Pantnagar Journal of Research

Abstract

Jackfruit belongs to the family Moraceae. The rind of jackfruit is mostly thrown away or given to cattle. This issue can be resolved by processing the jackfruit rind into suitable food products and ascertaining its nutritional composition. In this study the jackfruit rind pulp with whole wheat flour were incorporated in varying percentage levels ranging from 10 per cent to 60 per cent for the preparation of vermicelli. Organoleptic and nutritional quality evaluation of vermicelli was done. The best treatment was selected through sensory evaluation using a score card with a nine-point hedonic scale. Based on organoleptic evaluation, the vermicelli prepared with 10 per cent jackfruit rind pulp and 90 per cent whole wheat flour had a maximum mean score of 8.56 for overall acceptability. The selected vermicelli had a moisture content of 6.91%, energy of 387.62 Kcal, carbohydrate content of 83.5 g per 100 g, protein content of 10.12 g per 100 g, fat content of 0.98 g per 100 g, and crude fibre content of 2.13 g per 100 g. On the other hand, the control vermicelli had a moisture content of 6.23%, energy of 388.43 Kcal, carbohydrate content of 84.94 g per 100 g, protein content of 11.2 g per 100 g, fat content of 0.91 g per 100 g, and crude fibre content of 1.92 g per 100 g. The use of unutilised jackfruit rind can be promoted and made available to the consumer in a ready to cook form throughout the year.