Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds

Abstract

The objective of this study was the production of flour from germinated jackfruit seeds. The seeds were germinated and dried at temperatures of 55, 65 and 75 °C under air drying speed of 1.0 and 1.3 m s^-1. Afterward, the seeds were grounded in order to obtain the flour and characterized for chemical, physical and technological properties. It was observed that the germination increased the moisture content, proteins, and fibers; decreased the content of lipids, reducing sugars, tannins and phenolic compounds of the seeds. After dried, the flour moisture content decreased and the proteins and reducing sugars were concentrated. The flours showed good results for solubility, water, oil absorption capacity, and emulsifying properties. The moisture adsorption isotherms of the flours were classified as Type II and the GAB model was the best fit to the experimental data.