Seminar presented to the Department of Food Science and Technology, Michael Okpara University of Agriculture, Abia State, Nigeria

1. MICHAEL OKPARA UNIVERSITY OF AGRICULTURE
UMUDIKE
ABIA STATE
SEMINAR PRESENTATION
ON
NUTRIENT COMPOSITION AND HEALTH IMPLICATIONS
OF JACKFRUIT AND JACKFRUIT PRODUCTS
BY
LINUS-CHIBUEZEH, ADINDU
MAT. NO: MOUAU/PG/M.Sc./13/2864
DEPARTMENT: FOOD SCIENCE AND TECHNOLOGY
COLLEGE: APPLIED FOOD SCIENCE AND TOURISM
SUPERVISOR: PROF. IWE, M.O
SEMINAR COORDINATOR: PROF. NWABUEZE, T. U
JULY, 2015

2. ii
DEDICATION
I dedicate this work to God Almighty for his grace, guidance and
provision. May you’re his name be praised forever, Amen. To my
parents and siblings, for their supports and encouragement.

3. iii
ACKNOWLEDGEMENT
I am highly indebted to my amiable supervisor Prof. Iwe, M.O., for his tactical
and technical advice throughout the conduct of this research; I also appreciate
the post graduate seminar coordinator Prof. Nwabueze T. U., The H.O.D and all
the lecturers of Food Science and Technology, who contributed in no small
measure to see me through till this stage, you are the best, may God bless you
richly.
My profound gratitude goes to my lovely parents, Elder Chief Linus Chibuezeh
(OFG) and Ezinne Lolo Gladys Chibuezeh. Your love, advice and support
financially and other wise is highly appreciated, may God continue to provide,
protect and keep you, amen.
I must also appreciate my siblings, Arc. Chiadikaobi Linus, Mrs. Chioma
Agbara and Kelechi Linus for your support morally and financially.
I also appreciate the effort of friends, colleagues and well-wishers, I am so
indebted to you all.
My earnest prayer is that my good God will shower his abundant blessing on
you at all times.
Above all, I thank God for His grace, favour, and wisdom to conduct this
research, may His name be praised forever, Amen.

4. iv
TABLE OF CONTENTS
Title page……………………………………………………….. i
Dedication………………………………………………………ii
Acknowledgement………………………………………………iii
Table of contents……………………………………………… iv-v
List of tables………………………………………………….. v
List of figures………………………………………………… v
Abstract……………………………………………………… vi
1.0 Introduction ………………………………………………1-2
1.1 Nutrient composition of jackfruit……………………….2-3
1.2 Antioxidant properties of jackfruit……………………..3-4
1.3 Food uses of jackfruit……………………………………4
1.3.1 Jackfruit leaves……………………………………………4
1.3.2 The pulp…………………………………………………..4
1.3.3 seeds/bulbs………………………………………………..4-5
1.4 Health benefits of jackfruit……………………………….5-8
1.4.1 Strengthens immune system………………………………5
1.4.2 Protects from cancer………………………………………5
1.4.3 Maintains a healthy Thyroid………………………………5
1.4.4 Aids in healthy digestion…………………………………..5
1.4.5 Maintains a healthy eye and skin………………………….6
1.4.6 Boosts Energy……………………….……………………..6
1.4.7 Lowers high blood pressure……….……………………….6

5. v
1.4.8 Controls Asthma……….…………………………………..6
1.4.9 Bone Health………………….…………………………….6-7
1.4.10Prevents Anaemia..............................................................7
1.5 Side effects of jackfruit……………………………………..7
1.6 Uses of jackfruit in local medicine…………………………7
1.7 Some products of Jackfruit…….…………………………..8-12
1.7.1 Jackfruit wine……………………………………………….9-10
1.7.2 Jackfruit seed flour…………………………………………10
1.7.3 Jackfruit jam………………………………………………...11
1.7.4 Jackfruit chips………………………………………………11-12
1.8 Conclusion…………………………………………………..13
1.9 Recommendation……………………………………………13
Reference …………………………………………………………..14-15
LIST OF TABLES
TABLE 1: Nutritive value of jackfruit…………………………….3
TABLE 2: Medicinal uses of jackfruit…………………………….8
LIST OF FIGURES
FIG 1: Flow chart for jackfruit wine production................................................10
FIG 2: Flow diagram for jack flour production ……………………………….10

