Effects Of Blanching And Fermentation Time On The Physicochemical And Pasting Properties Of Flour From Jackfruit Seeds

ABSTRACT

 This study based on the effect of blanching and fermentation time on the physicochemical and pasting properties of jackfruit(Artocarpus heterophyllus Lam) seed fufu flour Jackfruit(Artocarpus heterophyllus Lam) seed was processed into fufu flour.The effects on the functional, antinutritional content, pasting characteristics, and sensory properties were determined.The jackfruit seed were milled into flour after blanching (at 85 0C for 5 minutes), fermenting (0 hours, 24 hours,and 48 hours respectively) and drying. The not treated (un-blanched) samples was also fermented for 24 hours, 48 hours respectively. The white variety high-quality fermented cassava flour served as control (sample 500).Results showed that the different treatments affected the properties of the flour. Blanching reduced the antinutrients (oxalate and phytate). Significant difference (p<0.05) exist on the anti-nutritional, functional, sensory evaluation and pasting properties of jackfruit seed fufu flour. The functional mean value ranged from 0.64 to 0.74 % bulk density, 8.50 to 71.50 seconds for wettability, 64.95 to 77.20 oC for gelatinization temperature, 1.95 to 2.70 % for water absorption capacity, 1.27 to 2.97 % for swelling index. The antinutritient mean value ranged from 0.39 to 7.25 mg/100 g for oxalate, 0.00 to 12.48 mg/100 g for tannin, 0.04 to 0.14 g/100 g for phytate. The pasting properties mean value ranged from 334.12 to 387.27 RVU for peak viscosity, 111.17 to 141.06 RVU for trough viscosity, 202.96 to 246.21 RVU for breakdown viscosity, 392.64 to 431.13 RVU for final viscosity, 281.48 to 297.75 RVU for setback viscosity, 56.97  to 60.09 oC  for pasting temperature, 5.50  to 6.60 minutes for pasting time. The sensory properties mean scores ranged from 5.65 to 6.80 for taste, 5.75 to 7.60 for appearance, 5.40 to 6.80 for aroma, 5.55 to 7.60 for texture, 5.70 to 7.60 for general acceptability.