Different Heat Processing Methods on Flour Yield, Nutritional Composition and Acceptability of Jack Seed Flour-based Low-fat Functional Breadsticks

Abstract

Jackfruit (Artocarpus heterophyllus Lam.) is a popular tropical large fruit of the Moraceae family. The ripe bulbs are sweet delicious to eat besides a variety of preparations. The seeds are discarded as waste. The study was conducted with different heat processing methods like blanching (BL), roasting (RO) and pressure-cooking (PC) to know the flour yield on dry-milling, nutritional composition and its acceptable level. On milling maximum flour recovery of 93.30% (PC), 98.76% (RO) and 96% (BL) were observed. Among the minerals estimated (ICPMS) the potassium content of 9245.90 mg/kg, 7382.24mg/kg, 8232.31mg/kg in BL, RO and PC seed flours were reported. Magnesium content of 942.84 mg/kg, 775.32 mg/kg and 886.14mg/kg observed in BL, RO and PC flours, the highest sodium content of 243.69 mg/kg in PC, followed by 193.23 mg/kg and 46.44 mg/kg in RO and BL samples. Calcium content of 82.01 mg/kg, 60.48 mg/kg, 83.33 mg/kg was observed in BL, RO, PC flour samples were noticed. Iron (43.36 mg/100g BL, 20.10 mg/kg RO, 16.20 mg/kg PC), Aluminium (31.36 mg/kg BL, 16.69 mg/kg RO, 5.50 PC). Zinc (12.46 mg/kg BL, 10.18 mg/kg RO, 16.48 mg/kg PC), Manganese (4.80 mg/kg BL, 2.61 mg/kg RO, 3.81 mg/kg PC), Boron (6.25 mg/kg BL, 2.29 mg/kg RO, 3.46 mg/kg PC), Barium (2.37 mg/kg BL, 1.12 mg/kg RO, 1.88 mg/kg PC), Copper (4.86 mg/kg BL, 2.78mg/kg RO, 3.52mg/kg PC) etc., other elements in traces. The findings suggest that a maximum of 50% PC Jack seed flour was found accepted in the production of functional breadsticks having protein 9.78g/100g, carbohydrates 75.55g/100g and energy 405 K.cal/100g or as a functional food ingredient in different food products.