Jackfruit seeds are underutilized and obscure with high potential for use in various food applications. This study aimed to evaluate the outturn of various processing methods on the composition, physical and antinutritional factors of seed flour from jackfruit. Seeds are subjected to roasting (180°C/15 minutes), boiling (100°C/60 minutes), steaming (121°C until softened), parching (200°C/30 minutes) and lye peeling (80°C/15 minutes in 0.05% NaOH). After processing the seeds were sliced and dried at 50°C. The moisture content varied from 4.36% to 6.92%. The protein content increased in thermally treated flours and was highest in RJFSF (Roasted) at 16.61%. Carr’s Index and Hausner Ratio varied between 11.80 – 15.57 and 1.13 – 1.18 showing good flow ability in all the flours. Thermally treated flours recorded a decrease in tannin and phytic acid content compared to raw JFSF. Thermal processing methods were more effective in improving composition, possess physical properties that can be applied in wet processing and reduced anti-nutritional factor in the JF seed flours, thus, suggesting that these seed flours can be incorporated/substituted/ replaced into different foods.

Jackfruit seeds, antinutrients, roasting, physical properties

This study has evaluated the compositional, physical, functional properties and antinutritional factors of flours obtained from Jackfruits seeds by various processing methods like roasting (180 °C/15 minutes), boiling (100 °C/60 minutes), steaming (121°C until softened), parching (200 °C/30 minutes) and lye peeling (80°C/15 minutes in 0.05% NaOH). The flours obtained from each processing method along with untreated flour were analyzed. Protein content in JFSFs significantly differed (p < 0.05) where the values ranged from 15.37±0.08% (Untreated JFSF) to 16.61±0.09% (RJFSF) having potential application as plant protein. Carr’s Index and Hausner Ratio values for all flours indicated superior flowability. Thermally processed flours recorded reduction of ANFs. This study disclosed that JFSFs can be budding ingredient in the development of new food formulations. Further, processing of seeds into flours by various processing methods minimizes waste disposal problems.

Kirthy Reddy M., Rita Narayanan and Sujatha G. (2023). Effect of various Processing Methods on Jack Fruit (Artocarpus heterophyllus) Seed Flours. Biological Forum – An International Journal, 15(11): 168-173.