Vol. 9, Special Issue 9, Part U (2025)

The present study was conducted to evaluate the effect of incorporating jackfruit seed flour (JSF) on the proximate composition, sugar content, and sensory attributes of biscuits. Biscuits were prepared with five different levels of JSF substitution (10%, 15%, 20%, 25%, and 30%) and compared to a control made entirely from 100% refined wheat flour. The proximate analysis revealed that increasing JSF levels led to an enhancement in moisture, fat, ash, crude fibre, and caloric content, while protein and carbohydrate content decreased slightly, indicating an overall improvement in the nutritional profile of the biscuits. Total sugars, reducing sugars, and soluble solids (°Brix) showed a gradual decline with higher JSF incorporation, reflecting a slight reduction in perceived sweetness. Sensory evaluation indicated that biscuits containing up to 25% JSF maintained acceptable colour, taste, flavour, texture, and overall acceptability. However, biscuits with 30% JSF recorded lower scores, attributed to bitterness, darker colour, and grittiness, suggesting limitations in consumer acceptability at higher substitution levels. These results demonstrate that JSF can serve as a functional ingredient to produce nutritionally enriched biscuits with increased fibre, minerals, fat, and energy. The study concludes that incorporation of JSF up to 25% is optimal for enhancing nutritional value without compromising sensory quality, providing a healthier and value-added alternative to conventional wheat flour biscuits. This research highlights the potential of utilizing underexploited jackfruit seeds in bakery products, contributing to waste reduction and the development of functional foods.