6. vi
ABSTRACT
The nutrient and health implication of jackfruit (Artocarpus heterophyllus) was
examined in this book. The work showed that for a 100g of edible jackfruits
consumed, 88calories will be provided. The fruit is made of soft, easily
digestible flesh (bulbs) which replenishes energy and revitalizes the body
instantly. It is rich in dietary fibre which helps protect the colon mucus
membrane. Proximate composition of the fruit showed that it consists of mainly
water, containing about 76.20g of moisture, 19.80g carbohydrates, 1.90g
protein, and 1.10g fibre. It is an excellent source of antioxidant, containing
about 13.80mg vitamin A, 0.3mg vitamin E, 175.00mg, also containing
appreciable amount of the B- vitamins. Its content of trace minerals is
encouraging, having reasonable amount of calcium, iron, manganese,
phosphorous, zinc etc. it contains some levels of phyto-nutrients such as β-
carotene and lutein zeaxathin. The health implication assessment has shown its
curative effects on terminal diseases like diabetes, cancer, anaemia, lowering of
high blood pressure and asthma management.

7. vii
1.0 INTRODUCTION
The research for lesser known and underutilized crops, many of which are potentially
valuable as human and animal food has included jackfruits, which have been the focus of
research in recent years. Recent years have seen increased interest on the part of consumers,
researchers and food industries into how food products can help maintain health, and the role
that diet plays in the prevention and treatment of many illness has become widely accepted
(Vinuda-Martos et al., 2010).
Jack is a tropical fruit species found in tropical, high rainfall, coastal and humid areas
of the world. It belongs to family Moraceae. Scientifically Artocarpus heterophyllus, it is the
favourite fruit of many, owing to its sweetness. The jackfruit tree is widely cultivated in
tropical regions of India, Bangladesh, Nepal, Sri Lanka, Vietnam, Thailand, Malaysia,
Indonesia and the Philippines. Jackfruit is also found across Africa, e.g., in Cameroon,
Uganda, Tanzania, and Mauritius (Devi et al., 2014), even in Nigeria, as well as throughout
Brazil and Caribbean nations such as Jamaica. However, India is considered to be the native
of jack fruit. In India, the trees are found distributed in southern states like Kerala, Tamil
Nadu, Karnataka, Goa, coastal Maharashtra and other states like, Assam, Bihar, Tripura,
Uttar Pradesh and foothills of Himalayas. The name originated from its Malayalam name
Chakka. It is also called kathhal (hindi and urdu), pala (tamil), halasina hannu (kannada)
panasa pandu (telugu) and phanos (marathi and Konkani). The fleshy carpel which is
botanically the perianth is the edible portion.
Jackfruits are known for having a distinct aroma. In a study using five jackfruit
cultivars, the main jackfruit volatile compounds that were detected are ethyl isovalerate, 3-
methyl butyl acetate, 1-butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and
butyl isovalerate. These compounds were consistently present in all the five cultivars studied,

