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Effect of processing on storage and microbial quality of jackfruit (Artocarpus heterophyllus Lam.) seed flour

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Jackfruit is seasonal and possesses 100-400 seeds. Impact of processing on storage and microbial quality of jackfruit seed flour was investigated. Hard variety of jackfruits was procured from UAS, Dharwad campus. Seeds separated, processed employing: boiling, pressure cooking, pan roasting, microwave roasting, baking. Seeds were chopped, dried and milled to flour. Fifty grams of flour were packed in two packaging material-160 gauge polyethylene and foil-coated aluminium pouches. Samples were withdrawn at 15 days interval and assessed for infestation, colour and moisture. Microbial analysis for bacteria, fungi and E. coli was carried out monthly. | Effect of processing on storage and microbial quality of jackfruit Artocarpus heterophyllus Lam. seed flour

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