EFFECT OF PRETREATMENT ON THE LEVEL OF ANTINUTRITIONAL FACTORS IN JACKFRUIT SEEDS
Keywords:
germination, jackfruit, phytic acid, roasting, tanninAbstract
Jackfruit waste is attracting considerable widespread interest due to their good nutritious profiling. The
seed of jackfruit comprises a good level of macronutrients such as dietary fiber, protein, fat as well as
micronutrients like vitamins and essential acid amino. Few compounds in the seed were reported to
have a beneficial role for the human health. Nevertheless, a trace level of antinutritional factors has
been reported to be founded in the seeds. Tannin, phytic acid and saponin are few antinutritional factors
that are regularly associated with agricultural waste. The existence of these compound in human diets
may affect the overall nutritional value of the foods by averting nutrient bioavailability. The aim of this
study was to investigate the effect of these two methods (germination and roasting) in minimizing the
level of these antinutrients i.e. tannin and phytic acid before applying. Samples were subject to two
pretreatment processes: germination and roasting. Quantifying of these two antinutritional factors was
conducted via spectrophotometry method. Our results revealed that both pretreatment methods may
reduce the level of tannin and phytic acid. In addition, roasted jackfruit seed contained the lowest level
of tannin and phytic acid (0.1039 0.06 % DW and 0.0159 0.1g/100g respectively).
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