Md. Jahidul Islam*, Bikash C Sarker, Md. Shazadur Rahman, Md. Shabbir Hossen and Most. Ishrat Jahan Arthi
Department of Agricultural Chemistry, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
*Corresponding author: email@example.com
Article history: Received: 11.9.2021, Accepted: 21.10.2021, Published: Online: 31.10.2021
To cite this article: Islam MJ, Sarker BC, Rahman MS, Hossen MS and Arthi MIJ. 2021. Preparation and preservation of value added products from jackfruit and evaluation of their biochemical lproperties. Intl. J. Agric. Med. Plants. 2(5): 18-27.
Value addition through processing and preservation of jackfruit (Artocarpus heterophilus Lam.) is currently viewing as an important aspect in fruit industry to reduce post-harvest loss. The present investigation was carried out to prepare value-added products such as jackfruit candy and jackfruit jam from jackfruits (cv. Khaja) and, analyze their biochemical compositions and mineral constituents. The fresh half ripe and fully ripe jackfruit were collected from local market and then washed and peeled followed by removal of seeds. Five jackfruit jams and five jackfruit candies were prepared as value-added products using different ingredients with different combinations. To evaluate the biochemical properties, chemical analysis and organoleptic observations of jackfruit jam and jackfruit candy were performed. The protein, ash, fat, fibre, calcium and magnesium contents of Jam 3 were 1.73%, 0.035%, 0.16%, 0.48%, 44.5 mg/100g and 35.8 mg/100g, respectively. The proximate composition of Candy 4 with protein, ash, fat and fibre contents were 6.75%, 0.10%, 0.81% and 0.72%, respectively. The overall acceptability of Jam3 was the highest and nutritional value was also higher compared to other treatments. In case of candy preparation, Candy 4 showed the highest score for its acceptance. There was a significant difference at probability p<0.05 in different jackfruit jams and jackfruit candies.
Keywords: Biochemical properties, Candy, Jackfruit, Jam, Sensory tests
Acedo AL.1992. Jackfruit biology, production, use and Philippine research. Multipurpose Tree Species Network Series. Winrock International Institute for Agricultural Development, Thailand. p. 51.
Amadi JAC, Ihemeje A and Afam-Anene OC.2018. Nutrient and Phytochemical Composition of Jackfruit ( Artocarpus heterophyllus) Pulp , Seeds and Leaves. International Journal of Innovative Food, Nutrition and Sustainable Agriculture. 6(3): 27-32.
APO (Asian Productivity Organization). 2009. Value addition to agricultural products, APO News. Available from http://www.apo-tokyo.org/ publications/wpcontent/uploads/sites/5/2009_Sep_p5.pdf as accessed on 02/05/2017.
AOAC. 2000. Official Method of Analysis. Association of Official Analytical Chemists.17thedn. Arlington, Virginia.
APHA (American Public Health Association). 2005. Standard Methods for the Examination of
Water and Wastewater. 21thEdition, American Public Health Association, 1015 Fifteenth Street, NW, Washington, DC 20005-2605.
Azad AK. 2000. Genetic diversity of jackfruit in Bangladesh and development of propagation methods. Thesis for Award of Doctor of Philosophy at University of Southampton, UK. pp. 115-188.
Azad AK, Jones JG and Haq N. 2007. Assessing morphological and isozyme variation of jackfruit (Artocarpus heterophyllus Lam.) in Bangladesh. Agroforestry Systems.71:109-125.
Balamaze J, Muyonga JH andByaruhanga YB. 2019. Production and utilization of jackfruit(Artocarpus heterophyllus) In Uganda. African Journal of Food, Agriculture, Nutrition and Development. 19(2):14289-14302. Doi:10.18697/AJFAND.85.17290
Berry SK and Kalra CL. 1987. Cultivation and processing of jackfruit. Indian Food Pack. 42(5): 62-67.
Bhuyan MAJ, Saha MG and Rahman MA. 2013. Value Addition to Jackfruit (Artocarpus heterophyllus Lam.) through Integrated Processing and Preservation. In: Workshopon Valorisation of Traditional Processing of Indigenous and Underutilized Fruits. Institute of Technology of Cambodia, Phnom Penh, Cambodia, January 14-16.
