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INTERNATIONAL JOURNAL OF BUSINESS, SOCIAL AND SCIENTIFIC RESEARCH
ISSN: 2309-7892, Volume: 4, Issue: 3, Page: 189-195, April-June 2016
Invited Paper
DEVELOPMENT OF NUTRITIOUS DRIED POWDER FROM JACKFRUIT
BULB AND SEED
Jannatul Hema1, *M. Ahiduzzaman1 and M M Hossain2
Jannatul Hema, M. Ahiduzzaman and M M Hossain (2016). Development of Nutritious Dried Powder from Jackfruit
Bulb and Seed. Int. J. Bus. Soc. Sci. Res. 4(3): 189-195. Retrieve from http://www.ijbssr.com/currentissueview/14013149
Received Date: 28/04/2016 Acceptance Date: 14/05/2016 Published Date: 15/05/2016
Abstract
The jackfruit is a seasonal fruit with a very short duration of availability in the market. Huge
amount of fruit is lost. It is needed to preserve this nutritious fruit, so that it can be served round
the year. In this respect a research has been taken to preserve the fruit bulb and seed in the
powder form. A powder product has been developed by using different ratio of jackfruit seed and
bulb from locally available jackfruit and preserved it for further uses. Different characteristics of
powder such as the total quantity of jackfruit powder, moisture content, protein, total sugar, total
reducing sugar, vitamin C and β-carotene were investigated in this study. Protein content of the
samples varied from 6.25% to 13.43%. It indicates that the amount of protein is increased with
the increasing of seed powder. β – Carotene content of the sample varied from 74.28 µg/100 g to
54.04 μg/100 g. It indicates that the amount of β-carotene was decreased with increasing seed
powder. Mineral percentage of different treatment contain high amount of potassium,
phosphorus and zinc with significant amount of other mineral. So this type of product was also
enriched with high protein, Vitamin C, β-carotene and mineral.
Key Words: Jackfruit pulp, jackfruit seed, dried powder, nutrient, protein, β-carotene, mineral.
Introduction
Jackfruit (Artocarpus heterophyllus) trees grow abundantly in India, Bangladesh and in many parts of
Southeast Asia (Rahman et al., 1999). The popularity of jackfruit as a commercial crop is very meager
due to the wide variation in fruit quality, the long gestation period of plants raised from seeds and the
widespread belief that excessive consumption of bulbs leads to certain digestive ailments (Samaddar
1985). Jackfruit in Bangladesh is viewed as delicious, sweet, tasty, and juicy (Alagiapillai et al., 1996).
Many people use jackfruit in unripe stage for their curries and other cuisine. It could be made into a
variety of different products, such as canned fruit, dried fruit and pulp. Postharvest losses of this fruit are
very high due to lack of storage facilities and mishandling operations (Punam et al., 2000). During the
peak season they appear in the market and form glut to abundant supply at a time and the price comes
down causing economic loss to the growers. All these factors discourage the growers from producing
more. So reduction of postharvest losses and increases of their shelf life has become an urgent need in
order to extend their availability round the year. Processing and preservation can play a vital role in
reducing postharvest losses of fruits. Jackfruit has gained the status national fruit of Bangladesh due to
its popularity and special features (Reddy et al. 2004). The fruit is rich in carotene, potassium and
carbohydrates moderately rich in ascorbic acid (Rahim and Quddus 2000; Samaddar 1985; Hossain et
al., 1979). It also contains some mineral like calcium and potassium and Vitamin B like thiamin,
riboflavin, and Niacin (Acedo 1992). On the other hand, malnutrition problem is still prevailing in the
country to a lesser extent particularly at rural and remote areas. The average food intake is deficient in
calories, calcium, vitamin A, riboflavin and vitamin C (INFS 1989). Thus, the intake of fresh and
processed jackfruit products significantly contribute to the nutrition and health benefits. In the year of
2010-11, the total production of jackfruit was estimated approximately 0.96 million tonne from 10652 ha
of land (BBS 2012). It ranks top in production among the fruits grown in the country accounting 23.08%
of total fruit production in 2009- 2010 (BBS, 2010). The total postharvest losses of jackfruit are higher
which is estimated to be 25.4% (Molla et al., 2011). Out of produced jackfruit a significant portion goes
to waste due its perishable nature and seasonal glut (Haque 2010). Value addition through processing and
preservation has to be considered an important alternative for reducing the postharvest losses of this
nutritive fruit and for serving in off season to the people. Jackfruit is gaining popularity, even in the
United States, due to emerging ethnic and mainstream marketing opportunities (Campbell and El-Sawa
1998; Campbell et al., 1998; and Schnell et al., 2001). There is a lack of proper study on the preservation
technique of jackfruit. To overcome the knowledge gap, the study has been conducted to determine the
*Corresponding Author's Email: ahid72@yahoo.com
1 Department of Agro-processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706,
Bangladesh
2 Department of Horticulture, BSMRAU, Gazipur-1706, Bangladesh
Nutritious Dried Powder from Jackfruit Bulb and Seed
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processing technique and nutrient characteristics of jackfruit for a specific purpose such as to use
processed value added jackfruit product all the year round.
