ABSTRACT
This study based on the effect of blanching and fermentation time on the physicochemical and pasting properties of jackfruit(Artocarpus heterophyllus Lam) seed fufu flour Jackfruit(Artocarpus heterophyllus Lam) seed was processed into fufu flour.The effects on the functional, antinutritional content, pasting characteristics, and sensory properties were determined.The jackfruit seed were milled into flour after blanching (at 85 0C for 5 minutes), fermenting (0 hours, 24 hours,and 48 hours respectively) and drying. The not treated (un-blanched) samples was also fermented for 24 hours, 48 hours respectively. The white variety high-quality fermented cassava flour served as control (sample 500).Results showed that the different treatments affected the properties of the flour. Blanching reduced the antinutrients (oxalate and phytate). Significant difference (p<0.05) exist on the anti-nutritional, functional, sensory evaluation and pasting properties of jackfruit seed fufu flour. The functional mean value ranged from 0.64 to 0.74 % bulk density, 8.50 to 71.50 seconds for wettability, 64.95 to 77.20 oC for gelatinization temperature, 1.95 to 2.70 % for water absorption capacity, 1.27 to 2.97 % for swelling index. The antinutritient mean value ranged from 0.39 to 7.25 mg/100 g for oxalate, 0.00 to 12.48 mg/100 g for tannin, 0.04 to 0.14 g/100 g for phytate. The pasting properties mean value ranged from 334.12 to 387.27 RVU for peak viscosity, 111.17 to 141.06 RVU for trough viscosity, 202.96 to 246.21 RVU for breakdown viscosity, 392.64 to 431.13 RVU for final viscosity, 281.48 to 297.75 RVU for setback viscosity, 56.97 to 60.09 oC for pasting temperature, 5.50 to 6.60 minutes for pasting time. The sensory properties mean scores ranged from 5.65 to 6.80 for taste, 5.75 to 7.60 for appearance, 5.40 to 6.80 for aroma, 5.55 to 7.60 for texture, 5.70 to 7.60 for general acceptability.
TABLE OF CONTENTS
Cover page
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of content vi
List of tables ix
List of figures x
List of plates xi
List of appendices xii
Abstract xiii
CHAPTER 1: INTRODUCTION
1.1 Background of the study. 1
1.2. Statement of problem 4
1.3 Justification 4
1.4 Objective of the study 4
CHAPTER 2: LITERATURE REVIEW
2.1. Origin and distribution 6
2.2 Jackfruit description 7
2.2.1 Varieties of jackfruit 8
2.2.2 Chemical composition and Nutritional value 9
2.2.3. Reasons for underutilization of jackfruit 11
2.2.4 Health benefits of Jackfruit 11
2.2.5 Value addition in jackfruit 13
2.3. Jackfruit seeds 14
2.3.1 Chemical composition of jackfruit seeds 16
2.3.2. Nutritional and health benefits of jackfruit seeds 17
2.3.3. Processing technology of jackfruit seeds 19
2.3.4 Applications of jackfruit seed flour 20
CHAPTER 3: MATERIALS AND METHODS
3.1. Sample collection and pretreatment 21
3.2. Raw material processing 21
3.3. Methods of analysis 24
3.4. Experimental design 31
3.5. Statistical analysis of data 31
CHAPTER 4: RESULTS AND DISSCUSSION
4.1 Effect of blanching and fermentation time on the functional
Properties of jackfruit seed flour 32
4.2 Effect of blanching and fermentation time on the anti-nutritional Properties of jackfruit seed fufu flour 38
4.3 Effect of blanching and fermentation time on the pasting
properties of jackfruit seed flour 41
4.4 Effect of blanching and fermentation time on sensory properties of jackfruit seed flour 45
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 49
5.2 Recommendation 50 References 51
LIST OF TABLES
Table 2.1. Nutritive value of jackfruit (100 g) 10
Table 4.1 Effect of Blanching and Fermentation time on the functional properties of fermented jackfruit seed flour 33
Table 4.2 Effect of blanching and fermentation time on the anti-nutritional properties of jackfruit seed flour 39
Table 4.3 Effect of blanching and fermentation time on the pasting properties of jackfruit seed fufu flour 42
Table 4.4 Effect of blanching and fermentation time on the Sensory Properties of fermented jackfruit seed flour 46
