Jackfruit Flour

NUTRITIONAL QUALITY AND VALUE ADDITION TO JACK FRUIT SEED FLOUR

Thesis submitted to the University of Agricultural Sciences, Dharwad in partial fulfillment of the requirements for the t he Degree of

MASTER OF HOME SCIENCE

in

FOOD SCIENCE AND NUTRITION

By SAMATA AIRANI

DEPARTMENT OF FOOD SCIENCE AND NUTRITION COLLEGE OF RURAL HOME SCIENCE, DHARWAD UNIVERSITY OF AGRICULTURAL AGRICULTURAL SCIENCES, DHARWAD – 580005

NOVEMBER, 2007

ADVISORY COMMITTEE Dharwad

(RAMA K. NAIK)

NOVERMBER, 2007

MAJOR ADVISOR Approved by:

Chairman : ______________________  _________________ _____  (RAMA K. NAIK)

Members

: 1.____________________  1.____________ ________  (PUSHPA BHARATI)

2.____________________  (BHARATI .V. CHIMMAD)

3.____________________  (HEMLA NAIK)

ADVISORY COMMITTEE Dharwad

(RAMA K. NAIK)

NOVERMBER, 2007

MAJOR ADVISOR Approved by:

Chairman : ______________________  _________________ _____  (RAMA K. NAIK)

Members

: 1.____________________  1.____________ ________  (PUSHPA BHARATI)

2.____________________  (BHARATI .V. CHIMMAD)

3.____________________  (HEMLA NAIK)

CONTENTS

Sl. No.

Chapter Particulars CERTIFICATE ACKNOWLEDGEMENT LIST OF TABLES LIST OF FIGURES LIST OF PLATES

1

INTRODUCTION

2

REVIEW OF LITERATURE 2.1 Nutritional composition of seed flour 2.2 Functional properties of seed flour 2.3 Nutritional quality 2.4 Value additions to seed flour

3

MATERIAL AND METHODS 3.1 Preparation of seed material 3.2 Nutrient composition 3.3 Physical and functional qualities of seed flour 3.4 Nutritional quality of the seed flour 3.5 Shelf life of seed flour 3.6 Utilization of seed flour in convenience food 3.7 Statistical analysis

Page No.

Contd….. Sl. No. 4

Chapter Particulars RESULTS 4.1 Physical and functional properties of seed flour 4.2 Nutrient composition of seed flour 4.3 Nutritional quality of jack seed flour 4.4 Storage quality of jack seed flour 4.5 Value added convenience food of j ack seed flour

5

DISCUSSION 5.1 Functional properties of seed flour 5.2 Chemical composition of seed flour 5.3 Shelf life of flour 5.4 Utilization of seed flour in convenience foods

6

SUMMARY

7

REFERENCES APPENDICES

Page No.

LIST OF TABLES Table No.

Title

1

Level of incorporation of flours

2

Functional properties of jack seed flour

3

Viscosity of jack seed flour

4

Proximate composition of jack seed flour (g/100 g)

5

Nutritional quality of seed flour

6

Dough characteristics

7

Physical parameters of biscuits

8

Physical characteristics of jack seed flour incorporated biscuits

9

Colour values of jack seed flour biscuits

10

Consumer acceptability of seed flour based biscuits

11

Computation of composition in different levels of incorporation of  jack seed flour with refined wheat flour

Page No.

LIST OF FIGURES Figure No.

Title

1

Colour values of Minolta color meter

2

Yield of jack seed flour

3

Moisture content of stored jack seed flour

4

Sensory scores of jack seed flour based biscuits (initial trials)

5.

Sensory scores of jack seed flour based biscuits

Page No.

LIST OF PLATES

Plate No.

Title

1

Jackfruit seeds

2

Processed jack seed products

3

Jack seed (40%) based biscuits

Page No.

LIST OF APPENDICES

Appendix No.

Title

I

Score card for evaluation of value added products

II

Yield of jack seed flour

III

Moisture content (%) of stored jack seed flour

IV

Sensory scores of jack seed flour based biscuits (initial trial s)

V

Sensory profile of jack seed flour based biscuits

Page No.

