Jackfruit Seeds Research Articles

Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour.

The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.

​Partial Characterization of Custard Powder Prepared from Native and Modified Non-conventional Starches

Background: Non-conventional sources of starch like sweet potato, jackfruit seeds, dioscorea are under-utilized as compared to conventional sources. So, it is necessary to utilize these underutilized crops for enhancing their application in food. Custard powder prepared from modified starches (heat moisture treatment and hydroxypropylation crosslinking) were evaluated in the present study. Methods: Custard powder was prepared from native and modified (heat moisture treatment and hydroxypropylation crosslinking) starches of sweet potato, jackfruit seeds and dioscorea. The properties of custard powder and custard were analyzed for hygroscopicity, bulk density, total soluble solids, textual, viscosity, colour and sensory parameters. Result: Bulk density was higher for custard powder prepared from hydroxypropylated crosslinked starch. Viscosity and textural properties of custard prepared from hydroxypropylated crosslinked starch were good. On sensory score custard with hydroxypropylated crosslinked sweet potato starch was preferred by consumers.

Kinetic modeling of Cu2+, Cd2+ and Pb2+ ions adsorption onto raw and modified Artocarpus heterophyllus L. seeds from a model solution

Heavy metals contaminated water has detrimental health effects to human beings and animals not limited to hypertension, kidney damage, cancer and eventual death. Available water treatment methods have proved to not only function at high operation costs and ineffective but also yielded insignificant results to a local ordinary Kenyan citizens. The present study investigates the use of Jackfruit seeds wastes as a low cost adsorbent in adsorption water treatment technique. Raw and modified Jackfruit seeds adsorbent were applied to study kinetic studies of Cu2+, Cd2+ and Pb2+ ions adsorption from an aqueous solution under batch conditions. The adsorption behavior of the three metal ions onto raw and modified adsorbents was monitored spectrophotometrically and analysed with Pseudo-first-order and Pseudo-second-order kinetic models. Correlation coefficients (R2) confirmed that all experimental data fitted Pseudo-second-order with R2 > 0.984 which implied a chemisorption process. Experimental and calculated adsorption capacities was higher for modified adsorbent with Pb2+ ions registering higher values. The rate constants (k2) was higher in modified adsorbent than in raw adsorbent with Pb2+ ions registering highest value of rate of 4.54×10-1 (mg g-1min-1). Adsorption capacities was in the order of Pb2+ > Cu2+ > Cd2+. The results showed viability of the adsorbents for the removal of the heavy metals from waste solution in an economical and environmental friendly manner.

The effectiveness of jackfruit seed paste (Artocarpus heterophyllus Lamk) as an alternative to enamel remineralization (in vitro)

Background: Enamel as the hardest layer of teeth is susceptible to acid attack which can cause demineralization. This triggers a chemical reaction to release calcium ions from the tooth enamel which causes a decrease in the hardness of the enamel sur-face. Calcium and phosphate ions are minerals that can inhibit demineralization and increase remineralization. The 5% calcium and 20% phosphate content in jackfruit seeds has the potential to be used as a tooth remineralization material. Objective: To determine the effectiveness of the application of jackfruit seed paste (Artocarpus heterophyllus Lamk) as an alternative remi-neralization agent to increase enamel surface hardness. Method: This experimental laboratory study was conducted using 32 maxillary first premolar teeth. All samples were immersed in cola carbonated drink (2 minutes). Samples in each group were treated (30 minutes) with the application of jackfruit seed paste (group I) and CPP-ACP paste (group II). The Vickers Hardness Number (VHN) test was performed on the surface of the initial tooth enamel, after soaking in cola carbonated drinks and after treatment. Results: The enamel surface hardness significantly increased after treatment in groups I and II. Conclusion: The application of jackfruit seed paste was effective in increasing enamel surface hardness.

