Quality assessment of different parts of jackfruit Artocarpus heterophyllus Lam

Abstract

The present study entitled Quality assessment of different parts of newlinejackfruit (Artocarpus heterophyllus Lam.) was undertaken to assess the nutritional newlineproperties and phytochemical constituents of different parts of jackfruit at three stages newlineof maturity such as tender, mature unripe and mature ripe stages. Initially considering newlinedifferences in varieties, six indigenous jackfruit tree were selected from five areas of newlineJorhat district of Assam. To further select few varieties for chemical analysis and newlineproduct development, out of six initial varieties, results of the physical parameters were newlinetaken as the basis. Percentage of recovery of edible matter such as tender jackfruit as a newlinewhole, different parts of mature unripe and mature ripe fruits were considered and three newlinebest varieties were selected and coded as J-1, J-2 and J-3, respectively. In proximate newlineanalysis of the jackfruit parts, the variety, fruit parts and their interactions have newlinestatistically significant effect (pand#8804;0.01). All the jackfruit parts were nutritional superior newlinein terms of protein, crude fibre, total mineral, carbohydrate and energy. Protein content newlinewas highest in the seed (10.24 g/100g in unripe and 9.85 g/100g in ripe jackfruit), newlinewhereas crude fibre content was highest in rags (11.06 g/100g in unripe and 4.62 g/100g newlinein ripe), rind (16.28 g/100g) and core (17.23 g/100g in unripe and 16.04 g/100g in ripe). newlineRipe (342.1 kcal/100g) and unripe (334.75 kcal/100g) seed as well as ripe bulb (330.43 newlinekcal/100g) contained highest energy among all the fruit parts. It was observed that the newlinetotal dietary fibre content primarily concentrated on the rind, core, rag and bulb parts. A newlineconsiderable amount was also found in tender jackfruit, but the seed had significantly newlinelowest amount of dietary fibre than all other parts. Ripe fruit parts especially bulb newline(74.96 g/100g), seed (73.26 g/100g) and rags (73.20 g/100g) contained significantly newline(pand#8804;0.01) highest carbohydrate as compared to unripe bulb (72.36 g/100g), seed (71.17 newlineg/100g) and tender jackfruit (67.02 g/100g)..