8. viii
suggesting that these esters and alcohols contribute to the sweet and fruity aroma of jackfruits
(Ahmed et al., 2003).
The fresh of jackfruit is starchy and fibrous, and is a source of dietary fibre. The
flavour is comparable to combination of apple, pineapple, mango and banana. Jackfruit is
sweet in taste, containing a thorny projection outside and soft flesh inside (Haq, 2006). It
contains high amount of nutrients like vitamins, minerals, electrolytes, phytonutrients, fibre,
carbohydrates, fat and protein. It is a good source of calorie but contain no cholesterol or
saturated fats (Deepak, 2013). Owing to high amount of calorie, it provides energy instantly
on consumption. Jackfruit’s rich in antioxidants helps protect against cancer, ageing and
degenerative diseases. The antioxidant content also increases eye vision and protect from
cataract and macular degeneration. It is excellent source potassium which maintains fluid and
electrolyte level balance. Also it improves bone and skin choice, which provides excellent
taste, nutrition and health benefits (Deepak, 2013).
Apart from its use as a table fruit, jack is a popular fruit for preparation of pickles,
chips, jack leather and papad. The fruit has got good potential for value addition into several
products like squash, jam, candy, halwa etc. The ripe bulbs can be preserved for one year in
sugar syrup or in the form of sweetened pulp. The unripe mature bulbs can be blanched and
dehydrated for further use throughout the year. Seed is a rich source of starch and a delicacy
during season. The timber is highly valued for its strength and sought for construction and
furniture. The dried leaves are stitched to make disposable plates (Devi et al., 2014).
1.1 NUTRIENT COMPOSITION OF JACKFRUIT
Jack fruit is rich in several nutrients (Table 1). It can act as source of complete
nutrition to the consumers. The fruit is equivalent to Avocado and olive in terms of the
healthier mix of nutrients for human dietary needs, almost having the exact nutrient

9. ix
equivalents of mother’s milk. It is rich in vitamin B and C, potassium, calcium, iron, proteins
and high level of carbohydrates, affordable and readily available supplement to our staple
food.
Its seeds are rich in proteins and can be relished as a nutritious nut. The fruit is also the
source of chemical “Jacalin” useful in preventing colon cancer, AIDS etc. The edible
jackfruit is made of easily digestible raw jackfruit providing about 95calories and is a good
source of antioxidant vitamin C, providing about 13.7mg.
The nutritional composition of jackfruit is shown in figure 1 below.

10. x
Table 1: Nutritive value of jackfruit (100 g)
Constituent Average value
Proximate composition
Moisture (g) 76.20
Protein (g) 1.90
Fat (g) 0.10
Fibre (g) 1.10
Carbohydrate (g) 19.80
Energy (cal) 88.00
Vitamins
Thiamine (mg) 0.03
Riboflavin (mg) 0.13
Niacin (mg) 0.40
Vitamin C (mg) 13.70
Vitamin A (µg) 5.00
Pantothenic acid (mg) 0.235
Folate (µm) 24.00
Vitamin E (mg) 0.34
Vitamin B6(mg) 0.329
Β-Carotene (mg) 175.00
Lutein zeaxanthin (µg) 157.00
Trace Minerals
Potassium (mg) 107.00
Calcium (mg) 20.00
Phosphorous (mg) 41.00
Iron (mg) 0.56
Zinc (mg) 0.13
Sodium (mg) 2.00
Magnesium (mg) 0.043
Source: Devi et al (2014).
1.2 ANTIOXIDANT PROPERTIES OF JACKFRUIT
Jackfruit contains useful antioxidant compounds (KO et al., 1998), they help in
preventing many human diseases. Antioxidants are substances that neutralize free radicals or
their actions (Sies, 2004) which abounds in plants. Nature has endowed each cell with

11. xi
adequate protective mechanism against harmful effects of free radicals. Antioxidants
regarded as compounds are able to delay, retard or prevent oxidation process (Halliwell,
2003). The natural antioxidants in fruits and vegetables have gained increasing interest
among food scientist, nutrition specialists and consumers, as they are claimed to reduce the
risk of chronic diseases and promote human health (Roberts et al., 2007).
1.3 FOOD USES OF JACKFRUIT
According to Rahman et al (1995), the jackfruit is mostly acceptable and well
appreciated when it’s fully grown but unripe, when it has no objectionable odour. The fruit at
this time is simply cut into large chunks for cooking, the only handicap being its copious
gummy latex which accumulates on the knife and on hands unless they are first lubricated
with salad oil. The chunks are boiled in lightly salted water until tender, then the really
delicious flesh is cut from the rind and serve as vegetable, including the seeds which are
thoroughly cooked are mealy a d agreeable. The flesh of the unripe fruit has been
experimentally carried in brine or with curry.
1.3.1 Jackfruit Leaves
Tender jackfruit leaves and young male flower clusters and spikes can be grated or
smashed and eaten with salt and vinegar as vegetable or pickled. They are cooked and served
as vegetable (Rahman et al., 1995)
1.3.2 The Pulp
Improved methods of preserving and candying jackfruit have been devised at a Food
technological research institute Mysore, India. In Malaya, where the odour of the ripe fruit is
not avoided, small jackfruits are cut in half, deseeded, chilled and brought to the table filled

