Nutritional profile of jamun (Syzygium cumini L.) Seed powder-based value-added laddu

Introduction

Functional foods have attracted considerable attention due to their potential to improve health and reduce the risk of chronic diseases. Plant-based foods rich in bioactive compounds are increasingly being explored to create value-added products with enhanced nutritional and therapeutic properties. Among these, Syzygium cumini (L.) Skeels (Jamun or Indian Blackberry), a member of the Myrtaceae family, is known for its rich nutritional composition and diverse pharmacological properties. Jamun seeds are particularly rich in polyphenols, flavonoids, tannins, anthocyanins, alkaloids, and other phytochemicals that exhibit antioxidant, antidiabetic, anti-inflammatory, antimicrobial, and cardioprotective activities (Singh et al., 2019; Kumar and Singh, 2021; Rizvi et al., 2022; Poonia et al., 2025) [13,15,17,18] . Jamun seeds, which are typically discarded as agro-industrial waste, have significant nutritional and functional potential. They contain appreciable amounts of protein, dietary fibre, minerals and phenolic compounds, as well as bioactive compounds such as ellagic acid, gallic acid, and jambolin, which are associated with improved glucose metabolism and reduced oxidative stress (Sood et al., 2018; Marufa et al., 2019) [19] . Previous studies have shown the potential of jamun seed powder as a functional ingredient in the development of nutritionally enriched foods or functional foods, especially for the dietary management of diabetes mellitus and other metabolic diseases (Ayenampudi et al., 2023; Hemavathi et al., 2024) [6,11] . However, its use in traditional value-added foods remains limited. The Development of functional foods requires not only superior nutritional quality but also good sensory properties and storage stability. The incorporation of complementary ingredients such as flaxseed, basil seeds, dates and Fructooligosaccharides (FOS) can further improve the nutritional quality of the product by increasing dietary fibre, essential fatty acids, minerals and prebiotic components while enhancing its sensory acceptability. Dates are a rich source of easily digestible sugars, dietary fibre, vitamins (riboflavin, thiamine, folic acid and ascorbic acid) and essential minerals, including potassium, calcium, magnesium, phosphorus, iron and zinc. They also possess antioxidant properties, making them a valuable functional ingredient for the development of nutrient-rich food products (Wadhawan and Bansal, 2018) [21] . Therefore, the present study aimed to develop a functional Jamun Seed Powder Laddu and evaluate its proximate composition, mineral content, phytic acid, sensory acceptability and shelf-life stability. The study also assessed the suitability of jamun seed powder as a functional ingredient for the development of a nutritionally enriched traditional food product.

Methodology

The study was conducted using an experimental research design in the laboratories of the Department of Food Science and Nutrition, College of Community and Applied Sciences, and the College of Dairy and Food Technology, Maharana Pratap University of Agriculture and Technology (MPUAT), Udaipur, Rajasthan.

Procurement of raw material

Jamun seeds were procured in a single lot from authorized suppliers and local markets in Udaipur. The remaining ingredients (flax Seeds, dry dates powder, wet dates, gram flour, basil seeds, cardamom powder, stevia, ghee, and fructooligosaccharides) required for laddu preparation were purchased from the local market and stored under hygienic conditions until use.

Processing of selected raw materials (jamun seeds)

Jamun seeds were processed into fine powder prior to product formulation following the unit operations shown in Figure 1. The ingredients listed in Table 1 were weighed according to the standardized formulation. Gram flour was roasted with ghee over low heat, followed by the addition of jamun seed powder. Wet dates, dry date powder, stevia and Fructooligosaccharides (FOS) were incorporated and mixed uniformly. Finally, roasted flax seeds, basil seeds and cardamom powder were added. The mixture was cooled to room temperature and shaped manually into laddus of uniform size before packaging in airtight containers.