1. INTRODUCTION “The jacks…. Are such large and interesting fruits and trees so well behaved that it is difficult to explain the general lack of knowledge concerning them’.

- O.W. Barret (1928) Jackfruit ( Artocarpus heterophyllus  Lam.) belongs to the family Moraceae, is a fairly large sized tree and bears the largest fruit among the edible fruits. Jackfruit tree is native to India and popular in several tropical and sub-tropical countries and the fruit is known as the ‘poor man’s fruit’ in eastern and southern parts of India. Jackfruit tree grows well not only under humid and warm climates of hill slopes, but also in arid plains of south India making it as one of the most suitable fruit crops for dryland horticulture. The total area under jack fruit cultivation is around 32,600 ha (Swamy, 2003) and  jack tree is largely grown in southern states viz., Kerala, Tamil Nadu, Karnataka and Andhra Pradesh besides, in other states like Assam, Bihar, Orissa, Maharashtra and West Bengal. In Karnataka, jack fruit is grown on an area of 10,004 ha with a production of 2,42,296 tonnes per annum (Anon., 2001). Jack fruit is largely propagated by seed and being a highly heterozygous and cross-pollinated crop, has resulted in immense variation in the population for yield, size, shape and quality of fruit and period of maturity. Cutting a jackfruit may seem quite a challenging task but once cut opened, the rest is easy and enjoyable. Jackfruit appears in the market in spring and continues until summer. The interior of ripe fruit consists of large, pleasant flavoured yellow sweet bulbs (fully developed perianths), massed among narrow ribbons of thin, though undeveloped perianths and a central pithy core constitute 25-30 per cent of the total fruit. Each bulb encloses a smooth, oval, light brown seed (endocarp) covered by a thin white membrane (exocarp). The seed is 2-4 cm long and 1.5 – 2.5 cm thick. There may be 100-120 or upto 500 seeds in a single fruit comprising 5-6 per cent of the total fruit. The pump (bulb) colour ranges from thin white, cream, yellow to bright orange. The size of the fruit lets ranges widely from small to big and thickness of pulp ranges from thin wafery to as thick as 0.5 cm while the sweetness ranges from slightly insipid to very sweet, the texture of the pulp ranges from soft to crispy. The pulp flavour ranges from very mildly scented to strongly scented and the size of the whole fruit ranges from 8 inches to 3 ft, as big as one weighing 20-50 kgs similarly the tree height also ranges from 50 t o 60 ft. The tender jack fruit is a popular vegetable and used in making soup and pickles. Chips and papads are also prepared from ripe and unripe pulp. The juicy pulp of the ripe fruit is eaten fresh or preserved in syrup and has wide potential for preparing jam, jelly due to the presence of pectin and used in the preparation of inumerous value added products. There is good market for these processed products in U.S., U.K. and gulf countries. The rind or skin of the fruit and leaves are excellent cattle feed. The yellow hard wood of the tree is valued timber for making of furniture’s. Jackfruit trees are also grown for shade to betel, pepper and cardamom plantations. The seeds are generally eaten in boiled or roasted form or used in many culinary preparations, as it contains similar compositions as that of grains. As jack fruit is highly seasonal and seeds have shorter shelf life, hence go waste during the seasonal glut. So, the seed flour can be an alternative intermediatory product, which can be stored and utilized, both for value addition and to blend with other grain flours without affecting the functional and sensory profile of the final product. Moreover, the incorporation of seed flour to deep fat fried products has found to reduce the fat absorption to a remarkable extent (Rajarajeshwari and Jamuna, 1999). The ripened fruit is a normally fibrous and composed of sugars like glucose, fructose, xylose, rhamnose, arabinose and galactose. The seeds are also rich source of carbohydrates and proteins and good source of fibre and B-complex vitamins. Chinese consider the j ack fruit pulp and seeds useful in overcoming the effects of alcohol. In India too, the jack seed is an important ingredient in antidote preparation for heavy drinkers. The latex from the bark

contains resin which is used sometimes to plug holes in earthern vats and in other products. The latex from the leaves has got capacity to kill bacteria. Jacalin, the major protein from the  jack seeds has proved useful tool for the evaluation of immune status of patients infected with HIV (Morton, 1987). Being a good source of vitamin A, vitamin C and pectin, jackfruit also helps in alleviating the pancreatic ailments and aid in blood purification. With all these medicinal values and efficient ingredients in value added products the utilization of seed flour in convenience food has a long way to utilize the flour with value addition for marketability and to create employment among rural women for economic empowerment. The utilization of jack seed flour in an industrial level is important for product market strategy. Hence, the study was undertaken with jack seed with 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 evaluate starch and protein digestibilities of seed flour and

4.