KARAKTERISTIK KIMIA DAN UJI ORGANOLEPTIK BOLU GULUNG DARI TEPUNG BIJI NANGKA

The research aimed at finding out the Chemical Characteristics and Organoleptic Test of Roll Cake made of Jackfruit Seed Flour. The design used in this research was a single factor Randomized Block Design (RBD) with 4 treatments and 3 replications. The finding obtained that the treatment combination between jackfruit seed flour and wheat flour had a significant influence towards the proximate and organoleptic values of role cake. Moreover, the characteristic of role cake made of jackfruit seeds flour and wheat flour that could be accepted by panelist was the formulation of jackfruit seed flour of 25% : wheat flour of 75% : color of 5.67 (slightly like), flavor of 5.70 (slightly like), taste of 6.03 (like), texture of 5.73 (slightly like). The result of proximate analysis involves the water content for 16.01%, ash content for 2.24%, fat content for 5.67%, protein content for 10.62%, and carbohydrate content for 49.19%.

Mathematical modeling and numerical simulation of the extraction of bioactive compounds from Artocarpus heterophyllus with supercritical CO2

Mathematical modeling is a distinctive tool for improving yield and selection when extracting bioactive compounds from plant matrices. The objective of this study is to model the extraction of the main bioactive compounds from jackfruit seeds using supercritical CO2 to reveal aspects of mass transfer associated to this process. Two extraction conditions (12 MPa/40 °C/3 mL min−1 and 20 MPa/50 °C/4 mL min−1), particles with two different radius (0.170 mm and 0.370 mm) and three compounds determined by GC/MS were evaluated (13,27-cycloursan-3-one, 9,19-cycloergost-24(28)-en-3-ol,4,14-dimethyl-,acetate,(3β,4α, 5α) and lanosterol). The model used employed differential mass balances to evaluate the flow of mass through the fluid-particle interface applying film resistance to the interface of the bulk with the fluid. The results indicate that higher solvent specific mass optimizes the extraction of the compounds of interest and that smaller particles facilitate the convection of extraction, accelerating the obtention of compounds at the beginning of the experiment.

Modified ion exchange jackfruit seeds resin for removal of selected trace heavy metal ions from aqueous solution

Water is essential for every life processes. However, its quality is deteriorating every day due to the recent industrial advancements. Anthropogenic processes such as industrialization, mining and agricultural activities have led to alarming discharge of heavy metal ions to the aquatic bodies. This possess a greater threat to human, animal and the entire ecosystem wellbeing. Accumulation of heavy metal ions in drinking water beyond permissible limits is detrimental to human health. Therefore, their removal is paramount. Conventional remediation techniques have been employed but have remained expensive and not universally appropriate. This has therefore spurred research interests in the use of adsorption techniques from locally available materials as an environmentally sustainable alternative. Jackfruit seeds are discarded as wastes of a Jackfruit and can be utilized as an ion exchange resin in heavy metal ions removal from wastewater. The present study involved application of previously prepared raw and modified Jackfruit seed resins to study thermodynamics of copper (II), lead (II) and cadmium (II) ions adsorption from synthetic water. FTIR results showed presence of functional groups in raw and modified resins as important sites for studying thermodynamics of adsorption of copper (II), lead (II) and cadmium (II) ions. Thermodynamic data showed that standard Gibb’s free energy () values for all metals were negative indicating that adsorption process was feasible and favourable. Standard enthalpy change (), standard entropy () and activation energy () were positive (> 40 kJ mol-1) and in the order lead (II) > copper (II) > cadmium (II). This confirmed adsorption of copper (II), lead (II) and cadmium (II) ions onto both raw and modified resins was predominated by chemical interactions between the metal ions and the resin active sites. This was confirmed by very low values of sticking probability (S*). The findings indicated that ion exchange Jackfruit seeds resin is promising for heavy metal ions removal from wastewater in an optimized temperature controlled system.

