Jackfruit seed: an accompaniment to functional foods
, 2019 The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional ...
Anil Panghal (6854624) +5 more
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Development and quality assessment of composite string hoppers developed by using the jack seed flour (artocarpus heterophyllus L.) and the rice flour (oryza sativa) [PDF]
, 2023 The study was done to produce the string hoppers using composite flour of jackfruit seed (Artocarpus heterophyllus) and rice flour (Oryza sativa) and to determine the quality properties of the final sample.
Rukshana, M. R. F. +1 more
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Proximate Analysis and Acceptability of Substituted Jackfruit Seed Flour and Pangas catfish Flour Biscuits as Supplementary Feeding for Wasting Toddlers Aged 12-59 Months [PDF]
One of the factors causing wasting is the lack of food intake in the long term. This can be overcome by a program that provides additional food with local food ingredients.
Zulfa, Rafika
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Journal of Agriculture and Food ResearchJackfruit (Artocarpus heterophyllus Lam.) is one of the undervalued fruits that is rich in many nutrients not only in the edible parts but also in generated waste such as the seed and peel.
Simran Dhani +4 more
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Extraction of Jackfruit seed protein: Structural and functional analysis
Food Chemistry AdvancesJackfruit seeds, a by-product of the tropical fruit processing industry, are a rich protein source, with approximately 7% protein. The amino acids present in jackfruit seeds are histidine, threonine, valine, lysine, isoleucine, leucine, and phenylalanine.
Adharsh Ashok N +6 more
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Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours
Advances in Agricultural and Food Research JournalRoasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface
Munira Zainal Abidin +3 more
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Green Jackfruit (Artocarpus Heterophyllus) Flour as Substitute to Commercial Flour
, 2019 Jackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit that is widely consumed as a fresh fruit. The use of jackfruit bulbs and its parts has also been reported since ancient times for their therapeutic qualities.
Dela Cruz, Margie +2 more
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India has a large jackfruit farming industry; however, after the edible part is eaten, the nutrient-rich seeds are thrown away as waste. The study was aimed at investigating the functional properties and sensorial attributes of jackfruit seed flour from ...
U., Krishnaja, U., Sreejaya
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The utilization of Jackfruit seed flour (Artocarpus heteropyllus) as substitution of rice bran in rations on Kampung chicken performances [PDF]
, 2017 The objective of this research is analyze the extent to which the utilization of jackfruit seed flour can substitute rice bran in rations on the performance of chicken.
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Quality analysis of raw jackfruit based noodles
, 2017 Noodles were extruded as 6 treatments using raw jackfruit bulb flour, jackfruit seed flour and refined flour in different proportion. Different levels of refined wheat flour, jackfruit seed flour and jackfruit bulb flour were added in the ratio (40:30:30,
Suma Divakar, Veena S. Kumari
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