To study the shelf-life of seed flour and to utilize the seed flour in convenience food.

2. REVIEW OF LITERATURE A conceptual framework for the study based on the ideas and concepts gathered from review work of existing literature of both theoretical and empirical nature will facilitate planning the study in a comprehensive manner. It also helps to know the previous research work carried out in the area and acts as a t orch for new research. Jackfruit is a tropical fruit appears in the market in spring and continues until summer. Fruits are consumed by all sector of community irrespective of age and gender but, the seeds are used in some local dishes. Though jack seeds are utilized at domestic level, scientific literature related to seed and its utilization is limited. Hence, an attempt is made here to put together some of the closely related findings about the seed in general from other fruit or vegetable sources and has been reviewed in this chapter with special reference to jack seed.

2.1

NUTRIENT COMPOSITION OF SEED AND SEED FLOUR

Literature related to the proximate compositions viz., protein, fat, crude fibre, ash, carbohydrates and mineral contents of the seed and its forms are presented in this section. George and Boskou (1975) analysed the chemical composition of tomato seeds. The seeds contained 24.5 per cent protein, 28.1 per cent fat, 2.9 per cent of total sugars (as glucose), 5.4 and 19.1 percentage of ash and crude fibre, respectively. Higher mineral contents (mg/100 g) for potassium (780), phosphorus (690), magnesium (300), Calcium (160), sodium (110) and ferrous (17) were reported. In the year 1975, Oyenuga and Fetuga evaluated the nutritive value of two local varieties of watermelon seed flour. Bara and Serewe , the two local varieties documented good amount of protein ( 35.70 and 30.60 % ), crude fibre (2.40 and 3.10%), ether extract (54.20 and 56.90 %), total ash (4.20 and 3.40 %) and carbohydrates (3.50 and 6.00 %), respectively. Fleming et al. (1976) determined the composition of sunflower seed flour. The defatted flour contained protein (53.00%), crude fat (1.80%), higher levels of crude fibre (3.60%) and ash (8.20%). Bobbio et al. (1978) reported the proximate composition of jack seeds. Jack seeds contained 61.50 per cent moisture, 12.30 per cent protein, 25.10 per cent carbohydrates and 0.50 per cent crude lipids. Carlson et al. (1981) investigated the nutritional composition of tomato seed. The mean values of moisture (9.60%), crude fat (22.20%), crude fibre (18.30%) and crude protein (33.90%) were documented. A study was conducted by Akobundu et al. (1982) to analyse the chemical compositions of egusi (cucurbitaceae) seed kernels. Study revealed that, hull-free kernels contained protein (28.40%), lipid (52.00%), crude fibre (2.70%), ash (3.68%) and carbohydrate (8.21%). Egusi seed flour had good quantities of minerals (mg/100g) viz., sulphur (580), calcium (354), potassium (1442) and phosphorus (1950). Besides, seed flour also recorded significant amounts of vitamins, especially thiamine (4.16 µg/g) and niacin (35.40 µg/g) Dingra and Kapoor (1984) documented the composition of mango seed kernel. The seed kernels constituted 5 per cent protein (g), 6-7 per cent crude fat (g), tannins (0.19 0.44%), oleic acid (42.00%) and stearic acid (39.00%). Nutritional and fatty acid contents of pumpkin and melon seed flour was documented by Lazos (1986). The data obtained for pumpkin and melon seeds on a dry basis were, crude oil (45.40 and 37.80%), crude protein (32.30 and 25.20g%), crude fibre (12.10 and 15.40g%) and ash (4.65 and 3.85g%), respectively. The major fatty acid of both oils was linoleic acid (18:2), in concentrations of 43.10 and 64.60 per cent, respectively followed by oleic acid (18:1), 37.8 and 20.10 per cent, respectively. Mineral content (mg) indicated rich sources of K (1111.00 and 1288.00%), P (852.00 and 557.00%) and Mg (205.50 and 256.00%), respectively.

