Changes in chemical composition of jackfruit seed flour during storage

Introduction

The jackfruit (Artocarpus heterophyllus L.) belongs to the family of Moraceae. The jackfruit order is Rosales and has basic chromosome no. 2n = 56. This Moraceae family encloses about 1000 species in 67 genera, mostly tropical shrubs and trees, but also a few vines and herbs (Bailey 1948 and Merill, 1912) [7,15] . The phytonutrients such as lignin, saponin and isoflavones present in the seeds play a beneficial role in human health (Noor et al., 2014) [18] . The presence of high fibre content (3.6/100 g) in the jackfruit improves the digestion system. The seeds are rich in dietary fibre content, they help lower risk of heart disease, prevent constipation and promote weight loss. Jackfruit seed also contains resistant starch which controls blood sugar and keeps the gut healthy. The seeds contain an important lectin known as 'jacalin' used as a tool to evaluate the immune system of an HIV infected person (Butool et al., 2013) [8] . The seed contains an abundance of magnesium which plays a vital role in lowering the blood pressure and maintaining bone health. Since it aids in calcium absorption and hence helps to strengthen the bones. Seeds are rich in highly soluble protein resulting in the prevention and treatment of mental stress. Alves et al. (2020) [4] observed that the fruit contains lignin flavones and saponin which have the properties of anti-cancer, anti-ulcer, anti-hypertensive and anti-aging.

Objective and Hypothesis

Therefore, study was conducted with the objective to prepare seed flour from jackfruit. If such nutritive and medicinally rich product is prepared on commercial scale, it will be in great demand, as the consumer have become health conscious.

Materials and Methods

The present investigation was undertaken in the Fruit and Vegetable Processing Unit, College of Horticulture, Dapoli-415712, Dist. Ratnagiri, Maharashtra State (India) during the year 2021-2022. Soft flesh jackfruits seeds were used for study and they were analysed for chemical composition. During the course of investigation jackfruit seed flour was prepared. and changes in chemical composition were studied during three months' storage at ambient temperature (27 to 30 °C). The disease free, ripe soft flesh jackfruits were cutted and bulbs were removed. Then seeds and carpels were separated. Then seeds were washed 3-4 times with water to remove stickiness and inert material. The seeds were weighed on an electronic weighing balance and dried in a cabinet dryer for two days. The dried seeds were used for preparation of powder as per details given in Fig 1 . And stored at room temperature for further studies.

The moisture content of the prepared sample was determined by a method described by A.O.A.C. (1990) [1] as follows. The nitrogen content of the prepared sample was estimated by using kjeldahl method pelican kelplus equipment. Protein was calculated by multiplying with a factor 6.25 (A.O.A.C. 1990) [1] . The carbohydrate content in the prepared sample was determined by difference i.e., by subtracting the sum of values for moisture (%), protein (%), fat (%), fibre (%) and ash (%) from 100, Rangana, (1997) [21] . The fat content of the jackfruit seed flour prepared sample was determined by using a method described in A.O.A.C. (1990) [1] . The ash content was calculated using the following formula.

weight of the ash weight of sample × 100

Calcium was determined by using diacid extract with the Ver senate method as described in A.O.A.C., 1980. potassium was determined .. Crude fibre content was analysed by method suggested [2] Phosphorus was determined by colorimetric method (vanadomolybdophosphoric yellow colour in nitric acid system). Magnesium content was analysed using method suggested [9] .

Results and Discussion

The data regarding moisture content in jackfruit seed flour during four month storage presented in the table 1. The moisture content in jackfruit seed flour on an average was 7.54 percent. The highest moisture content was obtained in T 4 (8.11 %) . The minimum moisture content was observed in T 1 (6.41) i.e., at '0' month during storage. The minimum moisture content at T 1 was significantly superior over others. The moisture content was found to be increased from T 1 ('0' month) to T 4 (3 months). The increase in moisture content might be due to absorption of moisture by seed flour from the surrounding environment during ambient storage. Similar results were observed by Chowdary et al. (2012) [10] conducted a study on functional properties of raw and blended jackfruit seed flour (a non-conventional source) for food application. In this study the moisture percent was found 10.7 percent. Maibam et al. (2016) [14] who carried out a study on quality characteristics of jackfruit seed flour and its suitability for the preparation of dumplings and reported that moisture content of jackfruit seed flour was increased from 6.3 to 7.5 during 120 days of storage period. Shehin et al. (2019) [24] reported that moisture content in jackfruit seed flour was 10.3 percent. [20] studied on incorporation of jackfruit seed flour on extruded products the protein content of jack fruit seed flour was found 6.69 percent. Sharon and Usha (2006) [23] studied the effect of storage on nutritional and sensory qualities of breadfruit flour. It was observed that the protein content in breadfruit flour present only 4.5 percent. Swami et al.

(2012) [25] reported that the protein content ranges between 6.6 and 7.4 percent. Mittal (2018) [16] observed that protein content in pumpkin seed flour was decreased from 31.02 to 30.27 percent during 2 months storage. [14] carried out a study on quality characteristics of jackfruit seed flour and its suitability for the preparation of dumplings and reported that crude fiber content of jackfruit seed flour was 3.15 percent. Mittal (2018) [16] he observed that crude fibre content in pumpkin seed flour was slightly decreased from 12.26 to 12.24 percent during 2 months storage.

The data related to changes in the fat content of jackfruit seed flour during storage are presented in the Table 4. An average fat content in jackfruit seed flour was 1.50 percent.

