Reducing antinutrient content in raw jackfruit bulb flour and seed flour through fermentation by Saccharomyces cerevisiae

Abstract

Koozha type jackfruit in their raw stage was selected. Bulbs and seeds were separated and processed in to flour. Considering the fact that flatulence interferes with the consumption of jackfruit, to reduce the level of oligosaccharides, flours were made into batter and subjected to fermentation with Saccharomyces cerevisiae @ 5g/kg for 6 hrs and 8 hrs and 12 hrs respectively. Fermentation resulted in proteolytic degradation of proteins into amino acids and amylolytic breakdown of carbohydrates into sugars and organic acids. The oligosaccharide (Raffinose) content in treated and pre treated jackfruit bulb flour treated with Saccharomyces cerevisiae at different deviations of fermentation differed in the HPTLC assay. Raffinose content in jackfruit bulb flour was 0.75 µg g-1 , 0.63 µg g-1 , 0.58 µg g-1 and 0.74 µg g-1 in control (F0), F1, F2, F3 respectively. For jackfruit bulb flour and seed flour 8 hour fermentation was found to contain the comparatively less oligosaccharides than other treatments.