Jackfruit Research Paper

JACKFRUIT

Jackfruit is a tropical fruit which belongs to the family moraceae and genus Artocarpus and its scienctific name is Artocarpus heterophyllus. It is native from India and mainly grown in Asia, Africa and South America. The fruits are the largest tree-borne fruits of widely varying size, of length 22 to 90 cm, diameter of 13 to 50 cm and weigh from 3 to 60 kg. They are oblong or round in shape. The unripe fruits are green and turns yellow to light brown with strong and fruity smell when ripen. The pulp represents about 30% of the jackfruit weight (Mann et al., 1997; donadio LC. 2007, Jagadeesh SL et al., 2007). The immature fruit is used as vegetables in making curry, canned product and pickles and is also known as “vegetable meat”.

India has Khujja or Karcha, Ghila, or Ghula, Hazari, Rudrakshi, Gulabi, Hazar, NJT 1, NJT 2, NJT 4, Koozha Navarikka or Pazam Varikka, Safeda, Khaja, Bhusila, Bhadaiyan, and Ghulabi etc. Australian cultivars are Black Gold, Gold Nugget, Honey Gold, Lemon Gold, Cochin, Kun Wi Chan, Leung Bang, Bosworth, Galaxy, Fitzroy, and Nahen. In Thailand are found Dang Rasimi, Golden Pillow, Chompa Grob, Malaysia, Mastura, NS1, J33, J31, J30, and J29. Indonesia has Tabouey, Bali Beauty. Bhadaiyan and Busila are found in Sri Lanka and Chompa Gob, Handia, Khaja, and Safeda are found in Singapore.

Proximate composition

Studies are done on proximate composition of jackfruit which has shown that the different variety of jackfruit varies in their proximate composition. Studies have also shown that the amount of carbohydrates and proteins in the seeds vary, depending on the variety of the jackfruit although they are from the same region. The complete chemical composition of different parts of the fruit has not yet been reported and only partial information is available (Table 1). ). The fruit contains 70-94% of water (MS Baliaga et al, 2011). The seed protein content is 6-7%.

Table 1 Proximate composition of jackfruit (per 100