Materials and Methods
The study followed on experimental material, treatment, preparing a jackfruit powder, sensory
evaluation, laboratory experimental analysis of chemical properties of products. The present research
work was conducted in the laboratories of the Department of Agro-Processing, Bangabandhu Sheikh
Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706 during the period from February,
2015 to June 2015.
Materials used for the experiment
The jackfruit was collected from Gazipur region. The jackfruit bulb and seed (Fig. 1) were used to
conduct the research.
Fig. 1. Jackfruit (left), Fruit bulb (middle), and seed (right)
Treatment
Seed was dried and ground into powder form. Then jackfruit bulb and seed powder were blended
together. Jackfruit bulbs and seed powder were mixed at different ratio at five levels as following
T1=190g bulb+10g seed powder
T2=180g bulb+20g seed powder
T3=170g bulb+30g seed powder
T4=160g bulb+40g seed powder
T5=150g bulb+50g seed powder
Preparing a jackfruit powder product
At first the jackfruit was cut and the bulb and seeds were separated. Then the bulb was preserved in
refrigerator at -20°C and seed was dried in the sun. After sun drying the seeds were transferred in the
oven and dried at 70°C for 24 hour. After completing the seed drying the seeds were ground in a grinder.
After grinding the powder was sieved through 80 size mesh sieve. Then the bulb and seed powder was
blended at different designed ratio. In the same way other ratio of seed and bulb were mixed and dried in
oven at 70°C for 48 hours. After drying the mixture was ground and sieved through 80 mesh size. After
ground the powder was stored in glass jar (Fig. 2) for further analysis.
Fig. 2. Showing prepared jackfruit powder product
Hema et al.
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Properties and nutrition of produced powder
Different type of chemical analyze was done in Agro-processing laboratory and soil laboratory. Chemical
properties like protein (%), Mineral (Na, K, Ca, Mg, Fe, Mn, Zn, P), Vitamin C (ascorbic acid %),
Vitamin A (Carotene %) content was determined in laboratory.
Protein content
Total nitrogen content in samples was determined by modified Kjeldahl method following H2SO4
salicylic acid digestion, distillation and titration (Bremner 1965). One gram oven-dried sample was taken
for determination of protein content in sample following the method described in Hema (2015).
Estimation of P, K, Ca, Mg, Na, Mn and Zn
Dried sample was digested with concentrated HNO3 and HClO4 acid mixture as described by Piper
(1966) for determination of total phosphorus content. Oven dried sample of 0.5 g was taken for analysis.
The absorbance of standard solution sample and blank was measured at different wave length for specific
sample by a double beam spectrophotometer (model no. 200-20, Hitachi, Japan). The analysis was done
by the method described in Hema (2015).
Determination of moisture content
Moisture content was determined using the standard official methods of analysis (AOAC 1990). This
involved drying to a constant weight at 1050C at calculated moisture as the loss in weight of the dried
samples. The detail method are described in Hema (2015).
Estimation of Vitamin C
Ascorbic acid content was determined following the method described by Ranganna (1979) by using 2,6-
Dichlorophenol-Indophenol Visual Titration Method. The detail methods are described in Hema (2015).
Estimation of
- Carotene
- Carotene content was determined to the method of Ranganna (1979) by using 80% acetone and
petroleum either. Three gm sample were taken for analysis. The details method is described in Hema
(2015).
Determination of total sugars
The determination of total sugar was calculated according to procedure described in Ranganna (1979).
Reducing sugar and non-reducing sugar were estimated and finally the total sugar was estimated as
summation of reducing sugar and non-reducing sugar. The details methods are described in Hema
(2015).
Results and Discussion
The physical and chemical properties of jackfruit powder such as content of protein (%), mineral
percentage (%), vitamin C (mg/100g), vitamin A (µg/100g), starch content (%), total amount of jackfruit
powder product, color, taste, texture, flavor, overall acceptability, were observed in this study which are
presented and discussed in this section.
Yield of powder and moisture content
The powder yield varied from 20.6% to 35.6% of the raw weight and it revealed that powder yield
increased with the increased ratio of seed in the mixture (Fig. 3). This happened because dry seed
powder in the mixture adds more solid mass rather than bulb.
Moisture content is an important parameter for preserving powder product. As dehydration or reducing
the moisture limits microbial development and preventing biochemical reactions, avoiding the usual
rapid deterioration of the fresh fruit (Chen and Hen 1975). The moisture content of the powder product
varied from 13.65% to 11.79% (Fig. 3). Again moisture content in powder with higher ratio of bulb
exhibits high moisture. The range of moisture content is identical to those values which are found from
USDA Nutrient Database (1997) for Standard Reference, with modification.
