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Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed

Fateatun Noor
Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Md. Jiaur Rahman
Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Md. Sultan Mahomud
Department of Food Engineering & Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Mst. Sorifa Akter
Department of Food Science and Technology, State University of Bangladesh, Dhaka, Bangladesh

Md. Aminul Islam Talukder
Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Maruf Ahmed
Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Abstract/ Executive Summary:

The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26.49%-30.21% and starch contents 81.05%-82.52%. Gala variety had highest amount of water soluble index, swelling water capacity and water absorption index than Khaja and Durasha varieties. On the other hand, isolated starch varied 8.39 to 12.20% moisture, 1.09 to 3.67% protein, 1.18 to 1.40% fat, 0.03 to 0.59% ash content. Starch isolated with distilled water had higher protein content, yield, amylose and total starch than starch isolated with alkaline and enzyme. However, purity was depended on the variety and extraction conditions. Enzymatic method gave highest amount of water absorption index and water soluble index as compared to distilled water and alkaline method. Results from this study suggest that jackfruit seed flour can be used as partial replacement of wheat flour and good source of starch.

Keywords: Jackfruit Seed, Starch, Alkaline, ?-amylase enzyme, Amylose

Location: Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Jackfruit

Objectives:

The objective of the research was to evaluate the physicochemical and functional characteristics of jackfruit seeds flour and isolated starch from jackfruit seeds.

Methodology:

