Influence of Roasting on the Proximate, Functional and Sensory Properties of Jackfruit Seeds and Amaranth Grain Composite Complementary Flours

Abstract

This study evaluated the effects of roasting on jackfruit seeds (JFS) and amaranth grain composite complementary flours. Eleven formulations were used for the study. The moisture, crude protein, crude fat, crude fibre, crude ash and carbohydrate contents varied from 6.5 to 8.7%, 10.66 to 20.9%, 0.93 to 5.98%, 4.46 to 10.2%, 2.6 to 3.76% and 51.3 to 71.7%, respectively. The water absorption capacity (WAC), water solubility index (WSI), oil absorption capacity, swelling power (SP) and bulk density (BD) ranged from 238.9 to 360.5%, 3.9 to 12%, 107.4 to 200.6%, 13.3 to 45.9%, and 0.5 to 0.7 g/mL, respectively. Increasing amaranth flour and roasting JFS increased the WSI and SP but decreased the WAC and BD. The peak viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature varied from 326.5 to 1292 RVU, 15 to 417 RVU, 432 to 1334.5 RVU, 138.5 to 4595 RVU, 4.09 to 7 minutes and 79 to 90.1 °C, respectively. Viscosity of the flours increased with increase in grain amaranth. The porridges made with roasted JFS yielded higher sensory scorers, hence suitable for complementary feeding.
 Keywords: Jackfruit seeds; Amaranth; Composite flour.