PROCESSING AND VALUE ADDITION OF JACKFRUIT (Artocarpus heterophyllus. Lam.) A thesis Submitted to the Assam Agricultural University In partial fulfillment of the requirements for the degree of Doctor of Philosophy (Home Science) in FOOD SCIENCE AND NUTRITION By Barnali Baruah Regd. No. 09-H(D)-01 DEPARTMENT OF FOOD SCIENCE AND NUTRITION Faculty of Home Science Assam Agricultural University, Jorhat January, 2014 ASSAM AGRICULTURAL UNIVERSITY Faculty of Home Science CERTIFICATE - I This is to certify that the thesis entitled “Processing and Value Addition of Jackfruit (Artocarpus heterophyllus. Lam.)” submitted to the Faculty of Home Science, Assam Agricultural University, in partial fulfilment for the degree of Doctor of Philosophy (H.Sc.) in Food Science and Nutrition is a record of research work carried out by Barnali Baruah under my personal supervision and guidance. All help received by her have been duly acknowledged. No part of this thesis has been reproduced elsewhere for any degree. Dated : Jorhat (Mridula Saikia Barooah) Major Adviser The ……….July, 2014 Department of Food Science and Nutrition Faculty of Home Science Assam Agricultural University Jorhat 785 013 CERTIFICATE - II This is to certify that the thesis entitled “Processing and Value Addition of Jackfruit (Artocarpus heterophyllus. Lam.)” submitted by Barnali Baruah, Roll No. 09-H(D)-01 to the Assam Agricultural University in partial fulfilment of the requirement for the degree of Doctor of Philosophy (H.Sc.) in the discipline of Food Science and Nutrition has been examined and approved by the Student‟s Advisory Committee after viva-voce. _____________________ _____________________ (Mridula S. Barooah) (External Examiner) Major Adviser & Chairman Board of Examiners Members of the Advisory Committee: 1. ______________________ (Ruma Bhattacharyya) 2. ______________________ (Mamoni Das) 3. ______________________ (Sheriful Alam) 4. ______________________ (Pranati Das) ___________________ (C. Hazarika) (P. Das) Director Principal Scientist & Head Post-Graduate Studies Deptt. of Food Science and Nutrition Assam Agricultural University Assam Agricultural University Jorhat-785 013 (Assam) Jorhat-785 013 (Assam) ACKNOWLEDGEMENT The author is inexplicably grateful and deeply indebted to her Major Advisor Dr, Mridula Saikia Barooah, Professor, Department of Food Science and Nutrition, College of Home Science, Assam Agricultural University, Jorhat for her valuable guidance through constructive suggestion, instructive advice with tremendous encouragement evinced throughout the investigation and in the preparation of this manuscript. The author expresses her sincere gratitude to the members of the Advisory Committee Dr. Ruma Bhattacharyya, Professor, Department of Food Science and Nutrition, Faculty of Home Science, Assam Agricultural University, Jorhat, Dr. Mamoni Das, Associate Professor, Department of Food Science and Nutrition, Faculty of Home Science, Assam Agricultural University, Jorhat, Dr. Pranati Das, Principal Scientist and Head, Department of Food Science and Nutrition, Faculty of Home Science, Assam Agricultural University, Jorhat and Dr. Sheriful Alam, Associate Professor, Department of Horticulture,, Assam Agricultural University, Jorhat for their valuable suggestions and timely help. She at the same time wishes to record her deep sense of indebtness to Dr. Khitish Chandra Dutta, Associate Professor, Department of Agricultural Statistics, Assam Agricultural University, Jorhat for his valuable suggestions regarding the statistical analysis. The author is highly obliged to Dr. Satvinder Kaur, Dean, Faculty of Home Science, Assam Agricultural University, Jorhat and Dr. Chandan Hazarika, Director, Directorate of Post Graduate Studies, Assam Agricultural University, Jorhat for their endeavors and valuable suggestions regarding academic and administrative matters. The author extends her obligation to Dr. Basanti Baroova, Retired professor, Department of Food Science and Nutrition, Dr. Nilima Neog, Guest faculty, Department of Food Science and Nutrition and to late Dr. Madhurima Chaliha Kalita, Ex. Professor, Department of Food Science and Nutrition for their valuable suggestions during the study. The author expresses her sincere thanks to Manab Dutta for maintaining a very cordial atmosphere for working in the laboratory of Department of horticulture, Assam Agriculture University and his unconditional help and cooperation. She remains indebted to all the staff members especially Kalpana baidew, Bhubanda, Pronita baidew, Bubulda of the Department of Food Science and Nutrition, Faculty of Home Science, Assam Agricultural University, Jorhat for their timely suggestion and help during the course of this investigation. She owes her warm sense of gratitude and heartful indebtness to her Husband Dr. Kaushik Das and her son for their support and constant inspiration which were the force behind this effort to carry out this investigation. The author feels it a pleasure to record her appreciation for her mother Punya Prabha Baruah and mother-in-law Ms. Bina Das for their affectionate company, encouragement and cooperation. Her open hearted thanks to Ananya, Shubhaluxmi, Inee, Sarmistha, Juli and Pranjal and for all their help and encouragement. The authoress is grateful to Kusumi Gogoi, Geeta Devi Chetia, Sonju Bora,Prandip Bania, Dhiren Gogoi and Bulu Baideu for their help in the time of dire necessity. The author also wishes to place on record her sincere thanks to all her well wishers and officials who offered their help during various stages of the research work whose contribution could not be individually acknowledged. Lastly the authoress also expresses her gratefulness to Munin and Tarun for printing