An Evaluation of Artocarpus heterophyllus Seed Flour for its Utilization in Noodle Production

Abstract

INTRODUCTION

The study promotes the idea of utilizing the jackfruit seeds as raw materials in making seed flour and its corporation as an ingredient in noodle making. It was conducted to augment the national campaign for the production of food substitutes. The utilization of thrown away seeds, jackfruit seeds particularly, is an answer to the growing demand for food sources in the light of the rapid increasing population and increasing cost of commodities.

METHODS

This study used experimental setup to evaluate the utilization of jackfruit seeds flour to produce noodles. The experiment was composed of three treatments arranged in Complete Random Block Design (CRBD). Jackfruit seeds flour combinations were made at the ratio of 30:60;45:60; and 60:60. The data were categorized, summarized and analyzed statistically using percentage mean, weighted mean and analysis of variance (ANNOVA).

RESULTS

The results revealed sample A having the overall acceptability of 3. 65 which is descriptively rated as very good; sample B, 2.65 as good; and sample C,2.75 as good. Sample A is the most acceptable noodle sample and was found to be prepared noodle in which chicken broth tastes best. All trials within and between the ranges of variables vary that much based on the sensory analysis of the respondents, thus, jackfruit seeds noodles is acceptable.

DISCUSSIONS

Based on the analysis done, noodle production from jackfruit seeds is possible in Sample A with the highest acceptability standards for texture, color, and odor. Further test for acceptability of the noodles should be observed in lesser and greater concentration to achieve the perfect taste of a noodle.