EVALUATION OF NUTRITIVE VALUE OF RIND JELLY PREPARED FROM JACKFRUIT

Jackfruit is a nutritious fruit. It has remained largely untapped and can be processed and preserved in order to reduce post harvest loss in simple and local technology. The experiment was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh using ten different jackfruit samples collected from Gazipur and Mymensingh. Moisture, ash, Protein content, crude fat content was determined adopting AOAC method. The pH, Total Carbohydrate, protein, sugar content, total soluble solid, ascorbic acid and β-carotene of the samples were also determined from the processed rind Jackfruit Jelly. The carotene content was the maximum (175.00 mg/100g) in jackfruit. Jack fruit is also rich in sugar content (16.46%) and TSS (21.50%). While ascorbic acid content (7.04 mg/l00g) is the minimum in jackfruit. The nutritive value of jackfruit varied greatly from genotype to genotype. Rind jelly processed products are made from ripe jackfruit. However, minerals content of jackfruit processed products like Ca, Fe and P (mg/100g) were found maximum in the product 8.60, 0.45 and 3 5.15, respectively.