Abstract
The study is concerned with the evaluation of the nutritional and functional properties of Jamun seed powder (JSP) extracted from fresh Jamun and to develop cakes by incorporating JSP with wheat flour (WF). The chemical analysis showed that JSP had 6.30% moisture, 6.24% protein, 2.19% ash, 1.18% fat, 84.09% carbohydrate and 371.94 Kcal energy/100 g of powder whereas WF contained 12.90% moisture, 11.00% protein, 1.35% ash, 1.50% fat, 73.01% total carbohydrate and 349.54 Kcal energy/100 g of powder. Four cake samples were prepared by using different proportion combination of WF and JSP such as A (100% WF), B (90% WF and 10% JSP), C (80% WF and 20% JSP) and D (70% WF and 30% JSP). The nutritional components of four cake samples gave the range of moisture 16.92-25.56%, protein 6.34-8.56%, ash 1.50-2.60%, fat 16.01-22.42% and total carbohydrate 41.96-58.13%. Weight (g) of processed cakes were increased whereas other physical attributes such as volume, height, specific volume were decreased due to supplementation of JSP. The increased level of JSP powder substitution changed the crust color of cakes from light brown to blackish and also changed the crumb color from brownish to reddish. Sensory evaluation indicated that the sample B (10% JSP and 90% WF) was the most acceptable by the panelists than those of other cakes. Above all, the study gave an indication that Jamun seed powder can be used as a good replacement of wheat flour in production of cakes which can help to get higher energy, mineral and carbohydrate.
 
 J Bangladesh Agril Univ 17(4): 599–605, 2019
Highlights
Jamun (Syzygium cumini) known as Syzygium jambolanum, Eugenia jambolanum and Eugenia cumini is an evergreen tropical tree in the flowering plant family Myrtaceae and is native to Bangladesh, India, Nepal, Pakistan, Sri Lanka, the Philippines, and Indonesia (Razoanul et al, 2017)
It is seen that the Jamun seed powder (JSP) had higher amount of ash (2.19%), fiber (5.56%), carbohydrate (84.90%) and energy (371.94 kcal/100g) than the wheat flour (WF) while the other component was higher in the WF such as moisture (12.90%), protein (6.24%) and fat (1.50%)
It is notable that WF absorb more oil than JSP which is similar to the results found by Das (2017), who observed that mango kernel flour has comparative lower oil absorption capacity than WF
Summary
Jamun (Syzygium cumini) known as Syzygium jambolanum, Eugenia jambolanum and Eugenia cumini is an evergreen tropical tree in the flowering plant family Myrtaceae and is native to Bangladesh, India, Nepal, Pakistan, Sri Lanka, the Philippines, and Indonesia (Razoanul et al, 2017). The fruit is a good source of iron, minerals, sugars and proteins. 83.7% moisture, 0.7% protein, 0.3% fat, 0.9% crude fiber, 14% carbohydrate and 0.4% ash was found in edible part of Jamun (Chaudhary and Mukhopadhyay, 2012). The Jamun seed contains 6.63% protein, 0.66% lipid, carbohydrate 75.4% and insoluble dietary fiber 1.32%. Jamun seed powder is good sources of vitamin-C and vitamin-B complex as well as dietary fiber, potassium, iron and they are low in fat and cholesterol. It contains some essential minerals such as potassium, calcium, sodium, magnesium and phosphorus (Priyanka and Mishra, 2015)
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