Published Paper Details:

Jackfruit (Artocarpus heterophyllus) is a fruit found in many parts of Asia. It has been gaining popularity due to its delicious, sweet taste and various health benefits. A single jackfruit may contain 100-500 edible and nutritious seeds. Despite their beneficial nutrients, the seeds are typically discarded as a waste. Jack fruit seeds can be promoted as a good substitute for seasonal vegetables and the shelf life can be extended by making into powder. This research aims to develop and formulate functional food products from jackfruit seed. Malnutrition one of the major problems in India and this COVID-19 pandemic made the situation even worst. The major reasons are due to limited access to nutritious foods and poor economic conditions. Only limited functional food products are available in the market and even those products are not accessible to low economic group due to its high cost. The jackfruit seeds are nutritionally similar to grains and rich in Carbohydrate, Protein, Vitamin B complex, Vitamin C, fibre and low in fat. The present study was carried out to develop the value-added functional food products from powdered dried jackfruit seed flour and to analyze the physiochemical characteristics of the jackfruit seed powder, to analyze the proximate principles of developed product and to assess the consumer acceptability of the developed functional food products. Hence providing nutritionally dense, cost effective, accessible food products for everyone made from locally available food will be the sustainable solution to improve the nutritional status of the community. This Jackfruit seeds can be used as an economically alternative nutritious source to tackle the malnutrition problem and to provide additional income to rural community.