A Functional Cake Fortified with Jackfruit Seed Powder for Enhanced Nutrition and Quality

Abstract

The current study was undertaken to develop and evaluate a functional cake fortified with jackfruit seed powder (JSP), a sustainable and underutilised agro-industrial byproduct, to enhance the nutritional and functional properties of conventional bakery products. Jackfruit seeds, rich in protein, resistant starch, dietary fiber, and micronutrients such as potassium, magnesium, and iron, were dried, milled, and incorporated into standard cake formulations at varying substitution levels (0%, 5%, 10%, and 15%) by weight of refined wheat flour. Comprehensive proximate, physicochemical, textural, sensory, and antioxidant analyses were conducted to assess the impact of JSP enrichment. Results indicated a statistically significant improvement (p < 0.05) in the nutritional composition of the JSP-fortified cakes. Protein, dietary fiber, and ash content showed a marked increase, with the 10% JSP formulation yielding the optimal balance between enhanced nutritional value and desirable sensory attributes. Antioxidant activity, measured by DPPH radical scavenging assay, was significantly elevated in fortified samples, confirming the presence of bioactive compounds inherent in jackfruit seeds. Textural profile analysis (TPA) revealed a moderate increase in firmness and cohesiveness with increasing JSP levels, attributed to the high fiber and starch content, while maintaining acceptable levels of springiness and chewiness. Sensory evaluation using a semi-trained panel (n = 30) demonstrated high overall acceptability for the 10% substitution level, with no significant adverse effects on taste, aroma, or mouthfeel. However, at 15% inclusion, minor sensory degradation was observed, suggesting a threshold limit for JSP incorporation in cake matrices. Shelf-life studies indicated improved moisture retention and reduced lipid peroxidation in fortified samples, suggesting potential for extended freshness and oxidative stability. In summary, incorporating jackfruit seed powder into cake enhances both its nutritional quality and functional characteristics, while simultaneously contributing to waste reduction and sustainable food practices. The findings highlight the promise of jackfruit seed powder as a novel functional ingredient in bakery formulations, fostering the creation of nutrient-dense products that align with consumer preferences for healthier, natural, and environmentally friendly options.

Introduction

The study focuses on developing a functional cake by incorporating jackfruit seed powder (JSP), a nutritious and underutilized agro-waste product, to enhance the nutritional value of conventional cake while promoting sustainability.

Background

• Functional foods are gaining popularity due to rising diet-related health issues like obesity and diabetes.

• Cakes, though widely consumed, are typically low in nutritional value due to high sugar, refined flour, and fat content.

• Jackfruit seeds, often discarded as waste, are rich in carbohydrates, fiber, protein, and micronutrients and have functional properties (e.g., water-holding and emulsifying capacity).

Objective

To formulate cakes with 0–40% JSP substitution for refined flour and evaluate their:

• Nutritional composition

• Physical and textural properties

• Sensory acceptability

Materials & Methods

• JSP Preparation: Seeds were boiled, dried, ground, and sieved.

• Cake Formulations:

  • T0 (0% JSP) – control

  • T1–T4 (10%, 20%, 30%, 40% JSP)

• Preparation Method: Creaming method with constant ingredients across treatments; baked at 180°C for 30–35 minutes.

• Analyses Conducted:

  • Proximate composition (moisture, ash, fat, protein, carbohydrates)

  • Functional properties (water/oil absorption, bulk density)

  • Texture and physical properties (volume, weight, color)

  • Sensory evaluation (appearance, aroma, taste, texture, overall acceptability via 9-point hedonic scale)

Analytical Methods

Used AOAC and SOP protocols for measuring:

• Dietary fiber, energy, protein, fats (including trans and saturated), sugars (total and added), cholesterol, sodium, etc.

• Tools included Soxhlet extractor, gas chromatography (GC), HPLC, and atomic absorption spectrophotometry.

Results & Findings

• JSP incorporation enhanced the nutritional profile, especially in fiber, protein, and minerals.

• Functional and physicochemical properties of cakes changed with increasing JSP.

• Sensory evaluation showed good acceptability up to 30% JSP, after which quality may decline.

