Value Addition and the Therapeutic Significance of Jackfruit Artocarpus heterophyllus

Abstract

Jackfruit is the largest tree borne fruit having nutritional and health benefits. A study newlinewas conducted on value addition and therapeutic significance of jackfruit. A simple survey newlineconducted in Sirsi district, Karnataka revealed that jackfruit was consumed daily from newlineNovember to June. Further, three stages of jackfruit were researched. Highest moisture was newlinefound in ripe jackfruit (76.20%) whereas highest protein (4.36%) was present in mature newlinejackfruit. The energy content (kcal) in the three stages were found to be 368, 374 and 357, newlinemature having maximum and ripe having minimum. The calcium, iron, zinc and copper newlinecontents ranged from 36.75 to 55.30 mg/100g, 0.34 to 2.75 mg/100g, 0.09 to 2.44 and 0.20 to newline2.00mg/100g respectively. The total starch, amylopectin and resistant starch contents were newlinehigher in mature jackfruits (40.50, 32.54 and 16.09%). Protein digestibility of mature jackfruit newlinewas (91%). Ripe jackfruit had significantly higher IVSD at 30 min (11.31%), 90 min newline(28.58%) and 120 min (40.51%). Inhibition of alpha glucosidase (95.60%) and alpha amylase newline(84.60%) was higher in immature stage. Lowest glycemic index was recorded in immature newlinestage (47.66%) followed by mature (54.75%) and ripe (62.16%). Jackfruit flour was newlinedeveloped to formulate composite mix. Composite mix chapathi with jackfruit flour (30%) newlineand wheat flour (70%) obtained highest scores for appearance (8.09), colour (8.50), flavour newline(8.77), taste (7.18), texture (7.14) and overall acceptability (8.50). The DPPH and newlinephosphomolybdenum inhibition were significantly higher in composite mix (96.00% and newline79.00%). The bacterial (2.72x102 and 2.67x102 CFU/g) and fungal (8.25x101 and 8.45x101 newlineCFU/g) count increased up to 180th day of storage. Escherichia coli were not detected during newlinestorage. The glycemic index of composite mix was 40.82. Majority of diabetics (35.48%) newlineliked the composite mix. newline