Variation in nutritional composition in tender and ripe stages of maturity of local variety of Artocarpus heterophyllus Lam

Abstract

This study investigates the nutritional composition of Artocarpus heterophyllus Lam. (jackfruit) at two distinct stages of maturity: tender and ripe. Detailed analyses reveal significant variations in key nutritional parameters throughout the ripening process. Specifically, moisture content decreased from 84.50% (±0.20) at the tender stage to 78.55% (±0.34) at full ripeness. Concurrently, total carbohydrates increased from 12.40% (±0.10) to 14.02% (±0.59), while crude protein rose from 1.20% (±0.10) to 2.75% (±0.45). Further, crude fat content showed an increase from 0.11% (±0.03) to 0.15% (±0.02), and crude fiber escalated from 1.13% (±0.06) to 3.62% (±0.02). Ash content also demonstrated an upward trend, from 0.70% (±0.10) to 0.91% (±0.09), with the calorific value rising significantly from 55.42 kcal 100 g-1 (±0.53) to 68.40 kcal 100g-1 (±3.98). These findings elucidate the nutritional transformations in jackfruit as it matures, offering valuable insights for researchers and producers. Such information is crucial for optimising the selection of raw materials for the development of nutritionally stable jackfruit-based foods, particularly during peak harvest seasons, thereby minimizing business risks associated with seasonal variability.