EFFECT OF JACKFRUIT (Artocarpus heterophyllus Lam) SEEDS FLOUR

SUBSTITUTION ON PANCAKE

KYLE ADRIANNE HAMBRE APAG

CARL IAN CABANILLA LABADAN
DIAMAE MABAYLAN
DEANA JOY PAQUIBO MAGDALE
KYLE RROYD OCAYA ROA
LOUIS ROBYN ESPARCIA TACBAS
MIKE ANDREI QUIAPO UY

A Research Paper
Submitted to the Faculty of
Integrated Developmental School
Mindanao State University at Naawan
9023, Naawan, Misamis Oriental
in Partial Fulfillment of the
Requirements for the
Subject of

Research 2

October 2022
 Table of Contents

Page

LIST OF TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv
LIST OF FIGURES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v

1. INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.1. Rationale. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.2. Objectives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.0.1. General Objectives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.2.2. Specific Objectives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.3. Null Hypothesis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.4. Significance of the Study. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.5. Scope and Limitation of the Study. . . . . . . . . . . . . . . . . . . . . . . . 3
1.6. Definition of terms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

2. REVIEW OF RELATED LITERATURE AND STUDIES . . . . . . . . . . . . . . . 5-7

I. RELATED LITERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6
II. RELATED STUDIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

3. METHODOLOGY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-10
3.1. Research Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.2. Study Area . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3. Date Gathering Procedure . . . . . . . . . . . . . . .. . . . . . . . . . . . . 9
3.4. Collection of Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.5. Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.6 Statistical Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
 BIOGRAPHICAL DATA

NAME: KYLE ADRIANNE HAMBRE APAG

ADDRESS: Purok-7A, Naawan, Misamis Oriental

BIRTH DATE: July 3, 2006

PARENTS:

Mr. Jonas Cagatan Apag

Mrs. Felisulbe May Hambre Apag

SIBLING:

None

EDUCATIONAL ATTAINMENT

Kinder 1-2: Rockville Grace Christian School

Grade 1-6: Naawan Central School

SECONDARY: Mindanao State University at Naawan Integrated Developmental

School
NAME: CARL IAN CABANILLA LABADAN

ADDRESS: Mapulog, Purok3, Naawan Misamis

Oriental

BIRTH DATE: March 3, 2007

PARENTS:

Mr. Oscar Tacbas Labadan

Mrs. Imelda Cabanilla Labadan

SIBLING:

Carme Ibonee Cabanilla Labadan

EDUCATIONAL ATTAINMENT

Kinder 1-2: Naawan Central School

Grade 1-6: Naawan Central School

SECONDARY: Mindanao State University at Naawan Integrated Developmental

School
NAME: DIAMAE MABAYLAN

ADDRESS: Purok 7A, Poblacion, Naawan,

Misamis Oriental

BIRTH DATE: January 02, 2007

PARENTS:

Ms. Daisy Abrinica Mabaylan

SIBLING:

None

EDUCATIONAL ATTAINMENT

Kinder 1-2: Naawan Roman Catholic Learning Center

Grade 1-2: Patag Elementary School

Grade 3: Bulua Central School

Grade 4-6: Naawan Central School

SECONDARY: Mindanao State University at Naawan Integrated Developmental

School
NAME: DEANA JOY PAQUIBO MAGDALE

ADDRESS: Purok3A-San Pedro, Initao Misamis

Oriental

BIRTH DATE: November 5, 2007

PARENTS:

Mr. Andrew Wong Magdale

Mrs. Frediebec Paquibo Magdale

SIBLING:

None

EDUCATIONAL ATTAINMENT

Kinder 1-2: Xavier Academy, Initao Misamis Oriental

Grade 1: Xavier Academy, Initao Misamis Oriental

Grade 2-6: Initao Central School ( S.Y. 2017-2018)

SECONDARY: Mindanao State University at Naawan Integrated Developmental

School
NAME: KYLE RROYD OCAYA ROA

ADDRESS: Purok7, Naawan Misamis Oriental

School

BIRTH DATE: October 7, 2006

PARENTS:

Mr. Rroyd Conol Roa

Mrs. Geraline May Ocaya Roa

SIBLING:

None

EDUCATIONAL ATTAINMENT

Kinder 1-2: Naawan Central School

Grade 1-6: Naawan Central School

SECONDARY: Mindanao State University at Naawan Integrated Developmental

School
NAME: LOUIS ROBYN ESPARCIA TACBAS

ADDRESS: Purok7-Poblacion, Naawan Misamis

Oriental

BIRTH DATE: August 19, 2006

PARENTS:

Mr. Reynante Pareño Tacbas

Mrs. Ellen Grace Esparcia Tacbas

SIBLING:

None

EDUCATIONAL ATTAINMENT

Kinder 1-2: Rockville Grace Christian School

Grade 1-6: Naawan Central School

SECONDARY: Mindanao State University at Naawan Integrated Developmental

School
NAME: MIKE ANDREI QUIAPO UY

ADDRESS: Purok6-Don Pedro, Naawan Misamis

Oriental

BIRTH DATE: March 25, 2007

PARENTS:

Mr. Zernan Hatamosa Uy

Mrs. Cherelyn Quiapo Uy

SIBLING:

Zedrei Cyreill Quiapo Uy

Zach Aaron Quiapo Uy

Zeev Axcel Quiapo Uy

EDUCATIONAL ATTAINMENT

Kinder 1-2: SPED Iligan Center

Grade 1-5: Iligan Central School

Grade 6: Naawan Central School

SECONDARY: Mindanao State University at Naawan Integrated Developmental

School
 1. INTRODUCTION

1.1 Rationale

Flour is usually made in wheat and it is used to bake breads, cakes, and sweets.