12. xii
with ice cream. Also the pulp can be fermented and distilled to produce potent alcoholic
liquor (Rahman et al., 1995).
1.3.3 Seeds/Bulbs
Jackfruit bulbs may be enjoyed raw or cooked (with coconut milk or otherwise); or
made into ice cream, chutney, jam, jelly, paste or into syrup (with sugar or honey) addition of
citric acid. By a method patented in India, the ripe bulbs may be dried, fried in oil and salted
for eating like potato chips. Roasted and dried seeds are ground to make flour which is
blended with wheat flour in baking (Rahman et al., 1995).
1.4 HEALTH BENEFITS OF JACKFRUIT
1.4.1 Strengthens Immune System
Jackfruit is an excellent source of vitamin C, which helps to protect against viral and
bacterial infections. Vitamin C helps to strengthen the immune system function by supporting
the white blood cells function. One cup of jackfruit can supply the body with a very good
amount of this powerful antioxidant (Devi et al., 2014). It also increases immunity to protect
against common diseases like cough, cold and flu.
1.4.2 Protects against Cancer
In addition to vitamin C, jackfruit is also rich in phyto-nutrients such as lignants,
lisoflavones and saopnin which have anti cancer and anti aging properties; these phyto-
nutrients may help eliminate cancer causing free radicals from the body and slow down the
degeneration of cells that can lead to degenerative diseases (Devi et al., 2014). Free radicals
are produced due to oxidative stress. They damage DNA of the cells and turn the normal into
a cancer cell. Antioxidants like those contain Jackfruit neutralize these free radicals and acts

13. xiii
as a shield to protect DNA from the radicals. Jackfruit also protects from colon, lung and oral
cavity cancer (Devasagayam et al., 2005).
1.4.3 Possible cure for HIV/AIDS
Jacalin (Artocarpus integrifolia lectin) is produced exclusively from jackfruit seed.
Apart of its use in the isolation of IgA from human serum and isolation of human plasma
glycoprotein, it is use in research for possible cure of AIDS.
1.4.4 Maintains a healthy Thyroid
Jackfruit is loaded with copper, an important mineral, which plays a key role in the
thyroid metabolism, especially in hormone production and absorption.
1.4.5 Aids in healthy digestion
Jackfruit is also known to contain anti ulcer properties which help cure ulcers and
digestive disorders. In addition, the presence of high fiber in the jackfruit prevents
constipation and helps in smooth bowel movements (Siddappa, 2001). These fibers also offer
protection to mucous membrane by driving away the carcinogenic chemicals from the large
intestine (Devi et al., 2014).
1.4.6 Maintains a healthy eye and skin
Damage to the skin health occurs s a consequence of natural ageing process and
damage is exacerbated in chronically sun exposed skin (photo aging) (Larker, 1995).
Prolonged exposure to ultra-violet (UV) radiation has been identified as a major cause of
serious adverse effects to human skin, including oxidative stress premature skin ageing, sun
burn immune suppression and skin cancer.

