Nutrient Analysis of Tender Jackfruit (Artocarpus heterophyllus) Flour and its Incorporation in Breakfast Recipes for Diabetics

Abstract

Jackfruit is an important underutilized fruit in Kerala and often called the poor man’s fruit because of its affordability and availability in large quantities during the season. The rich bioactive profile of jackfruit makes it a highly nutritious and desirable fruit crop. The value added products from Jackfruit namely tender jackfruit flour is now being manufactured in Kerala with minimal processing so that they can be added in recipes. Generally tender jackfruit is known to be good food for diabetic patients. Study was designed to analyse the nutrient content of tender jackfruit flour. An attempt was made to develop breakfast recipes incorporated with tender jackfruit flour for diabetic patients. The nutrient composition of tender jackfruit flour was analyzed using standardized procedures. Survey was conducted to identify the types of breakfast items which were frequently consumed by diabetic patients. Sixty diabetic patients were selected equally from urban, rural and coastal areas of Ernakulam District in Kerala to conduct the survey. The tools used to collect data in the present study were interview schedule and questionnaire. A total of eight breakfast recipes commonly used by the subjects were selected. To the basic recipe, incorporation of jackfruit flour was done until a good product was obtained. Hundred percent tender jackfruit flour could be used in Chapati, Puttu and Idiyappam. All the developed breakfast items (Puttu, Dosa, Appam, Chapatis, Porridge, Idiyappam, Upma, Idli) were evaluated for their acceptability by a semi trained panel of ten judges.