An overview on nutritional composition, bioactive constituents, health benefits, and food applications of jackfruit (Artocarpus heterophyllus) seeds

Jackfruit (Artocarpus heterophyllus Lam.) seeds (JFS), often discarded as agro-waste, represent a promising source of nutrients and bioactive compounds with a potential for value addition in food systems. The jackfruit seeds vary in size depending upon maturity, growing location and variety. The JFS are rich in macronutrients, primarily carbohydrates, proteins, and dietary fiber, along with water-soluble vitamins and minerals. The fat content of JFS is low and contains a high proportion of monounsaturated fatty acids. The protein digestibility of JFS flour significantly increased upon different processing. JFS contains phytosterols, predominantly stigmasterol, campesterol and β-sitosterol. JFS consists of high levels of starch and a higher proportion of resistant starch. The JFS contains several bioactive compounds, including flavonoids and phenolic acids, and these have shown many health benefits. Although JFS consists of antinutritional factors, including tannins, oxalates, phytic acid, and trypsin inhibitors and they can be reduced through processing methods. The JFS possesses favorable functional properties, including water and oil absorption capacity, enabling its application in various food products, including bakery, extruded, chapattis, and dairy products. The present review comprehensively summarizes the various aspects of JFS, including physical properties, fatty acid profile, phytosterols, protein digestibility, resistant starch, starch digestibility, sugars, glycemic index, organic acids, in addition to phytochemicals, antioxidants, nutritional profile, and value addition.