Nutritional & Microbiological quality assessment of dehydrated jackfruit (Artocarpusheterophyllus) seed powder

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Priya Saha, Suvra Das, Sultana AnjumanAra Khanom, Lubana Islam, Shamima Begum and Sahana Parveen

Department of Microbiology and Biotechnology, Jagannath University,Dhaka-1100, Bangladesh.

Institute of Food Science & Technology (IFST),

Bangladesh Council of Scientific & Industrial Research (BCSIR),Dhaka-1205, Bangladesh.

The aim of the research was to develop a self-stable dehydrated jackfruit seed powder by dehydration which can be used in making bakery products. Solar, mechanical and oven drying method was used to make dry powder of jackfruit seed, packed in plastic container and observed their storage life. The moisture content increased gradually during storage period. The nutritional and microbiological quality of seed powder was observed up to three months from preservation. Nutritional values vary according to dehydration process. The result showed significant increase in all nutrient parameters in the dried samples of the seeds making them a concentrated source of nutrients.

 

Keywords:Jackfruit seed powder, Dehydration method, Nutritional analysis, Microbiological analysis

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