Green Jackfruit Transformation: Dry Flour Processing, Nutraceutical Analysis, and its Revolutionary Application in Maintaining Optimum Blood Glucose Level

The high moisture and sugar content of ripe jackfruit often leads to spoilage and challenges in processing. This study explores the potential of dry green jackfruit flour as a solution, particularly for vegan meat applications. Fresh, mature, unripe jackfruit was processed, sliced, and dried using a Heat Pump Dryer under controlled conditions. The resulting flour was then evaluated for its nutritional attributes, including proximate composition, minerals, vitamins, amino acids, and antioxidant properties. The dry green jackfruit flour exhibited a promising nutritional profile with 6.04% moisture, 12.27% crude protein, sugar 37.57% carbohydrates, and a low 1.59% lipid content, making it an ideal low-fat protein source. Importantly, it is gluten-free (0% gluten) and contains 3.28% ash. Additionally, it boasted a substantial 12.21% crude fiber content, and a significant mineral content, including potassium (1540 mg), calcium (205 mg), and sodium (21.6 mg) per 100g. Its amino acid profile was noteworthy, with high quantities of key amino acids such as aspartic acid (20.6%), glutamic acid (11.4%), and alanine (10.0%), along with essential amino acids like lysine (6.0%) and leucine (6.7%). The flour's biochemical analysis confirmed the presence of citric acid (0.00024 mg/g), ascorbic acid (0.01 mg/g), total carotenoids (0.13 µg/g), and a substantial total phenolic content (18.98 mg/g GAE equivalent). Moreover, it displayed promising antioxidant potential, with a DPPH activity IC50 value of 2.9 mg/g. Heavy metal analysis indicated low levels of lead (0.1898 mg/kg), undetectable cadmium, minimal chromium (0.0 mg/kg), and low manganese levels. Consuming both jackfruit and wheat flour bread initially increased blood glucose significantly, with no significant changes at 30 mins to 1 hour, followed by significant decreases at 1-2 hours. These results affirm the flour's nutritional richness and safety, making it a valuable and versatile ingredient as lower glycemic index food.