Nutritional composition, anti-nutrient analysis and shelflife evaluation of jamun seed powder laddu Proximate composition, including moisture, crude protein, crude fat, crude fibre, ash, carbohydrate and energy, was determined using standard AOAC (1990, 2000, 2016) [2,3,4] procedures. Mineral estimation for calcium and iron was carried out using Atomic Absorption Spectrophotometry, while phytic acid was estimated by the method of Jain and Mogra (2006) [12] . The shelf-life of the standardized jamun seed powder laddu was evaluated under ambient storage conditions for 30 days. Sensory quality was assessed at 5day intervals using a nine-point hedonic scale for appearance, colour, flavour, taste, texture and overall acceptability. Oxidative stability was evaluated by determining peroxide value during storage.

Statistical analysis:

The experimental data were statistically analyzed using Microsoft Excel. Mean, Standard Deviation (SD) and Standard Error (SE) were calculated.

One-way analysis of variance (ANOVA) was performed to determine significant differences among treatment means, and significance was considered at p < 0.05. [7] . The improved protein and dietary fibre contents were also consistent with studies on flaxseed-enriched traditional products (Awasthi et al., 2024) [5] . The calcium and iron contents support the findings of Tak et al. (2022) [20] and Sood et al. (2018) [19] , who reported that jamun seed-based products are good sources of essential minerals. The observed phytic acid content was comparable to that reported for cereal and legume-based products, and thermal processing such as roasting may have reduced phytate levels, thereby improving mineral bioavailability (Reddy et al., 1982; Jain and Mogra, 2006) [12,16] . All values are (Mean±SD) of three independent observations All values are (Mean±SD) of three independent observations

Results and discussion

Shelf-life assessment of standardized Jamun Seed Powder Laddu

The shelf life of standardized jamun seed powder laddus was evaluated for 30 days under ambient storage conditions. Table 5 and Figure 4 present the changes in sensory attributes of the standardized Jamun Seed Powder Laddu during ambient storage. Sensory evaluation was conducted at 5-day intervals using a 9-point hedonic scale to assess appearance, flavour, colour, taste, texture and overall acceptability. The standardized Jamun Seed Powder Laddu maintained acceptable sensory quality up to the 25th day of storage. However, a significant decline (p < 0.05) was observed in appearance, flavour, colour, taste, and overall acceptability on the 30th day, while texture showed no significant change (p > 0.05) during storage. Table 6 and Figure 5 present the changes in peroxide value of the standardized Jamun Seed Powder Laddu during ambient storage. Oxidative stability was assessed by determining peroxide value at 5-day intervals. Peroxide values gradually increased from 0.00±0.00 meq/kg on day 0 to 4.50±0.50 meq/kg on day 30, indicating progressive lipid oxidation during storage. However, peroxide values remained within the acceptable limits for edible fats during storage. The standardized Jamun Seed Powder Laddu maintained acceptable sensory quality during ambient storage, with a gradual decline in sensory attributes after prolonged storage. Similar reductions in sensory scores during storage have been reported by Godara (2022) [10] and Ananthanarayan et al. (2019) [1] for traditional value-added products. The progressive increase in peroxide value was consistent with the findings of Cho and Min (2006) and Waraho et al.

(2011) [22] , who reported gradual lipid oxidation during storage of fat-containing foods. However, the peroxide value remained below the acceptable limit recommended by the Codex Alimentarius Commission (2019) [9] , indicating satisfactory oxidative stability of the developed Jamun Seed Powder Laddu.

Conclusion

The present study demonstrated the successful development of a standardized Jamun Seed Powder Laddu with satisfactory nutritional composition, sensory acceptability, and storage stability. The developed product was a good source of protein (9.71 g), crude fibre (6.53 g), calcium (182.0 mg), and iron (3.54 mg) per 100 g, while the phytic acid content (0.87±0.14%) remained within the expected range for cereal-and legume-based food products. During ambient storage, the standardized laddu retained acceptable sensory quality for up to 25 days, and the peroxide value remained within the acceptable limit, indicating satisfactory oxidative stability. These findings indicate that jamun seed powder can be effectively incorporated into traditional food products to enhance their nutritional quality while maintaining acceptable sensory and storage characteristics.

Further research should focus on evaluating the glycaemic response, antioxidant activity, and nutrient bioavailability through in vivo or clinical studies, as well as exploring improved packaging and preservation techniques to extend the shelf life of the developed product.

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