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A Study on Nutritional and Functional Properties Analysis of Jackfruit Seed Flour and Value Addition to Biscuits

Md. Shariful Islam
Dept. of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Rokeya Begum
Dept. of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Morshada Khatun
Dept. of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Kamalesh Chandra Dey
Dept. of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Abstract/ Executive Summary:

The study was conducted to analyze the functional and chemical properties of jackfruit seeds. Seed flour was utilized in composite flour biscuits. Biscuits were prepared with 10%, 20%, 30% and 40% jackfruit seed flour and were compared with a plain biscuit (0% seed flour) based on chemical properties and sensory properties. Proximate analysis showed that Jackfruit seeds contain 15.88% moisture, 2.49% crude fiber, 5.78% protein but low in fat (1.77%). Among functional properties of jackfruit, seed flour had a higher fat absorption capacity (72%) than water absorption capacity (86%). Jackfruit seed flour also showed 33% dispersibility, 2.31% solubility and 1.46 g/g swelling power. Research revealed that the protein and carbohydrate contents of prepared biscuits decreased with higher replacement of jack seed flour. But moisture, fat, crude fiber and ash content increased with higher replacement of jack seed flour. The sensory parameter indicated that up 20% level incorporation biscuits were not significantly different with 0% jackfruit seed flour (plain biscuit) biscuit based on all sensory parameters. But a higher level of jackfruit seed flour biscuit rejected by the panelist as it was dark color and hard texture.

Keywords: Jackfruit seeds, Seeds, Biscuits, Jack, Flour, Bakery, Properties, Seed Flour

Location: Dept. of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Jackfruit

Objectives:

To Evaluate the functional and chemical properties of jackfruit seed flour and utilize it in composite biscuits. 1.1.2. Specific Objectives: Hence, the study was undertaken with jack seed with the following specific objectives. 1. To assess the physical and functional qualities of seed flour. 2. To determine the nutrient composition of jack seed flour 3. To determine the nutrient composition of composite biscuits. 4. To evaluate the sensory properties of composite biscuits.

Methodology:

The continuous research on “Nutritional quality and analysis of jackfruit seeds proximate composition and value addition of jackfruit seeds flour with wheat flour “was continued in the various countries from the early year. The materials and methods used for the study are recorded in this chapter. 2. MATERIALS 2.1.1. Raw materials: The main raw materials in this study are jackfruit seed flour which is incorporating in wheat flour by replacing different levels (10%, 20%, 30%, 40%) 2.1.2. Other ingredients: There were many other ingredients which used in composite biscuit making i.e. sugar, hydrogenated fat, milk powder, egg, salt, soybean oil. 2.1.3. Chemicals: Various important chemicals were used in compositional analysis i.e. Sulfuric acid, sodium carbonate solution, sodium hydroxide solution, methyl red indicator, digestion mixture, alcohol, ether etc. 2.2. PREPARATION OF SEED FLOUR 2.2.1. Procurement of seed material The jackfruit seeds were collected from the southeast region in the TANGAIL district in Bangladesh during the season. 2.2.2. Seed treatment The jackfruit seeds (2kg) were cleaned manually and white arils (seed coat) were manually peeled off. Seeds were lye peeled, soaking in 3 percent sodium hydroxide solution for 3-5 minutes to remove the thin brown spermoderm which covers the cotyledons. The spermoderm layer was removed by rubbing the seeds between the hands and washing thoroughly under running water. 2.2.3. Preparation of jackfruit seed flour The lye peeled seeds were sliced into thin chips and dried at 80- 100° C to constant moisture. The dried chips were powdered in a medium-size grinder and sieving and packed in polyethylene pouches and stored in a refrigerator (<100 C) for further analysis. 2.3. Nutrient composition of jackfruit seed flour 2.3.1. Proximate Composition The seed flour was analyzed for proximate e.g. Moisture, crude protein, crude fat, crude fiber and total mineral matter and expressed in percentage. All the analyses were done in triplicates on a moisture-free basis except crude protein content 2.3.2. Determination of moisture content in the sample PRINCIPLE: Moisture is always present in food shifts. Estimation of moisture is done simply by heating at 104-1050C for 3-4 hrs in the oven and is cooled in a desiccator to absorb moisture. The process is repeated several times until the constant weight shows by the sample.

Source of Information: International Journal of Engineering Research & Technology (IJERT); Vol. 4 Issue 12, December-2015 ISSN: 2278-0181

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The research was conducted to analyze the chemical and functional properties of jackfruit seed powder. Composite flour biscuits were prepared by incorporating different level jackfruit seed powder. Jack fruit seeds were procured from the area of Tangail District in Bangladesh during the season. White arils of the seeds were removed manually and further lye peeled to remove the brown spermoderm. Seeds were dried and milled into flour. The functional properties viz., water and oil absorption capacity, flour dispersibility, swelling power and percent solubility of the jack seed flour were documented using standard procedures. The proximate compositions of the seed flour were analyzed by standard AOAC methods. The seed flour was packed in food-grade polyethylene cover, heat-sealed and stored both at ambient temperature and refrigerated conditions. The seed flour was utilized in the preparation of convenience food viz., normal biscuits at different proportions to ascertain the acceptable level of incorporation by sensory parameters. The total yield of the flour exclusive of the weight of the white arils (4%), brown spermoderm (10%), and handling losses represented 13 percent. The functional properties of jack seed flour had 72ml/100g of water absorption and 86ml/100g of oil absorption capacity with 33 percent of flour dispersibility. The swelling power of the seed flour documented a higher value (1.46 g/g) than the percent solubility (2.31%). The analyzed value for the proximate composition of seed flour was as follows 15.88% moisture, 5.78% protein, 1.77% of fat, 2.49% of crude fiber, 2.62% of total mineral matter and 71.46% of carbohydrates. It was observed that the protein and carbohydrate contents of prepared biscuits were decreased with higher replacement of jack seed flour. But moisture, fat, crude fiber and ash are increased with higher replacement of jack seed flour. The sensory quality of jack seed flour-based biscuits decreased with an increase in the incorporation level of seed flour. The incorporation above 40 percent in biscuits was not acceptable based on sensory quality parameters. It was observed that 10, 20& 30 percent seed flour incorporated biscuits were not significantly different with control with respect to sensory qualities. But 40 percent of seed flour-based biscuits scored the lowest values for all the quality parameters.

Knowledge Management: Journal