Yanez et al. (1986) analysed the chemical composition of amaranth seed flour. The mean values (g) for moisture (9.67%), protein (2.69%), ash (2.80%), fat (7.15%) fibre (3.34%), and carbohydrates (62.30%) were documented. Hemavathy et al. (1987) studied the polar lipids of Alphonso mango kernel. Total lipid (g) in the kernel of alphonso mango extracted, amounted to 11.60 per cent of the dry kernel. Total lipid consisted of 96.10 per cent of neutral and 3.90 per cent of polar lipids which comprised 2.90 per cent glycolipids and 1.00 per cent of phospholipids. A study was conducted by Kumar et al. (1988) on the proximate composition of   jackfruit seed flour. The seeds of Kathari  and Bharat Baramasi  varieties of jackfruit were found good sources of carbohydrates (28.01 and 26.83g %), protein (6.75 and 6.25g %), fat (0.78 and .89g %) and ash (1.27 and 1.16g %), respectively. The calorific value of both Kathari  and Bharat Baramasi  were found as 146.06 and 140.33 K.Cal/100g, respectively . Kathari variety was observed to be nutritionally excelling, compared to the Bharat Baramasi  variety on the basis of most of the constituents analysed. In a review, Singhal and Kulkarni (1988) reported the compositions of amaranthus seed flour. The seeds contained moisture, protein, fat, crude fibre, and ash with the mean values (g), 6.20, 13.20, 6.30, 3.60 and 2.80 percentages, respectively. Giami and Bekebian (1992) investigated the nutritional properties of pumpkin seed flour. The mean values (g %) were 4.20, 28.10, 47.00, 3.10 and 12.90 for moisture, crude protein, ether extract, total ash, crude fibre and carbohydrates, respectively. Iron and total phosphorus contents recorded were 4.50 and 140.00 mg/100g, respectively. Rajarajeshwari and Jamuna (1999) studied the nutritional profile of the jack seed flour. The flour contained the moisture (4.43 %), protein (21.30g %), fat (2.73g %), total ash (2.00g %), crude fibre (5.69g %) and carbohydrates (63.85g %). Vishwanathan et al. (1999) analysed the compositions of Teramnus labialis spreng. seeds flour documented (g) crude protein, crude fat, ash and nitrogen free extracts constituted 22.86, 6.10, 4.62 and 58.15 per cent, respectively. The calorific value of 100grams dry matter of seed material was 379 K.calories. In the year 2001, Nagaraj evaluated the nutritional value of defatted cashew kernel flour. The mean values (%) were 63.50, 20.30 and 12.90 for protein, carbohydrate and sugars, respectively. Tananuwong et al. (2002) reported the chemical compositions of jackfruit seed flour. The major components of the flour were carbohydrates (82.25%), protein (11.17%), lipid (0.99%) and crude fibre (1.67%). The total starch and amylose contents were analysed and the values recorded as 77.76 and 32.05 g/100g, respectively. In the year 2004, Akubor conducted a study to investigate the compositions of melon seeds. The seeds documented 6.00 g per cent moisture, 29.30g per cent protein, 54.90g per cent crude fat and 3.00, 2.80 and 4.00g percentages of ash, crude fibre and carbohydrates, respectively. Further Akubor (2005), evaluated the chemical composition of breadfruit seed flour. The flour documented the proximate compositions (g) such as moisture (8.60%), protein (17.30%), crude fibre (2.50%), ash (2.80%), fat (11.00%) and carbohydrates (62.80%). The calorific value was noted as 419.40 K.calories per 100grams of seed flour. A study by Amoo (2005) was conducted on the proximate compositions (g) of cashew kernel flour. The kernel flour contained 20.90 per cent protein, 42.80 per cent fat, 8.00 per cent moisture, total ash and crude fibre contents were 2.80 and 1.40 per cent, respectively. The carbohydrate content was noted as 24.10 per cent. Aremu et al. (2006) assessed the compositional characteristics of cashew nut flour. The mean values of proximate compositions (g %) were moisture (5.70), ash (4.40), ether extract (36.70), crude protein (25.30), crude fibre (1.20), and carbohydrate (26.80). The calorific value was 2243 KJ/100g and fatty acid content was noted as 29.40 per cent. Abundant minerals (mg/100g) constituted were K, Mg, Na and Ca while least were Cu, Zn, and Fe. Amino acid analysis revealed that cashew nut flour contained nutritionally useful quantities of most of the essential amino acids.

