Physicochemical properties, mineral and fatty acids composition of Jackfruit seeds flour of two varieties from Brazilian Midwest
Vagno França Hajj, Ana Paula Lopes, Jesuí Vergílio Visentainer, Maria Eugênia Petenuci, Gustavo Graciano Fonseca
Abstract
Jackfruit seeds are usually discarded as waste. Therefore, this work aimed at obtaining the Jackfruit seeds flour of two varieties (soft and firm) from Brazilian Midwest and to evaluate its physicochemical characteristics, mineral and fatty acids composition (FA). Seeds were dried at 45°C for 72h and ground (40-mesh). Both flours revealed high protein content, varying from 13.43% to 16.28%. It also revealed excellent insoluble fibers (4.16% for soft Jackfruit seeds flour [SJF] and 4.68% for firm Jackfruit seeds flours [FJF]) content. Plus, it was good sources of minerals, especially magnesium (approximately 200 mg 100g-1). Oleic acid was predominant in FJF (47.03%) and linoleic acid (30.81%) in SJF. The flour from both seeds presented minor contents of acid α-linolenic acid (approximately 5%). Consequently, both seeds flours are strongly indicated for formulating new food products, improving its nutritional value and promoting beneficial effects on human health.