Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Jackfruit Seed Flour:Processing Technologies and Applications


Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
     

   Subscribe/Renew Journal


Jackfruit (Artocarpus heterophyllus Lam) is the largest produced fruit in the world. It is originated from India. Climate required for growing jackfruit is tropical and subtropical. It is indigenous food crop. Humid and hot region suitable for growth of this tree. It is not tolerate cold and higher altitude also frost and drought. Jackfruit contains some vitamins like vitamin A, vitamin C, thiamine and riboûavin also some minerals like calcium, potassium, iron, sodium, zinc, niacin and many other nutrient. Jackfruit contain antioxidant which help in prevention from free radicals. It contain potassium and calcium so it regulate the blood pressure and beneficial to bones growth. It also helpful as anti-inuammatory, antibacterial, anticariogenic, antifungal and in inhibition of melanin biosynthesis, wound healing effects. The jackfruit peels utilization only 10% for food applications that is pectin extraction. While 90% is for non-edible applications of bioulm, biosorbent, biohydrogen, and activated carbon. It contains phytonutrients like lignans, isouavones and saponins, their health beneûts are wide-ranging from anticancer to antihypertensive, antiaging, antioxidant and antiulcer. Protein, dietary fibre and carbohydrate contents of jackfruit seeds is 13.50%, 3.19% and 79.34%, respectively. The jackfruit seed has been utilized for processing like flour for bakery, extruded products, chapaties, starch extraction and confectionary. Application of jackfruit seeds in medicines, seeds are believed to be helpful in digestion.

Keywords

Health Benefits, Indigenous, Jackfruit, Phytonutrients, Seed Flour.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Abraham, A. and Jayamuthunagai, J. (2014). An analytical study on jackfruit seed flour and its incorporation in pasta. Res. J. Pharmace., Biological & Chemical Sci., 5:1597-1610.
  • Arpit, A. and John, D. (2015). Effect of different level of jackfruit seed flour on the quality characteristics of chocolate cake. Res. J. Agric. & Forestry Sci., 3 : 6-9.
  • Baliga, M.S., Shivashankara, A.R., Haniadka, R., Dsouza, J. and Bhat, H.P. (2011). Phytochemistry, nutritional and pharmacological properties of Artocarpus heterophyllus Lam (Jackfruit): A review. Food Res. Internat., 44:1800-1811.
  • Butool, S. and Butool, M. (2013). Nutritional quality on value addition of jackfruit seed flour. Internat. J. Sci. & Res., 4:2406-2411.
  • Chakraborty, P., Bhattacharyya, D.K., Bandyopadhyay, N.R. and Ghosh, M. (2013). Study on utilization of jackfruit seed flour and defatted soy flour mix in preparation of breakfast cereal by twin-screw extrusion technology. Discovery, 4:32-37.
  • Cheok, C.Y., Adzahan, N.M., Rahman, R.A., Abedin, N.H.Z., Hussain, N., Sulaiman, R. and Chong, G.H. (2016). Current Trends of Tropical Fruit Waste Utilization. Crit. Rev. Food Sci. Nutr., 58(3) : 335-361.
  • Chowdhury, A.R., Bhattacharya, A.K. and Chattopadhyay, P. (2012). Study on functional properties of raw and blended jackfruit seed flour (a non-conventional source) for food application. Indian J. Nat. Products & Resources, 3:347-353.
  • Craig, R.E. and Harley, I.M. (2006). Artocarpus heterophyllus (jackfruit). Species Profiles for Pacific Island Agroforestry. www.traditionaltree.org. Accessed February 14, 2007.
  • Eke- Ejiofor, J., Beleya, E. A. and Onyenorah, N.I. (2014). The effect of processing methods on the functional and compositional properties of jackfruit seed flour. Internat. J. Nutri. & Food Sci., 3:166-173.
  • Elevitch, C.R. and Manner, H.I. (2006). Atocarpus heterophyllus (Jackfruit). www.traditionaltree.org, 1:1-16.
  • Goswami, C., Hossain, M.A., Kader, H.A. and Islam, R. (2011). Assessment of physicochemical properties of jackfruit (Artocarpus heterophyllus Lam) Pulps. J. Hort., Forestry & Biotechnol., 15 : 26-31.
  • Gupta, D., Mann, S., Sood, A. and Gupta, R.K. (2011). Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit (Artocarpus heterophyllus Lam). Internat. J. Pharma & Boisci., 2 : 336-345.
  • Hari, A., Revikumar, K.G. and Divya, D. (2014).Artocarpus: A review of its phytochemistry and pharmacology. J. Pharma Search, 9 (1) : 7-12.
  • Hossain, M.T., Hossain, M.M., Sarker, M., Shivo, A.N., Alam, M.M. and Rahman, M.S. (2014). Development and quality evaluation of bread supplemented with jackfruit seed flour. Internat. J. Nutri. & Food Sci., 3:484-487.
  • Islam, Md. S., Begum, R., Khatun, M. and Dey, K.C. (2015). A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuit. Internat. J. Engg. Res. & Technol., 4:139-147.
  • Jose, M., Barrientos, J., Santos, B.H., Lara, E.H., Cecilia, E., Sanchez, M., Juan, G., Uco1, T., Emmanuel, J., Rivera, R., Jose, M., Pineda, P. and Miranda, J.R. (2017). Effects of boiling on the functional, thermal and compositional properties of the Mexican jackfruit (Artocarpus heterophyllus) seed jackfruit seed meal properties. Emirates J. Food & Agric., 29 : 1-9.
  • Kumari, V. and Divakar, S. (2017). Quality analysis of raw jackfruit based noodles. Dairy & Food Res., 36:45-51.
  • Love, K. and Paull, R.E. (2011). Jackfruit. University of HawaiEi at Manoa, 19.
  • Mondal, C., Remme, R.N., Mamun, A.A., Sultana, S., Ali, M.H. and Mannan, M.A. (2013). Product development from jackfruit (Artocarpus heterophyllus) and analysis of nutritional quality of the processed products. IOSR J. Agric. & Vet. Sci., 4:76-84.
  • Mourya, P. (2016). Assessment of consumption practices of jackfruit (Artocarpus heterophyllus lam.) seeds in village of Jalalpur block District Ambedarnagar (U. P) India. Remarking, II:73-75.
  • Nandkule, Vinod, D. Masih, Dorcus, Sonkar, Chitra and Patil, Devendrasing D. (2015). Development and quality evaluation of jackfruit seed and soy flour noodles. Internat. J. Sci., Engg. & Technol., 3 (3) : 802-806
  • Noor, F., Rahman, Md., Mahomud, Md. S., Akter, M.S., Talukder, Md. A.I. and Ahmad, M. (2014). Physicochemical properties of flour and extraction of starch from jackfruit seed. Internat. J. Nutri. & Food Sci., 3 : 347-354.
  • Ocloo, F.C.K., Bansa, D. and Boatin, R. (2010). Physico-chemical, functional and pasting characteristics of flour produced from jackfruit seeds. Agric. & Biol. J. North America, 1 : 903-908.
  • Saha, P., Das, S., Khanom, S.A., Islam, L., Begum, S. and Parveen, S. (2016). Nutritional and microbiological quality assessment of dehydrated jackfruit (Artocarpus heterophyllus) seed powder. Internat. Peer Reviewed J., 4: 49-52.
  • Sim, M.Y.M., Ahmad, M.N., Shakaff, A.Y., Ju, C.P. and Cheen, C.C. (2003). A disposable sensor for assessing Artocarpus heterophyllus L. (Jackfruit) maturity. Sensors, 3: 555-564.
  • Singh, A., Maurya, S., Singh, M. and Singh, U.P. (2015). Studies on the phenolic acid contents in different parts of raw and ripe jackfruit and their importance in human health. Internat. J. Appl. Sci.-Research & Review, 2 (3) : 069-073.
  • Sreeletha, A.S., Lini, J.J., Dhanyalekshmi, C.S., Sabu, K.R. and PratapChandran, R. (2017). Phytochemical, proximate, antimicrobial, antioxidant and FTIR analyses of seeds of Artocarpus heterophyllus Lam. Adv. Biotechnol. & Microbiol., 5:1-8.
  • Sultana, A., Islam, M., Ramim, Md. and Rahman, T. (2014). Evaluation of quality of chapaties enriched with jackfruit seed flour and bengal gram flour. J. Environ. Sci., Toxicol. & Food Technol., 8:73-78.
  • Swami, S.B., Thakur, N.J., Haldankar, P.M. and Kalse, S.B. (2012). Jackfruits and its many functional components as related to human health. Comprehensive Rev. Food Sci. & Food Safety, 11:565-576.
  • Tang, Y.P., Linda, B.L.L. and Franz, L.W. (2013). Proximate analysis of Artocarpus odoratissimus (Tarap) in Brunei Darussalam. Internat. Food Res. J., 20 : 409-415.
  • Tejpal, A. and Amrit, P. (2016). Jackfruit: A Health Boon. Review Article, wwwIjrap.Net, 7 : 59-64.
  • Tulyathan, V., Tananuwong, K. and Songjinda, P. (2002). Some physicochemical properties of jackfruit seed flour and starch. Sci. Asia, 28: 37-41.

