A review on multifarious utilization of jackfruit

Abstract

The Jackfruit (Artocarpus heterophyllus L.) is one of the fruit that can be consumed as raw, ripe or in a processed form. It is well known for its nutritional composition consumed by most of the rural people and is popular among vegan as “meat substitute”. This article was based on mostly a literature review. The main aim of this review is to document the significance of fruits, seed, leaves and bark of the jackfruit in the field of food, fodder, fuel and medicinal industry. Jackfruit, largest among all the fruit has meat like texture which not only bridge the gap of nutrition but has a unique taste also that makes it more popular among vegan. The fruit is rich in carbohydrates, protein, dietary fiber, vitamins and minerals (Swami et al 2018). Seeds which occupies 10-15% of the fruit is rich in minerals, lectins, total dietary fiber (TDF) (11.1%) and resistant starch (8%) thus can be used to promote food security. It possess anti-bacterial, anti-diabetic, anti-oxidant, anti-inflammatory and anti-helminthic, anticarcinogenic, antifungal, antineoplastic, hypoglycemic, wound healing effects. (A.U. Khan et al 2021, U.B. Jagtap 2010). Roots are used to treat asthma (long et al 2015). The tree can grows up to 60 to 70 feet in height and the timber obtained from it is termite-resistant and preferable to teak when it comes to furniture construction. The jackfruit tree's timber often shipped to Europe for furnishings, window frames and doors, roof structures, and fish sauce barrels. Pickles, dehydrated leathers, caning of flakes are its preserved delicacies. Pulp is used to prepare nectar and rind, rich in pectin, is used for making jellies. The present study attempted to review the medicinal importance, health promoting effects of jackfruit with special emphasis on significance in human life.