Chadha KL and Pareek OP.1988. Genetic resources of fruits crops: achievements and gaps. Indian Journal of Plant Genetic Resources.1: 43-48.
Das SC and Prakash J. 2009. Minor Fruits: A Livelihood Opportunity for the Tribal Peoplesof Tripura. ISHS Acta Horticulturae, 890: II International Symposium on Pomegranate and Minor – including Mediterranean – Fruits: ISPMMF2009.
Eke-Ejiofor J and Owuno F. 2013. The Physico-Chemical and Sensory Properties of Jackfruit(Artocarpus heterophyllus) Jam. International Journal of Nutrition and Food Sciences. 2(3): 149-152.
Fellows PJ. 2000. Food Processing Technology, Principles and Practice. Wood HeadPublishing, Cambridge. p. 591.
Fernando MR, Wickramasinghe N and Thabrew MI. 1991. Effect of Artocarpus heterophyllus and Asteracanthus longifolia on glucose tolerance in normal human subjects and in maturity-onset diabetic patients. Journal of Ethnopharmacology. 31(3): 277-282.
Galaverna G, Di Silvestro G, Cassano A, Sforza S, Doceana A, Drioli E and Marchelli R. 2008. A new integrated membrane process for the production of concentrated blood orange juice: effect on bioactive compounds and antioxidant activity. Food Chemistry. 106:1021-1030.
Goswami C, Hossain MA, Kader HA and Islam R. 2011. Assessment of Physicochemical Properties of Jackfruits’ (Artocarpus heterophyllus Lam) Pulps. Journal of Horticulture, Forestry and Biotechnology.15(3): 26-31.
Gunasena HPM, Ariyadasa KP, Wikramasinghe A, Herath HMW, Wikramasinghe P and Rajakaruna SB. 1996. Manual of Jack Cultivation in Sri Lanka. Forest Information Service, Forest Department: p. 48
Haq N. 2003. Improvement of Underutilized Fruits in Asia. Final Report. Community Fund,UK.
Haq N. 2006. Jackfruit, Artocarpus heterophyllus, Southampton Center for Underutilized Crops, University of Southampton, Southampton, UK. p.192.
Haque NM, Saha KB, Karima RM and Bhuiyanb HM. 2009. Evaluation of Nutritional and Physico-Chemical Properties of Several Selected Fruits in Bangladesh. Bangladesh Journal of Science Industry Research. 44(3): 353-358.
Institute of Medicine. 2000. Food and Nutrition Board. Dietary reference intakes: thiamin,riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington, DC: National Academy Press.
Jagtap UB, Panaskar SN and Bapat VA. 2010b. Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods for Human Nutrition. 65: 99-104.
Jawaheer B, Goburdhun D and Ruggoo A. 2003. Effect of processing and storage of guava into jam and juice on the ascorbic acid content. Plant Foods for Human Nutrition. 58: 1- 12.
Jayaraman J. 1981. Laboratory Manual in Biochemistry. Wiley Eastern Ltd. New Delhi, India. pp. 138-150.
Lakshminarayan NG. 2017. Jackfruit Based Value Added Products. Retrieved fromhttps: //www.linkedin.com/ pulse/jackfruit-based-value-added-products-n-glakshminarayan,as accessed on 02/05/2017.
Miller GL. 1972. Use of dinitrosalicylic acid reagent for determination of reducing sugar.Analytical Chemistry. 31: 426-428.
MohdNaeem MN, MohdFairulnizal MN, Norhayati MN, Zaiton A, Norliza AH, WanSyuriahti WZ, MohdAzerulazree J, Aswir AR and Rusidar S. 2015. The nutritional composition of fruit jams in the Malaysian market. Journal of the Saudi Society of Agricultural Sciences. 2: 1-8.
Muhammad S, Saghir AS and Nizamani SM. 2009. Determination of Nutritive Values of Jamun Fruit (Eugenia jambolana) Products. Pakistan Journal of Nutrition. 8 (8): 1275-1280.
