were selected for the study. The water absorption capacity (WAC), oil absorption capacity (OAC), solubility index (SI), swelling power (SP) and bulk density (BD) of the JSF ranged between 194.6-200.1ml/100g, 84.19-85.06ml/100g, 1.12-1.20%, 3.12-3.51g/g and 0.67-0.71g/cm3, respectively. The moisture, ash, crude fat, protein, crude fiber and carbohydrate contents varied from 4.86-5.11%, 2.40-2.60%, 1.68-1.76%, 12.22-12.79g/100g, 2.82-2.98% and 72.01- 72.45g/100g, respectively. Microbial analysis of jackfruit seed flour was performed to determine its shelf life and showed favorable results. Jackfruit seed flour produced from different processing techniques is found to have good storage stability. The jackfruit seed flour thus processed can be employed as a key ingredient to create a wide range of nutrient-dense food products.