MOHIT DAHIYA, ANEETA KHATAK*, AASTHA DEWAN AND MANISHA MALIK
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001 (Haryana), India
*(e-mail: aneetarajkhatak@gjust.org; Mobile: 89507 30108)
(Received: July 5, 2025; Accepted: August 25, 2025)
ABSTRACT
The present study investigated the effect of conventional and microwave drying methods on the functional and nutritional properties of germinated jackfruit seed flour (Koozha variety). Fresh seeds were germinated and subsequently dried via roasting and microwave drying, resulting in three sample groups: GR (germinated and roasted), GM (germinated and microwave) and C (control). Further, seeds were milled into flour and analyzed for proximate composition, functional properties, flour yield and sensory attributes. Significant differences were observed among the samples in sugar content, dispersibility and oil absorption capacity. Moisture content was significantly lower in GM (7%) and C (6.8%) compared to GR (7.8%). Sensory evaluation revealed that GM and GR samples received higher taste and overall acceptability scores than the C sample. The findings suggested that jackfruit seed flour, particularly when processed through germination and microwave drying, possessed desirable functional and sensory qualities. Thus, this study demonstrated the nutritional potential of germinated and microwave dried jackfruit seed flour to be served as functional ingredient in diverse food formulations at commercial and domestic levels.
Key words: Germination, jackfruit seed flour, microwave drying, roasting, sensory evaluation