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Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food

Received: 12 August 2017     Accepted: 5 September 2017     Published: 28 November 2017
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Abstract

The research focused on utilization of jackfruit seed (JFS) flour with higher nutritional worth to develop a protein enriched supplementary food. The nutritional analysis of JFS flour revealed that, it contains39.02%, 16.01%, 0.98%, 3.56%, 1.30%, 42.49% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate respectively. In JFS flour, amount of potassium (705.71 mg/100gm), calcium (115.85 mg/100gm) and magnesium (96.75 mg/100gm) were in higher quantity than other minerals. Proteins were isolated from JFS flour for its amino acid analysis. Highest Proteins extraction rate (89.94%) was found at pH-10 and isoelectric point for protein precipitation was found at pH-1.63. In the isolated protein the essential amino acids were Lysin (10.30%), Isoleucine (8.61%), Leucine (6.73%), Methionine (4.82%), Threonine (3.90%), Valine (1.73%), Histidine (1.92%), and non-essential amino acids were Aspertic acid (4.40%), Tyrosine (6.67%), Glutamic acid (4.34%), Glycine (4.94%), Arginine (2.44%), Serine (4.46%). In the study a protein supplementary food product, cake, was prepared by blending JFS flour with wheat flour. six sets of cakes were prepared at a ratio of 50(WC), 40:10(WJC1), 30:20(WJC2), 25:25(WJC3), 20:30(WJC4), 15:35(WJC5) by mixing wheat flour and JFS flour respectively. From proximate composition analysis and sensory evaluation of prepared cakes, WJC3 was found to contain a higher amount of protein, 13.50% and greater acceptability. Microbiological analysis showed that in WJC3 the presence of microorganisms (Total Viable Count, Coli form and Yeast &Mould) was within the range for safety indication of bakery products. So, the protein supplementary food using JFS flour is completely safe to eat without using any preservatives.

Published in Cell Biology (Volume 5, Issue 6)
DOI 10.11648/j.cb.20170506.11
Page(s) 57-65
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Jackfruit Seed, Protein, Supplementary Food, Microbiological Analysis

References
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    Abida Sultana, Mohammad Nurul Amin, Muhammed Yusuf Miah, Ashish Kumar Sarker, Md. Mahabub Alam Rasel, et al. (2017). Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food. Cell Biology, 5(6), 57-65. https://doi.org/10.11648/j.cb.20170506.11

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    Abida Sultana; Mohammad Nurul Amin; Muhammed Yusuf Miah; Ashish Kumar Sarker; Md. Mahabub Alam Rasel, et al. Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food. Cell Biol. 2017, 5(6), 57-65. doi: 10.11648/j.cb.20170506.11

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    AMA Style

    Abida Sultana, Mohammad Nurul Amin, Muhammed Yusuf Miah, Ashish Kumar Sarker, Md. Mahabub Alam Rasel, et al. Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food. Cell Biol. 2017;5(6):57-65. doi: 10.11648/j.cb.20170506.11

