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Nutritional & Microbiological Quality Assessment of Dehydrated Jackfruit (artocarpus Heterophyllus) Seed Powder

Priya Saha
Department of Microbiology and Biotechnology, Jagannath University,Dhaka-1100, Bangladesh.

Suvra Das
Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR), Dhaka-1205, Bangladesh.

Sultana Anjuman Ara Khanom
Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR),Dhaka-1205, Bangladesh.

Lubana Islam
Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR),Dhaka-1205, Bangladesh.

* Shamima Begum
Department of Microbiology and Biotechnology, Jagannath University,Dhaka-1100, Bangladesh.

Sahana Parveen
Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR),Dhaka-1205, Bangladesh.

Abstract/ Executive Summary:

The aim of the research was to develop a self-stable dehydrated jackfruit seed powder by dehydration which can be used in making bakery products. Solar, mechanical and oven drying method was used to make dry powder of jackfruit seed, packed in plastic container and observed their storage life. The moisture content increased gradually during storage period. The nutritional and microbiological quality of seed powder was observed up to three months from preservation. Nutritional values vary according to the dehydration process. The result showed a significant increase in all nutrient parameters in the dried samples of the seeds making them a concentrated source of nutrients.

Keywords: Jackfruit seed powder; Dehydration method; Nutritional analysis; Microbiological analysis

Location: Fresh jackfruit seeds were collected from Puran Dhaka local bazar

Start Date: 00-08-2014

End Date: 00-02-2015

Program Area: Quality and Nutrition

Commodity: Jackfruit

Objectives:

Investigation of various nutritional components & microbiological activity present in the powder of dehydrated seeds of jackfruit was the aim of our study in order to understand their nutritional and other health benefits.

Methodology:

Sample collection The study was carried out from August 2014-February 2015. Fresh jackfruit seeds were collected from Puran Dhaka local bazar. Then the jackfruit seeds were weighted. Washing Fresh seeds were washed thoroughly in clean water to remove the adhering soil, dead seed and to reduce the number of contaminated microorganisms. Blancing Fresh seeds were boiled with 80°C water for up to 10 minutes which needed for destruction of enzyme of food and undesirable changes in texture. Cooling and Sulphiting this seed were cooled and kept at room temperature for 1 hour in 0.4% sodium metabisulphite solution. Drying Methods Solar Drying A direct absorption-type solar drier was used which consist of a box with single transparent cover (polythene) and blackened interior surface. Ventilation holes were made at both font and back side of the drier to facilitate air circulation. There is no temperature control system. So, the effect of temperature on the rate of drying cannot determine. The jackfruit seeds in trays were directly exposed in the drier in which the solar radiation is transmitted into drier box through transparent polythene. The seeds were dried about 16-18 hours for 3 days in solar drier. Solar radiation is absorbed by the black surface of the drier and converted to heat. Moisture of the seeds was evaporated by the heat. The dried seed were grinded to make powder separately through a blender and sieved. The seed power were packed in polythene bag and stored at room temperature. Mechanical Drying Hot air flow mechanical drier (Wessberg &Tolanderptv. Ltd. Sydney, N.S.W, No.3571) was used for dehydration of jackfruit seed. The drier consist of a chamber in which trays were placed with products. In dryer chamber air was blown by a fan pass through a heater and then across the trays of products to be dried at 55-60°C. The seeds were dried about 5-6 hours in mechanical drier.The dried seed were grinded to make powder separately through a blender and sieved. The seed power were packed in polythene bag and stored at room temperature (28-30°C). Oven drying Oven drying is one of a method for food preservation. The oven drier (wisel, Model-msh-30A) consists of a chamber in which trays with jackfruit seeds were placed at a control temperature (70-75°C). Drying was commenced in the oven for a period of 10-12 hours. The dried seeds were grinded and sieved. The dried powder was packed in polythene bag and stored at room temperature (28-30°C). Nutritional analysis The proximate of raw material and final product (jackfruit seed) of this research work was determined according to the method described by S. Ranganna. Determination of moisture content Moisture content of the sample was determined by Oven drying method. Sample was dried in an oven at105°C for 4-5 hours to obtain moisture content by weighing the samples before and after drying. Moisture content was estimated. Total plate count The samples were analyzed for total bacterial count (TBC) using pour plate technique. Total bacterial load was enumerated on plate count agar (PCA) medium(Richter et al., 1992). The plates were incubated for 24 hours at 37°C. Total coliform Enumeration of total coli form count was carried out by using three-tube most probable number method (BAM, 2002). The tubes were incubated at 37°C for 24 hours. Total Fungus Total fungus count was carried out by spread plate technique on potato dextrose agar (PDA) media. The plates were incubated at 25°C for 5 days.

Source of Information: Octa Journal of Biosciences Vol. 4(2):49-52 ISSN 2321 – 3663

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The research was conducted to analyze nutritional and microbiological properties of jackfruit seed powder. This seed powder was dried by solar, drier and oven drying method.Nutritional composition (moisture, protein, fat, fiber, ash, starch, carbohydrate and energy) of dried seed powder were analyzed for 0 month to 3rd month. No significant microbial contamination was found. This powder can be used as a value added food or functional food e.g. - in bread, biscuits or bakery products.

Knowledge Management: Journal