TY  - JA
AU  - Jahidul Hassan
AU  - Islam,M.T.
AU  - Munir Ozturk
AU  - Bengu Turkyilmaz Unal
AU  - Volkan Altay
AU  - Md Zubayer
AU  - Md Saiful Islam
AU  - Alamri,S.
AU  - Siddiqui,M.H.
AU  - Sujat Ahmed
AU  - Yukio Ozaki
TI  - Evaluating the nutritional and sensory qualities of jackfruit byproducts flour as functional food ingredients
SN  - 2666-1543
PY  - 2026///
CY  - Amsterdam (Netherlands)
PB  - Elsevier B.V., 
KW  - Jackfruit
KW  - AGROVOC
KW  - Wastes
KW  - Flours
KW  - Antioxidants
KW  - Bioactive compounds
KW  - Phenolic content
KW  - Organoleptic analysis
N1  - Peer review; Open Access
N2  - 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
UR  - https://hdl.handle.net/10883/36645
T2  - Journal of Agriculture and Food Research
DO  - https://doi.org/10.1016/j.jafr.2025.102564
ER  -