Valorisation of jackfruit seed by-products in flatbread development: a comprehensive evaluation of chapati quality and consumer preference

Abu Bakar, Ibrahim and Mohamad Sahayuti, Nur Ariena Balqis (2026) Valorisation of jackfruit seed by-products in flatbread development: a comprehensive evaluation of chapati quality and consumer preference. International Journal of Research and Innovation in Social Science, 10 (2). pp. 1566-1578. ISSN 2454-6186

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Abstract

Background: The valorisation of jackfruit (Artocarpus heterophyllus) seed by-products offers a sustainable approach to enhance the nutritional quality of cereal-based staples while reducing food system waste. Jackfruit seed flour (JSF), rich in carbohydrates, minerals and dietary fibre, presents potential as a functional ingredient in composite flour systems, yet its application in chapati remains underexplored. Methods: JSF was produced through controlled boiling, drying and milling before being incorporated into chapati formulations at 0%, 10%, 20% and 30% substitution levels. Physical properties (diameter, thickness, puffing score, firmness, colour), dough-handling behaviour and sensory attributes were evaluated using established analytical procedures. Sensory testing involved 30 untrained panelists using a 9-point hedonic scale. Data were analysed using one-way ANOVA followed by Tukey’s HSD post-hoc test. Results: Increasing JSF incorporation significantly affected chapati structure and appearance. Higher substitution levels reduced diameter and puffing, increased firmness and darkened surface colour (lower L* values). Sensory evaluation indicated that 10% JSF achieved the highest acceptability, balancing nutritional enhancement with desirable appearance, aroma, texture and taste. Acceptance declined at 20% and 30% substitution due to increased firmness, reduced puffing and the presence of stronger seed-derived flavours. Conclusion: Jackfruit seed flour can be successfully incorporated into chapati at low substitution levels. A 10% substitution provides optimal nutritional improvement without compromising sensory quality, while higher levels negatively impact dough behaviour and acceptability. These findings support the utilisation of JSF as a functional ingredient in nutrient-enriched flatbread development and highlight its potential for valorising tropical fruit seed by-products.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Jackfruit seed flour; valorisation; chapati; composite flour; sensory evaluation.
Subjects:	BPC Science and Technology in Islam > BPC158 Agriculture. Sustainable agriculture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User:	Dr Ibrahim Abu Bakar
Date Deposited:	16 Mar 2026 13:35
Last Modified:	16 Mar 2026 13:35
Queue Number:	2026-03-Q2569
URI:	http://irep.iium.edu.my/id/eprint/127929

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