Influence of drying temperature on nutritional composition, functional characteristics, and sensory quality of germinated jackfruit seed flour

Jackfruit, an underutilized crop, possesses seeds that are a valuable source of nutrients and phytonutrients that may offer various health benefits. The seeds are abundant in fibers, minerals, and vitamins that could lower the risk of heart disease, aid digestion, and aid weight loss. The seeds also contain numerous phytonutrients that could support human health, including lignans, saponins, and isoflavones. Jackfruit seeds also contain resistant starch, which can help control blood sugar levels and improve gut health. The drying temperature, however, had a significant effect on the physicochemical, sensorial, and functional properties of the jackfruit seed flours. The cabinet drying at 70°C for 6 hours was recorded as the best treatment based on the sensorial attribute for germinated jackfruit seed flour. Standardized germinated jackfruit seed flour exhibited upgraded nutritional and quality parameters against its raw form. This flour as an ingredient not only provides an alternative healthy option to refined wheat flour in many bakery and confectionery products but is also a functional raw material in developing a variety of traditional food products.