Indian Journal of Natural Products and Resources

Vol. 3(3), September 2012, pp. 347-353

Study on functional properties of raw and blended Jackfruit seed flour

(a non-conventional source) for food application
A Roy Chowdhury1*, A K Bhattacharyya1 and P Chattopadhyay2
1

Department of Food Technology, Techno India, E.M. 4/1, Sector- V, Salt Lake, Kolkata-700 091, West Bengal, India
2

Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata-700 032
Received 20 June 2011; Accepted 30 June 2012

Jackfruit (Artocarpus heterophyllus Lam.) is widely cultivated in India and its neighbouring countries as well as in parts
of Africa. After the consumption of the edible portion of the ripe fruit, the seeds, rich in carbohydrate and protein, are
usually discarded as a waste. The present work was undertaken to investigate the functional properties of raw and blended
jackfruit seed flours with a view to provide useful information for its effective utilization along with wheat flour for various
food formulation. It was observed that lye-peeled seeds are low in nutrient content, but had a better acceptability in terms of
colour and flavour. The present study revealed that jackfruit seed flour has a great potential for new food formulation along
with wheat flour. The factors affecting the functional behaviours of the raw and blended jackfruit seed flours were studied.
As the flour and its blends have good water and oil absorption capacities along with other desirable properties, such a blend
can be used for developing bakery products and as protein supplements and functional ingredients in food formulations.
Keywords: Artocarpus heterophyllus, Flour blending, Food formulation, Functional properties, Jackfruit seed flour, Wheat flour.
IPC code; Int. cl. (2011.01) A23L 1/00

Introduction
Jackfruit (Artocarpus heterophyllus Lam.), a
member of the family Moraceae is a popular fruit of
the tropics. It grows widely and abundantly in India,
Bangladesh1, South-East Asia and in the evergreen
forest zone of West Africa2. The edible bulbs of ripe
jackfruit are usually consumed fresh or processed into
canned products; 10-15% of the total fruit weight is
considered as its seed weight3,4. Though the seeds are
rich in carbohydrate and protein3,4, jackfruit seed is
used occasionally as a minor supplement in culinary
recipes but are mostly wasted. Keeping the colossal
waste of this nutritious seed in view, the present study
focuses on making seed flour which can be stored for
longer period and find varied industrial applications.
The jackfruit seed flour may also be blended with
wheat flour to explore the potential of low cost flour
from jackfruit seed as an alternative raw material for
bakery and confectionary products. The Jackfruit seed
flour is not only a rich source of protein, starch and
dietary fibres but can also be regarded as an abundant
yet cheap source of the said nutrients2.

*Correspondent author: E-mail: aditi_royc@yahoo.co.in;

Tel : 91 9831424591, 03323577582-84

Lectin, a class of glycoproteins found in jackfruit

seed, has been reported to possess antibacterial,
antifungal and anticarcinogenic properties5. The
present work is carried out to investigate the
functional characteristics of jackfruit seed flour
blends with wheat flour for new food formulations.
Functional properties of jackfruit seed flour and
its protein digestibility as well as a comparative study
on functional properties of raw and heat processed
Jackfruit seed flour have also been reported6,7. Not
much information is available on functional properties
of such blended flours.
In India, malnutrition is prevalent due to
inadequate intake of protein. In view of this,
effort was made for identifying and evaluating
under-utilized non-conventional cheap protein
sources like jackfruit seed as an alternative.
For efficient utilization of jackfruit seed flour, it is
desirable to study the functional properties. The
functionality of plant proteins in food system is
influenced by the inherent chemical characteristics of
the seed8. Processing and environmental conditions
also influence the functional properties of seed
proteins9. The successful utilization of seed flour as a
food ingredient and its blending with wheat flour

348

INDIAN J NAT PROD RESOUR, SEPTEMBER 2012

depends on functional characteristics and sensory

attributes which it would impart to the end-product
thus affecting consumers acceptance. The functional
properties also play an important role in the physical
behaviour of foods or their ingredients during
preparation, processing and storage.
The efforts have geared towards jackfruit seeds as a
cheap non-conventional protein source. Jackfruit seed
could be a potential source of protein for many
developing as well as under developed nations.
Jackfruit seed flour and its blends with wheat flour
can be sold as a low cost flour meeting up the
requirement for protein for poor people.
Various functional properties were studied which
include foaming, emulsifying and gelation properties,
water and oil absorption capacities and protein
solubility. This study will provide the useful
information towards effective utilization of jackfruit
seed flour and wheat flour blends in various food
formulation applications.

