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Jackfruit

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Jenny Mae Otto
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80 views16 pages

Jackfruit

Uploaded by

Jenny Mae Otto
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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THE POTENTIAL OF

JACKFRUIT SEEDS AS
PEANUT BUTTER
ALTERNATIVE
Presented by:
Angeline M. Gabini
Marvilu V. Manzanilla
Renan M. Ombal
Jenny Mae D. Otto
CHAPTER I:
ABSTRACT
ABSTRACT

This research is exploring the potential of jackfruit seeds as a peanut butter alternative. Jackfruit

seeds, rich in nutrients and typically discarded, are presenting a promising substitute. The study is

analyzing the nutritional content of jackfruit seeds, comparing them with peanuts, and developing a

spreadable product. We are focusing on optimizing the texture, taste, and shelf life of the jackfruit seed

spread. Conducting sensory evaluations and consumer acceptability tests is determining its appeal.

Additionally, we are evaluating the environmental and economic impacts of repurposing jackfruit seeds. By

investigating these aspects, the study is aiming to establish jackfruit seeds as a nutritious, allergen-free,

and sustainable alternative to peanut butter.


CHAPTER II
STATEMENT OF THE
PROBLEM
STATEMENT OF THE PROBLEM
This study aims to find out the effectiveness of Jackfruit Seed as an Alternative of Peanut in Butter
making.
Specially, it aims to describe the following:
1. This study aims to investigate the sensory characteristics of the alternative butter in terms of:
1.1 Appearance
1.2 Aroma
1.3 Color
1.4 Taste
1.5 Texture
1.6 Overall acceptability
1.7 Purchase intentions
2. Determine the nutrient content of Jackfruit butter in varying treatment levels.
3. Find out the potential of jackfruit seed.
CHAPTER III
REVIEW OF RELATED
LITERATURE
REVIEW OF RELATED LITERATURE

This presents a review conducted by the researcher on local and foreign literature and studies that are
relates to the present study. The review provides insights for the framework of the study, serves as source of
information for the development of items, provides research instruments to support the findings and
implication on the result of the study.

Jackfruit
Scientific Name: Artocarpus heterophyllus
Common Name/ Local Name: Langka, kanthal, kathal, kathar
Tagalog Name: Langka
The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds
are underutilized and less acknowledged by people, but they have considerable nutritional benefits and
can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a
large number of studies have been carried out concerning the composition and health implications of
jackfruit seeds. However, in broader manner there is a need to explore the information about the
commercial production of jackfruit seeds and their incorporation in food products. Products with
incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer
acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with
special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in
various value-added products along with their effects on the different properties of the products.

Mineral and nutrient (proximate) composition of jackfruit per 100g of raw edible
portion of fruit

Energy 93.7 Kcal

Protein 1.45 g

Carbohydrates (C) 22.2 g

Dietary Fiber 1.5 g


Vit. C 12.9 mg

Vit. A 40µg

Vit. B1 0.03mg

Vit. B2 0.12 mg

Niacin 0.4 mg

Vit. B6 0.107

Folates 13.6 µg

Vit. E 0.16 mg

Calcium 36.8 mg

Phosphorus 35.4 mg

Magnesium 36.6 mg

Iron 0.61 mg

Potassium 303 mg

Zinc 0.43 mg

Total Fat 0.33 g

Saturated Fat 0.066 g

Cholesterol 0.00

Sodium 3.1 mg

Jackfruit Nutritional Value


CHAPTER IV
METHODOLOGY
METHODOLOGY
Methodology
This study will use a mixed-methods approach, combining quantitative analysis of the nutritional content
and sensory evaluation of jackfruit seed butter with qualitative feedback from participants.

Ingredients
Jackfruit seeds
Cooking oil
Sugar
Butter
Salt

Tools and Equipment


Cooking pan, ladle, tray/baking sheets, strainer, food processor, mixing bowl, measuring cups, and
containers/jars.
Sample Collection and Preparation
Seed Preparation: The seeds will be cleaned, boiled to remove the outer seed coat, dried, and roasted.
Butter Preparation: The roasted seeds will be ground into a paste using a food processor, with minimal oil
added to achieve a smooth consistency, and a pinch of salt. A control sample of conventional peanut butter
will also be prepared for comparison.

Nutritional Analysis
Proximate Analysis: Both jackfruit seed butter and peanut butter will be analyzed for moisture, ash, protein,
fat, and carbohydrate content using standard AOAC methods.
Mineral Analysis: Mineral content (calcium, magnesium, potassium, iron, and zinc) will be determined using
atomic absorption spectroscopy.

Vitamin Content: Vitamin E and B-complex vitamins will be assessed using high-performance liquid
chromatography (HPLC).
Sensory Evaluation
Panel Selection: A panel of 15 untrained consumers will be recruited.
Evaluation: The panelists will assess both jackfruit seed butter and peanut butter based on appearance, texture,
taste, aroma, and overall acceptability using a 9-point hedonic scale.

Consumer Acceptance Test


Survey: A survey will be conducted to gather consumer opinions on the potential acceptance and marketability of
jackfruit seed butter.
Data Collection: Participants will be asked about their preference, willingness to buy, and perceived health
benefits.

Statistical Analysis
Nutritional Data: Descriptive statistics (mean, standard deviation) and t-tests will be used to compare the
nutritional content of jackfruit seed butter and peanut butter.
Sensory Data: Analysis of variance (ANOVA) will be performed to determine significant differences in sensory
attributes between the two butters.
Consumer Survey: Data from the survey will be analyzed using descriptive statistics to identify significant trends
in consumer preferences.
Ethical Considerations
Informed consent will be obtained from all participants.
The study will adhere to ethical guidelines for human research, ensuring participant
confidentiality and the right to withdraw at any time.

Limitations
The study will be limited to a small sample size and a specific geographical location,
which may affect the generalizability of the results.
CHAPTER V
REFERENCES
REFERENCES
https://en.wikipedia.org/wiki/Jackfruit
(Dr. Rajeev Singht) Jackfruit seed: Uses, Benefits and Side Effects
https://pharmeasy.in/blog/ayurveda-uses-benefits-and-side-effects-of-jackfruit-seed/

(Artocarpus Heterophyllus Lam) Seeds Butter http://solidstatetechnology.us/index.php/JSST/article/view/1825

Ndyomugyenyi (2016). Review of related literature Jackfruit seed the protein and carbohydrate contents of prepared biscuits

decreased with hi

https://pdfcoffee.com/review-of-related-literature-jackfruit-seed-pdf-free.html
Pallavi Suyog Uttekar, MD (2020) What Does Jackfruit Meat Taste Like?

https://www.medicinenet.com/what_does_jackfruit_meat_taste_like/article.htm

Julia F. Morton (1987). Fruits of warm climates

https://hort.purdue.edu/newcrop/morton/jackfruit_ars.html

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