M Sc

The present study entitled “Standardisation of processing methods for
production of jackfruit seed flour with functional properties” was carried out at
Department of Post Harvest Technology, College of Agriculture, Vellayani during the
period 2019-2021 with the objective of quality evaluation of jackfruit seeds of varikka
and koozha types, standardisation of processing methods for jackfruit seed flour with
functional properties and assessment of storage stability.
Jackfruit seeds of varikka and koozha types were subjected to different
processing methods viz., Pan roasting, Pressure cooking, Lye peeling and Oven drying
for the development of jackfruit seed flour. The jackfruit seed flour obtained through
different processing methods were subjected to analyses for biochemical, functional
and physical qualities.
The processing methods for jackfruit seed flour influenced the biochemical,
physical and functional qualities of the seed flour. The moisture content of jackfruit
seed flour ranged from 6.15% to 10.59% and the highest moisture content of 10.59%
was observed for jackfruit seed flour processed by the methods of pressure cooking,
pressure cooking+ lye peeling of varikka and koozha seeds. The lowest moisture
content of 6.15% was recorded for the treatment Pan roasting + Manual removal of
spermoderm of koozha seeds. The highest protein content of 21.13% was observed for
Pan roasted koozha as well as varikka seed flour. The highest fat content of 0.76%
was reported for Lye peeled varikka and koozha seed flour and fibre content was the
highest (3.93%) for Pressure cooking and Pressure cooking + Manual removal of
spermoderm of varikka and koozha types. The highest ash content of 3.45% was
observed for varikka and koozha seed flour obtained through Pan roasting+ Manual
removal of spermoderm. Vitamin C content of jackfruit seed flour ranged from 18.32
mg 100g-1
to 22.32 mg 100g-1
and the highest Vitamin C content of 22.32 mg 100g-1
was observed for the treatment oven drying with spermoderm for varikka and koozha
seeds.
The highest starch content of 69.07% was observed for pressure cooking
method of varikka as well as koozha seed flour. The highest TSS content of 3.03ºBrix
and carotenoid content of 5.64 µg 100g-1 was observed for the treatment Oven drying
with spermoderm for varikka and koozha seed flour and the treatment Pressure
cooking+ Manual removal ofspermoderm for koozha seeds recorded the highest acidity
of 0.34%. The highest total sugar of 5.59% and reducing sugar of 0.92% was observed
for varikka and koozha seed flour obtained through pan roasting.
Functional qualities of jackfruit seed flour viz., water absorption capacity was
the highest (180 mL 100g-1
) for pan roasted seeds whereas oven dried seeds recorded
the highest oil absorption capacity (96.67 mL 100g-1
) and swelling power (5.44 g g-1
).
The highest yield of 64.24% was recorded for oven dry method of jackfruit seed
flour for both the types (varikka and koozha) and the highest bulk density (0.82
g cm-3
) and tapped density of 0.98 g cm-3 were recorded for pressure cooked varikka
seed flour. Pan roasting method recorded the highest value of Hausner factor and the
processing methods did not show any significant difference for carr’s index. Jackfruit
seed flour obtained through lye peeling of varikka and koozha seeds recorded more
whitish flour with highest mean score and oven dried method with spermoderm
recorded the lowest score indicates the brownish colour of the flour.
Jackfruit seed flour did not show any quality changes during a storage period of
two months. During storage, there was no significant changes in biochemical and
functional parameters of jackfruit seed flour except moisture content and reducing sugar
which showed a slight increase, whereas titrable acidity and vitamin C slightly
decreased with the storage. No microbial load was detected during the storage period
and the storage studies revealed good storage stability of jackfruit seed flour.