Jackfruit Seeds, a Promising Functional By-Product for the Food Industry: A Review.

Jackfruit seeds, often dismissed as by-products, are a powerhouse of nutrients and bioactive compounds. This comprehensive review explores various aspects of jackfruit seeds, including their nutritional composition, bioactive compounds, and health-promoting properties. Jackfruit seeds are a rich source of starch (12.86–17.90 g/100 g), protein (18%), fiber (1.56–3.92 g/100 g), minerals, and bioactive compounds such as phenolics, flavonoids, and saponins. These bioactive compounds have been found to protect against oxidative stress-related diseases. Moreover, jackfruit seeds demonstrate promising health effects, including antidiabetic, anticancer, hepatoprotective, and antimicrobial properties. Incorporating jackfruit seed flour in bakery products enhances their nutritional profiles and improves their functional properties, such as high oil and water absorption capacity. Comprehending the nutritional profile, health-promoting attributes, and functional characteristics of jackfruit seeds holds paramount importance. This knowledge serves as a cornerstone for advancing the creation of bakery food items endowed with enriched nutritional profiles and promising health benefits, which could be of significant interest to the food industry. [ABSTRACT FROM AUTHOR]