However, it is considered as an underutilized fruit in commercial scale, mainly due to higher percentage of inedible portion which leads to more waste generation, difficulty in peeling and separation of edible bulbs from the rind, lack of knowledge on proper postharvest practices, and inadequate processing facilities in regions where they are grown. (4)Fruit spinel becomes well developed and wide spaced. Jackfruit is also known for its antifungal properties. (7)The number of spikes on the outer skin is decreased and spikes become flatter. You Can Have these Amazing Brain Boosting Foods Daily ! [], the protein content of the flesh of different varieties of ripen ]. The unripe stage is also used to prepare pickles, when the fruit is tender [25]. The protein concentration of the jackfruit seeds may vary from 5.3 to 6.8% [41]. Several countries have developed different food products such as jam, jellies, marmalades, and ice creams using pureed jackfruit. In recent years, the interest towards the utilization of alternative sources of starch in industrial applications is being increased. Yen, “Anti-inflammatory effects of phenolic compounds isolated from the fruits of, B.-L. Wei, J.-R. Weng, P.-H. Chiu, C.-F. Hung, J.-P. Wang, and C.-N. Lin, “Antiinflammatory flavonoids from, G. Ruiz-Montañez, A. Burgos-Hernández, M. Calderón-Santoyo et al., “Screening antimutagenic and antiproliferative properties of extracts isolated from Jackfruit pulp (, A. V. Rama Rao and M. V. Venkataraman, “Colouring matter of the A. hetetophyllus,”, M. B. Trindade, J. L. S. Lopes, A. Soares-Costa et al., “Structural characterization of novel chitin-binding lectins from the genus, M. R. Khan, A. D. Omoloso, and M. Kihara, “Antibacterial activity of, W. Sharma and P. C. Trivedi, “Nematocidal and nematostostatic response of aqueous extract of certain plants of semi-arid niche,”, S.-Y. Jackfruit is a good source of carbohydrate and fiber. However, once the fruit is cut, it can undergo rapid deterioration due to the physiological stress caused by physical damage [93]. 100 grams of Jackfruit seeds contains 7 grams of protein, 38 grams of carbohydrates, including 1.5 grams of fiber, but has less than 1 gram of fat. Some prenylated, flavones-based polyphenols, isolated from the jackfruit wood, have been shown to inhibit in vivo melanin biosynthesis in B16 melanoma cells, with little or no cytotoxicity [48]. * Additional Protein May Be Required: Though jackfruit is touted as a replacement The jackfruit latex also can be used as an adhesive [59]. [106] have extracted oils with essential fatty acids and antioxidant activities from the seeds of five different jackfruit varieties. The aim of this review is to disseminate the knowledge on nutritional and health benefits of jackfruit, in order to promote utilization of jackfruit for commercial scale food production. The morphological characteristics and physical parameters such as thickness and size of jackfruit bulbs have a greater impact on the appearance, suitability for processing, and uniformity of frying operations. Fruit and Jackfruit (, P. Wongsa and A. Zamaluddien, “Total phenolic content, antioxidant actvity and inhibitory potential against, N. I. Krinsky, J. T. Landrum, and R. A. Vargas-Torres et al. You might have heard people commenting that jackfruit seeds should not consume by pregnant ladies as this leads to miscarriage. According to Palipane and Rolle [58] and Ramli [59], the maturity indices of jackfruit are as follows:(1)The fruit matures in about 12-16 weeks after flower anthesis.