Antimicrobial and Mechanical Properties of Jackfruit Seed Starch-based Films Containing Carvacrol

The demand for the development of a biodegradable antimicrobial packaging system from food wastes continues to grow because of food safety issues and the negative environmental impact brought about by synthetic plastics. In this study, a jackfruit seed starch-carrageenan (JSS-CG) blend film containing carvacrol was prepared. The antimicrobial capacity of the films against Staphylococcus aureus BIOTECH 1582 was evaluated by disk diffusion assay. Results revealed that zones of inhibition increased with the increase in carvacrol concentration. The optimum concentration of carvacrol for inhibiting the growth of S. aureus was 10% with a zone of inhibition of 19.67 mm. Furthermore, the film effectively controlled the growth of S. aureus in cheese stored at 28 °C. The microbial count of cheese decreased with storage time. Log reductions of 0.24, 0.56 and 0.66 were recorded after 12, 24 and 36 h of storage, respectively. The film exhibited a tensile strength of 12.03 MPa and an elongation at break of 72.55% based on the mechanical test. This study suggests that JSS-CG film containing carvacrol has potential as a food packaging material with desirable antimicrobial and mechanical properties.

Synergistic Effects of the Jackfruit Seed Sourced Resistant Starch and Bifidobacterium pseudolongum subsp. globosum on Suppression of Hyperlipidemia in Mice.

Approximately 17 million people suffer from cardiovascular diseases caused by hyperlipidemia, making it a serious global health concern. Among others, resistant starch (RS) has been widely used as a prebiotic in managing hyperlipidemia conditions. However, some studies have reported limited effects of RS on body weight and blood lipid profile of the host, suggesting further investigation on the synergistic effects of RS in combination with probiotics as gut microbes plays a role in lipid metabolism. This study evaluated the effects of jackfruit seed sourced resistant starch (JSRS) as a novel RS on mice gut microbes and hyperlipidemia by performing 16s rRNA and shotgun metagenomic sequencing. The results showed that 10% JSRS had a limited preventive effect on bodyweight and serum lipid levels. However, the JSRS promoted the growth of Bifidobacterium pseudolongum, which indicated the ability of B. pseudolongum for JSRS utilization. In the validation experiment, B. pseudolongum interacted with JSRS to significantly reduce bodyweight and serum lipid levels and had a therapeutic effect on hepatic steatosis in mice. Collectively, this study revealed the improvements of hyperlipidemia in mice by the synergistic effects of JSRS and B. pseudolongum, which will help in the development of “synbiotics” for the treatment of hyperlipidemia in the future.

The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons

Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed flour in macron manufacturing and to determine the physicochemical and organoleptic characteristics of macrons produced from different substitutions of jackfruit seed flour. This research investigated the substitution of jackfruit seed flour and wheat flour with formulation (P0 = 0%: 100%, P1 = 25%: 75%, P2 = 50%: 50%, P3 = 75%: 25% and P4 = 100. %: 0%), using a completely randomized design (CRD) consisting of five treatments with three replications to obtain 5 x 3 = 15 experimental units. The best treatment results showed the formulation of 25% jackfruit seed flour and 75% wheat flour (P1) in macrons with physical characteristics in the form of texture (fracture power) 12.25 N, color L * 56.42, a * 9.77, b * 25.44. The chemical properties are 18.313% protein, 11.846% fat, 63.693% carbohydrate, 0.916% ash, and 3.5% moisture. The organoleptic properties include aroma 4.12 (preference), taste 3.30 (neutral), color 4.14 (preference) and texture 4.05 (preference). Macron, with the addition of jackfruit seed flour, has a significant effect on physicochemical properties, including texture, color, moisture content, ash content, and protein, as well as organoleptic characteristics such as taste, aroma, color, and texture. Meanwhile, the addition of jackfruit seed flour to macrons has no effect on fat and carbohydrate levels.

