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Byproducts generated during jackfruit processing that mainly consists of rind, strand, core, and seeds were analyzed for their composition. It was found that jackfruit is rich in fiber content (highest in core part, 32%) and a good source of protein (highest in seed part, 15%). Different parts possess appreciable functional properties, which give an advantage of being used in bakery products. For a desirable flatbread, the jackfruit and wheat flour formulations were made using D-optimal mixture design. It demonstrated that the dough springiness, flatbread color, flatbread overall acceptability, and shear force varied significantly with respect to the incorporation of flour of different parts of jackfruit in wheat for the formulation of flatbread. The results indicate that the replacement of the jackfruit flour in flatbread is highly nutritious at the same time stays acceptable.

Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread