AbstractIntroduction: Artocarpus heterophyllus
is an excellent plant due to its multifaceted medicinal properties. (Tejpa., 2016). Jack fruit is highly seasonal. Seeds are used occasionally as a minor supplement in culinary recipes but are mostly wasted. (Roy Chowdhury., 2012). The study was conducted with the objective to analyse the nutrient composition of germinated and non-germinated jack fruit seeds and the possibility of its incorporation into bread.
Materials and Methods: Jack fruit are one of the abundantly grown fruits next to banana and mango. (BBS, 2011). Fully ripen fresh jack fruits were bought from the local markets of Coimbatore. The seeds were separated, washed and soaked in water for 24 hours, tied in cloth for germination. Both germinated and non-germinated seeds were sun dried, powdered and stored in airtight container. Proximate composition (Moisture, ash, carbohydrates, protein, fat, crude fiber) and mineral analysis (calcium, sodium, potassium) were carried out in both seed flours (germinated and non-germinated). The seed flours were incorporated into bread and evaluated the sensory characteristics. Nutrient analysis and shelf life of formulated product was carried out for comparison.
Results: The proximate composition of the non-germinated and germinated jack fruit seeds were evaluated. On comparison, germinated seeds had higher nutritional content to that of Non-germinated seeds. Both the seeds were incorporated at varying proportions (5,10,15,20%) into bread. Sensory evaluation revealed that the acceptable level of incorporation was 5% for non-germinated seed flour and 10% for Germinated seed flour.
Conclusion: The study concludes that bread incorporated with 5% Jack seed flour had higher acceptability level than other variations. On comparing control and variations only slight increase in nutritive value was observed and the sensory qualities was similar. Shelf life studies indicates the presence of inhibitory substances towards molds.