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Evaluation of Nutritive Value of Rind Jelly Prepared from Jackfruit

M. O. Gani*
SSO
SPGR-NATP, Agril. Engineering Project, Agricultural Engineering Unit, BARC, Dhaka

I. Hussain
SSO
Institute of Food Science & Technology, BCSIR, Dhaka, Bangladesh

M. B. Uddin
Professor
Dept. of Food Tech. & Rural Inds., BAU, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Jackfruit is a nutritious fruit. It has remained largely untapped and can be processed and preserved in order to reduce post-harvest loss in simple and local technology. The experiment was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh using ten different jackfruit samples collected from Gazipur and Mymensingh. Moisture, ash, Protein content, crude fat content was determined by adopting AOAC method. The pH, Total Carbohydrate, protein, sugar content, total soluble solid, ascorbic acid and β-carotene of the samples were also determined from the processed rind Jackfruit Jelly. The carotene content was the maximum (175.00 mg/100g) in jackfruit. Jack fruit is also rich in sugar content (16.46%) and TSS (21.50%). While ascorbic acid content (7.04 mg/l00g) is the minimum in jackfruit. The nutritive value of jackfruit varied greatly from genotype to genotype. Rind jelly processed products are made from ripe jackfruit. However, minerals content of jackfruit processed products like Ca, Fe and P (mg/100g) were found maximum in the product 8.60, 0.45 and 3 5.15, respectively.

Keywords: Processed food, Jackfruit, Nutritive value.

Location: Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Jackfruit, Jelly

Objectives:

However, the nutritive value and yield of jackfruit also varied with the genotype. Therefore, it will be very useful to determine the nutritive value of jackfruit in relation to yield.

Methodology:

Ten different jackfruit samples were collected from Gazipur and Mymensingh. A factorial experiment was carried out in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Moisture, ash, protein content and fat content were determined by adopting AOAC (2004) method. The pH of the samples was determined by the method described by Covenin(1984). Total Carbohydrate contents of samples were calculated by difference, that is the percentage of moisture, protein, fat and ash was subtracted from 100 (Pearson, 1976). Chlorometric assay in micro Kjeldahals for total nitrogen, developed by Cataldo et al.(1974) was applied to determine nitrogen and protein of processed rind Jackfruit Jelly. The sugar content was estimated according to the method described by Somogy (1952). The total soluble solids (TSS) were determined by Abbe Refractometer (Atago Co. Japan). The ascorbic acid and β-carotene were measured according to the procedure described by Pleshkov(1976) and Shiraishi (1972), respectively.

Source of Information: INTERNATIONAL JOURNAL OF BUSINESS, SOCIAL AND SCIENTIFIC RESEARCH ISSN: 2309-7892, Volume: 3, Issue: 4, Page: 230-233, July-September 2015

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In this study, Chemical parameters of jackfruit rind jelly were analyzed to provide useful information in determining optimum quality for jackfruit. Ash (%) was measured, which is 0.75, the maximum % of ash was found in jackfruit rind jelly compare to others fruit products. The pH of different processed jackfruit products maintained in acidic conditions. An increase in total soluble solids and sugars provides better palatability for the ripened fruit. The total sugar (%) and TSS (%) were found to a maximum of 58.51 and 67.25 in jackfruit rind jelly compare to fruits. Considering the mineral nutrients like Ca, Fe and P (mg/100g) were found maximum in the product 8.60, 0.45, and 3 5.15, respectively.

Knowledge Management: Journal