Mukprasirt A and Sajjaanantakul K. 2004. Physico-chemical properties of flour and starch from jackfruit seed. International Journal of Food Science and Technology. 39(3): 271-276.
Nair SS, Madembil C, Nair P, Raman S and Veerabadrppa B. 2013. Comparative analysis of the antibacterial activity of some phytolactins. International Current Pharmaceutical Journal. 2(2):18-22.
Priya S, Devi ST, Gupta MJ, Thangam M and Singh NP. 2014. A Guide on Jackfruit – Cultivation and Value Addition. Technical Bulletin No. 41, ICAR (RC), Goa. p.66.
Rahim MA and Quaddus MA. 2000. Characterization and grafting performance of different accessions of jackfruit. MS Thesis. Bangladesh Agricultural University, Mymensingh, Bangladesh.
Roy SK. 2000. Promotion of underutilized tropical fruit processing and its impact on world trade. Retrieved from: http:// www.actahort.org/books/518/518_31.htm. Acta Horticulturae (ISHS). 518: 233-236.
Samaddar HN.1985. Jackfruit. In: Bose TK. (Ed.), Fruits of India: Tropical and Subtropical,NayaProkash, Kolkata, India. pp. 487-497.
Sampath PM, Swamy GSK, Mk H and Shyamalamma S. 2019. Mineral composition of selected jackfruit genotypes. International Journal of Chemical Studies. 7(6): 2859-2860.
Shafiq M, Mehmood S, Yasmin A, Khan SJ, Khan NH, Ali S. 2017. Evaluation of Phytochemical, Nutritional and Antioxidant Activity of Indigenously Grown Jackfruit (Artocarpus heterophyllus Lam). Journal of Scientific Research. 9(1):135-143. Doi:10.3329/jsr.v1i1.29665
Sharma JP, Upadhyay S, Chaturvedi VK and Bharadwaj T. 2014. Enhancing Farm Profitability through Food Processing and Value Addition. In: Shukla JP(Ed.). Technologies for Sustainable Rural Development: Having Potential of Socioeconomic Upliftment (TSRD-2014), published by Allied Publisher Pvt. Ltd., India. p. 88.
Siddique MA and Azad AK. 2010. Prioritization of Research for Horticultural Crops. Final Report of a Study, BARC, New Airport Road, Dhaka. p. 56.
Singh A, Kumar S and Singh IS. 1991. Functional properties of jackfruit seed flour. Lebensm – Wissu Technology 24: 373–4.
Singh D, Wangshu L and Prahalad VC. 2008. Processing and marketing feasibility of underutilized fruit species of Rajasthan. IAMO Forum, pp. 1-12.
Soepadmo E. 1992. Artocarpus heterophyllusLamk. In: Plant Resources of Southeast Asia No.2: Edible Fruits and Nuts. (Edited by Verheij, E.W.M and Coronel, R.E), PROSEA, Wageningen. pp. 86-91.
Soobrattee MA, Neergheen VS, Luximon-Ramma A, Aruma OI and Bahorun T. 2005. Phenolics as potential antioxidant therapeutic agents: mechanism and action. Mutation Research. 579: 200-13.
Sreeletha AS, Lini JJ, Dhanyalekshmi CS, Sabu KR and PratapChandran R. 2018. Phytochemical, Proximate, Antimicrobial, Antioxidant and FTIR Analyses of Seeds of ArtocarpusheterophyllusLam. Advances in Biotechnology and Microbiology. 5(1): 16-24.
SCUC (Southampton Centre for Underutilized Crops). 2006. Jackfruit (Artocarpus heterophyllus) Field manual for extension workers and farmers. SCUC, Southampton, UK. p. 27.
Swaminathan R. 2003. Magnesium Metabolism and its Disorders. The Clinical Biochemist Reviews. 24(2): 47-66.
Umesh JB, PanaskarShrimant N and Bapat VA. 2010. Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods for Human Nutrition. 65:99-104.
Vinuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J and Perez-Alvarez JA. 2010. Spice asa functional foods: a review. Critical Review. Food Science and Food Safety. 9: 240- 258.