Flour blends

To study the functional properties, the jackfruit

seed flour (lye peeled variety) was mixed in different
proportions with wheat flour (Ganesh Maida) to have
10, 15 and 20% w/w blends. The various functional
properties were determined along with unblended raw
jackfruit seed flour as control. All the flour samples
were packed in polyethylene bags (0.7 mm/0.7
10-3 m thickness) and stored at around 8C/281 K.
Proximate compositional analysis of whole seed and defatted
jackfruit seed flour

The crude protein (Kjeldahl N 6.25), fat (solvent

extraction with petroleum ether, b.p. 40-60C/313333 K), crude fibre, ash and moisture contents were
determined according to standard methods of AOAC10.
The digestible carbohydrates were calculated by the
difference. Analyses were carried out in triplicates.
Functional properties
Bulk density

Indian Jackfruit seeds (58.43% average moisture

content) with white seed coverings were collected
from local markets of Bengal and were used for this
study. Commercial wheat flour (Ganesh Maida
Variety) was procured from local market.

This was determined by taking the flour sample in

measuring cylinder filled up to a certain mark, the
initial volume and the initial weight of the sample
were recorded. Then the flour samples were given
equal tapping and the final volume was recorded. The
bulk density of the sample was calculated from these
data. The method adopted was slightly modified from
the method of Narayana & Narasinga Rao11.

Preparation of Jackfruit seed flour

Water and oil absorption capacity

The seeds (4 kg) were cleaned and the white seed

covers were removed. Seeds with brown seed coats
were then lye-peeled with 2% NaOH for 5 minutes
under hot condition (~80C/ 353 K) to remove the
thin brown coat. After washing, the fleshy white
cotyledons were collected by scrubbing. Seeds were
sliced into thin chips by rotary slicer and then tray
dried at around 60C/333 K for about 16 h to reduce
the moisture content to 10% level. The chips were
ground to flour by using grinder (Bajaj make
Grinder). The flour was sieved (100 mesh), collected
and stored in plastic pouches at around 8C/281 K till
further use. The yield of the flour was 46%.
Another variant of flour was prepared without
removing the outer brown seed coat followed by
drying the chips at ~ 60C/333 K and grinding.
The colour of the flour thus obtained was brown and
was collected in polyethylene pouch pack after
passing through a 100 mesh sieve and was stored
at 8C/281 K.

Water absorption capacity was evaluated following

Abbey & Ibeh12 method with minor modifications. 1 g
(0.001 kg) of flour was dissolved in 25 ml (25
10-6 m3) of distilled water and vortexed thoroughly
and centrifuged at 2500 g for 10 minutes. The
residue obtained upon decanting the soluble fraction
was weighed. The water absorption capacity was
expressed as ml of water absorbed by 1 g of flour or
in % (v/w) (% values remain unaltered in SI units).
Oil absorption capacity was determined using 1 g
(0.001 kg) of flour and 10 ml (10 10-6 m3) of refined
vegetable oil (sunflower oil, ITC brand, density
0.89 g/ ml). The method of Beuchat13 was employed
for the oil absorption capacity determination. The
sample was then allowed to stand at room temperature
(30+/- 2C/303+/-2 K) for 30 min followed by the
centrifugation at 5000 g for 30 minutes. The volume
of the supernatant was noted in a 10 ml measuring
cylinder. It was expressed as ml of oil absorbed by 1 g
of flour or in % value (for SI unit also).

Materials and Methods

Materials

ROY CHOWDHURY et al: FUNCTIONAL PROPERTIES OF RAW AND BLENDED SEED FLOUR OF JACKFRUIT

Foaming capacity

Foaming capacity and stability were measured

following method of Lawhon et al14 with slight
modifications. A weighed amount of flour was
dissolved in 100 ml/ 100 10-6 m3 distilled water,
stirred at room temperature for 5 min with the help of
a magnetic stirrer at high speed. The material was
immediately transferred to a measuring cylinder.
Volume of foam (ml/10-6 m3) after mixing was
expressed as foaming capacity. The volume of foam
recorded over a time period of 20-120 min is foam
stability for mentioned time period. Foam capacity
measurements were also done using NaCl solution of
0.2-1.0 M/Mol concentrations. The percentage
volume increase was calculated as follows: % volume
increase = (V2 V1) / V1 100 Where V2 is the
volume of the solution after whipping and V1 is the
original volume of the flour suspension.
Emulsifying capacity