Conclusion

The present study successfully demonstrated the potential of jackfruit seed powder (JSP) as a functional ingredient in cake formulation to enhance its nutritional and physicochemical properties without compromising sensory attributes. Jackfruit seeds, often discarded as agro-waste, were valorised in this research, offering a sustainable and economical alternative source of dietary fibre, protein, resistant starch, and essential micronutrients. The incorporation of JSP at varying levels positively influenced the nutritional profile of the cake by significantly increasing its protein, fiber, and mineral contents. Among the different formulations tested, the sample containing 10–15% JSP replacement yielded optimal results in terms of nutrient enrichment and consumer acceptability. Physicochemical analysis revealed improved water and oil absorption capacities, which contributed to better moisture retention and texture in the finished product. Additionally, the antioxidant potential of the cake increased with JSP inclusion, indicating added functional benefits. Sensory evaluation showed that moderately fortified cakes maintained desirable attributes such as taste, texture, aroma, and appearance, suggesting good consumer acceptance. Excessive inclusion beyond optimal levels, however, slightly affected the cake’s texture and flavor, likely due to the high fiber and starchy nature of the jackfruit seed powder. Overall, this study affirms that jackfruit seed powder can be effectively utilized as a value-added ingredient in baked products to improve their nutritional and functional qualities. This not only provides a practical approach to food waste utilization and sustainable product development but also contributes to meeting consumer demands for healthier bakery options. Further research may focus on shelf-life studies, glycemic response, and large-scale commercial feasibility to promote the adoption of JSP-fortified products in the functional food sector.

