Analysis of Functional Properties of Jackfruit Seed Flour and Formulation of a Jackfruit Seed Flour-Based Snack

Most deep-fried snacks, which are currently in high demand, contain high calories and fat. Contrarily, Jackfruit seeds are rich in carbohydrates, and proteins but low in fat. Therefore, it is observed that jackfruit seed flour can be used as an alternative ingredient to make deep-fried snacks. This study explored the functional properties of jackfruit seed flour and its potential in snack production. The flour was prepared by roasting, oven drying, and boiling. Boiled jackfruit seed flour exhibited the highest moisture content (7.04%), water-holding capacity (2.08 g/g), bulk density (0.81 g/cm³), oil-holding capacity (2.04 cm³/g), swelling power (6.91%), and the lowest solubility (7.69%). Accordingly, the lowest oil-holding capacity (1.84 cm3/g) was found in roasted jackfruit seed flour. Snacks were prepared using the extrusion technique with a composite flour mixture of 4:1:1 (jackfruit seed flour: rice flour: wheat flour). The frying times for snacks made with roasted, boiled, and oven-dried flours were 15, 17, and 10 sec, respectively. A proximate analysis showed that the boiled jackfruit seed flour-based snack contained, 83.61% carbohydrate, 4.74% moisture, 6.46% fat, 2.90% ash, 1.70% fibre, and 0.59% protein. It was found that snacks made from boiled jackfruit seed flour received the highest consumer acceptance. This study demonstrated that jackfruit seed flour is a promising ingredient for creating nutritious and low- fat snacks. Keywords: Capsicum annuum; Organic fertilizer; Bit- tern; Gliricidia sepium; Vegetative growth parameters