14. xiv
Jackfruit contains vitamin A, a powerful nutrient which is known to maintain a
healthy eye and skin. It also helps prevent vision related problems such as macular
degeneration and night blindness (Devi et al., 2014).
1.4.7 Boosts Energy
Jackfruit is considered as an energy generating fruit due to the presence of simple
sugars like fructose and sucrose which give you an almost immediate energy boost. Although
Jackfruit is an energy rich fruit, it contains no saturated fatty oil and cholesterol making it a
healthy fruit to savour.
1.4.8 Lowers high blood pressure
Potassium contained in Jackfruit has been found to be helpful in the lowering of blood
pressure and thus reducing the risk of heart attack as well as strokes (Devi et al., 2014).
Potassium is required to maintain sodium level, and high levels of potassium are also
required to maintain fluid level in the body, that is balance of electrolytes (Umesh et al.,
2010).
1.4.9 Controls Asthma
The root of jackfruit has been found to help those who suffer from asthma. Extract of
boiled jackfruit root has been found to control asthma.
1.4.10 Bone Health
Jackfruit is rich in magnesium, a nutrient which is important in the absorption of
calcium and works with calcium to help strengthen the bone and prevent bone related
disorders such as osteoporosis (Devi et al., 2014). High potassium level decreases the loss of

15. xv
calcium through the kidney; therefore it increases calcium density in the bone and strengthens
it (Gunasena et al., 2006).
1.4.11 Prevents Anaemia
Jackfruit contains vitamins A, C, E, K, niacin, folic acid, B5 and B6, also minerals like
copper, manganese and magnesium which are important in blood formation. Also due to rich
vitamin C in jackfruit, it increases body capacity to absorb iron which helps to prevent
anaemia and also helps in proper blood circulation in our body (Singh et al., 2001).
1.5 SIDE EFFECTS OF JACKFRUIT
Although jackfruit has a number of health benefits, it also important to consider some of
the adverse effect it has on human health. Some of the common side effects include;
 Jackfruit may cause an allergic reaction in people suffering from birth pollen
allergies.
 It may alter the tolerance level of glucose in diabetic patients.
 The seed of jackfruit may have an immune-simulative effect in patients undergoing
immune-suppression therapy or patients with tissue transplant.
 Those trying to get pregnant should avoid jackfruit as it has been implicated to subdue
sexual arousal, libido, performance and vigor in men.
1.6 USES OF JACKFRUIT IN LOCAL MEDICINE
The medicinal uses of jackfruit are summarized in table 2 below.

16. xvi
Table 2: Medicinal uses of Jackfruit
Plant Part Uses
Roots An extract of the root is used in treating skin diseases, asthma and
diarrheal.
Leaves An extract from the leave and latex cures asthma, prevents
ringworm infestation and heals cracking of feet. Leaf extract is
given to diabetic patients as a control measure. A tea made from
dried and powdered leaves is taken to relieve asthma.
Flowers Crushed inflorescences are used to stop bleeding in open wounds.
Fruits Ripe fruits are laxatives.
Pulp Jack pulp and seed are useful in overcoming the influence of
alcohol in the system.
Seeds The seed starch is taken to relieve biliousness. Increase
consumption of ripe jack kernel alleviates vitamin A deficiency.
Extracts from the seed aids digestion.
Bark Ash produced from burning the bark can cure abscesses and ear
problems.
Latex Mixed with vinegar, the latex promotes healing of diseases,
snakebites and glandular swelling.
Source: Haq (2006).

17. xvii
1.7 SOME PRODUCTS OF JACKFRUIT
Jack fruit has got great potential for value addition. More than 100 items can be prepared
from jack fruit right from immature stage to well ripened stage. Each item has its own virtues
in terms of taste, preference, keeping quality etc. A glimpse of the potentiality of the fruit for
processing and value addition is as follows:
1.7.1 Jackfruit Wine
Wine is a product of grape juice fermentation (Nwanekezi et al., 2004). In a broad
sense, it connotes alcoholic beverages derived by fermentation of fruits and vegetable must.
Apart from grape, other fruits from which wine is made must carry a notation, for example
pawpaw wine from papaya, jackfruit wine from jack must etc. (Allen, 2008). Wine
production is not only profitable from nutritional and medical point of view but also from
economic aspect, since it utilizes much of the fruits which could be lost in post harvest
deterioration (Douglas, 2001).
Recipe for jackfruit wine production and method.
For one kilogram of ripe Jackfruit;
Sugar - 500g, Water - 1 l, Yeast - ½ teaspoon, Cinnamon - 2 inch bark, Poppy seeds - 10 no.,
Cardamom - 2-3 no., Star anise - 1 no.
The process flow diagram is shown in figure 1 below.