Determination of antiradical activity and phenolic and flavonoid contents of extracts and fractions of jackfruit (Artocarpus heterophyllus Lamk) seeds

Jackfruit (Artocarpus heterophyllus Lamk) is a plant from the Moraceae family that is widespread in Indonesia. Empirically, jackfruit can be used to cure hypertension, diabetes, cancer, asthma, dermatosis, coughs, wounds, acne, and diarrhea. The bioactive compounds in jackfruit include phenolics and flavonoids, which function as natural antioxidants. This research investigated the antiradical activity of jackfruit seed extracts and fractions using DPPH (2-2-diphenyl-1-picrylhydrazyl) and examined the total phenolic and flavonoid contents which may be developed as functional medicines and foods. The jackfruit seed powder was extracted using the maceration method. Radical scavenging activities were measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Total phenolic contents were determined using the Folin-Ciocalteu method. Meanwhile, the contents of flavonoids were determined using the aluminum chloride complex colorimetric method. The IC50 value of ethyl acetate fraction, methanol extract, n -hexane fraction, and water fraction was 5.435±0.064 µg/mL, 5.639±0.302 µg/mL, 7.201±0.475 µg/mL, and 9.134±0.2911 µg/mL, respectively. The phenolic and flavonoid contents of ethyl acetate fraction, methanol extract, n-hexane fraction, and water fraction were 49.597±1.589, 47.949±1.966, 41.214±4.354 and 35.504±0.913 g GAE/100 g of sample, respectively for phenolic, and 70.199±0.458, 65.228±0.615, 59.907±0.719, and 54.234±0.351 g of quercetin equivalent/100 g of sample, respectively of flavonoids, with a correlation value (R2 ) to antiradical power of 0.4582 for phenolic and 0.5281 for flavonoids. The ethyl acetate fraction of jackfruit seeds can be further developed as an anti -radicals and functional food.

Utilization of Fruit Wastes (Jackfruit and Mango Seeds and Banana Trunk) as Natural Coagulants in Treating Municipal Wastewater

The adequacy of chemical coagulant such as alum is all around perceived. However, there are numerous drawbacks including impeding impacts on human well-being and generation of high sludge volumes. Therefore, this study was conducted to investigate potential of fruit wastes - jackfruit (artocarpus heterophyllus) seeds, banana trunk peduncles (musa) and mango (mangifera indica) seeds in becoming natural coagulant to treat wastewater. A series of jar test was performed to determine the effect of individual coagulants on turbidity removal, coagulation activity and COD removal under various operating factors such as type and concentration of solvents used for extraction, pH and coagulant dosage. From the findings, optimum solvent concentration of 2.5M of sodium hydroxide (NaOH) reacted with banana trunk peduncles at optimum pH and dosage of pH 7 and 50 mg/L, respectively with turbidity removal of 90.2%, coagulation activity of 83.4% and chemical oxygen demand (COD) removal of 94.8%.

Technical Facts on the Current Scenario and Future Potential of Jackfruit Processing

Jackfruit (Artocarpus heterophyllus Lam) is one of the important underutilized fruit belonging to the family Moraceae and is the largest edible fruit. Jackfruit is often called as “poor man’s bread fruit” because it is cheaply available in large quantities during the season. Jackfruit seeds are normally discarded or steamed and eaten as a snack or used in some local dishes; seed flour is used in some biscuit factories in various bakery products, etc. The use of jackfruit bulbs, seeds, and its other parts has also been reported since ancient times for their therapeutic qualities. The health benefits of jackfruit have been attributed to its wide range of physicochemical applications. It contains high levels of carbohydrates, protein, starch, calcium, vitamins, free sugar (sucrose), fatty acids, ellagic acid, and amino acids like arginine, cystine, histidine, leucine, lysine, methionine, theanine, and tryptophan. The jackfruit has diverse medicinal uses especially antioxidant, anti-inflammatory, antimicrobial, anticancer, and antifungal activity. This chapter describes an overview of the functional, medicinal, nutritional, and health aspects of jackfruit.