LIST OF FIGURE
Fig 3.1 Flow chart for fermented flour production from jackfruit seeds with three different pretreatment methods. 22
LIST OF PLATES
Plate .1: Whole jackfruit 23
Plate .2: Cut jackfruit 23
Plate .3: Jackfruit seed unpeeled 23
Plate 4: Jackfruit seed peeled and fermented 23
Plate .5: Chopped, peeled and fermented jackfruit seed 23
Plate 6: White variety high quality cassava flour 36
Plate 7: Blanched and not fermented jackfruit seed flour 36
Plate 8: Blanched and 24 hours fermented jackfruit seed flour 36
Plate 9: Blanched and 48 hours fermented jackfruit seed flour 36
Plate 10: Un-blanched and 24 hours fermented jackfruit seed flour 37
Plate 11: Un-blanched and 48 hours fermented jackfruit seed flour 37
Plate 12: Un-blanched and not-fermented jackfruit seed flour 37
LIST OF APPENDICES
Appendix I: Amylograph of pasting properties 55
Appendix II: Pictures of the dough made from flour of jack fruit seed samples 56
Appendix III: ANOVA for antinutrient properties of blanching and fermentation time on the physiochemical and pasting properties of flour from jackfruit seeds 58
Appendix IV: ANOVA for functional properties of blanching and fermentation time on the physiochemical and pasting properties of flour from jackfruit seeds 59
Appendix V: ANOVA for pasting properties of blanching and fermentation time on the physiochemical and pasting properties of flour from jackfruit seeds 60
Appendix VI: ANOVA for sensory characteristics of blanching and fermentation time on the physiochemical and pasting properties of flour from jackfruit seeds 61
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Jackfruit is a dicotyledonous compound fruit of the jack tree (Artocarpus heterophyllus L.) which belongs to the specie of tree of the mulberry family (Moraceae) grown in many of the tropical countries of Southeast Asia but is particularly abundant in India and Bangladesh.
Jack is a fruit species found in tropical, high rainfall, coastal and humid areas of the world. People consumed it mostly as a fruit when ripe but also as vegetable in the unripe stage. The jackfruit significantly contributes to the nutrition of people as a source of vitamins, minerals and calories. Both tender and ripe fruits as well as the seeds are rich in minerals and vitamins. The fruit pulp is sweet and tasty and used as dessert or preserved in syrup. Jackfruit have more protein, calcium, thiamine, riboflavin and carotene than banana but less nutritious than mango. Therefore, vitamin and mineral production per unit area are higher in jackfruit than Mango. Jackfruit is rich in dietary fiber, which makes it a good bulk laxative. The fiber content helps to protect the colon mucous membrane by decreasing exposure time and as well as binding to cancer-causing chemicals in the colon. The jackfruit tree is widely cultivated in tropical regions of Nigeria, India, Bangladesh, Nepal, Sri Lanka, Vietnam, Thailand, Malaysia, Indonesia and the Philippines. Apart from its use as a table fruit, jack is a popular fruit for preparation of pickles, chips, jack leather and papad, squash, jam, candy, halwa etc. Seed is a rich source of starch and delicacy during season.
Jackfruit is composed of rind, edible bulbs of yellow flesh and seeds. A ripe jackfruit contains well succulent, aromatic and flavorful yellow sweet bulbs and about 100 to 500 seeds, which represent around 8 to 15 % of the total fruit weight (Madruga et al., 2014). Each of the yellow bulbs encloses a smooth, oval, oblong or oblong ellipsoid shape, 2-3 cm long and 1-2 cm in diameter of the light brown outer layer coated a thins and whitish cotyledon (Menaka et al., 2011). The seeds however, are far less utilized with occasional uses as dessert, minor ingredients in culinary recipes or eaten as a snack after boiling, steaming or roasting. Most of the time, the seeds are left untreated or discarded as wastes due to the bland taste and texture of the seeds (Kooh et al., 2016).