18. xviii
Method
 Cut open well ripened jackfruit. Remove bulbs and extract the seeds.
 Cut the well ripened bulbs into small cubes
 Wrap all the spices in a muslin cloth and keep aside
 Boil and cool the water in a vessel with lid
 Add jack pieces, sugar, and the wrapped spices. Add yeast for fermentation.
 Close the lid
 Stir regularly for 20 days
 After 20 days, strain and store the wine in a clean glass bottle.
Jackfruit
Sorting, peeling, core deseeding
Gushing
Must
Fermentation
Young wine
Pasteurization
Ageing
Matured jack wine
Figure 1: Flow chart for jackfruit wine production
Source: Devi et al (2014).

19. xix
1.7.2 Jackfruit seed flour
The jackfruit seed flour can be added to foods as thickeners. It can be used as a partial
replacement of wheat flour or as composite in baking products. It can also be prepared like
wheat and eaten with soups. The method of jack flour is shown in figure 2 below.
Raw seeds
Sun drying
Roasting
Milling
Sieving
Fine flour
Figure 2: Flow diagram for jack flour production
1.7.3 Jackfruit Jam
Isabel and Schafer (1990) defined jam as a product made of whole fruit cut into pieces
or crushed, then heated in water with sugar to activate the pectin before filling into
containers. Jams are usually made from pulp and juice of one fruit, rather than combination
of several fruits (Thomas, 2002).
Ingredients for jack jam
Well ripened jack fruit - 500 g, Sugar - 350 g, Citric acid - 1 teaspoon, Water - as required.

20. xx
Method
 Cut the well ripe jack fruit into small pieces
 Boil the pieces with water and pulp into fine paste
 Add the jack fruit paste and sugar and cook on pan with little water, if required
 Add permitted food colour and citric acid to the mixture. Add one tablespoon of lime
juice to the same (optional).
 Stir continuously till jam consistency
 Test for end point using ladle test (Devi et al., 2014).
1.7.4 Jack fruit Chips
Jackfruit bulbs can be processed into potato-like product using the method and
ingredients outlined below.
Ingredients
Well matured jack fruit bulbs - 1 kg, Salt - to taste, Water - to blanch, Oil - 500 ml
Method
 Cut open mature unripe jackfruit. Remove bulbs and extract out the seeds
 Cut the bulbs in to shreds of 0.5 to 0.6 cm width, maintaining the length as much as
the bulb
 Blanch the pieces in boiling water in which salt has been added for two minutes and
allow to drain till completely dry
 Heat oil in a frying pan and fry the chips. Add 1-2 spoons of salt water in oil while
frying.
NB. Frying without blanching or over cooking results in hard chips.

21. xxi
1.8 CONCLUSION
Jackfruit were found to be nutritional a healthy fruit, with potentials to be turned into
other products unlike other fruits, and moderate in content of phyto-chemicals and strong
antioxidant properties. Though a good source of calorie, it contain no saturated fat, thus the
risk of cholesterol is minimized. Antioxidant activity of the seed extract may be attributed to
their phenol content. Therefore, jackfruit seeds could be used as balance diet and functional
foods which can be consumed safely without any concern of health risk. In countries with
high population where the food requirements are not being fulfilled by seasonal vegetables,
jackfruit can be used as a good substitute.
The nutritional and health benefits of consuming jackfruits and products outweigh the
side effects which are very rare.
Therefore, this study is aimed at increase awareness of jackfruit potentials and consumption,
offer opportunity to develop value added products from jackfruit, and encourage the study of
other lesser known fruits which has the same or even greater potentials than jackfruits.
1.9 RECOMMENDATION
Jackfruit is a delicious fruit/food with high nutritional values which is beneficial in
prevention, treatment and cure of some ailments termed terminal. The fruit should be
consumed in the place of snacks and other junks foods (which increases the cholesterol levels
of the body exposing the body to risk of heart attack and kidney failure) in order to reap its
nutrients and health benefits.