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  • @article{10.11648/j.cb.20170506.11,
      author = {Abida Sultana and Mohammad Nurul Amin and Muhammed Yusuf Miah and Ashish Kumar Sarker and Md. Mahabub Alam Rasel and Mohammad Tarek Aziz and Farzana Sharmin and Md. Abdul Hakim and Hosneara Shiddika and Shajal Hossain Emon and Tanjina Parvin Tuli and Mst Monira Khanom},
      title = {Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food},
      journal = {Cell Biology},
      volume = {5},
      number = {6},
      pages = {57-65},
      doi = {10.11648/j.cb.20170506.11},
      url = {https://doi.org/10.11648/j.cb.20170506.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cb.20170506.11},
      abstract = {The research focused on utilization of jackfruit seed (JFS) flour with higher nutritional worth to develop a protein enriched supplementary food. The nutritional analysis of JFS flour revealed that, it contains39.02%, 16.01%, 0.98%, 3.56%, 1.30%, 42.49% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate respectively. In JFS flour, amount of potassium (705.71 mg/100gm), calcium (115.85 mg/100gm) and magnesium (96.75 mg/100gm) were in higher quantity than other minerals. Proteins were isolated from JFS flour for its amino acid analysis. Highest Proteins extraction rate (89.94%) was found at pH-10 and isoelectric point for protein precipitation was found at pH-1.63. In the isolated protein the essential amino acids were Lysin (10.30%), Isoleucine (8.61%), Leucine (6.73%), Methionine (4.82%), Threonine (3.90%), Valine (1.73%), Histidine (1.92%), and non-essential amino acids were Aspertic acid (4.40%), Tyrosine (6.67%), Glutamic acid (4.34%), Glycine (4.94%), Arginine (2.44%), Serine (4.46%). In the study a protein supplementary food product, cake, was prepared by blending JFS flour with wheat flour. six sets of cakes were prepared at a ratio of 50(WC), 40:10(WJC1), 30:20(WJC2), 25:25(WJC3), 20:30(WJC4), 15:35(WJC5) by mixing wheat flour and JFS flour respectively. From proximate composition analysis and sensory evaluation of prepared cakes, WJC3 was found to contain a higher amount of protein, 13.50% and greater acceptability. Microbiological analysis showed that in WJC3 the presence of microorganisms (Total Viable Count, Coli form and Yeast &Mould) was within the range for safety indication of bakery products. So, the protein supplementary food using JFS flour is completely safe to eat without using any preservatives.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food
    AU  - Abida Sultana
    AU  - Mohammad Nurul Amin
    AU  - Muhammed Yusuf Miah
    AU  - Ashish Kumar Sarker
    AU  - Md. Mahabub Alam Rasel
    AU  - Mohammad Tarek Aziz
    AU  - Farzana Sharmin
    AU  - Md. Abdul Hakim
    AU  - Hosneara Shiddika
    AU  - Shajal Hossain Emon
    AU  - Tanjina Parvin Tuli
    AU  - Mst Monira Khanom
    Y1  - 2017/11/28
    PY  - 2017
    N1  - https://doi.org/10.11648/j.cb.20170506.11
    DO  - 10.11648/j.cb.20170506.11
    T2  - Cell Biology
    JF  - Cell Biology
    JO  - Cell Biology
    SP  - 57
    EP  - 65
    PB  - Science Publishing Group
    SN  - 2330-0183
    UR  - https://doi.org/10.11648/j.cb.20170506.11
    AB  - The research focused on utilization of jackfruit seed (JFS) flour with higher nutritional worth to develop a protein enriched supplementary food. The nutritional analysis of JFS flour revealed that, it contains39.02%, 16.01%, 0.98%, 3.56%, 1.30%, 42.49% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate respectively. In JFS flour, amount of potassium (705.71 mg/100gm), calcium (115.85 mg/100gm) and magnesium (96.75 mg/100gm) were in higher quantity than other minerals. Proteins were isolated from JFS flour for its amino acid analysis. Highest Proteins extraction rate (89.94%) was found at pH-10 and isoelectric point for protein precipitation was found at pH-1.63. In the isolated protein the essential amino acids were Lysin (10.30%), Isoleucine (8.61%), Leucine (6.73%), Methionine (4.82%), Threonine (3.90%), Valine (1.73%), Histidine (1.92%), and non-essential amino acids were Aspertic acid (4.40%), Tyrosine (6.67%), Glutamic acid (4.34%), Glycine (4.94%), Arginine (2.44%), Serine (4.46%). In the study a protein supplementary food product, cake, was prepared by blending JFS flour with wheat flour. six sets of cakes were prepared at a ratio of 50(WC), 40:10(WJC1), 30:20(WJC2), 25:25(WJC3), 20:30(WJC4), 15:35(WJC5) by mixing wheat flour and JFS flour respectively. From proximate composition analysis and sensory evaluation of prepared cakes, WJC3 was found to contain a higher amount of protein, 13.50% and greater acceptability. Microbiological analysis showed that in WJC3 the presence of microorganisms (Total Viable Count, Coli form and Yeast &Mould) was within the range for safety indication of bakery products. So, the protein supplementary food using JFS flour is completely safe to eat without using any preservatives.
    VL  - 5
    IS  - 6
    ER  - 

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Author Information
  • Department of Applied Chemistry and Chemical Engeering, Noakhali Science and Technology University, Noakhali, Bangladesh

  • Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh

  • Department of Applied Chemistry and Chemical Engeering, Noakhali Science and Technology University, Noakhali, Bangladesh

  • Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh

  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh

  • Department of Pharmacy, State University of Bangladesh, Dhaka, Bangladesh

  • Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh

  • Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh

  • Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh

  • Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh

  • Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh

  • Department of Pharmacy, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh

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