The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour
International Journal of Nutrition and Food Sciences
Volume 3, Issue 3, May 2014, Pages: 166-173
Received: Mar. 17, 2014; Accepted: Apr. 26, 2014; Published: May 10, 2014
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Authors
Eke- Ejiofor, J., Department of Food Science and Technology, Rivers State University of Science and Technology, Nkpolu, P.M.B. 5080, Port Harcourt
Beleya, E. A., Department of Food Science and Technology, Rivers State University of Science and Technology, Nkpolu, P.M.B. 5080, Port Harcourt
Onyenorah, N. I., Department of Food Science and Technology, Rivers State University of Science and Technology, Nkpolu, P.M.B. 5080, Port Harcourt
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Abstract
The effects of processing on the functional, chemical and pasting properties of jackfruit seed flour were investigated. The values for dispersibility ranged from 75.75% to 85.75% with GJFSF (germinated jackfruit seed flour) being significantly different (p≤0.05) from the dried (control), autoclaved, boiled and roasted jackfruit seed flour samples. Oil absorption for the samples ranged from 150% to 300% with AJFSF (autoclaved jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the dried (control), boiled and roasted jackfruit seed flour samples. Swelling power ranged from 6.58% to 9.46% with Control (dried jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the autoclaved, boiled and roasted samples. Bulk density values ranged from 0.256g/ml to 0.327g/ml with GJFSF being significantly different (p≤0.05) from control, AJFSF, BJFSF and RJFSF samples. The color of the flour samples ranged from 74.76% to 82.59 % with Control being significantly different (p≤0.05) from the autoclaved, boiled germinated and roasted jackfruit seed flour samples. Water absorption capacity, solubility, least gelation concentration, moisture, crude fiber, ash and carbohydrates showed no significant differences (p≥0.05) in all the samples. Protein content ranged from 12.25% to 16.80% with RJFSF (roasted jackfruit seed flour) being significantly different (p≤0.05%) from the dried (control), autoclaved, boiled and germinated jackfruit seed flour samples. The crude fat ranged from 0.13% - 0.77% with dried (control), AJFSF and BJFSF (autoclaved and boiled jackfruit seed flour) being significantly different (p≤0.05) from the germinated and roasted samples. The starch content ranged from 26.55% to 36.03% with AJFSF being significantly different (p≤0.05) from the dried, boiled germinated and roasted jackfruit seed flour samples. Sugar content ranged from 0.50% to 2.48% with RJFSF being significantly different (p≤0.05) from the dried (control), autoclaved boiled and germinated samples. Amylose and amylopectin contents ranged from 15.72% to 23.79% and 76.21% to 84.28% with GJFSF and AJFSF being significantly different (p≤0.05) from BJFSF and RJFSF samples. The peak viscosity for the samples ranged from 743.50RVU to 4260RVU with RJFS being significantly different (p ≤0.05) from the control, AJFSF, BJFSF and GJFSF samples. Trough, breakdown, and final viscosity showed no significant difference (p≥0.05), while Setback viscosity ranged from 395.50RVU -1388RVU with Control and RJFS being significantly different (p≤0.05) for AJFSF, BJFSF and GJFSF samples. While the maximum pasting time and temperature was reached at 8.46mins and 93.90C respectively.
Keywords
Processing Methods, Functional, Compositional, Properties, Jackfruits
To cite this article
Eke- Ejiofor, J., Beleya, E. A., Onyenorah, N. I., The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour, International Journal of Nutrition and Food Sciences. Vol. 3, No. 3, 2014, pp. 166-173. doi: 10.11648/j.ijnfs.20140303.15
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