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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (98) Last page : (104)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7320

Enzymatic Treatment (α galactosidase) to Reduce Antinutrient Content in Raw Jackfruit Bulb Flour and Seed Flour

Anila, H. L. and Suma Divakar*

Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
*Corresponding Author E-mail: divakarsuma67@gmail.com
Received: 26.02.2019  |  Revised: 30.03.2019   |  Accepted: 6.04.2019  

 ABSTRACT

Oligosaccharides are reported to be the cause of flatulence in jackfruit. With the aim of reducing these antinutritional factors, ‘α galactosidase’ enzyme was utilised to breakdown oligosaccharides to simpler compounds and hence reduce the indigestible factors. Koozha type jackfruit in their raw stage was selected. Bulbs and seeds were separated and processed into flour. Flours were made from dough to batter by adding water and subjected to enzymatic treatment. The enzyme ‘α galactosidase’ was premixed with the flour of jackfruit seed and jackfruit bulb separately in the ratio 1:100 and the moisture level was varied from 25 – 200% (dough to batter stage). The hydrolysis was carried out for 90 minutes in both jackfruit bulb flour and seed flour. The products were evaluated for the breakdown of oligosaccharides (Raffinose) using HPTLC method. The results showed that the level of Raffinose after treatment with bulb flour and seed flour was seen to decrease with increase in moisture content (25-100%). Thereafter the content slightly staggered and then reduced (125%, 150%, 175%, 200%). Overall the level of oligosaccharide decreased in comparison to levels in control (0.97 µg g-1).

Key words: Enzymatic treatment, α galactosidase, Oligosaccharides, Raffinose, Jackfruit bulb flour, Jackfruit seed flour, Moisture level

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Anila, H.L. and Divakar, S., Enzymatic Treatment (α galactosidase) to Reduce Antinutrient Content in Raw Jackfruit Bulb Flour and Seed Flour, Int. J. Pure App. Biosci.7(2): 98-104 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7320