National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Jackfruit is seasonal and possesses 100-400 seeds. Impact of processing on storage and microbial quality of jackfruit seed flour was investigated. Hard variety of jackfruits was procured from UAS, Dharwad campus. Seeds separated, processed employing: boiling, pressure cooking, pan roasting, microwave roasting, baking. Seeds were chopped, dried and milled to flour. Fifty grams of flour were packed in two packaging material-160 gauge polyethylene and foil-coated aluminium pouches. Samples were withdrawn at 15 days interval and assessed for infestation, colour and moisture. Microbial analysis for bacteria, fungi and E. coli was carried out monthly. No color change, visual infestation was observed. Flour stored in polyethylene pouches (11.26%) had significantly higher moisture content than foil-coated aluminium pouches (10.96%). Pressure cooking (12.76%) and boiling (12.72) had significantly higher moisture, followed by unprocessed (11.69%). Flour packed in polyethylene pouches had significantly higher number of bacterial and fungal colony than foil-coated aluminium pouches. Pressure cooked seed flour harboured significantly higher bacterial and fungal colony (18.79ËŸ101 and 13.68ËŸ101cfu/g respectively), followed by boiled and unprocessed. Pan roasted seed flour contained significantly lower bacterial (10.07ËŸ101cfu/g) and fungal colonies (8.39ËŸ101cfu/g). E. coli were not detected. Increased moisture and microorganisms was within permissible limit. Hence, jackfruit seed flour has good storage stability.
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