All analyses were conducted in triplicate, and the data were processed using MS excel and OPSTAT software to assess the differences between varieties, a student ' s independent t-test was applied

Abstract

Diabetes, a widespread metabolic disorder, is a major cause of illness and death worldwide. The International Diabetes Federation reports that one in every three households has a diabetic patient. Jackfruit, a tropical fruit commonly grown in South India, especially in its tender (6-9 weeks old) form, contains a variety of compounds that may help manage diabetes. In view of this the was study aimed to process tender jackfruit flour and assess its potential anti-diabetic effects. Two varieties of tender jackfruit, HV2 and TCV, were selected and subjected to pre-treatments, followed by drying at 60 °C. The tender jackfruit flour was analyzed for phytochemicals constituents and anti-diabetic properties.The HV2 variety, in particular, had higher levels of polyphenols (67.93 mg GAE/100 g), flavonoids (53.54 mg QE/100 g), and antioxidants (301.4 mg TE/g). Both varieties were rich in dietary fiber (HV2: 36.71 g/100 g; TCV: 34.75 g/100 g). The extracts from both varieties showed inhibitory effects on alpha-amylase and alpha-glucosidase enzymes, which are involved in carbohydrate digestion. Thus tender jackfruit flour, with its high fiber, antioxidant content, and ability to inhibit carbohydrate-digesting enzymes, shows promise as a functional food ingredient for managing blood glucose levels in individuals with diabetes.