The highest fat content was obtained in '0' month i.e. at T 1 (1.67 %) and it was at par with T 2 (1.62%). The minimum fat content was observed in T 4 (1.25%) i.e. at 3 months during storage. The slight decrease in fat content in jackfruit seed flour from 1.67 (T 1 ) to 1.25 (T 4 ) percent may be due to increase in moisture from T 1 to T 4 during storage. This increased moisture might have diluted the native fat content of jackfruit seed flour. Similar results were observed by Mukprasit and Sajjaanantakul (2004) [17] who studied the properties of flour and starch from jackfruit seed. The fat percent obtained from wet milled and dry milled flour was 1.94 and 2.19 percent, respectively. Noor et al. (2014) [18] studied physicochemical properties of flour and extraction of starch from jackfruit seed. In this study they found the variation in fat content among jackfruit seed flour of different varieties which varied from 1.18 to 1.40 percent. Mittal (2018) [16] observed that fat content in pumpkin seed flour was decreased from 37.54 to 36.14 percent during 2 months storage.

The data related the changes in ash content of jackfruit seed flour are presented in Table 5 From the data it was observed that there is no change in ash content of jackfruit seed flour (4.8 percent) during 2 months storage (T 1 to T 3 ). At 3 months (T 4 ) storage the ash content in seed flour was slightly decreased from 4.8 to 4.0. Maximum ash content recorded by T 1. T 2 and T 3 (4.8%) was significantly superior over T 4 (3 months storage).

Results analogous to present finding are also reported by Petenuci et al. (2002) [27] . From their study they concluded that the amount of ash in jackfruit flesh was 2.61 percent. Tulyathan et al. (2002) [26] reported that the amount of ash content in jackfruit seed flour with brown spermoderm and without brown spermoderm was 3.97and 3.92 percent, respectively and Ocloo et al. (2010) [19] reported that in jackfruit seed flour the amount of ash found was 2.70 percent. Mittal (2018) [16] he observed that ash content in pumpkin seed flour was decreased from 3.99 to 3.74 percent during 2 months storage. [19] . From their study concluded that the amount of carbohydrates present in jackfruit seed flour was 79.34 percent. Wanniarachchi et al. (2022) [3] reported that the carbohydrate present in dried soaked jackfruit seed flour was 76.32 percent which was more than the fried jackfruit seed sample (75.40%). Mittal (2018) [16] observed that carbohydrate content in pumpkin seed flour was increased from 10.08 to 11.68 percent during 2 months storage.

The data regarding the changes in calcium content in jackfruit seed flour is presented in Table 7. On an average the calcium content in jackfruit seed flour was 4.01 mg/100 g. The significantly highest calcium content was obtained at '0' month i.e. T 1 (6.72 mg/100 g) and it was significantly superior over others. The minimum calcium content was observed in T 4 (2.26 mg/100 g) i.e. 3 months during storage.

The calcium content was found to be decreased from T 1 ('0' month) to T 4 (3 months). The decrease in calcium content in jackfruit seed flour from 6.72 mg/100 g to 2.36 mg/100 g may be due to increase in moisture during storage which might have diluted native calcium content. Similar result was found by Petenuci et al. (2002) [27] who reported that in soft flesh jackfruit seed flour the calcium content was found to be 8.10 mg/100 gram. [27] who carried out research on chemical composition of jackfruit seed flour. They reported high amount of magnesium content i.e., 215.09 mg/100 gram in soft flesh jackfruit seed. Abedin et al. (2012) [2] studied the nutritive composition of locally available jackfruit seed in Bangladesh. In this research magnesium content was found 150.7 mg /100 gram in Khaja, 168.7 mg /100 gram in Gala and 210.0 mg/100 g in Durosha seeds, which was higher than the results obtained in present study.

The data regarding the changes in phosphorus content in jackfruit seed is presented in Table9. The phosphorus content in jackfruit seed flour on an average was 0.108 mg/100 g. The highest phosphorus content was obtained at '0' month i.e. at T 1 and T 2 (0.119 mg/100 g) and it was at par with T 3 (0.112 mg/100 g). The minimum phosphorus content was observed in T 4 (0.079 mg/100 g) i.e. at 3 months during storage.

The phosphorus content was found to be decreased during storage. The decrease in phosphorus content in jackfruit seed flour from 0.119 mg/100 g (T 1 and T 2 ) to 0.079 mg/100 g (T 4 ) may be due to increase in moisture during storage. Sharon and Usha (2006) [23] in their study on the effect of storage on nutritional and sensory qualities of breadfruit flour reported higher phosphorus content in breadfruit flour which was 67.3 mg/100 g. Rengsutthi and Charoenrein (2011) [22] carried out study on physico-chemical properties of jackfruit seed starch and its application as thickener and stabilizer in chilli sauce and also reported that the phosphorus content in jackfruit seed flour (43.7 mg/100 g). [2] in three type of jackfruit seeds. The maximum potassium reported by T 1 ('0' month) was significantly superior over others.

Conclusion

The jackfruit seed flour was prepared and stored at room temperature for three months, and then its various chemical compositions and organoleptic qualities were evaluated at '0'month and after the three months period of storage.

In the current study, during three months storage of jackfruit seed flour, protein, crude fibre, fat, calcium, magnesium, phosphorus and potassium were found to be decreased from T 1 ('0' month) to T 4 (3 months), whereas moisture and carbohydrate were found to be increased. Ash content was constant for two months, but then it decreased during the three months storage period.

Acknowledgement

AcknowledgementsThis work is a part of M.Sc research work, at College of Horticulture, DBSKKV, Dapoli, (M.S.), India. The authors are thankful to the Head and Associate Dean, College of Horticulture, DBSKKV, Dapoli and Research Guide for providing the facilities. Authors extend their sincere thanks to the colleagues of M.Sc. student, Department of Fruit Science College of Horticulture, Dapoli for their support in data collection.

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