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Nutritive Compositions of Locally Available Jackfruit Seeds (artocarpus Heterophyllus) in Bangladesh

M. S. Abedin
Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

M. M. Nuruddin
Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

K. U. Ahmed
Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

A. Hossain
Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

Abstract/ Executive Summary:

The nutritive value of jackfruit seeds was investigated using the following parameters-proximate composition and mineral composition. The aim of this study is to determine the physico-chemical properties of jackfruit seeds. Three types of jackfruits namely Khaja (green, hard and smooth, with juicy pulp and small seeds), Gala (rough, soft, with thin pulp, not very juicy, and large seeds) and Durosha (rough, soft, intermediate size of pulps and seeds) were taken under investigation. The fruits were cut, the seeds removed, sliced, dried at 60 °C for 24 hrs, packaged in polyethelyne bag and kept in a refrigerator (~20±2° C). The moisture content, dry matter and ash content was found around 21.10- 42.25%, 57.75- 78.90% and 2.13- 4.07% respectively among the varieties. A good amount of protein content was found in all varieties of jackfruit seeds, it ranged from 13-18%. Crude fibre content of seed varied from 1.56-2.60%. Jackfruit is a good source of many mineral contents like N, P, K, Ca, Mg, S, Zn, Cu etc. Starch content in seed was found from 12.86- 17.90%. The information achieved from the study could be helpful for the students, teachers, scientists who has been engaged with the biochemical analysis of different types of jackfruits in Bangladesh.

Keywords: Jackfruit seeds, Nutritive compositions, Crude fibre, Starch content

Location: Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Jackfruit

Objectives:

To determine the physico-chemical and functional properties of jackfruit seed in order to explore its potentials in food systems.

Methodology:

Three varieties of Jackfruits were collected from Sher-e-Bangla Agricultural University Campus and from local areas of Sripur, Gazipur. Varieties are namely Khaja, Gala and Durosha. Mature jackfruits were harvested in the month of April and in July 2010, respectively. Freshly harvested jackfruits were stored in the laboratory of Biochemistry Department at room temperature. After it had ripened the fruit was opened and the required seeds of fruit were randomly collected and stored in deep fridge at -20±2° C temperature. For the determination of protein, starch and fibre the randomly collected seeds were cut in slices and dried in the sun and finally in the oven at 60° C. Dried pieces were finally ground by grinding machine and stored in polythene bag until required for analysis. Moisture, dry matter and ash contents of seeds were determined by the methods described in the Manual of Analysis of Fruit and Vegetable Products by Ranganna. Fibre, Protein and Starch contents of seeds were estimated according to the procedure as described by Ranganna. Nitrogen, Phosphorus, Potassium, Sulfur of seeds were determined by Micro-Kjeldahl method, Molecular Absorption Spectrophotometry method, Flame Photometric method, Turbidimetric method respectively. Zinc, Calcium, Magnesium of seeds were determined by Atomic Absorption Spectrophotometric method. Statistical analysis of data - The statistical analysis was done by following the method that described by Gomez and Gomez. The data generated by the procedure that analyzed by using computer package programme MSTAT-C, SPSS etc. The means were supported by LSD, CV% and by standard errors. The experiments considered 3 treatments with 3 replications. The data for the characters considered in the present experiments were statistically analyzed. The analysis of variance was conducted and means were compared following least significant difference (LSD) test at 1% and 5% level of probability for interpretation of results.

Source of Information: International Journal of Biosciences (IJB); ISSN: 2220-6655 (Print) 2222-5234 (Online); Vol. 2, No. 8, p. 1-7, 2012

Article Link (Online Journal): http://www.innspub.net

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The average moisture and dry matter content of jackfruit seeds of different varieties ranged from 21.10% to 42.25% and 57.75% to 78.90% respectively. Average ash and crude fibre content of different varieties of jackfruit seeds were found as 3.17% and 2.66% respectively. It was found jackfruit seeds as a good source of protein content. The protein content varied from 13.125% to 18.125% among the three jackfruit seed varieties. According to the findings, average starch content in seeds of Khaja, Gala and Durosha were 15.61%, 17.90% and 12.86% respectively. Average nitrogen content in seeds ranged from 2.10% to 2.90% among the Khaja, Gala and Durosha jackfruits. From the findings, it was seen that seed of all the three types of varieties contained very minor amount of copper and zinc content. The copper content in seeds ranged from 1.47- 4.13 mg/100g among the three varieties. Zinc content in seeds ranged from 1.5-3.1 mg/100g among the three varieties. A good amount of potassium was found in seeds varied from 1.30% to 1.42% on average. Good amount of phosphorous content was found in the seeds. Phosphorus content ranged from 119.3-139.0 mg/100g among the seeds. The percentage of calcium, magnesium and sulfur content of three varieties of jackfruit seeds ranged from 0.02-0.4 mg/100g, 150.7- 210.0 mg/100g and 30.0- 81.0 mg/100g respectively. Mineral contents were found higher in amount most of the time in Durosha seeds. So, according the findings we can declare Durosha as the most nutritive one, whereas it has the highest nutritive value.

Knowledge Management: Journal