22. xxii
Jackfruit should also be populated as fruit in the menu of Nigeria just like orange,
guava, sour soup, apple etc.

23. xxiii
REFERENCES
Ahmed, K., Malek M., Johan K., Salamatu U. (2003). Nutritive value of foodstuff. 3rd
edition. Institute of Nutrtion and Food Science Bangladesh, University of Dhaka. P16-17
Allen, V. (2008). Wine is worse for brain than beer. Associated press Ltd, London.
Deepak K. (2013). Jackfruit health benefits and nutrition facts. Retrieved from
http://www.deepakk.org/jackfruit-health-benefits-&-nutrtion-facts/html. accessed 32rd
may, 2013.
Devasagayam, T.P.A., Tilak, J.C., Boloor, K.K., Sarol S., Ghaskadlln L., Lele, R.D. (2005).
Free radicals and antioxidants in human health. Current status and future prospects. J.API
52:291-297
Devi, P.S., Sunetra T., Gupta M.J., Thangam, M., Singh, N.P. (2014): A Guide on Jack Fruit
- Cultivation and Value Addition. Technical Bulletin No. 41, ICAR (RC), Goa.
Douglas, H. (2001). “Wine’ online etymology Dictionary. Encyclopaedia of fruits and nuts
Gunasena HPM., Ariyadas K.P., Wikramasinghe, A., Herath, HMW., Wikramasinghe, P,
Rajakaruna, S.B. (2006). Manual of jack cultivation in Sri Lanka. Forest information
service, first department pp48
Halliwell, B. (2003). Antioxidants and human diseases: A general introduction. Nutr. Rev
33:44-52
Haq, N. (2006). Jackfruit: Artocarpus heterophylus. Centre for underutilized crops,
Southampton, UK. Pp129. ISBN 0854327851.

24. xxiv
Isabel, D.W and Schafer, W. (1990). Making jams, marmalades, preserves and conserves.
University of Minnesota extension school. Retrieved 20th September, 2008
KO, F.N., Cheng J., Lin C.N., Feng, M. (1998). Scavengers and antioxidant properties of
prenyflaones isolated from Artocarpus heterophyllus. Free radical Biol.Med 25(2)160-
168.
Larker, R.M. (1995). Cutaneous ageing: Chronologic versus photo-ageing. In: Gilehrest, B.A,
editor. Photo damage. Cambridge, mass. Blackwell science, pp123-135.
Nwanekezi, E.C.,Osuweke, J.C and Osuji, C.M. (2004). Brewery and Beverage Technology.
Supreme publishers Ltd, Owerri.
Rahman, M.A.N., Hahon, A.M., and Moshun, C. (1995). Variation of carbohydrate
composition of two forms of fruit from jackfruit. AHL 65:91-97
Roberts S.M.R., de Queiroz, M., Campus, F.M., Santana, H.M.P. (2007). Antioxidants in
mango (Magnifera indica) pulp. J. Agric Sci. 6(6):735
Siddappa, G.S. (2001). Development of products from jackfruit- canned jackfruit jam. Sci.
Ind. Res (22):166-169
Singh, A., Kumar, S, Singh I.S. (2001). Functional properties of jackfruit seed flour.
Lebensm-wissu technol 24:373-374
Sies, H. (2004). Antioxidants. In: Disease, mechanism and therapy. New York Academic
press.
Thomas, M. (2002). Best kept secret of the women’s institute: jams, pickles, chutneys (Is ed.)
Simon and Schuster.

25. xxv
Umesh, J.B., Panaskar, S.N, Bapat, V.A. (2010). Evaluation of antioxidant capacity and
phenol content of jackfruit (Artocarpus heterophyllus) fruit pulp. Plant foods Hum. Nutr.
65:99-104
Vinuda-Martos, M., Ruiz, N.A., Vajas, Y., Fernadiziopez, O., Periz-Alvarez, J.A. (2010).
Spice as a functional food: A review Crit. Rev. Food science. Food Safety 9:240-258