Sample Collection and Seed Treatment: Various verities (Gala, Durasha and Khaja) ripe Jackfruit (Artocarpus heterophyllus Lam) were collected from the local market. The ripened fruits were cut manually with a sharp knife and the seeds were collected from the bulbs. The collected seeds were washed with tap water to remove their impurities. The white aril (seed coats) was peeled off manually. Then it was soaked with 5 % sodium hydroxide (NaOH) and 5% citric acid for 2 minutes at room temperature removed brown layers (Spermoderm covering) and washed with running water again. The cotyledon was used to prepare flour. Preparation of Jackfruit Seeds: Flour The washed seeds were sliced into small pieces (2-2.5 mm thickness) with knife .Then the seed was dried at a cabinet drier (model- 136-12, Seoul, Korea) at 60^oC for 24 hour followed by grinding into flour by using a blender (Japan CM/L- 7360065). The flour was sieved through a sieve (42 mesh size) and packed in a plastic bag. The obtained flour was sealed and stored in a refrigerator (<5^oC) until further use. Extraction of Jackfruit Seed Starch Using Distilled Water Method: The extraction of jackfruit seed starch was isolated according to the method of Singh and Singh with minor modification. 5gm jackfruit seed flour was added into 100 ml distilled water and soaked (6 h and 8 h) at room temperature then stirred constantly. The slurry was filtered through 212 mesh stainless sieve and remaining sediment was washed with distilled water for three times. The filtrates were combined and precipitated overnight at 4^oC. The supernatant was discarded and the crude starch was cleaned with distilled water. This step was repeated three times and starch cake was dried at 40^oC for 24 h in oven dryer. The starch was ground with a mortar and pestle. The starches were packed in a plastic bag and kept at room temperature until further use. Optimum conditions 6 h soaking time were selected on the basis of the yield. Extraction of Jackfruit Seed Starch Using Alkali Method: The extraction of jackfruit seed starch was isolated. Jackfruit seed flour (5gm) was added in various concentrations (0.1%, 0.25% and 0.5%) of alkali such as NaOH and soaked (6 h and 8 h) at room temperature then stirred constantly. The slurry was filtered through 212 mesh stainless sieve. The remaining sediment was washed with distilled water for 3 times. The filtrates were combined and precipitated overnight at 4^oC. The supernatant was discarded and the crude starch was cleaned with distilled water. These steps were repeated three times and starch cake was dried at 40^oC for 24 h in oven dryer. The starch was ground with a mortar and pestle. The starches were packed in a plastic bag and kept at room temperature until further use. Optimum conditions 0.5% NaOH and 6 h soaking time were selected on the basis of the yield. Extraction of Jackfruit Seed Starch Using Enzyme: Standard methods with minor modification were used to isolated starch from jackfruit seed. Five gram jackfruit seed flour was added into various concentration (0.1 g, 0.25 g and 0.5 g) of enzyme (α-amylase) and soaked (6 h and 8 h) into 100 ml water at room temperature then stirred constantly. The solution pH was maintained at 6.0. The slurry was filtered through 212 mesh stainless sieve. The remaining sediment was washed with distilled water for 3 times. The filtrates were combined and precipitated overnight at 4^oC. The supernatant was discarded and the crude starch was cleaned with distilled water. These steps were repeated three times and the starch cake was dried at 40^oC for 24 h in oven dryer. The starch was ground with a mortar and pestle. The starches were packed in a plastic bag and kept at room temperature until further use. Optimum conditions 0.25 g enzyme and 6 h soaking time were selected on the basis of the yield. Characterization of Flour and Starch. Starch Yield: Yield was calculated by following formula: %yield = (Initial weight - final weight)/Initial weight x 100. Determination of Proximate Composition: AOAC method 7.045 was used to determine the moisture, ash, crude fat, crude protein content of jackfruit seed powder. Determination of Amylose Content: Amylose content was determined by standard method with some modification. Jackfruit seed powder (0.02 g) was taken into a volumetric flask. Then 0.2 ml of ethanol (95%) was added. After that 1.8 ml of 1N NaOH was added and made 20 ml total volume by adding distilled water. It was kept 20min. at room temperature and boiled for 10 min.at 45ºC. It was filtered using Whatman filter paper (540). Then 1 ml filtrate was transferred to a 50 ml tube and 0.2 ml of 1M acetic acid and 0.4 ml Lugol’s solution were added and made total volume 20 ml by adding distilled water. The mixture was mixed and kept for 20 min at room temperature. Then the absorbance was taken at 620 nm. The amylose content was determined using potato amylose standard curve. Determination of Starch: The starch content was determined by Lane and Eynon method. Jackfruit seed powder (5g) was taken in a beaker and 30 ml of water was added. It was transferred to the water bath and heated at 60ºC for 25 min. Then 100 ml of 95% ethanol was added to it and stirred by magnetic stirrer for 15 min. It was filtered through Whatman filter paper no.2. The residue was soaked in the 50% ethanol solution for 1hr. After that, the residue was washed on the filter paper with the 50% ethanol solution for 4 hr. The residue was collected to a round bottom flask and 100 ml of water and 20 ml of HCl added to it. The flask was attached with the condenser and heated for 2.5 hr. Then it was allowed to cool and neutralized by adding NaOH solution (40%). After that 10 ml of Fehling solution was taken in to a conical flask and titrated against neutralized sample solution. When copper sulfate like color was observed, then 3 drops of methylene blue indicator was added and continued titration. The end point was indicated by brickred color. 3.5. Determination of Purity Purity was calculated by the difference between the yield of starch and the total content of ash, lipids, protein and crude fibre. Determination of Water Solubility Index (WSI) and Water Absorption Index (WAI): WAI and WSI were determined following the method described by Anderson. Each sample (0.83 g) was suspended in 10 ml of distilled water and stirred for 30 min. Subsequently, the dispersions were centrifuged at 4000 rpm for 30 min. The supernatants were poured into pre weighed petri dish and the residue was weighed after oven drying overnight at 70°C. WAI and WSI were calculated using following equations: WAI = weight of sediment / weight of dry solids, WSI = weight of dissolved solids in supernatant x100/weight of dry solids. Determination of Swelling Water Capacity: Swelling capacity was determined according to Lai and Cheng using the equation SWC = weight of sediment/ [dry weight of sample × (1- ws%/ 100)]. Statistical Analysis: Each experiment included three replications. Data were analyzed using statistical software (MSTAT-C for Windows Version 2.10). A multi-factorial analysis of variance was carried out. Individual effects and interaction between the factors have been calculated.

Source of Information: International Journal of Nutrition and Food Sciences 2014; 3(4): 347-354; ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)

Article Link (Online Journal): http://www.sciencepublishinggroup.com/j/ijnfs; doi: 10.11648/j.ijnfs.20140304.27

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results showed that amylose and starch content was higher in Durasha seed flour as compared to Gala seed flour. Gala variety had highest amount of water absorption index, water soluble index and swelling water capacity than Khaja and Durasha varieties. Distilled water method gave highest amount of yield, amylose and swelling water capacity than alkaline and enzymatic method. Enzymatic method gave highest amount of water absorption index and water soluble index as compared to distilled water and alkaline method. The overall results showed that jackfruit seed might be used good source of starch as well as extracted starch could be used as thickening and binding agent in food system.

Knowledge Management: Journal