2.2

FUNCTIONAL PROPERTIES OF SEED FLOUR

Functional properties of seed flour viz., water and oil absorption capacities, bulk density, least gelation and emulsification capacities, foam capacity and stability related literature from other fruit or vegetable sources are reviewed in this section. A study was conducted to characterize the viscosity and water absorption properties of sunflower seed flour. The sunflower seed flour had the water absorption in terms of gH 2 0/g between 1.28 to 2.75 depending upon the duration of mixing between 1 to 10min. The viscosity (cps) of the flour was increased exponentially at different concentrations (5-20 w/w) of the flour (Fleming et al., 1976). Bobbio et al. (1978) documented the gel rigidity of jackfruit seed flour using an Exchange Ridgelimeter. The starch (8%) of the seed formed a highly rigid gel that had no particular odor and was extremely firm with practically no sag value. Gel did not develop º synersis during storage at 4 C for 5 days. The starch granules were not susceptible to ° breakdown by thermal or mechanical shear. At 94 C, the viscosity of the flour increased to reach a peak value (450 AU), indicating that jackfruit seed starch would swell readily withstanding severe thermal conditions. Carlson et al. (1981) studied the functional properties of tomato seed flour. At different pH levels viz., 4, 5, 6 and 7 the water absorption capacities (ml /100g) were found 325, 240, 214 and 159, respectively indicating the decrease in water absorption capacity with increase in pH levels. A study was conducted by Akobundu et al . (1982) to assess the functional characteristics of egusi seed flour. The water holding capacity for both hull free and 10 per cent hull containing flours was 0.7 ml/g indicating the level of hull per cent in the flour had no influence on its water holding capacity. The oil absorption capacity for the hull free and 10 per cent hull containing flour were found 2.6 and 2.7 ml/g, respectively. Suspensions of egusi seed flour formed two types of emulsions with in the pH range of 2.5-10.5. Very thin and thick emulsions were formed with 80 and 196 ml of oil, respectively. Increase in the viscosity was observed between the pH 5.0 and 8.0 and it could be related to the degree of soluble protein in the suspensions. Singhal and Kulkarni (1991) evaluated the functional properties of amaranths  paniculates seed flour. The bulk density of the seed flour was recorded as 0.75 g/ml, while it was decreased in puffed seed flour (0.48). The puffed seed flour registered the higher water and fat absorption capacities (384 and 189.5 g/100g) compared to unpuffed seed flour (102.50 and 91.00 g/100g), respectively. Further the least gelation concentration in terms of per cent w/v was noted as 10.0in unpuffed flour and was higher in puffed seed flour (12.0). The viscosity of the unpuffed flour at 5.0 and 7.5 per cents were 69.6 and 247.3 cps , respectively and it decreased in puffed amaranths seed flour (45.3 and 144.4 cps, respectively) which could be due to changes in starch caused by dextrinization. Giami and Bekebain (1992) reported the functional characteristics of pumpkin seed flour. The raw fluted seed flour was significantly higher in water absorption capacity (3.40gg 1 -1 ) compared to germinated fluted pumpkin flour (2.50gg )and fermented fluted pumpkin flour -1 -1 (1.20 gg ) . On the other hand, the germinated fluted pumpkin flour (0.43 gg ) registered -1 higher fat absorption capacity compared to raw fluted pumpkin flour (0.37gg ) and fermented -1 fluted pumpkin flour (0.20 gg ). The foam capacity and stability was observed higher in raw fluted flour found as 9.5ml and 7.1ml at 30min, respectively compared to germinated fluted flour (4.3 and 3.2ml) and fermented fluted flour (4.0 and 1.4ml, respectively) indicated that, germination and fermentation did not improve foam capacity and stability of raw fluted pumpkin flour. Further, the bulk density of the raw fluted pumpkin flour was observed higher -1 -1 as 0.20 in terms of gml compared to fermented fluted ( 0.18 gml ) and germinated fluted -1 pumpkin flour (0.11gml ). Badifu and Gabriel (1999) documented the functional properties of defatted flour of melon seed flour. Water holding capacity of the flour recorded as 226.3 per cent. The viscosity of the flour was noted, 150 cps. A study was conducted to characterize the functionality of jack seed flour by Rajarajeshwari and Jamuna (1999). The flour had a very low solubility at acidic pH, which

