| Abstrakt: |
Fruit and vegetable byproducts, such as peels, rinds, and seeds, have been the focus of functional food research in recent years. Byproducts of jackfruit, such as seeds, are functional foods/ingredients. However, studies on the nutritional and physicochemical properties of jackfruit seeds and their safe consumption are limited. Thus, this study aimed to determine the nutritional and physicochemical properties of raw, roasted, and boiled jackfruit seeds as well as how these seeds can be safely consumed. Nutrient composition, total dietary fiber composition, fermentability, resistant starch content, antinutrients, heavy metals, and microbial load of jackfruit seeds were determined using AOAC standard methods. Jackfruit seeds are a good source of protein (9.9-10.2 g/100 g), ash (3.3-3.8 g/100 g), carbohydrates (21.45-82.15 g/100 g), dietary fiber (12.11-13.83 g/100 g), resistant starch (19.9-25.6 g/100 g), and amylose (20.61-23.03 g/100 g). Phytic acid, tannic acid, and heavy metal contents as well as microbial load of raw and thermally processed jackfruit seeds were within acceptable limits; however, the microbial load in raw seeds was above the acceptable limit. The starchy structure of processed jackfruit seed expands its granules and exhibits an increased surface area, thereby leading to better digestion. In conclusion, processed jackfruit seeds can serve as a potential functional food or ingredient. Consumers and food industry professionals should be aware of the beneficial effects of jackfruit byproducts. [ABSTRACT FROM AUTHOR] |
