Structural and Elemental Analysis of <em>Waraka</em> and <em>Wala</em> Jackfruit Seed Flour Samples by SEM-EDX Method

Abstract

Diversification of jackfruit seed flour depends on its phenotypic and organoleptic characteristics. Seed flour is of good source of starch, dietary fiber, and minerals. Scanning electron microscopy-energy dispersive X-ray spectroscopy analysis (SEM-EDX) provides a quick non-destructive determination of the elemental composition of the sample readily identifying some elements present in the biological materials. Therefore, the objectives of this study were to determine the structural morphological characteristics and mineral elements present in the seed flour samples of two Jackfruit varieties, waraka and wala. Jackfruit seeds flour samples of waraka and wala were prepared by using de-coted dried seeds. The SEM-EDX method was used to identify the element profile within the ultra-structure. SEM observation of the two jackfruit seed samples showed different structure morphology. Bell-shape starch granules were observed in waraka seed flour. Spherical shape starch granules were observed in wala seed flour. The mean starch granule size of the waraka and wala seed flour were 8.00±0.78 μm and 8.93±0.13 μm, respectively. Wala flour showed comparatively higher macro-element content than waraka flour. The macro elements present in wala were 47% oxygen, 41% carbon, 8% nitrogen, 2% sodium and 0.7% potassium. Waraka seed flour contained 53% of oxygen, 41% of carbon, and 0.5% of potassium. Study confirmed that structural morphology and element composition of seed flour are different between two jackfruit varieties, waraka and wala.