Vol. 9, Issue 4, Part I (2025)

Jackfruit (Artocarpus heterophyllus), a tropical fruit widely cultivated in many regions, offers considerable potential for food applications through flours derived from its pulp, seeds, and rind (rag). This study evaluates the nutritional composition, physical characteristics, and functional properties of these jackfruit flour fractions to assess their suitability for food formulations. Nutritional analysis showed that pulp flour had the highest carbohydrate content (80.59 ± 0.02 g/100 g), seed flour was richest in protein (13.05 ± 0.10 g/100 g), and rag flour had the highest crude fibre (5.38 ± 0.33 g/100 g). Physical properties such as bulk density, flour yield, and moisture loss varied among the components, reflecting their distinct structural characteristics. Functional properties, including water and oil absorption capacities, also differed significantly and play a critical role in determining the flour's processing behaviour and application potential. High water absorption capacity and oil absorption capacity was found in rag flour (2.63±0.12 g/100 g) and (1.5±0.29 g/100 g) respectively, which might be suitable in products requiring moisture retention and rich flavour such as doughs and baked goods The seed flour showed the highest flour yield (39.91%) and protein content, making it valuable for protein-enriched formulations. The findings of this research contribute to a broader understanding of jackfruit flour's role as a sustainable and functional food ingredient, offering potential applications in food product development and nutritional enhancement.