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Vol. 11, Special Issue 9 (2022)

Future of jackfruit seed flour

Sherrin Royees and Dr. Pragya Pandey
As people become more mindful of their health, the demand for concentrated proteins from plant sources has increased, either for direct ingestion or as a food additive. Any component's distinctive information is required for its efficient use in food preparation. Despite the fact that jackfruit (Artocarpus heterophyllus) seeds have a high nutritional value, they are underutilised by humans and animals due to a lack of knowledge about nutrient content and how to use them effectively in food formulations. The purpose of this review study was to emphasise information on physicochemical qualities, nutrient content, and the potential application of jackfruit seeds flour in food compositions. Various research findings on the use of jackfruit seeds flour in the creation of food products such as bread, cake, and noodles are shown here. Starch, protein, fibre, ash and important minerals like calcium, phosphorus, and iron are all abundant in seed flour. Water/oil absorption capacity, solubility, swelling power, bulk density, gelatinization, and foaming capacity are all functional qualities.
Pages: 538-546  |  617 Views  468 Downloads
How to cite this article:
Sherrin Royees and Dr. Pragya Pandey. Future of jackfruit seed flour. The Pharma Innovation Journal. 2022; 11(9S): 538-546.
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