In vitro Study of the Functional, Physicochemical, Antioxidant and Shelf-life Profile of Processed Jackfruit (Artocarpus heterophyllus) Seed Flour

Background: Artocarpus heterophyllus (Jackfruit seed) has great potential as an edible food product. If properly processed, the seeds can be added into various foods to enhance their nutritional value. Moderate consumption of jack fruit seeds in any form is useful for minimizing the risk of cardiovascular disease, lower toxic effect in the colon and helps in muscle building. Methods: The study resolves to determine the functional traits, physical characteristics, nutritional properties, antioxidant activity and shelf life of raw, roasted and boiled Artocarpus heterophyllus seed flour. Result: The present study revealed that roasting before flour production yielded the best results. Roasted jackfruit seed flour was rich in energy (357.93 kcal), protein (16.72%), carbohydrates (71.72%) and essential minerals such as calcium (44.8 mg/100 g), magnesium (104.6 mg/100 g), phosphorus (89.9 mg/100 g) and sodium (15.2 mg/100 g). Additionally, it exhibited the highest levels of antioxidants including total phenols (863.15 mg GAE/100 g), flavonoids (54.32 mg CE/100 g), DPPH assay (101.1%) and reducing power (2996.43 mg TE/100 g), making it suitable for formulating value-added food products.