The protein present in jackfruit powder
Protein content is the most important factor for jackfruit powder product. Fig. 3 shows the amount of
protein (%) present in jackfruit powder. It was observed that protein content is increased with the
increased ratio of seed powder in the mixture. The lowest amount of protein present in treatment T1 is
5.25% and highest amount was present in treatment T5 treatment which was 13.43% (Fig. 3). Protein
content in powder was observed higher in concentration compared to protein content in ripe jackfruit
bulb in the range of 1.2 to 1.9g/100g and in seed in the range of 6.6 to 7.04g/100g (Arkroyd et al. 1966).
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Fig. 3. Showing powder yield, moisture content and protein content in the powder prepared
Mineral content in jackfruit powder
Mineral percentage is the important parameter which is present in jackfruit powder.
Fig. 4. Showing the amount of mineral percentage (%) present in jackfruit powder
From Fig. 4 it was found that potassium present (0.31-0.33%) in jackfruit powder is significantly higher
than others. Whereas, the range of other different minerals were found to be 0.0197-0.079% for Na,
0.031-0.033% for K, 0.069-0.0118% for Ca, 0.088-0.0108% for Mg and 0.011-0.034% for P. Other
mineral present in jackfruit powder in significant amount and this value is the similar with the valued
reported by Arkroyd et al. 1966).
Fig. 5. Showing the amount of Zn and Mn (ppm) present in jackfruit powder
0
5
10
15
20
25
30
35
40
T1 T2 T3 T4 T5
Percentage
Ratio of bulb and seed
Moisture content
(%)
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
T1 T2 T3 T4 T5
Percentage
Ratio of jackfruit bulb and seed
N
a
K
Ca
0
5
10
15
20
25
30
35
T1 T2 T3 T4 T5
PPM
Ratio of jackfruit bulb and seed
Zn
Mn
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From Fig. 5 it was observed that the mineral Zn and Mn were in the range of 12 to 32 ppm and 1.24 to
4.16 ppm, respectively. The amount of Zn was higher than the amount of Mn mineral and it was
approximately similar with reference value (Arkroyd et al. 1966).
Ascorbic acid (mg/100g) present in jackfruit powder
Fig. 6. Showing the amount of vitamin C present in jackfruit powder
In Fig. 6 it is shown that the ascorbic acid contents decrease with the increasing of seed powder share in
the mixture i.e. decreasing the share of jackfruit bulb. The value of vitamin C varied from 9 to 5.2
mg/100 g. The highest value contained in T1 treatment was 9 mg/100g and lowest amount present in T5
5.2 mg/100 g. As vitamin C (ascorbic acid) is a water-soluble and volatile component (De Faria et al.
2009) these values decreased during processing and showed lower amount to those values as found from
USDA Nutrient Database the amount of vitamin C (13.7 mg/100g).
β-carotene present in jackfruit powder product
Fig. 7. Showing carotene present in jackfruit powder
The Fig. 7 shows that the β-carotene presents in jackfruit in the range of 74.28 to 54.04 µg/100 g. It was
observed that the β-carotene content decreased with the increasing seed portion in the mixture. But the
amount of β-carotene is identical to value the amount of vitamin A present in bulb reported in USDA
nutrition database (USDA 1997).
Total sugar present in jackfruit powder
0
2
4
6
8
10
T1 T2 T3 T4 T5
Vitamin C (mg/100 g)
Ratio of jackfruit bulb and seed
0
10
20
30
40
50
60
70
80
T1 T2 T3 T4 T5
Vitamin A (µg/100 g)
Ratio of jackfruit bulb and seed
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.
Fig 8. Showing total sugars (%) in jackfruit powder
It was found that the total sugar gradually decreased with increasing the seed powder ratio in the mixture.
The total sugar percentage present in jackfruit powder varied from 52.21% to 42.3%. The results reveal
that the amount of sugar content increased with the increase of pulp ratio in the mixture. The sugar
content in powder found in this study is higher than the value (20.6 g/100g) reported for ripe jackfruit
(Arkroyd et al., 1966).
Conclusion
The present study successfully developed nutritious powder from jackfruit bulb and seed. The powder
contains a significant amount of protein. The chemical analysis also shows that the powder also contains
calcium, magnesium, sodium, potassium those are essential for human health. Some other nutrient like
vitamin C and beta-carotene are also found in the product. So the powder retains the nutrient values. Jack
fruit seed is rich in protein and mineral. In this study the seeds are also preserved with bulb. The
produced powder rich in nutrient could be an alternative source of fresh fruit. The powder could be
available round the year and could be used to produce value added food product enriched in nutrition
with taste of fresh jackfruit.
Acknowledgement
The authors are grateful to the ‘Strengthening Postgraduate Research Capacity in Agro-Processing’ sub
project, HEQEP, CP#3077 for financial supports and bearing the cost of chemicals and other supports.
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