Incorporation of jackfruit seed flour in production of bread: A review

Abstract

This review paper explores the multifaceted potential of jackfruit (Artocarpus heterophyllus Lam.) seeds, an often underutilized byproduct, in enhancing nutritional value and functional properties of food products, particularly bakery items. Jackfruit, abundant in tropical regions, produces seeds rich in protein, carbohydrates, and essential phytonutrients. Despite their high nutritional content, these seeds are frequently discarded due to their perishability. Transforming jackfruit seeds into flour extends their shelf life and allows for incorporation into diverse food products. The review highlights the nutritional benefits of jackfruit seed flour, including its protein, fiber, and resistant starch content, which contribute to improved digestive health, reduced fat absorption, and potential anti-diabetic effects. Furthermore, the integration of jackfruit seed flour in bakery products, such as bread and cookies, is examined, emphasizing its role in combating malnutrition and promoting sustainable food practices. This paper underscores the importance of utilizing jackfruit seeds as a functional food ingredient to enhance dietary quality and reduce food waste.