Introduction

Jackfruit is cultivated in tropical regions, offering the potential for year-round harvests. The seeds of the jackfruit are often discarded. Jackfruit seed flour is an underutilized resource that offers nutritional and health benefits. The incorporation of jackfruit seed flour into various food products enhances their nutritional value and contributes to sustainable agriculture.

Method

Experiments were conducted at the biomedical research laboratory of General Sir John Kotelawala Defence University in Sri Lanka. Seeds were subjected to lye peeling and dried at 60℃ for 15 hours. The dried seeds were ground to fine particles. The functional properties of the flours, such as swelling capacity (SC%), water absorption capacity (WAC, %), oil absorption capacity (OAC, %), emulsion activity (EA, %), emulsion stability (ES, %), foam capacity (FC, %), foam stability (FS, %), gelatinization temperature (GT, °C), porosity(%), and bulk density (g/ml), were then analyzed. All properties were measured in triplicate. The experimental data were analyzed statistically (p < 0.05).

Results

The value for SC, measured as 1.63±0.32%, had a strong positive correlation with the WAC value of 177.00±15.7%( r= 0.980,p < 0.05). The value of OAC was observed to be 212.13±0.58% and had a strong negative correlation with the EA value of 41.10±1.52% (r= 1.00,p < 0.05). ES was 50.72±2.51%. GT was 71.3 ±4.0 ℃ and had a strong positive correlation with OAC (r=0.99,p < 0.05). BD was 0.74±0.03g/ml. The value of the porosity was recorded as 9.65±0.03% with a significant positive correlation with ES (r=1.00,p < 0.05). FC was recorded as 13.63±0.03 with significant negative correlations with ES and porosity (r=-1.00,p < 0.05). The FS value was observed to be 89.53±0.06% with significant positive correlations with EA and BD (r=0.98,p < 0.05).

Conclusion

Studies have shown a possibility of using seed flour as a source for bakery items by blending it with the wheat flour in different ratios to maximize its functional properties.