Chemical, Sensory, and Microbial Assessments of Leathers Developed From Artocarpus heterophyllus Lam.(Jackfruit)

Abstract

Jackfruit (Artocarpus heterophyllus Lam.) is one of the most popular, delicious and indigenous fruits in Bangladesh. It was originated in Indian subcontinent and now is widely cultivated in the tropics of both hemisphere. It is grown in Bangladesh, India, Mayanmar, Malaysia, the Philippines, Thailand and to some extent in Brazil and Queensland of Australia. It is cultivated in Bangladesh from the time of unknown period, grown throughout the country in highland and homestead areas where rain and flood water do not stand.(morton, julia -19 april 2016)(love,ken -2016) Jackfruit is considered as a national fruit of Bangladesh and it ranges the second position in yield among the fruits of the country In Bangladesh, the jackfruit occupies an area of 25,110 hectares and its annual production is 4,59,500 tons, and it is 22% of total fruit production from all over the country. (BBS, 2007) including references to technological advances, food marketing, and food regulatory norms. This term has already been defined several times and there is still no unified accepted definition for this group of foods . In most countries, there is no legal definition of the term and drawing a border line between conventional and functional foods is challenging even for nutrition and food experts.(BBS,2007) The edible pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat. The carbohydrate component is primarily sugars, and is a source of dietary fiber. In a 100- gram (3+1⁄2-ounce) portion, raw jackfruit provides 400 kJ (95 kcal), and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no significant content of other micronutrients.(Silver,mark april-2016)(mwandambo,pascal december 2016) Every year a lot amount of jackfruit is produced in Bangladesh. This fruit is highly perishable and seasonal Marketing of fruit in the season becomes difficult and the farmers do not get a desirable price of the commodity. If the excess fruits in the season are preserved by any means ensuring the quality, consumers would have the taste of this seasonal fruit all the year round. Again the processed fruits could be exported to earn foreign currency Drying of agricultural products is still the most widespread preservation technique At present dried fruit is becoming more and more an alternative to marketing fresh fruits as the demand of high quality dried fruits is increasing all over the world. A few years ago in rural are jackfruit acts as main seasonal fruit in summer season and a lot of people satisfy their hunger by this fruit. But the reason of its highly Perishable activity lot amount of jackfruit were rotten. For this reason preserving of jackfruit can makes profit and take tastes preserved food product in another season.