Jackfruit seed starch characterisation in three popular varieties from Vietnam

Jackfruit seeds, accounting for approximately 10 - 15% of the total fruit weight, are commonly regarded as a by-product in jackfruit processing. The present work aimed to characterise the chemical composition of jackfruit seeds, and evaluate the physicochemical properties of starch extracted from three widely cultivated jackfruit varieties in Vietnam: Thai, Nghe, and Dua. The seed moisture contents ranged from 57.91 - 60.99%, while the protein, fat, and ash contents varied from 13.50 - 15.87, 0.58 - 1.58, and 0.39 - 0.58%, respectively. The amylose contents were between 30.36 and 35.37%, with total starch contents ranging from 60.47 - 76.82%, and resistant starch (RS) contents ranging from 54.08 - 63.48%; the highest RS content was observed in the Thai jackfruit variety. In terms of mineral composition, calcium, iron, zinc, sodium, and magnesium concentrations were 5.19 - 8.81, 0.81 - 1.08, 0.53 - 0.65, 3.60 - 4.51, and 6.60 - 8.69 mg/100 g, respectively. Furthermore, the present work revealed that starch from the Thai jackfruit variety exhibited the highest swelling and oil absorption capacities, while Nghe jackfruit starch demonstrated superior gel-forming ability compared to the other two varieties. These findings provided valuable insights into the potential application of jackfruit seed starch as a functional ingredient in the formulation of health-promoting food products, emphasising the importance of optimising its utilisation in value-added food processing.