Jackfruit (Artocarpus heterophyllus Lam.) is a widely found tropical fruit. The fruit bears seed that represents 15–18% of the fruit weight. The seed contains around 55% moisture and is a good source of starch and protein. About 50% of the fruit protein consists of lectins named jacalin that has an adverse effect in the digestive tract. The seed therefore needs to be cooked or processed for consumption. Interest in jackfruit seed has increased as a result of a search for alternative sources of starch. Studies on processing and utilization of jackfruit seed components have not been extensive. Starch is one of the important components of seed and this component has been characterized and studied for effects of physical and chemical modification. The properties of the modified starch reveal its suitability for different end uses. Jackfruit seed starch has high tolerance for thermal and mechanical shear. However, the effect of processing on the phenolic content and antioxidant properties has not been studied.
Source: https://www.sciencedirect.com/science/article/pii/B9780124046993000470
Jackfruit (Artocarpus heterophyllus Lam.) is a widely found tropical fruit. The fruit bears seed that represents 15–18% of the fruit weight. The seed contains around 55% moisture and is a good source of starch and protein. About 50% of the fruit protein consists of lectins named jacalin that has an adverse effect in the digestive tract. The seed therefore needs to be cooked or processed for consumption. Interest in jackfruit seed has increased as a result of a search for alternative sources of starch. Studies on processing and utilization of jackfruit seed components have not been extensive. Starch is one of the important components of seed and this component has been characterized and studied for effects of physical and chemical modification. The properties of the modified starch reveal its suitability for different end uses. Jackfruit seed starch has high tolerance for thermal and mechanical shear. However, the effect of processing on the phenolic content and antioxidant properties has not been studied.
Source: https://www.sciencedirect.com/science/article/pii/B9780124046993000470
Jackfruit as an anti bacterial
https://www.ncbi.nlm.nih.gov/m/pubmed/12837372
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