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The jackfruit (Artocarpus heterophyllus)

The jackfruit (Artocarpus heterophyllus)

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The exploration for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been the focus for research in recent years. The aim of this review is an attempt to draw the attention of researchers and policy makers in Pacific agriculture to introduce the physicochemical and functional properties of j...

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... jackfruit (Artocarpus heterophyllus) ( Figure 1), tree of the mulberry family (Moraceae) is be- lieved to have originated in the south western rain forests of India (Boning 2006). Around 300 B.C., the Greek philosopher Theophrastus described the tree as very large with wonderfully sweet and large fruits used for food by the sages of India (Matin 2015). ...
Context 2
... ripened jackfruit bulbs are deseeded and passed through a pulping/ fruit mill. After pulping, it is mixed with about 10% hot water and passed through a pulpier for preparing nectar ( Figure 10) Ministry of Agriculture (Jackfruit product Manual 2003). Young green jackfruit are peeled and cut into 1.2 to 1.8 cm thick slices. ...
Context 3
... slices are placed in a container and cov- ered in an 8% common salt solution for 8-10 days. To this vinegar and spices are added in appropriate measures to make the pickle (Figure 11) prior to packing (Lal et al. 1986). ...

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Citations

... Apart from these health benefits, jackfruit can also help improve digestion and strengthen bones (Swami et al., 2012). However, it is considered an underutilized fruit on a commercial scale, mainly due to the higher percentage of inedible portions, which leads to larger waste generation, difficulty in peeling and separation of edible bulbs from the rind, lack of knowledge on proper postharvest practices, and inadequate processing facilities in regions where they are grown (Kumar et al., 2017). In addition, it is rarely grown on a regular plantation scale due to its short shelf life, as well as being an unknown fruit within the Ghanaian community. ...
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Jackfruit is one of the tropical fruits uncommonly consumed in Ghana. In this study, the nutritional and health benefits of the jackfruit pulp, together with its bark and leaves, were assessed. The methodology was centered on determining the macro- and micronutrient composition and some potential health benefits of the jackfruit pulps, barks, and leaves. The proximate analytical methods of the Association of Official Analytical Chemists (AOAC 2000) were used to quantify the macronutrients. The micronutrient contents were determined using spectrophotometric and non-spectrophotometric methods. The total phenolic content (TPC), total flavonoids content (TFC), and the β-carotene contents were determined using spectrophotometry as a means of measuring the health benefits of the samples. The crude protein, carbohydrates, and fiber content of the pulp were 1.05±0.06, 17.40±0.36 and 0.46±0.15 g/100 g of fresh fruit sample, respectively. The K, Ca, and P contents of the jackfruit pulps were 422.36±9.60, 69.91±1.66 and 61.17±0.01 mg/100 g of fresh fruit sample, respectively. The TPC, TFC, and β-carotenes content of the pulps were 65.9302±0.0163 mg GAE/100 g, 5.7620±0.0291 mg QE/100 g, and 2.43±0.06 mg/100 g, respectively. The results showed that jackfruit is rich in nutrients including minerals, phytochemicals and in relatively higher amount compared with other fruits.
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