Abstract Views: 243

PDF Views: 0




  • Jackfruit Seed Flour:Processing Technologies and Applications

Abstract Views: 243  |  PDF Views: 0

Authors

Prajakta Mandave
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
Hanuman Bobade
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
Sachin Patil
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India

Abstract


Jackfruit (Artocarpus heterophyllus Lam) is the largest produced fruit in the world. It is originated from India. Climate required for growing jackfruit is tropical and subtropical. It is indigenous food crop. Humid and hot region suitable for growth of this tree. It is not tolerate cold and higher altitude also frost and drought. Jackfruit contains some vitamins like vitamin A, vitamin C, thiamine and riboûavin also some minerals like calcium, potassium, iron, sodium, zinc, niacin and many other nutrient. Jackfruit contain antioxidant which help in prevention from free radicals. It contain potassium and calcium so it regulate the blood pressure and beneficial to bones growth. It also helpful as anti-inuammatory, antibacterial, anticariogenic, antifungal and in inhibition of melanin biosynthesis, wound healing effects. The jackfruit peels utilization only 10% for food applications that is pectin extraction. While 90% is for non-edible applications of bioulm, biosorbent, biohydrogen, and activated carbon. It contains phytonutrients like lignans, isouavones and saponins, their health beneûts are wide-ranging from anticancer to antihypertensive, antiaging, antioxidant and antiulcer. Protein, dietary fibre and carbohydrate contents of jackfruit seeds is 13.50%, 3.19% and 79.34%, respectively. The jackfruit seed has been utilized for processing like flour for bakery, extruded products, chapaties, starch extraction and confectionary. Application of jackfruit seeds in medicines, seeds are believed to be helpful in digestion.

Keywords


Health Benefits, Indigenous, Jackfruit, Phytonutrients, Seed Flour.

References