Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

摘要

The search for lesser known and underutilized crops, many of which are potentially valuable ashuman and animal foods has been the focus for research in recent years. The aim of this study isto determine the physico-chemical and functional properties of jackfruit seed flour. The fruits werecut, the seeds removed, sliced, dried at 60 °C for 24 hrs, milled using hammer mill to passthrough a 250 μm sieve, packaged in polyethelyne bag and kept in a refrigerator (~ 4 °C). Themoisture content of the jackfruit seed flour was 6.09 %. The ash and fat contents (dry matterbasis) were 2.70 % and 1.27 % respectively. The protein content, fibre content and carbohydratecontent were 13.50 %, 3.19 % and 79.34 % respectively. The caloric value obtained was 382.79kcal/100g. The Jackfruit seed flour contains an appreciable value of calcium (3087 mg/kg), Iron(130.74 mg/kg), potassium (14781 mg/kg), sodium (60.66 mg/kg), copper (10.45 mg/kg) andmanganese (1.12 mg/kg). The pH and titratable acidity values were 5.78 and 1.12 % (as lacticacid) respectively. High water absorption capacity (25 %), fat absorption capacity (17.0 %) andbulk density (0.80 g/cm3) were recorded for the jackfruit seed flour. The values for swelling power,foam capacity and foam stability were 4.77, 25.34 % and 33 % respectively. The flour producedmay be use as thickening and binding agent in food systems.