Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food
Cell Biology
Volume 5, Issue 6, November 2017, Pages: 57-65
Received: Aug. 12, 2017; Accepted: Sep. 5, 2017; Published: Nov. 28, 2017
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Authors
Abida Sultana, Department of Applied Chemistry and Chemical Engeering, Noakhali Science and Technology University, Noakhali, Bangladesh
Mohammad Nurul Amin, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
Muhammed Yusuf Miah, Department of Applied Chemistry and Chemical Engeering, Noakhali Science and Technology University, Noakhali, Bangladesh
Ashish Kumar Sarker, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
Md. Mahabub Alam Rasel, Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
Mohammad Tarek Aziz, Department of Pharmacy, State University of Bangladesh, Dhaka, Bangladesh
Farzana Sharmin, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
Md. Abdul Hakim, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
Hosneara Shiddika, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
Shajal Hossain Emon, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
Tanjina Parvin Tuli, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
Mst Monira Khanom, Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
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Abstract
The research focused on utilization of jackfruit seed (JFS) flour with higher nutritional worth to develop a protein enriched supplementary food. The nutritional analysis of JFS flour revealed that, it contains39.02%, 16.01%, 0.98%, 3.56%, 1.30%, 42.49% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate respectively. In JFS flour, amount of potassium (705.71 mg/100gm), calcium (115.85 mg/100gm) and magnesium (96.75 mg/100gm) were in higher quantity than other minerals. Proteins were isolated from JFS flour for its amino acid analysis. Highest Proteins extraction rate (89.94%) was found at pH-10 and isoelectric point for protein precipitation was found at pH-1.63. In the isolated protein the essential amino acids were Lysin (10.30%), Isoleucine (8.61%), Leucine (6.73%), Methionine (4.82%), Threonine (3.90%), Valine (1.73%), Histidine (1.92%), and non-essential amino acids were Aspertic acid (4.40%), Tyrosine (6.67%), Glutamic acid (4.34%), Glycine (4.94%), Arginine (2.44%), Serine (4.46%). In the study a protein supplementary food product, cake, was prepared by blending JFS flour with wheat flour. six sets of cakes were prepared at a ratio of 50(WC), 40:10(WJC1), 30:20(WJC2), 25:25(WJC3), 20:30(WJC4), 15:35(WJC5) by mixing wheat flour and JFS flour respectively. From proximate composition analysis and sensory evaluation of prepared cakes, WJC3 was found to contain a higher amount of protein, 13.50% and greater acceptability. Microbiological analysis showed that in WJC3 the presence of microorganisms (Total Viable Count, Coli form and Yeast &Mould) was within the range for safety indication of bakery products. So, the protein supplementary food using JFS flour is completely safe to eat without using any preservatives.
Keywords
Jackfruit Seed, Protein, Supplementary Food, Microbiological Analysis
To cite this article
Abida Sultana, Mohammad Nurul Amin, Muhammed Yusuf Miah, Ashish Kumar Sarker, Md. Mahabub Alam Rasel, Mohammad Tarek Aziz, Farzana Sharmin, Md. Abdul Hakim, Hosneara Shiddika, Shajal Hossain Emon, Tanjina Parvin Tuli, Mst Monira Khanom, Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food, Cell Biology. Vol. 5, No. 6, 2017, pp. 57-65. doi: 10.11648/j.cb.20170506.11
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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