Method of producing jackfruit (artocarpus heterophyllus) seed spread

Abstract

The present utility model generally relates to a spread, but more particularly to the method of producing a spread made from jackfruit (Artocarpus heterophyllus) seeds. The method comprises of boiling, soaking and cooling jackfruit seeds to aid in deshelling, then deshelling and grinding the seeds to be mixed with skimmed milk, vegetable oil, salt, white sugar, polysorbate, xanthan gum, citric acid, potassium sorbate, and sodium benzoate until homogeneous. Jackfruit seed spread has three variations: plain, coconut milk, and chocolate flavors. Jackfruit seeds were successfully transformed into a nutritious and flavorful spread, demonstrating the feasibility of utilizing an often-discarded byproduct for food production, particularly in plain and chocolate flavors.