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Jackfruit is rich in B vitamins, calcium, phosphorus and iron; the seeds are rich in protein, fibre and mineral salts. Experiments aimed at utilising waste in the food industry have been conducted in an attempt to meet nutritional needs and create value in waste materials. Germination is a processing technology that improves the nutritional quality of seeds. However, after the process the seeds have a high water content, which reduces their shelf life. In order to minimise metabolic activity and consequently increase shelf life, it is advisable to dehydrate these materials, which can then be turned into flours and used for human consumption, such as cakes, biscuits, breads, etc. Despite the commercial and nutritional potential, there are no studies available on the use or utilisation of germinated jackfruit seed flour, which is largely justified by the search for alternative nutritional sources and the use of important agricultural waste that is normally wasted.
About the author
Ingeniera de Alimentos, graduada por la Universidad Federal de Campina Grande (2014) y Máster en Ingeniería Agrícola por la UFCG (2017). Actualmente es estudiante de doctorado en el Programa de Postgrado en Ingeniería Agrícola (UFCG), en el área de Almacenamiento y Procesamiento de Productos Agrícolas.