Standard method of Beuchat et al13 was followed as

a procedure for this study at room temperature. 5 g/
0.005 Kg of flour sample was mixed with 65ml/
65/10-6 m3 of distilled water or NaCl (0.2-1.0 M/ Mol)
solution and were agitated in a mixer. Along with the
previous dispersed content, 2 ml/2 10-6 m3 oil
(refined vegetable oil- ITC brand, density 0.89 g/ml)
was added drop-wise at a time from the burette
and blending was continued until emulsion break
point was reached. After getting the separation into
two layers, emulsion capacity was calculated as
ml/10-6 m3 of oil that was emulsified by 1 g/0.001kg
of flour sample.
Gelation study

To study the gelation capacity of raw and blended

jackfruit seed flour, 5 ml/510-6 m3 distilled water
was mixed with flour sample taken in test tubes to
obtain suspension of 2-15% (w/v) concentration. Gel
stability was studied following method of Coffman &
Garcia15 as modified by Abbey & Ibeh12. The test
tubes were heated in a boiling water bath for hours till
gel are formed. It was immediately cooled rapidly and
further cooled under refrigerated condition at 4~8C/
277-281 K. All the samples were then cooled for 10 h
and least gelation concentration was assessed as that
concentration which would hold the sample tightly on
the wall of the inverted test tube and the sample did
not fall or drop.
Protein solubility

Protein solubility of raw and blended jackfruit seed

flours were studied by application of the method of

349

Narayana & Narasinga Rao16 suggested for nitrogen

solubility in varied pH (2-12) range, using 2 g/0.002 kg
flour and 100 ml/100 10-6 m3 of distilled
water (flour: water =1:50) shaken for 30 min with the
help of a magnetic stirrer at high speed. After
extraction, the suspension was centrifuged for 20 min
at 4500 rpm at room temperature and the soluble
protein extracted was estimated by Lowry method17.
All extractions and determinations were performed
in triplicates.
Results and Discussion
Proximate composition

The proximate analyses of the base flour (Ganesh

maida) and Bengal variety jackfruit seed (j.f.s)
flour have been shown in the Table 1. The flour
composition of the present study reveals that there is
variation in the amount of protein content in the two
flours obtained with or without lye-peeling. It is
observed that the removal of seed coats by lye-peeling
has an effect on the proximate composition of flour.
However, lye-peeled flour had better acceptability in
terms of colour and flavour and was used for
subsequent studies.
Different blends of jackfruit seed were prepared
by supplementation of the base flour with jackfruit
seed flour to study the various functionalities. The
compositions of the blends are: 100% wheat flour,
wheat flour blended with 10, 15 and 20% jackfruit
seed flour and 100% jackfruit seed flour.
Water absorption and oil absorption capacity

These capacities of the jackfruit seed flour and its

blends are reported in Table 2 which indicates that
jackfruit seed flour has very high water absorption
capacity compared to wheat flour whereas for the
blends of 10, 15 and 20% (w/w), it goes on increasing
with supplementation. Protein and carbohydrate play
Table 1 Proximate analysis of wheat flour and Jackfruit seed
flour (sieved through 100-mesh)
Proximate
analysis (%)

Wheat
flour

Moisture content
Crude protein
Ash
Crude fat
Crude fibre
Total digestible
carbohydrate

11.5
8.9
0.63
1.4
0.78
76.79

Flour with
Flour without
Brown seed
Brown seed coat
coat (without (with Lye-peeling)
Lye-peeling)
10.7
14.02
2.54
4.08
1.8
66.86

