Utilization of Jackfruit (Artocarpus heterophyllus) Seed’s Flour in Food Processing: A Review

  • Bonany Akter Department of Agro-processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh
  • M Amdadul Haque Department of Agro-processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh
Keywords: Jackfruit seed flour, nutritional potential, functional properties, processed products.

Abstract

Although jackfruit (Artocarpus heterophyllus) seeds have significant food value, these are underutilized by both human and animals due to lack of information about nutrient contents and its effective use in food formulations. This review article aimed to highlight the information regarding physicochemical properties, nutrient contents and prospective use of jackfruit seeds flour in food formulations. Various research results on preparation of food products like bread, cake and noodles by supplementing jackfruit seeds flour are reported herein. Seeds flour contains high amount of starch, protein, fiber, ash and essential minerals such as calcium, phosphorus and iron. Functional properties – water/oil absorption capacity, solubility, swelling power, bulk density, gelatinization, foaming capacity, emulsification- of seeds flour are summarized. Facts from nutritional, functional and sensory assessments suggest that jackfruit seeds flour can be used in various processed products. It can also be used as an alternate source for starch.

The Agriculturists 2018; 16(2) 131-142

 

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Abstract
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PDF
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Published
2018-12-22
How to Cite
Akter, B., & Haque, M. A. (2018). Utilization of Jackfruit (Artocarpus heterophyllus) Seed’s Flour in Food Processing: A Review. The Agriculturists, 16(02), 131-142. https://doi.org/10.3329/agric.v16i02.40351
Section
Review Articles