Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Storage Life and Quality Characteristics of Nutritious Flour from Ripe Jackfruit Seed

M. H. Morshed*
Department of Chemistry, Khulna University of Engineering & Technology, Khulna, Bangladesh

M. Ibrahim
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

M. O. H. Helali
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

A. K. M. S. Alam
Applied Botany Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

R. Amin
Applied Zoology Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

Abstract/ Executive Summary:

This research work has been executed to demonstrate the food value, quality characteristics as well as shelf life of newly prepared jackfruit seed flour. The physical characteristics such as appearance, flavor and taste of the prepared jackfruit seed powder were excellent. The biochemical parameters e.g. dry matter, moisture, ash, total soluble solids, minerals i.e. phosphorous, iron and calcium were found in food-grade level. The sugar, protein, vitamin A, soluble protein and total carbohydrate of the powder product were in excellent grade. The observed pH, acidity and vitamin C of the product were within the acceptable limit. The microbial assay of the product strengthened the quality characteristics during the storage period.

Keywords: Nutritious flour; Storage life; Microbial loads; Quality characteristics; Perishability

Location: Department of Chemistry, Khulna University of Engineering & Technology, Khulna, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

The present study has been considered to develop the jackfruit seed powder quality. The shelf life and nutritional values of the potential flour from ripe jackfruit seed have been also investigated.

Methodology:

The experimental ripe jackfruit had been collected from the jackfruit research garden of BCSIR Laboratories Rajshahi, Bangladesh. Only sound and firm ripe jackfruits were undertaken in this work. The harvested fruits were cleaned in freshwater. After that the fruit was de-skinned and bulbs were collected from de-skinned jackfruit and then all the seeds of jackfruit were compiled from the bulbs. Then seeds were cleaned and washed in fresh water and slightly dried up to remove the water from the upper layer of the seed. The milky white seeds were separated from white and brown layers and then carefully crushed. The crushed product was heated overnight at 65ºC. The mixture was heated again and again to perfect dehydration. The crushed product was cooled at room temperature for few minutes. The dried mixture was blended with fine powder. The fine powder was sieved, and the nutritious flour was obtained. The nutritious flour was packed immediately. Then labeling was done and the product was stored for study. Preserved jackfruit seed powder was stored for a period of 336 days or one year at ambient temperature (25-35⁰C). The biochemical and microbial analysis was done at an interval of 7 days to 21st day, 15 days to 66^th day, 30 days to 156^th day and 60 days to 336^th day. The biochemical changes were also determined using the standard methods. The oven-drying technique (Karmas, 1990) was applied to estimate the amount of moisture. Spectrophotometric method and general analytical procedures were used to analyze the contents of sugar, starch, carbohydrate, protein, vitamin C, calcium, phosphorus and iron. The refractometric method was applied to measure TSS (total soluble solids). A standard pH meter was applied to determine pH of the powder. Acidity has been estimated by acid-base titrimetric method. A periodical study was done to analyze the preserved flour and the obtained results were recorded in tables. The pour plate and spread plate method (Buchanan and Gibbons, 1974; Frazier and Westhoff, 1978) was done for the microbiological test. The EZTM coliform cult (X-GAL/MUG) test kit was used to detect the presence of faecal coliforms. Organoleptic test and acceptability (Humayun et al., 2014) of the preserved product was accomplished by a group of 10 justice considering the score on physical appearance, flavor and taste (below 70% fair, good 70-80% and excellent 80% or more).

Source of Information: Journal of Engineering Science 10(2), 2019, 19-24

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Jackfruit flour prepared and preserved in the present study could be used in the preparation of extruded products and as a health ingredient in confectionery and bakery products and to make vitamin C-rich food items. The developed procedure for jackfruit flour could be easily adopted by small scales well-interested entrepreneurs and cottage industries. In the conclusion, it can be recommended to the entrepreneurs and consumers that the prepared jackfruit flour is a natural product having good nutritional value; shelf life is nearly one year and microbiologically acceptable in quality.

Knowledge Management: Journal