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
Views 4455 Downloads 406
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
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.
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.
Burkill, H.M. (1997): The useful plants of West Tropical Africa. vol. 4, 2nd edition, Royal Botanic gardens, Kew, pp 160-161
Berry, S.K., and Kalra, C.L. (1988): Chemistry and Technology of jackfruit (Artocarpus heterophyllus). A review. Indianfood packer; 42, 62-76.
Ahmed, K. M. Malek, K. Jahan and K Salamatullah, (1986): Nutritive value of food stuff 3rd edition, institute of nutrition and food science, University of Dhaka, Banglesdesh pp 16-17.
Goswani C, Hossain M.A, Mortuza M.G and Islam R. (2010): Physicochemical parameters of Jackfruit seeds in different growing Areas. Int J. Bio Res 2 (10) 01- 05
Rajarajeshwari, H. and Jamuna, P. (1999): Jackfruit seeds; composition, functionality and use in product formulation. The int. Journal of Nutrition & Dietetics, 36: 312-319.
Kulkani, K.D, Kulkani, D.N and Ingle, U.M (1991): Sorghum malt-based weaning formulations preparation, functional properties and nutritive val-ues”. Food and Nutrition Bulletin 13(4): 322-327.
Takashi, S., and Sieb, P.A. (1988): Paste and gell properties of prime corn and wheat starches with and without native lipids. Cereal Che-mistry, 65, 474-475.
Sosulski, F.W., (1962): The centrifuge method for determining fat absorption in hard red spring wheat. Cereal Chemistry, 39: 344-346.
Narayana, K and Na-rasinga, Rao Ms (1984): Effect of partial proteolysis on the functional properties of winged pea (Psophocapus tetragonolobus) flour. Journal of Food Science, 49:944-947.
Coffman, C.W. and V.V. Garcia, (1977): “Functional properties and amino acid content of protein isolate from mungbean”. Journal of Food Technology, 12: 473.
Francis F. (1998): Colour analysis in: food S.S. Nielsen ed Aspen Publishers, Gaithersburg, USA pp 559-612.
Association of Official Analytical Chemist (AOAC) (1980). Official Methods of Analysis. Washington D.C.
Mayanard, A.J. (1970). Methods in Food Analysis, Academic Press, New York, P. 176.
Raghuramulu, N., Nair, M.K. and Kalyansundaram, S. (1983): In: A Manual of Labor-atory Techniques, NIN, ICMR, Hyderabad, India.
Dubois, M., Gilles, K.A. Hamilton, J.k., Reberts, P.A and Smith, F. (1956) “Colorimetric method for determination of sugar and related substances”, Anal chem. 28:350-356. As reported by Eke (2006) PhD Thesis.
Eke-Ejiofor J. and Kin-Kabari D.B. (2010): Chemical Properties of Sweet and Irish Potato Chips. Nigerian Food Journal, Vol 28, No. 2 2010 pages 47-52
Williams, P.C. Kuzina, F.D. and Hlynka I.A (1970) A rapid calorimetric procedure for estimating the amylose content of starches and starch. Cereal Chemistry, 47 (4) 411-413.
Duncan P, B (1955). New Multiple Range and Multiple F-tests Biometrics, 11:1-42.
Odoemelam, S.A. (2005): “Functional properties of raw and heat processed jackfruit seeds flour”. Pakistan Journal of Nutrition, 4 (6): 366-370.
Talyathan V., Tananuwong, K., Songjinda, P. and Jarboon, W. (2002): Some physico-chemical properties of jackfruit (Artocarpus heterophyllus) seed flour and starch. Science Asia 28:37-41
Niba, L.L., Bokanga, M.M., Jackson, F.L., Schllmme, D.S. and Li, B.W. (2001): Physiochemical properties and starch granular characteristics of flour from various Manihot esculents (cassava) genotypes. Journal of Food Science, 67(5).
Ocloo, F.C.K, Bansa, D. Boatin, R. Adom, T. Agbemavor, W.S. (2010): Physicochemical, functional and pasting characteristics of flour produced from jackfruits (Artocarpus heterophyllus) seeds. Agric and Biology Journal of North America, 1(5): 903-908.
