Valorisation of Jackfruit Seed By-Products in Flatbread Development: A Comprehensive Evaluation of Chapati Quality and Consumer Preference

Background: The valorisation of jackfruit (Artocarpus heterophyllus) seed by-products offers a sustainable approach to enhance the nutritional quality of cereal-based staples while reducing food system waste. Jackfruit seed flour (JSF), rich in carbohydrates, minerals and dietary fibre, presents potential as a functional ingredient in composite flour systems, yet its application in chapati remains underexplored.
Methods: JSF was produced through controlled boiling, drying and milling before being incorporated into chapati formulations at 0%, 10%, 20% and 30% substitution levels. Physical properties (diameter, thickness, puffing score, firmness, colour), dough-handling behaviour and sensory attributes were evaluated using established analytical procedures. Sensory testing involved 30 untrained panelists using a 9-point hedonic scale. Data were analysed using one-way ANOVA followed by Tukey’s HSD post-hoc test.
Results: Increasing JSF incorporation significantly affected chapati structure and appearance. Higher substitution levels reduced diameter and puffing, increased firmness and darkened surface colour (lower L* values). Sensory evaluation indicated that 10% JSF achieved the highest acceptability, balancing nutritional enhancement with desirable appearance, aroma, texture and taste. Acceptance declined at 20% and 30% substitution due to increased firmness, reduced puffing and the presence of stronger seed-derived flavours.
Conclusion: Jackfruit seed flour can be successfully incorporated into chapati at low substitution levels. A 10% substitution provides optimal nutritional improvement without compromising sensory quality, while higher levels negatively impact dough behaviour and acceptability. These findings support the utilisation of JSF as a functional ingredient in nutrient-enriched flatbread development and highlight its potential for valorising tropical fruit seed by-products.

Jackfruit seed flour; valorisation; chapati; composite flour; sensory evaluation.

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