Journal of Food, Agriculture and Environment

Physico-chemical properties, amino acid profile and antinutritional factors in seeds of three Malaysian grown jackfruit cultivars

Author(s):

Shakirah O. Azeez, Ola Lasekan *, Selamat Jinap, Rabiha Sulaiman

Recieved Date: 2015-01-08, Accepted Date: 2015-03-19

Abstract:

Jackfruit seed is an under-utilized crop with essential dietary nutrients gaining more attention in the recent years. The physico-chemical properties, amino acid profile and some anti-nutritional factors in seeds (JFS) of three jackfruit cultivars were investigated. The moisture, protein, ash, fat, fibre and starch content ranges were 14.26-24.08%, 7.62-8.46%, 3.19-3.70%, 1.09-1.48%, 2.80-7.19% and 15.95- 62.04%, respectively. The pH ranged from 4.57 to 5.91. Essential amino acids histidine, arginine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine and cysteine were present in the three cultivars analysed. The total amino acids for cultivars J29, J31 and J33 were 115.78, 116.60 and 103.86 mg/100 g, respectively. The anti-nutrients (tannin, phytate and trypsin inhibitor) were found in trace amounts. Glucose (0.18-0.22%), fructose (0.02-0.08%) and sucrose (0.02-0.13%) were the simple sugars found in JFS. Linoleic acid (C18:2) dominated the polyunsaturated fatty acid in JFS (4.72-22.34%). Others included linolenic (C18:3) (0.54-1.50%) and arachidonic (C20:4) (0.37-0.71%) acids. Oleic acid (C18:1) (0.47-1.18%) was the only monounsaturated fatty acid present, while the saturated fatty acid included palmitic (C16:0) (1.10-6.59%), stearic (C18:0) (0.42-1.44%), behenic (C22:0) (0.60-1.92%) and tetracosanoic acid (C24:0) (0.92%). With the presence of all the essential amino acids, fatty acids and trace amount of sugar and antinutritional factors jackfruit seeds can therefore serve as a cheap source of dietary nutrients and healthy snack for over-weight people when processed.

Keywords:

Jackfruit seed, physico-chemical properties, dietary nutrients, amino acid profile, anti-nutritional factors

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Journal: Journal of Food, Agriculture and Environment
Year: 2015
Volume: 13
Issue: 2
Category: Food and Health
Pages: 58-62

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