Daramola, B. and Osanyinlusi, S.A. (2006): Investigation on modification of cas-sava starch using active components of giner root (Zingiber officinale Roscoe). African journal of Biotechnology vol. 5 (10), Pp 917-920.
Rickard, J.E, Blanshard, J.M.V., Asaoka, M. (1992): Effects of cultivar and growth season on the gelatinization properties of cassava (Manihot escu-lenta) starch. J. Science Food and Agriculture, (59) 53-58.
Hari, P.K., Gargs, S and Garg, S. (1989): Gelatinization of Starch and modified starch. Starke 41(3): 88-91.
Adebowale, A.A. (2002): Effect of texture modifiers on the physicochemical and sensory properties of dried fufu, unpublished M.Sc Thesis University of Agriculture Abeokuta Nigeria Pg 28-49.
Chowdbury, Roy. A, Blaattacharyya, K.A and Chattpadhyay, P. (2012): Study on the Functional properties of raw and blended jackfruit seed flour (a non conventional source) for food application. Indian Journal of Natural Products and Resurces. Vol 3(3), pp 347-353/
Enwere, N.J. and Ngoddy, P.O. (1986): Effect of heat treatment on selected functional of cowpea flour. Journal of Tropical Science, (26) 223-232.
Amornrat, M and Karmontip, S. (2004): “Physicochemical properties of flour and starch from jackfruit seed (Artocarpus heterophyllus lam) compared with modified starches”. International Journal of Food Science and Technology, 39, 271-276.
Morton, J. (1987), fruits of warm climates. Miami, Florida, 58-64.
Kumar Sanjeev, Singh, A.B, Abidi, A.B., Upadhyay; R.G. and Singh, Ajay, (1988): Proximate composition of jackfruit seeds. Journal of Food Science and Tech., 25(5): 308-309.
Bobbio, F.O., EL-Dash A.A., Bobbio, P.A. and Rodrigues, L.R., (1978): Isolation and characterization of the physico-chemical properties of the starch of jackfruit seeds. Cereal chemistry, 55(4): 505-511
Singh, A. Kumar, S. and Singh, I.S. (1991): Functional Properties of Jackfruit seed flour. Lebensm-Will U Technology, 24:373-374.
Oshodi, A.A., Ogungbele, H.N., Oladimeji, M.O. (1999): Chemical Composition, nutritionally valuable minerals and functional properties of Benniseed, pearl mullet and quinoa flours. Intl Journal of Food Science and Nutrition, 50: 325-331.
Okpala, L.C. and Mammah, E.N. (2001): Functional properties of raw and processes pigeon pea (Cajanus cajan) flour”. Int. J. of Food Science and Nutrition, 52:343-346.
Akubor, P.I., Badifu, G.I.O (2004): Chemical composition, functional properties and baking potential of african breadfruit kernel and wheat flour blends. Int. Journal of Food Sci. Tech. 39:223-229
Siti, S.M and Noor, A.A.A. (2003): Effects of different levels of jackfruit seed flours on the quality characteristics of reduced fat muffins. Food Sci and Tech. Division, school of industrial technology, Universiti Sains Malaysia, 11800 Minden, Palau Pinang.
Raja, K.C. M., and Ramakrishma S.U. (1990): Compositional and pasting characteristics of plain-dried and par-boiled cassava (Manihot esculenta crantz). Food Chemistry 38:79-88.
Sievert, D and Lausanne, J.H. (1993): Determination of Amylose by Differential scanning calorimetry. starch/starke 45 (4): 136-139
Swinkels, J.J. M (1985): Composition and properties of commercial native starches. starch/starke, 37(1): 1-5.
Moorthy S.N., Rickard J and J.M.R. Blanshard,(1996): Influence of gelatinization of cassava starch and flour on the textural properties of some food products. Progress in research and development, D. Dufor, G.M. O’brien and Rupert Best (eds). Montpeller, France 1996, 150-155.