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Nutritional assessment of a jackfruit (Artocarpus heterophyllus) meal

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dc.contributor.author Hettiaratchi, U.P.K.
dc.contributor.author Ekanayake, S.
dc.contributor.author Welihinda, J.
dc.date.accessioned 2011-11-25T09:20:33Z
dc.date.available 2011-11-25T09:20:33Z
dc.date.issued 2011
dc.identifier.citation Ceylon Medical Journal 2011;56: 54-58 en-US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/105
dc.description.abstract Attached en_US
dc.description.abstract Objectives The mature jackfruit (Artocarpus heterophyllus) is consumed in Sri Lanka either as a main meal or a meal accompaniment. However, there is no scientific data on the nutrient compositions of cooked jackfruit meals. Thus, the objective of the study was to carry out a nutritional assessment of a composite jackfruit breakfast meal comprising seeds and flesh. Design A jackfruit meal comprising of flesh (80% available carbohydrate) and seeds (20% available carbohydrate) was included in the study. The study was carried out in a random cross over design. Setting University of Sri Jayewardenepura. Study participants Healthy individuals (n=10, age: 20-30 yrs). Measurements The macronutrient contents, rapidly and slowly available glucose (SAG) contents, water solubility index of the jackfruit meal were determined according to standard methods. The GI of the meal was calculated according to FAO/WHO guidelines. Results The moisture content of the boiled jackfruit flesh was high (82% FW). Jack seeds contained 4.7% protein (FW), 11.1% total dietary fibre (FW) and 8% resistant starch (FW). Jackfruit meal elicited a GI of 75. The Glycaemic Load (GL) of the normal serving size of the meal is medium. The slowly available glucose (SAG) percentage of jackfruit meal (30%) was twice that of the standard. The boiled jackfruit flesh contained disintegrated starch granules while seeds contained intact swollen and disintegrated granules. Conclusions The jackfruit seeds are a good source of starch (22%) and dietary fibre. The meal is categorized as a low GI meal. The low GI could be due to the collective contributions from dietary fibre, slowly available glucose and un-gelatinised (intact) starch granules in the seeds
dc.language.iso en en_US
dc.relation.ispartofseries Ceylon Medical Journal en_US
dc.relation.ispartofseries 2011;56: 54-58 en_US
dc.title Nutritional assessment of a jackfruit (Artocarpus heterophyllus) meal en_US
dc.type Article en_US


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