Jackfruit seed as an alternative replacement for starch flour
M.U.H. Suzihaque, Nurul Asyikin Md Zaki, Habsah Alwi, Ummi Kalthum Ibrahim, Siti Fatma Abd Karim, Nor Khaizan Anuar
Abstract
The utilization of seed from jackfruit (Artocarpus heterophyllus) as a replacement for starch flour has come to many attentions from researchers. Jackfruit is considered to be a potential source for starch as it is widely cultivated in Asia especially in the South East Asian countries. Jackfruit seed is considered to be a cheap source for carbohydrate, as the seed majorly contains 60–80% dry matter basis in which it comprises 8–15% of the fruit weight. Starch from jackfruit has great potential for various applications due to its unique structure and functional features. The paper aims to highlight the varieties of jackfruit that are available in Malaysia. In addition, nutrition content specifically for amylose in starch of the jackfruit were also discussed. To expand the potential utilization of jackfruit, suggested application of jackfruit is also proposed.