Effects of partial replacement of dietary fishmeal using plant-protein sources on the growth performance, coloration and liver histology of guppy fry (poecilia reticulata) in outdoor farming conditions

ABSTRACT A six-week feeding trial was conducted to evaluate the effect of replacing fish meal (FM) in diets for guppy (Poecilia reticulata) fry reared in outdoor farming conditions. Four experimental diets—control (CD) (30% FM), SP (10% sweet potato leaf meal), JS (3% jackfruit seed meal), and SS (10% sesame seed meal)—were fed to guppy fry (1.91 ± 0.23 cm; 0.07 ± 0.14 g). Final body length and weight (3.69 + 0.12 cm; 0.55 + 0.07 g) and hepatosomatic index (3.53 + 1.64) were significantly higher in fish fed the SS diet. The SP diet resulted in low growth, low SGR (4.24 + 0.16), and poor FCR (3.54 + 0.32). Total tissue carotenoid content was significantly higher in the SP and JS treatments. The present study indicates that tested plant ingredients can be used to replace FM in diets for guppy, and sesame seed meal-based feed formulation can be used as a low-cost feed formulation for practical diets for guppy reared in outdoor farming condition.

A Study on Nutritional Composition and Functional Properties of Wheat, Ragi and Jackfruit Seed Composite Flour

The present research investigation was conducted to analyze the nutritional and functional properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were made using wheat, ragi and jackfruit seed composite flour with 100% wheat flour as control. 100% ragi and jackfruit flour was also added in the experiments for comparison. The combinations were optimized based on the proximate composition analysis and functional properties. The proximate composition analysis of wheat revealed the fact that jackfruit seed flour contains a higher amount of protein i.e.,13.9 g than wheat and ragi i.e., 11.45 g and 7.8 g respectively. Jackfruit seed flour contains lower fat i.e., 1.44 g as compared to wheat and ragi (2.27g and 1.78 respectively). Also, jackfruit seed flour contains low moisture 6.5% and ash content 0.96% than wheat (6.53% and 0.97%) and ragi (8.76% and 0.98%). The combinations of wheat, ragi and jackfruit seed flour in ratio of 80:10:10, 80:15:5, 70:10:20 and 60:20:20 showed good water and oil absorption capacity and emulsion stability and was found to be significantly different (p < 0.05) from the wheat flour alone. Based on nutritional and functional value, we selected 4 combinations for further studies. The selected flour combinations were used to prepare biscuits and muffins against 100% wheat products as control. Sensory evaluation indicated that incorporation of jackfruit seed flour in wheat up to 20%, significantly (p < 0.05) enhanced the taste, aroma and texture of biscuits. However, higher levels of jackfruit seed flour contributed to bitter taste in biscuits and thereby the products were rejected by the sensory panel. Further, the optimized biscuits showed superior antioxidant activity. This activity was significantly higher (p < 0.05) compared to the control samples. Muffins were prepared with two flour combinations of wheat: ragi: jackfruit seed flour in ratio of 80:10:10 and 80:15:5 owing to its high nutritional and functional property of which, muffins made in ratio of 80: 10:10 showed good taste, texture and aroma when compared to the other sample and the control (100% wheat flour).

Characterisation of the chocolate aroma in roast jackfruit seeds

The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterise the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated, acidified or fermented before drying and roasting. The volatiles were extracted using solid phase micro extraction or solid phase extraction and analysed by gas chromatography mass spectrometry. The most odour-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odour-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many additional pyrazines, some of which were responsible for the characteristic earthy “roasted jackfruit seed” aroma. The fermented sample had the most similar aroma profile to cocoa powder.

Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati

Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).