10.1
12.6
2.24
3.37
1.47
70.22

INDIAN J NAT PROD RESOUR, SEPTEMBER 2012

350

an important role in binding water16. It can be

suggested that the proteins in Jackfruit seed consist of
more hydrophilic subunit structure than wheat flour
protein which can bind more water. This could be the
reason for higher water absorption by higher % of
blends of jackfruit seed flour with wheat flour. The
high value of carbohydrate (may be presence of
hydrocolloids, starch) could lead to increased water
absorption on higher supplementation16. The jackfruit
seed flour was prepared by dry milling method.
However, the process of lye-peeling and milling
equipment and milling time can affect the properties
of jackfruit seed flour. It may affect the starch quality
which is reflected on higher water absorption value.
Fat absorption is an important property in food
formulations because fats improve the flavour and
mouth feel of food18. The significance of proteinlipid interactions was examined by Chung &
Pomeranz19 in bread making. High oil absorption
suggests the hydrophobic structures of jackfruit seed
protein in protein subunits. The oil absorption
capacity of jackfruit seed flour and its blends suggests
Table 2 Functional properties of raw and blended Jackfruit
seed flour: Bulk density, Water & Oil absorption capacity
Flour type

Raw jackfruit seed

flour (100mesh)
Without seed coat
10% blend
15% blend
20% blend
Wheat flour

Water
Oil absorption Bulk density
absorption
capacity
g/cc
capacity (%)
(%)
(103 kg / M 3)
203.4

97

0.80

74.6
79.3
86.1
65.5

88
89.8
90.2
86

0.74
0.76
0.77
0.73

that they may find useful application in formulation of

bakery products like cake and cookies.
Bulk density

There is no appreciable change in bulk density

value (Table 2) of wheat flour with raw and
blended jackfruit seed flour. Raw jackfruit seed flour
(100-mesh) was compared with the flour having
seed coat which has got high bulk density value which
is in accordance with its high ash content value.
However when the blends are concerned, bulk density
goes on increasing with increase in blend % compared
to control.
Foam capacity and foam stability

The foaming capacity of flours is related to the

amount of native protein20. Yasumatsu et al21 have
shown that native protein gives higher foam stability
than the denatured protein. Upon continuation of
blending, foam stability increases. Surface active
proteins control aeration and the texture by allowing
the uniform distribution of fine air cells throughout
the matrix22. Hence, it may be suggested that jackfruit
seed protein has high surface viscosity property from
the viewpoint of foam stability (Tables 3 a & 3 b)
and upon blending with wheat flour, surface activity
increases which allows more air to get entrapped for a
longer time period. Simultaneously the hydrophobic
nature of the protein matrix goes on increasing upon
blending which is reflected in the noted data. This
property may be utilised for aerated health drink.
Emulsifying capacity

The emulsifying capacity of the jackfruit seed flour

and its blends are reported in Table 4 a & b which
indicate that jackfruit seed flour showed less

Table 3a Foam Capacity ( at 0 hr. ) and Foam stability of Jackfruit seed flour blends
Time in minute
Jackfruit Seed Flour,60oC, Lye peeled
10% blend
15% blend
20% blend
Wheat flour

Volume of foam in
ml /(1 10-6 M3 )

0
10
6
7
7.6
5

20
7
5.4
6.0
6.2
4

40
5
4.0
5.8
6.0
3.2

60
5
3.6
5.2
5.8
3.0

120
4
2.8
5.2
5.8
2.2

Table 3b Effect of Varying NaCl concentration on Foaming Capacity ( ml / 1 10-6 M3 )

NaCl Conc. Mol/dm3
Jackfruit Seed Flour,600C, Lye peeled
10% blend
15% blend
20% blend
Wheat flour

0.0
10
6
7
7.6
5

0.2
11.4
7.1
8.0
8.8
6.2

0.4
11.6
7.4
8.4
8.2
6.4

0.6
10.8
7.4
7.8
7.8
6

0.8
10.4
6.8
7.4
7.4
5.4

1
10.2
6.4
7.2
7.4
4.8

ROY CHOWDHURY et al: FUNCTIONAL PROPERTIES OF RAW AND BLENDED SEED FLOUR OF JACKFRUIT

351

emulsifying capacity in comparison with wheat flour

whereas that could be extended with increase in
blend percentage with wheat flour. The result of
emulsifying capacity by varying NaCl concentration
revealed that this functional property was initially
increased upon increase in molar concentration up
to 0.4-0.6 and decrease in value with higher
concentration of NaCl. The result might be due to the
fact that within a composite matrix there could be
interaction of starch and protein both. Though the
flour showed a very high water and oil absorption
values in comparison to wheat flour, still the
emulsifying capacity of protein in a cohesive or
composite matrix showed a reverse observation.

charge on protein to its hydrophobicity is a better

predictor than hydrophobicity alone, of the type of gel
network formation (coagulum type gel and translucent
type gel). 20% (w/w) concentration of 15% (w/w)
blend was found effective in gel formation which can
be utilized as a gelling agent for developing new food
items like soup, sauces, pudding and cake and can be
used in food additives. Hermansson25 discussed the
significance of aggregation and denaturation of protein
in gel formation. In association with starch and
carbohydrate, the protein-protein interaction involving
non-covalent bonds was found to be increasing on
blending. This indicates that jackfruit seed proteins
aggregate and get denatured to make gel.

