Comparison of amino acid and chemical composition of jackfruit seed flour treatment
Journal Title: Food Research - Year 2018, Vol 2, Issue 6
Abstract
The study was conducted to analyse amino acid and chemical composition of raw jackfruit seed flours, germinated jackfruit seed flour and thermal jackfruit seed flour. The result showed that thermal jackfruit seed flour contained the highest essential amino acid composition followed by germinated jackfruit seed and raw jackfruit seeds. Amino acid leucine was the most abundant amino acid in thermal jackfruit seed flour, while lysine and phenylalanine were the highest compositions found in germinated jackfruit seed flour respectively. Thermal jackfruit seed flour enhanced the amino acid levels of histidine, threonine, valine, isoleucine and leucine. Proximate analysis showed that the ash, crude fat, carbohydrate and total dietary fiber of thermal jackfruit seed flour samples were the lowest among the three samples. The thermal jackfruit seed flour had the highest protein content (24.94%) while germinated jackfruit seed flour had the highest vitamin C content (78.78 mg/100 g). The flour composition of three different treatments showed that the starch content was highest in germinated jackfruit seed flour while energy value significantly highest in thermal jackfruit seed flour. In conclusion, thermal jackfruit seed flour contains vitamin C and also a significant amount of protein and dietary fiber.
Authors and Affiliations
Zuwariah I. , Noor Fadilah M. B. , Hadijah H. , Rodhiah R.
Keywords
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- EP ID EP489594
- DOI 10.26656/fr.2017.2(6).106
- Views 169
- Downloads 0
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