The combination of pumpkin and jackfruit seeds for making tortilla

Consumers’ tendency to prefer practical and ready-to-eat snack products such as tortillas provides new ideas for food diversification that can be accepted by the community. Pumpkin has been developed as an alternative food ingredient that has been processed into flour. It has been used as an alternative for making some products. The high nutritional content of pumpkin, vitamin A and vitamin C is very suitable for raw material in making tortillas expected to produce tortillas with a high level of proteins and vitamins. Not only pumpkin flour, but there is also a potential ingredient for making tortillas, the jackfruit seeds. Jackfruit seeds are waste from jackfruit. This waste becomes a problem of environmental pollution if not addressed immediately. Jackfruit seeds still have a high nutritional content. This study aims to determine the best formulation combination between pumpkin and jackfruit seeds for making tortillas and determine the effect of the combination of pumpkin and jackfruit seed on tortillas’ chemical and organoleptic properties. The research data were analyzed using an experimental design, CRD (completely randomized design) with one factor, the pumpkin and jackfruit seeds combination, treatment A (pumpkin 20%: jackfruit seeds 80%), B (pumpkin 35%: jackfruit seeds 65 %), C (pumpkin 50%: jackfruit seeds 50%), D (pumpkin 65%: jackfruit seeds 35%), E (pumpkin 80%: jackfruit seeds 20%) which is repeated three times to get 15 units trial. The analysis results were continued with the Honestly Significant Difference test (HSD) at the 5% level. The parameters were moisture content, ash content, fiber content, and organoleptic tests (color, aroma, texture, and taste). The results showed that the combination of pumpkin and jackfruit seeds significantly affected the content of moisture, ash, and fiber, and the score of color, taste, and texture but did not affect the tortilla aroma score. The result showed that the decrease of the pumpkin using, the decreased of the moisture, ash, and crude fiber content. The best treatment based on chemical and organoleptic properties is treatment C (50:50). In the future, issues related to the environment will become a concern for humanity in line with industrialization, which causes harmful excess in increased waste. For this reason, the development of agro-industry in the future is a sustainable agro-industry, such as the use of jackfruit seed waste into tortillas.

Carboxymethyl Jackfruit Seed Starch: synthesis, characterization, and influence of reaction parameters

Carboxymethyl jackfruit seed starch (CMS) was synthesized under different reaction conditions. The influence of sodium hydroxide concentration, monochloroacetic acid (MCA) concentration, IPA-water ratio, solvent-starch ratio, reaction time, and temperature were evaluated for degree of substitution (DS). Results have shown that the optimal DS of 0.68 was obtained at 50 °C, 90 minutes in solvent-starch ratio and isopropanol-water were 8:1 and 10:0. The ratio of sodium hydroxide and monochloroacetate acid moles to anhydroglucose unit (AGU) moles for the optimal DS were 1 and 1. Scanning electron microscope (SEM) of CMS particles showed the starch grain structure remains the same but the surface appeared many alveolar holes and no longer smooth as MS. Fourier transform infrared spectra (FTIR) of CMS and MS confirmed that carboxymethylation takes place on native starch molecules when the absorption band appears at a wavenumber of 1643 cm−1 corresponding to the vibrations of featured functional C=O group in CMS structure.

Formulation of Jackfruit Seed Protein Enriched Cake

The study was conducted to establish a formulation for development of jackfruit seed protein (JSP) enriched cake. After extracting from jackfruit seeds, the JSP flour was added as substitutions of wheat flour at a level of 0%, 3%, 6%, 8% and 10% to prepare protein enriched cakes. The cakes were then analyzed to find out the acceptable formulation by assessing their physicochemical properties and sensory attributes. The cakes prepared with 6% JSP isolate secured the maximum sensory scores in terms of color, flavor, taste, texture, and revealed the highest overall acceptability (7.58 ± 1.01) suggesting ‘like very much’. The proximate analysis of 6% JSP enriched cake showed 15.26%, 11.59%, 25.91%, 1.06%, 2.03%, and 44.15% moisture, crude protein, crude fat, ash, crude fiber, and carbohydrate respectively. An increase in JSP level in cake formulation decreased the volume, weight, specific volume and water activity while the baking loss showed a reverse trend. The JSP enriched cake also exhibited a reduction in vitamin A content and peroxide value, and an increased calorific value. Microbiological analysis of the JSP enriched cake showed an acceptable quality by 10 days of storage (25 ± 2 °C). Therefore, maximum 6% JSP flour could be added as a substitute of wheat flour to formulate a protein enriched cake having good preferences and overall acceptability.
 Ann. Bangladesh Agric. (2020) 24(1) : 17-39