In developing countries, malnutrition is caused owing to inadequate consumption of protein. To minimize this malnutrition, exploration and evaluation of non-conventional cheap protein sources is important. The utilization of jackfruit seeds as protein-rich supplementary food source could be one of the best solutions in this regard. It could be used in balanced diets and functional foods without any concern for health risk (Gupta et al., 2011). The jackfruit seed may be blended with wheat flour to explore a low cost alternative raw material for bakery and confectionary products (Burkill, 1985).
A Protein supplementary food is the food that provides protein which may not be consumed in sufficient quantities. Cake is a common and popular food among people especially to children. Therefore, it is a convenient food on the way to protein supplementation and consumption in human body. Incorporation of jackfruit seed flour in the preparation of cake will bring new taste and flavor. But taste, color and aroma is not enough for the acceptability of a food to people. Besides these, microbial quality is the most important characteristics of a food to be safe to eat. Lectins, the carbohydrate binding proteins of jackfruit seeds, have potential antimicrobial activities (Nair et al., 2013).
Among the nutrients, protein plays a significant role in human body. Next to water, protein is the major component of body tissues (Lukaski, 1987). It is the essential nutrient for growth. In the human body, proteins are broken down into amino acids which are used as precursors to nucleic acids, co-enzymes, hormones, immune response, cellular repair, and other molecules essential for life.
Gupta, D., Mann, S., Sood, A., Gupta, R. K. 2011. Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit (Artocarpus heterophyllus Lam.). International Journal of Pharma and Bio Sciences. 2: 336-345.
Burkill, H. M., 1985. Entry for Adenodolichos paniculatus (Hua) Hutch. & Dalz. The useful plants of west tropical Africa, Kew, UK, 125-140.
Nair, S. S., Madembil, N. C., Nair, P., Raman, S. Veerabadrappa, S. B. 2013. Comparative analysis of the antibacterial activity of some phytolectins. International Current Pharmaceutical Journal. 2: 18-22.
Lukaski, H. C. 1987. Methods for the assessment of human body composition: traditional andnew. The American journal of clinical nutrition. 46: 537-556.