Gelation

Protein solubility

Variations in gelation (Table 5) of different flours

(raw jackfruit seed and their blends with wheat flour)
can be attributed to the change in the ratios of
different constituents such as carbohydrate, lipids and
protein. The gelling capacity of flours has been
attributed to denaturation, aggregation and thermal
degradation of starch23. Gelation involves the swelling
of starch and protein components in flour matrix on
heating. According to Damodaran24 the ratio of net

Protein solubility of flours is presented in Fig. 1.

The result indicates that minimum solubility for
jackfruit seed flours and its blends with wheat flour is
at around pH 4 -6, while in all cases, the maximum
solubility was observed at pH 10. Normally, solubility
gets increased as the pH increases whereas least
solubility was observed at pH 4, followed by gradual
increase in solubility profile as pH increases.
Maximum solubility was achieved around pH 10 for
flour blends. Similar results have been reported for
flours of different kinds such as mung bean26 and
black gram27. The minimum protein solubility of 23%
at pH 4.5 for winged bean16 and 19.36% at pH 4 for
cowpea powder28 had been reported. Low protein
solubility of heat-treated jackfruit seed flour may be
due to the protein denaturation. High temperature
causes irreversible denaturation, association and

Table 4a Emulsifying capacity of Jackfruit seed flour blends

Flour type

Emulsifying capacity
ml/g ( 10-3 M3 /kg )

Jackfruit seed flour

10% blend
15% blend
20% blend
Wheat Flour

8.1
9.0
10.5
11
13

Table 4b Effect of NaCl concentration on Emulsification capacity ml/g ( 10-3 M3 / kg )

NaCl Conc. Mol/dm3
Jackfruit Seed Flour,60oC, Lye peeled
10% blend
15% blend
20% blend
Wheat flour

0.0
8.1
9.0
10.5
11.0
13

0.2
8.6
9.8
11.2
12.1
13.6

0.4
9.0
10.2
11.8
12.8
13.8

0.6
8.2
9.6
10.5
11.1
12.8

0.8
7.2
8.4
9.6
10.4
12

1
6.1
8.0
8.8
9.0
11.1

Table 5 Gelation properties of Jackfruit Seed Flour Blends a

Flour concentration ( %, w/v )
Flour Type
Jackfruit Seed Flour
10% blend
15% blend
20% blend
Wheat Flour
a

2
-

4
+/+/+/-

- not gelled ; +/- slightly gelled ; + gelled

6
+
+/+
+
+/-

8
+
+
+
+
+/-

10
+
+
+
+
+

12
+
+
+
+
+

14
+
+
+
+
+

16
+
+
+
+
+

18
+
+
+
+
+

20
+
+
+
+
+

352

INDIAN J NAT PROD RESOUR, SEPTEMBER 2012

developing bakery and confectionary items, extended

meat batters, etc in non-wheat producing countries
and even during scarcity for wheat production or
unavailability of wheat flour in local market.
References

Fig. 1Effect of pH on protein solubility of raw and blended

jackfruit seed flour

followed by precipitation of polypeptide chain as high

molecular weight compound29. Mild heat treatment on
protein may not drastically reduce its solubility30.
Conclusion
The present study reveals that jackfruit seed flour
has a great potential in new food formulation along
with wheat flour. The different functional behaviors
of the raw and blended jackfruit seed flour are
influenced by milling operation, concentration of
NaCl, effect of pH and on heating. As the flour and its
blends have good water and oil absorption capacities
up to 15% (w/w) blending could be suggested to use
in developing bread with comparable sensory and
chemical evaluation with control. The flour blends
could be used as protein supplements and functional
ingredients in human diets. The raw seed flour and its
blends with wheat flour could also be used in

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