Preparation of Protein Bar using Germinated Jackfruit Seed Protein Isolate

Abstract

The innovative chemical process of isolating protein from germinated jackfruit seed and use in the protein food formulation able to meet protein deficiencies, particularly in regions like Bangladesh. The process specifically tested germination of jackfruit seed and using the seed protein in a protein bar preparation. Germination increased the protein content in the jackfruit seeds by 3.17% which elevated the value to 15.31% in Durosha variety. The germinated jackfruit seed flour (Durosha) was undergone alkali extraction followed by isoelectric precipitation. The addition of protein isolate as high as 8% in the protein bar formulation showed acceptable sensory properties. This formulation retained the microbial acceptability until 60 days in low-density polyethylene packages at room temperature (25 ± 2°C). A commercial-scale production design and development is possible utilizing the invented technology as a prototype, where jackfruit seed as a source of protein.

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