Exploration of Jackfruit Seed Flour for the Standardization of Novel Burmese Tofu Analog

To explore the potential of jackfruit seed as a low-cost substitute for chickpea flour, this study investigates the mixing of jackfruit seed flour with chickpea flour to create a novel Burmese tofu. The tofu was made by adding chickpea flour and jackfruit seed flour into water, then heating to achieve gelatinization. Chickpea flour and jackfruit seed flour were mixed in various ratios (S1=100:0; S2=70:30; S3=60:40; and S4=50:50), and water was added. Soy tofu was also prepared as a control. Proximate, functional, Textural, color, and sensory analysis were performed to assess product quality. All tofu samples were also evaluated for antinutritional content. Increased carbohydrate content (73-78%) and dietary fiber (1.2 to 2.1%) were observed due to jackfruit seed flour. Sample S3 showed the lowest phytate content, 0.21mg/g, while for sample S4, the lowest tannin, 0.85% mg/0.1 g, was recorded. Gumminess and chewiness were found to be affected. Color analysis indicated low brightness in all samples as compared to the control. These findings highlight the potential of jackfruit seed as a low-cost alternative for vegan tofu production and suggest a 40% replacement of jackfruit seed flour. Further experimental trials and formulation upgradation are required to increase the protein content and to reduce tannin content.