Knowledge Center Catalog

Evaluating the nutritional and sensory qualities of jackfruit byproducts flour as functional food ingredients (Record no. 69743)

MARC details
000 -LEADER
fixed length control field 03137nab|a22004937a|4500
001 - CONTROL NUMBER
control field 69743
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260107132927.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 202612s2026||||ne |||p|op||||00||0|eng|d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 2666-1543 (Online)
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1016/j.jafr.2025.102564
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Jahidul Hassan
9 (RLIN) 41023
245 10 - TITLE STATEMENT
Title Evaluating the nutritional and sensory qualities of jackfruit byproducts flour as functional food ingredients
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Amsterdam (Netherlands) :
Name of publisher, distributor, etc. Elsevier B.V.,
Date of publication, distribution, etc. 2026.
500 ## - GENERAL NOTE
General note Peer review
500 ## - GENERAL NOTE
General note Open Access
520 ## - SUMMARY, ETC.
Summary, etc. Jackfruit (Artocarpus heterophyllus) is a big fruit with numerous bulbs where yellow fleshy bulb is the main edible part while the rest parts of a fruit are non-edible and considered as waste. Therefore, turning this waste into valuable goods through valorization process has drawn the attention as an environment friendly approach of jackfruit waste management. This study compares the nutritional and sensory properties of underused byproducts such jackfruit rag flour (JRagF), rind flour (JRindF), and spadix flour (JSF) to wheat flour (WF). JRagF had the greatest quantities of crude fat (0.91 %), carbohydrates (73.5 %), total phenolic content (19.91 mgGAE/100 g), beta-carotene (88.7 mu g/100 g), vitamin C (8.2 mg/100 g), calcium (92.34 mg/100 g), and iron (4.59 mg/100 g) among the flours tested. It has high quantities of protein (6.4 %), fiber (5.5 %), energy (327.8 Kcal/100g), and antioxidant activity (9.44 mu g/ml) as well compared to other jackfruit flours. JRagF's sensory acceptability score of 8.5 was similar to WF's 8.9 despite its poorer color indices. Principal component and cluster studies confirmed JRagF's nutritional and sensory attributes better than compared to other jackfruit byproducts derived flours. Therefore, JRagF's potential as a sustainable, nutrient-rich component for functional foods suggests environmentally responsible valorization of jackfruit waste.
546 ## - LANGUAGE NOTE
Language note Text in English
591 ## - CATALOGING NOTES
Affiliation Sujat Ahmed : Not in IRS staff list but CIMMYT Affiliation
597 ## - CGIAR Initiative
Donor or Funder Gazipur Agricultural University (GAU)
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Jackfruit
Source of heading or term AGROVOC
9 (RLIN) 41024
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Wastes
Source of heading or term AGROVOC
9 (RLIN) 25382
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Flours
Source of heading or term AGROVOC
9 (RLIN) 1113
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Antioxidants
Source of heading or term AGROVOC
9 (RLIN) 11020
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Bioactive compounds
Source of heading or term AGROVOC
9 (RLIN) 17631
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Phenolic content
Source of heading or term AGROVOC
9 (RLIN) 22521
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Organoleptic analysis
Source of heading or term AGROVOC
9 (RLIN) 19489
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Islam, M.T.
9 (RLIN) 15691
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Munir Ozturk
9 (RLIN) 41025
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Bengu Turkyilmaz Unal
9 (RLIN) 41026
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Volkan Altay
9 (RLIN) 41027
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Md Zubayer
9 (RLIN) 41028
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Md Saiful Islam
9 (RLIN) 34197
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Alamri, S.
9 (RLIN) 25239
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Siddiqui, M.H.
9 (RLIN) 15421
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Sujat Ahmed
9 (RLIN) 39004
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Yukio Ozaki
9 (RLIN) 41029
773 0# - HOST ITEM ENTRY
Title Journal of Agriculture and Food Research
Related parts v. 25, art. 102564
Place, publisher, and date of publication Amsterdam (Netherlands) : Elsevier B.V., 2026.
International Standard Serial Number 2666-1543
856 4# - ELECTRONIC LOCATION AND ACCESS
Link text Open Access through DSpace
Uniform Resource Identifier https://hdl.handle.net/10883/36645
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Suppress in OPAC No
Source of classification or shelving scheme Dewey Decimal Classification
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
01/05/2026   01/05/2026 Article Not Lost Dewey Decimal Classification     CIMMYT Staff Publications Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 01/05/2026

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