exhibited a steep rise between pH 4.0 and 8.0 attaining a maximum value of 95 per cent. Bulk density of the flour was documented as 1.39 g/ml. water and fat absorption capacities were found as 210 and 160 ml/100g, respectively. A study by Nagaraj (2001) evaluated the functional properties of defatted cashew kernel flour. Water and oil absorption capacities were recorded as 56.3 and 128.8 per cent, respectively. Foaming and emulsification capacity of the flour were 53.0 and 33.7 per cent, respectively. Foam stability of the flour was achieved between the pH le vels 3.0 and 8.0. Amita and Saroj (2002) studied the functional properties of defatted sapium and cucurbita seed flour. Water absorption capacity of sapium meal (2.80 g/g ) was slightly higher than cucurbita meal (2.16 g/g). Fat absorption capacities of sapium and cucurbita meals were noted as 3.68 and 2.18 g/g, respectively. Protein solubility profile of sapium and cucurbita meals at different pH values indicated that, solubility of sapium meal protein was minimum (0.84%) at pH 4, and it increased slowly with increase in pH showing maximum solubility 8.81 per cent at pH 12. Cucurbita meal proteins indicated very high solubility (17.58 %) at pH 12 and least value was 2.23 per cent at pH 4. In the year 2002, a study was conducted by Tananuwong et al. to analyze the functional properties of jack seed flour. The flour had good capacities of water absorption (205.00%) and oil absorption (93.00%). The pasting properties of 8 per cent jack seed starch were studied along with tapioca and corn starches for comparision. The lower breakdown of viscosity during heating cycle of jack seed starch as compared to that of tapioca and corn starch indicated good stability of the starch paste and bonding forces within the starch granules. Akubor (2005) documented the functional properties of melon seed flour. The bulk -3 density (g/cm ) and least gelation concentration (w/v) of the flour were 0.68 and 8.00, respectively. The water and oil absorption capacites in terms of g/kg were recorded as 1300 and 700, respectively. Emulsification activity (g/kg) was recorded as 620 and emulsification stability of the flour was 710 per cent. The flour had the 15 and 92 per cent of foam capacity and stability, respectively. A systematic study was conducted by Odoemelam (2005) to evaluate the functional properties of jack seed flour. The flour had the 16 per cent (w/v) least gelation concentration. -1 -1 Water and oil absorption capacities were found as 2.30 mlg and 2.8 gg , respectively. Bulk -1 density of the flour recorded as 0.61gml .The foam capacity of the flour was noted as 7.10 -1 -1 gml and found gradually decreased to 2.00 gml after 120min. An emulsification capacity of -1 -1 flour was observed as 6.40 mlg at pH 1 and was gradually decreased to 4.8 mlg flour at pH 4, which is also the pH of minimum nitrogen solubility. Maximum nitrogen solubility of the flour noted 40.6 per cent at pH 10.

2.3

NUTRITIONAL QUALITY Digestibilities of nutritive components reveal the quality of food.

Adeyeye (1997) assessed the in-vitro protein digestibilities of the flours of six colour varieties of African yam bean made from both hulled and dehulled seed flours. Hulled seed flours gave a digestibility increase of 6 per cent compared with raw flours, where as in dehulled samples the digestibility documented an increase of 5 per cent. In the year 2005, Fagbemi et al. evaluated the processing effects on in-vitro protein digestibility of fluted pumpkin seed flour. The boiled samples were most digestible followed b y the fermented samples while the raw and germinated samples were least. The protein digestibility of fluted pumpkin recorded as 72.00 to 86.00 per cent. Khalil (2006), analysed the in-vitro  digestibility of melon seed kernels. The kernels had a good digestibility of 90.80 per cent.

