Changes in chemical composition of jackfruit seed flour during storage

Abstract

In the experiment i.e. ‘Changes in chemical composition of jackfruit seed flour’, completely randomized design (CRD) was used with four treatments viz. T1 (‘0’ month), T2 (1 month), T3 (2 months) and T4 (3 months) were studied. The prepared jackfruit seed flour was analyzed for different chemical composition. During three months storage of jackfruit seed flour, protein, crude fibre, fat, calcium, magnesium, phosphorus and potassium were found to be decreased from T1(‘0’ month) to T4 (3 months), whereas moisture and carbohydrate were found to be increased. Ash content was constant for two months, but then it decreased during the three months storage period.