Proximate, Functional and Pasting Properties of Jackfruit Seed Flour as Affected by Different Treatments

Abstract

The effects of boiling, roasting and fermentation on the proximate, functional and pasting characteristics of jackfruit seed flour were investigated. Mature jackfruit seeds were dehulled and treated by boiling (JB), roasting (JR) or fermentation (JF) and milled to flour. The untreated sample served as control (JU). Results showed that the different treatments affected the properties of the flour. The least fat content was obtained in control sample (2.60%) with higher value in JB (2.67%) and JR (3.93%). Fibre content was least in control (1.78%) but higher in JB and JR (2.37%). Protein was higher in control (8.18%) than in the treated samples (5.44 – 7.27%), ash was higher in control (3.47%) than in the treated samples (1.87 – 2.93%), moisture was higher in control (13.13%) than in the treated samples (8.93 – 11.27%) but carbohydrate was lower in control (70.84%) than in the treated samples (74.17 – 78.56%). Bulk density was higher in the treated samples (0.66 – 0.70g/ml) than in control (0.57g/ml), swelling index was also higher in the treated samples (0.21 – 1.65) compared with the control (0.17). No significant difference existed in water absorption capacity of all samples. The results of the pasting properties showed that boiling and roasting increased peak, trough and final viscosities. The setback viscosity was lower in the control (90.50 RVU) than in the treated samples (121.58 – 183.75 RVU). The breakdown viscosity of the control (68.33 RVU) did not differ significantly from that of the boiled and roasted samples but was higher in the fermented sample (106.25 RVU). Boiling, roasting and fermentation significantly (p > 0.05) affected the proximate, functional and pasting characteristics of jackfruit seed flour.

Keywords: Jackfruit seed, boiling, roasting, fermentation, proximate composition