Variation of Physio-chemical, Proximate Composition and Functional Properties of Flours of Some Selected Artocarpus Species for Food Application

Jackfruit, Chempedak, and breadfruit varieties are commonly cultivated in Sri Lanka, bearing extensively during the fruiting season. The study was conducted to generate useful information on the flour quality of selected Artocarpus species that could be used in the food industry. The physio-chemical properties such as pH, proximate compositions such as crude protein content and functional properties such as oil absorption capacity, determine the suitability of a flour to utilize as a food or a food ingredient. Five jackfruit, one Chepmedak and two breadfruit varieties were selected and flours from jackfruit flak and seed, chempedak flak and seed and flesh of breadfruit were prepared. Physio-chemical properties; pH, titratable acidity and total soluble solids, proximate compositions; moisture, crude fat, crude protein, crude fiber, ash, and carbohydrate contents and functional properties; water and oil absorption capacities, bulk density, forming capacity, swelling capacity, solubility and emulsion activity were determined in the prepared flours in 2022 and 2023. The pH (5.45-5.92), titratable acidity (0.05-0.07%) and emulsion activity (99.23-98%) were not significantly different among different flour types. The rest of the factors were significantly different (p=0.0001) among different sources of flour. Significant differences were observed between jackfruit and chempedak flak flour and their seed flour. All the flours are rich in crude fiber (5.52-6.86%) and in some flours’ crude protein (12.45 % in ‘wela’ seeds) contents were high. Bulk density (0.5-0.86%), forming capacity(31.35% in ‘Kothmalea’ seeds), oil (250.95% in HB2) and water (147.98% in HB2) absorption capacities, and emulsion activity are the desirable functional properties of the tested flours that are important for dough preparations and other food formulations.