References

[1] AOAC. (2005). Official Methods of Analysis (18th ed.). Association of Official Analytical Chemists. [2] AOAC. (2016). Official Methods of Analysis of AOAC International (20th ed.). AOAC International. [3] AOAC. (2019). Official Methods of Analysis of AOAC International (21st ed.). AOAC International. [4] Arora, M., & Kamal, M. (2021). Jackfruit seed flour as a functional ingredient: Nutritional, technological and health perspectives. Journal of Food Science and Technology, 58(9), 3245–3254. https://doi.org/10.1007/s13197-021-05019-w [5] Awuni, V., Alhassan, M. W., & Amagloh, F. K. (2018). Effect of jackfruit seed flour on nutritional quality and sensory characteristics of bread. Food Science & Nutrition, 6(6), 1749–1754. https://doi.org/10.1002/fsn3.752 [6] Awuni, V., Alhassan, M. W., & Budu, A. S. (2018). Effect of orange-fleshed sweet potato purée on the nutritional and sensory quality of bread. Food Science & Nutrition, 6(3), 532–538. https://doi.org/10.1002/fsn3.586 [7] Bhandari, B. R., & Zhou, W. (2019). Functional Foods and Nutraceuticals: Processing Effects and Health Benefits. Wiley-Blackwell. [8] Bureau of Indian Standards. (2020). IS 5401 (Part 1): Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of coliforms – Part 1: Colony count technique. BIS. [9] Bureau of Indian Standards. (2020). IS 5402 (Part 1): Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of microorganisms – Colony count technique at 30°C. BIS. [10] Bureau of Indian Standards. (2020). IS 5403: Microbiology – General guidance for enumeration of yeasts and moulds – Colony count technique at 25°C. BIS. [11] Bureau of Indian Standards. (2020). IS 5887 (Part 1): Methods for detection of bacteria responsible for food poisoning – Part 1: Escherichia coli. BIS. [12] Bureau of Indian Standards. (2020). IS 5887 (Part 2): Methods for detection of bacteria responsible for food poisoning – Part 2: Staphylococcus aureus. BIS. [13] Bureau of Indian Standards. (2020). IS 5887 (Part 7): Methods for detection of bacteria responsible for food poisoning – Part 7: Shigella. BIS. [14] Chavan, J. K., & Kadam, S. S. (1993). Jackfruit: Nutritional composition, processing and product development—A review. Critical Reviews in Food Science and Nutrition, 33(6), 413–451. https://doi.org/10.1080/10408399309527645 [15] Ghosh, K., & Mitra, S. (2020). Utilization of jackfruit seed flour in development of value-added bakery products. International Journal of Food Studies, 9(2), 205–212. https://doi.org/10.7455/ijfs/9.2.2020.a4 [16] Hossain, M. A., & Iqbal, A. (2014). Nutritional and medicinal aspects of jackfruit (Artocarpus heterophyllus Lam.): A review. International Journal of Nutrition and Food Sciences, 3(2), 136–141. https://doi.org/10.11648/j.ijnfs.20140302.18 [17] International Organization for Standardization. (2017). ISO 6579-1:2017(E): Microbiology of the food chain – Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 1: Detection of Salmonella spp. ISO. [18] Jagtap, U. B., & Bapat, V. A. (2010). Artocarpus: A review of its traditional uses, phytochemistry and pharmacology. Journal of Ethnopharmacology, 129(2), 142–166. https://doi.org/10.1016/j.jep.2010.03.031 [19] Jagtap, U. B., Bapat, V. A., & Kamat, N. M. (2010). Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) seed extracts. Plant Foods for Human Nutrition, 65, 51–58. https://doi.org/10.1007/s11130-009-0154-8 [20] Jagtap, U. B., Panaskar, S. N., & Bapat, V. A. (2010). Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods for Human Nutrition, 65, 99–104. https://doi.org/10.1007/s11130-010-0155-7 [21] Kumar, K., Puniya, M., Suneja, S., & Yadav, R. (2018). Effect of incorporation of different flour blends on nutritional, physico-chemical, and sensory properties of cake. Journal of Pharmacognosy and Phytochemistry, 7(2), 3275–3280. [22] Kumar, K., Rai, D. R., & Bera, M. B. (2018). Utilization of composite flour blends in bakery product formulation: A review. Journal of Food Measurement and Characterization, 12(1), 1–13. https://doi.org/10.1007/s11694-017-9615-5 [23] Kumar, K., Singh, S., & Chauhan, G. S. (2018). Quality characteristics of cake prepared from composite flours containing jackfruit seed flour. International Journal of Chemical Studies, 6(1), 1542–1546. [24] Kumar, K., & Sharma, N. (2022). Application of agro-industrial byproducts in functional food development: A review. Journal of Functional Foods, 89, 104937. https://doi.org/10.1016/j.jff.2021.104937 [25] Martirosyan, D. M., & Singh, J. (2015). A new definition of functional food by FFC: What makes a new definition unique? Functional Foods in Health and Disease, 5(6), 209–223. https://doi.org/10.31989/ffhd.v5i6.183 [26] Mathew, S., & Urooj, A. (2018). Effect of jackfruit seed flour incorporation on nutritional and functional properties of biscuits. Journal of Food Science and Technology, 55(7), 2781–2787. https://doi.org/10.1007/s13197-018-3175-0 [27] Ocloo, F. C. K., Bansa, D., Boatin, R., Adom, T., & Agbemavor, W. S. (2010). Physico-chemical, functional and pasting characteristics of flour produced from jackfruits (Artocarpus heterophyllus) seeds. Agriculture and Biology Journal of North America, 1(5), 903–908. https://doi.org/10.5251/abjna.2010.1.5.903.908 [28] Rai, D. R., Joshi, D. C., & Kumar, K. (2014). Development and quality evaluation of protein-enriched cake. Journal of Food Science and Technology, 51(11), 2994–3000. https://doi.org/10.1007/s13197-012-0822-3 [29] Rai, D. R., Kumari, S., & Singh, A. (2014). Development of fiber-enriched bakery products using jackfruit seed flour. Journal of Food Processing and Technology, 5(3), 1–5. https://doi.org/10.4172/2157-7110.1000312 [30] Rai, D. R., Rani, P., & Kaur, R. (2014). Functional foods: A review. International Journal of Agriculture, Environment and Biotechnology, 7(2), 417–425. https://doi.org/10.5958/2230-732X.2014.00267.3 [31] Santos-Zea, L., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2011). Phenolic content and antioxidant capacity of tortilla made with pigmented maize and added phenolic acids. Food Chemistry, 129(2), 593–599. https://doi.org/10.1016/j.foodchem.2011.04.074 [32] Singh, A., Dubey, R. K., & Singh, A. K. (2020). Nutritional composition and utilization of jackfruit seed: A review. International Journal of Chemical Studies, 8(2), 282–287. https://doi.org/10.22271/chemi.2020.v8.i2e.8823 [33] Singh, G., Kumar, D., & Singh, N. (2020). Nutritional evaluation of jackfruit seed flour and its utilization in the preparation of biscuit. Journal of Pharmacognosy and Phytochemistry, 9(1), 1616–1621. [34] Singh, N., Kumar, S., & Anurag, R. K. (2020). Utilization of jackfruit seed flour in the development of value-added food products: A review. Journal of Pharmacognosy and Phytochemistry, 9(5), 1736–1741. [35] Sogi, D. S., & Sidhu, J. S. (2020). Food Waste to Valuable Resources. Springer. https://doi.org/10.1007/978-3-030-49860-3 [36] Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686–692. https://doi.org/10.1016/j.foodchem.2006.12.016 [37] Swami, S. B., Thakor, N. J., Haldankar, P. M., & Kalse, S. B. (2012). Jackfruit and its many functional components as related to human health: A review. Comprehensive Reviews in Food Science and Food Safety, 11(6), 565–576. https://doi.org/10.1111/j.1541-4337.2012.00190.x [38] Wang, L. L., & Xiong, Y. L. (2005). Inhibition of lipid oxidation in cooked beef patties by hydroxylated protein and polysaccharide ingredients. Food Chemistry, 90(4), 817–824. https://doi.org/10.1016/j.foodchem.2004.05.048 [39] XYZ Food Laboratory. (2020). Standard Operating Procedures Manual (SOP-MCB-48-00). John Doe Microbiology Unit.

Copyright

Copyright © 2025 Sodanapalli Rakesh, Midde Sridevi. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.