Fully mature sweet bulb contain seeds which is 10 to 15 % of fruit weight. Colour of this is light brown, oval, oblong ellipsoid or rounded in shapes length of this is 2-3 cm and diameter is 1-1.5 cm. Up to 500 to 550 seeds can be found in each jackfruit (Abraham and Jayamuthunagai, 2014). Jackfruit seeds have some pasting, antioxidant properties. Jackfruit seeds are mostly not used as vegetable. It is eaten whole by boiling or roasting. They are easily digestible and also contain same composition as grains. The two lectins found in jackfruit seeds; jaclin and artocarpin which have been proved for evaluation of immune status of HIV infected patients. It possesses immunological properties (Gupta et al., 2011). Jaclin has been seen to inhibit the herpes simplex virus type 2 and has been proved to be useful for the evaluation of the immune status of patients infected with human immunodeficiency virus 1 (HIV 1). It is a non-seasonal fruit and had a major contribution to the food supply of the people and their livestock when there were short supplies of staple food grains. Therefore, it is referred to as poorman’s food. It is a monoecious tree and both male and female inforescences are found on the same tree. The fertilization is by cross- pollination and the propagation is mostly through seeds. The complete fruit development process takes about three to seven months from the pollination, varying in different countries.
Jackfruit seeds are potential local food source which can be processed into flour. Anneahira (2010) stated that the jackfruit seeds are known to contain a lot of carbohydrates, protein, and minerals (calcium and phosphorus). However, to process it further, it requires a treatment such as blanching. Since this kind of seed is generally susceptible to browning during processing. Other problem in processing jackfruit seed to become food raw material, is the oligosaccharides content (Wichienchot et al., 2010). Jackfruit seed is also reported to contain two different lectins, namely jacalin and artocarpin which possess several biological activities, including antibacterial, antifungal and anti-carcinogenic properties (Swami et al., 2012; Nair et al., 2013). Hence, the toxicity assessments of the jackfruit seed are vital since these can serve as baseline information and an indication of bioactive molecules to explore the potential of the seed in the formulation of food or medicinal products.
Fufu is a popular dish in western and central African countries. It consists of starchy foods such as cassava, yams, or plantains that have been boiled, pounded, and rounded into balls. Fufu is a fermented wet-paste made from cassava. It is ranked next to gari as an indigenous food of most Nigerians in the south. Fufu is made by steeping cut peeled cassava roots in water to ferment for a maximum of three days, depending on ambient temperature. During steeping, fermentation decreases the pH, softens the roots, and helps to reduce potentially toxic cyanogenic compounds.
1.2 STATEMENT OF PROBLEM
A bulb of jackfruit contains 100 - 500 seeds (10-15 % weight of the fruit), and these seeds are usually discarded during the processing of jackfruit. Jackfruit seeds are rich in protein (13.50 %), carbohydrate (79.34 %), dietary fiber (3.19 %), fat (1.27 %), calcium (3087 mg/kg), sodium (60.66 mg/kg), copper (10.45 mg/kg), manganese (1.12 mg/kg). There is need to harness the nutrients contained in the seeds. Fufu is made only from cassava and happens to be our major staple here in southern part of Nigeria, there is need to produce fufu from other raw materials to reduce the demand on cassava and to produce fufu with higher nutrient content
1.3. JUSTIFICATION OF THE STUDY
The result of this study helps to increase the cultivation of jackfruit seeds. The flour produced from the jackfruit seeds will boost the nutrients of the consumers since it contains protein and other minerals needed for growth and development of the body.
1.4. OBJECTIVES OF THE STUDY
The objective is to evaluate the effects of pretreatments and fermentation time, the functional properties, anti-nutrients and pasting properties of flour produced from jackfruit seeds.
The specific objectives were to;
i.. to produce flour from jackfruit seeds.
ii. to determine the functional properties of the flour from jackfruit seed.
iii. to determine the anti-nutrients composition of the flour from jackfruit seed
iv. to evaluate the pasting properties of flour from jackfruit seeds.
v. to evaluate sensory properties of the fufu from jackfruit seeds flour.
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Login To Comment