out this manuscript meticulously. Dated, Jorhat The July, 2014 The Author ABSTRACT A series of laboratory experiments were carried out to study the prospects of processing and value addition of jackfruit (Artocarpus heterophyllus Lam). Initially, five widely grown indigenous jackfruit genotypes of Assam i.e. Dhol Kathal, Nohoru-phutia Kathal, Pat-kathal, Mridongia Kathal and J-5 were collected and among these, Dhol Kathal having superior pulp quality and seed yield, which was selected for further evaluation. The study was confind under four well defined separate aspects i.e. 1) Study on physico-chemical composition of jackfruit seed and pulp 2) Standardization of seed-flour extraction process and quality assessment of seed-flour stored in different packaging materials 3) Incorporation of jackfruit seed flour in different baked products and study of their quality characteristics 4) Standardization of processing methods for jackfruit pulp-products and their quality assessment. Crude protein, crude fat, ash, crude fiber, iron and total sugar contents of jackfruit pulp was recorded to be 1.74 (g/100g), 0.28 (g/100g), 1.26 (g/100g), 1.30 (g/100g), 0.70 (mg/100g) and 18.52 (g/100g) respectively, whereas for seed these were 9.18 (g/100g), 1.28 (g/100g), 1.34 (g/100g), 1.68 (g/100g), 1.84 (mg/100g) and 7.32 (g/100g) respectively. Two different seed flour extraction methods for raw (Flour I) and heat processed seeds (Flour II) were standardized. Between Flour I and Flour II, no significant difference in nutrient contents was observed, however, they differed significantly in their functional properties. Heat processing significantly improved the functional properties rendering the Flour II suitable for use in bakery industry. Flour I and Flour II were further stored for 180 days in three different packaging materials viz. Laminated Aluminum (LA) foil pouches (100G), Polyethylene tetraphthalate (PET) containers and Poly propylene (PP) pouches (100 microns). The moisture content of Flour I stored in PP pouch was increased from 6.09% to 14.14% whereas in Flour II it was increased from 6.13% to 11.77%. In all the packaging materials, Flour II exhibited better storage quality. This flour can be stored safely for 180 days in LA foil pouches, 90 days at PET container and PP pouches, whereas Flour I can be kept better only for 90 days and 30 days in LA foil pouches and PP pouches, respectively. Wheat flour was successfully substituted up to 50% and 60% by Flour II in biscuits and cakes respectively with acceptable sensory qualities. Nutritional and sensory qualities remained unaltered up to 180 days and 30 days in Flour II incorporated biscuits cakes respectively. Processing methods of toffee, leather and jam prepared from jackfruit pulp were standardized. With the increase in pulp percentage in jackfruit toffee, a marked decrease in sensory scores (texture, hardness, taste, smell and over all acceptability) were observed. Toffee with 10% jackfruit pulp recorded the highest mean sensory score (7) for overall acceptability. Though there was a significant change in moisture content of toffee from initial (7.73%) to 180 days storage (8.63%) period, the other nutritional and sensory parameters showed no significant change during storage. The texture of the leather was not affected by the increase in sugar content, however 5% added sugar level got the highest sensory score for taste (8.8) as compared to 10% (6.6) and 15% (5.4) level in 9 point Hedonic scale. Drying method had a pronounced impact on the moisture content, taste and aroma of jackfruit leather. The sundried leather had a higher percentage of moisture content (12.56) as compared to oven dried (9.38) one. Moreover, the sundried leather obtained a significantly lower sensory score. Jackfruit leather was found to be a shelf stable product in terms of nutritional and sensory quality. The processing method for jackfruit jam was standardized to meet the FPO specification for fruit jam. The sensory and nutritional qualities were observed to be intact during 180 days of storage period. From the study it can be concluded that there is immense scope for product development from jackfruit and enhancing farm income through entrepreneurship and industrial exploitation of the fruit. CONTENTS Chapter Title Page No. No. I INTRODUCTION 1-4 II REVIEW OF LITERATURE 5-24 2.1 History of jackfruit 5 2.2 Botany of jackfruit 6 2.3 Production of jackfruit 7 2.4 Nutritional significance of jackfruit 8 2.5 Post – harvest processing of jackfruit into different value 10 added products 2.6 Compositional changes during processing, packaging and 19 storage 2.7 Jackalin and AIDS Research 23 III MATERIALS AND METHODS 25-41 3.1 Materials 5 3.2 Methods 26 3.2.1 Collection of jackfruit 26 3.2.2 Preparation of sample for physico-chemical evaluation 27 3.2.3 Determination of nutrient composition of jackfruit pulp 27 and seed 3.2.4 Standardization of seed flour processing method 30 3.2.5 Seed flour quality assessment 33 3.2.6 Optimization of seed flour incorporation to bakery 35 products 3.2.7 Standardization of processing methods for value added 36 products from jackfruit pulp 3.2.8 Statistical analysis 40 Chapter Title Page No. No. IV EXPERIMENTAL FINDINGS AND DISCUSSION 42-103 4.1 Evaluation of the physico-chemical composition of 42 jackfruit seed and pulp 4.2 Standardization of seed-flour extraction process and 49 quality assessment of seed-flour stored in different packaging materials 4.3 Incorporation of jackfruit seed flour in different baked 76 products and their quality assessment 4.4 Standardization of processing methods for jackfruit pulp- 92 products and their quality assessment V SUMMARY AND CONCLUSION 104-110 BIBLIOGRAPHY 111-123 APPENDIX i-iv