EFFECT OF PRETREATMENT ON THE LEVEL OF ANTINUTRITIONAL FACTORS IN JACKFRUIT SEEDS

Abstract

Jackfruit waste is attracting considerable widespread interest due to the good nutritious profiling. The seed of jackfruit comprises a good level of macronutrients such as dietary fiber, protein, fat and followed by micronutrients like vitamins and essential acid amino. There are few compounds in the seed were reported have a beneficial role for the human health. Nevertheless, a trace level of antinutritional factors has been reported found in the seeds. Tannin, phytic acid and saponin were few antinutritional factors that always associated with agricultural waste. The existence of this compound in the human diets may affect the overall nutritional value of the foods by averting nutrient bioavailability. The aim of this study was to determine the optimum method in minimizing the level of these antinutrients i.e. tannin and phytic acid. Samples were subject to two pretreatment processes: germination and roasting. Quantifying of these two antinutritional factors was conducted via spectrophotometry method. Our result revealed that both pretreatment methods may reduce the level of tannin and phytic acid. In addition, roasted jackfruit seed contained the lowest level of tannin and phytic acid (0.1039 0.06 % DW and 0.0159 0.1g/100g respectively).

Keywords

• germination
• jackfruit
• phytic acid
• roasting
• tannin