2.4

VALUE ADDITION TO SEED FLOUR

Value addition not only enhances proper utilization during glut, it also enhances the shelf life of food materials in processed form. It is important to introduce new products using underutilized food ingredients which are available abundantly.

Carlson et al. (1981) studied the influence of tomato seed addition on the quality of wheat flour breads. The addition of tomato seed to the bread had a positive effect on loaf volume with the high concentration of crude fat present in the tomato seed and improved the overall quality of the bread. Supplementation with tomato seeds at a replacement level slightly above 10 per cent was recommended for nutritional as well as for functional considerations. In the year 1991, Yaseen et al. evaluated the balady bread fortified with tomato seed meal. The addition of whole tomato seed meal to wheat flour resulted increase in the fat content (4.00%) of the bread, while the addition of defatted tomato seed meal lowered the fat content (1.00%). The protein and fibre content of the bread were increased to 14.71 to 16.22 per cent and 4.63 to 5.10 per cent in the replacement of wheat flour with whole tomato and defatted tomato seed meal, respectively. Overall quality of the bread was found decreased with increase in the tomato meal replacement. It was observed that, 10 per cent of replacement with both whole and defatt ed tomato seed meal was successfully accepted. Rajarajeshwari and Jamuna (1999) assessed the use of jackfruit seed in product formulation. On incorporation of jack seed to two deep fat fried products viz., karasev and  jamun revealed that, it was important to bring down fat absorption to a remarkable extent. In the savoury product none of the sensory attributes were affected, where as in sweet product the quality of texture and flavour was affected. For the presence of off flavour and after taste, no significant responses were obtained. The responses were significant with higher proportion of jack seed to the products. In the year 2002, Tananuwong et al. evaluated the possibility of substitution of jack seed flour in bread preparation. With increasing level of replacement, the water absorption capacity increased and bread dough peak time and dough stability time were reduced. The specific baking volume of the bread was reduced by 51 per cent at 5 per cent replacement with jack seed flour. Study revealed that, less than 5 per cent of wheat flour can be replaced with jack seed flour in the bread preparation. Naik (2007) incorporated 10 to 50 per cent jack seed flour in 50:50 blend of wheat flour (maida and full wheat flour ) for the preparation of cookies. The product at 20 and 30 per cent incorporation were acceptable with good sensory profile, while 50 per cent incorporation though was acceptable had hard texture. A study by Gaimi and Amasisi (2003) noted the performance of African bread fruit seed flour in bread preparation. There were no significant differences between wheat flour and blends containing 5 to 10 per cent of African bread fruit seed flour in the alveograph values for resistance to extension, extensibility and mechanical work for deformation of doughs. Upto 10 per cent substitution with bread fruit seed flour produced bread with crust colour, crumb colour, crumb texture, loaf height and loaf volume similar to the control. Use of higher levels (15-25%) however, resulted in the reduction of these quality attributes. Thus it can be concluded from the above studies that the replacement of seed flour up to 5 to 30 per cent is possible in various products depending upon the composition of flour and functional quality for better utilization or end use.

3. MATERIAL AND METHODS The present investigation on “Nutritional and functional quality and value addition to   jackfruit seed flour” was carried out during the year 2006-2007, with jackfruit seed flour nutrient, physical and functional profile, in–vitro  protein and starch digestibility, shelf life status and utilization in convenience food. The material and methods adopted for the study are recorded in this section.

3.1

PREPARATION OF SEED FLOUR

3.1.1 Procurement of seed material The jackfruit seeds were collected from the local market of Dharwad and North Canara districts during the season.

3.1.2 Seed treatment The jackfruit seeds (4 kgs ) were cleaned manually and white arils (seed coat ) were manually peeled off. Seeds were lye peeled, soaking in 3 per cent 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.

3.1.3 Preparation of jackfruit seed flour The lye peeled seeds were sliced into thin chips and dried at 50- 60° C to a constant moisture. The dried chips were powdered in a flour mill, passed through 105 µ mesh sieve and packed in polyethylene pouches and stored in a refrigerator (