There is no shortage of supply but an increasing price. Jackfruit or is commonly known in the

Philippines as “Langka”, is a fruit that has a distinctive, musky smell and it is sticky but tasty

and nutritious (Silver,2014). However, just like marang seeds, people tend to throw away the

jackfruit seeds because they thought they have no other uses for them, but if they collect all

the seeds of the fruit, they would be able to produce another food by preserving it. Jackfruit

produces fruit all year round with a peak production period, so they can make anything and be

creative without waiting a specific time.

We would produce a product made out of jackfruit seeds as a flour for another

substitution to pancake, which is usually eaten for breakfast or a snack as well as a small

business.

The fruit is eaten and cooked in several ways, while the large seed is edible when

boiled or roasted. It is well assured that the jackfruit seed is safe and can really be processed

into flour since the seed itself is edible.

This study aims for the researchers to find ways to make an affordable product and

know how could it be a substitute flour for pancake and might as well help others to save

money in buying commercialized flour.

1
1.2. Objectives

1.2.1. General objectives

This experimental research aims to find out the effect of jackfruit seed as flour

substitution in making pancake.

1.2.2. Specific objectives

1. To determine the texture of a pancake in;

a. 10% of jackfruit seed flour substitution

b. 20% of jackfruit seed flour substitution

c. 30% of jackfruit seed flour substitution

2. To determine the color of a pancake in;

a. 10% of jackfruit seed flour substitution

b. 20% of jackfruit seed flour substitution

c. 30% of jackfruit seed flour substitution

3. To determine the taste of a pancake in;

a. 10% of jackfruit seed flour substitution

b. 20% of jackfruit seed flour substitution

c. 30% of jackfruit seed flour substitution

4. To determine the significant difference between the color, taste, and

texture of pancake in different formulation of jackfruit seed flour

substitution.

1.3. Null Hypothesis

There is no significant difference between the texture, taste, and color of pancake in

different formulation of jackfruit seed as flours substitution. The study cannot prove that

jackfruit seed flour is suitable to be the alternative all-purpose flour.

2
1.4. Significance of the Study

The result of the study will give importance to the production of seed flour from

jackfruit and will give important contributions to the following:

Consumers. This study will help to innovative the flour as the consumer uses the alternative

jackfruit seed flour to be one of the ingredients for cuisines purposes and other home recipes.

Jackfruit farmer. This study is deemed to be advantageous as the products to be made in

the study is cultivated by the farmers, thus will increase the demand of jackfruit as it will help

the society to produce more jackfruit for the leading demand of producing alternative flour.

Waste management unit of the government. This study will help the local or city

government in producing a by-product from food disposal. It will also be a livelihood program

for a woman and men in a certain community to be guided by the study.

Entrepreneurs. This study is believed to help produce and introduce new and in-Home

Economics subject and product thus, increasing productivity and wages.

Future researchers. This study can help to the future researchers as an additional

knowledge and guide for the future studies involve in the jackfruit flour making industry. It

would help them to be a better researcher and it will be a reference for more studies in the

future.

1.5. Scope and limitation of the study

This study focused mainly on the production of flour through the use of jackfruit seed

as a substitute ingredient for pancake to know the effectiveness whether jackfruit seed can be

used as an alternative flour. This study will only use the seeds of the jackfruit.

The taste, texture, and color of the pancake will be compared only to a pancake

that is made using commercialized flour. There are twenty raters from MSUN-IDS and they

are selected randomly. The selected individuals will only rate the three different formulations

of pancake that has different amount of jackfruit flour added.

3
1.6. Definition of terms

This research contains several key concepts and constructs. Despite the fact that

these terminologies are discussed further in the chapter. The definitions of terms are briefly

introduced in this early chapter of thesis, which allows the reader to make sense of what

follows.

Substitution refers to the act of replacing the commercialized flour by jackfruit seed on

pancake

Grind refers to crush the jackfruit seed until powdered

Pancake refers to a flat cake often thin and brown, substituting one of its ingredients; flour
by jackfruit seed flour.

Texture refers to the appearance or consistency of the pancake

Taste refers to the sensation of flavor perceived in the mouth

Color refers to the color of the pancake; very light, light, neutral, brown, very brown

Flour refers to primarily used in a variety of food products and as a basic ingredient in baked
goods. In this study, flour will be evaluated as an additional source of all.

Jackfruit refers to Jackfruit (Artocarpus heterophyllus Lam) or “Langka”. It is the fruit which
the main ingredient is the seed, where it is used to make flour.

Drying refers to the oldest preservation techniques. The drying method was used in the
research.

4
 2. REVIEW OF RELATED LITERATURE

This chapter contains the review of literature and related studies regarding

the importance of jackfruit seed, it’s nutritional value and functional properties of seed flour at

different treatment and its effect being substituted.

I. RELATED LITERATURE
Jackfruit seed (Artocarpus heterophyllus Lam) is an important under-utilized

fruit crop of the tropics. In the article Jackfruit Taxonomy and Waste Utilization,

Sundarraj et al. (2018) stated that jackfruit is considered an underutilized fruit, where

most of the fruits get wasted due to unawareness, a lack of post-harvest technology,

and gaps in the supply chain systems. A wide gap exists in the marketing of jackfruit

and its waste, which can be processed into value-added products that can be fulfilled

for additional income as well as food security. Also, Agarwal (2018) states that

Jackfruit seeds is nutritiously important which contains antioxidants that helps prevent

from free radicals, has vitamin A that benefits the skin, and iron in hair growth, also

have high contain of dietary fiber for digestion and potassium and calcium for the

growth of bones.

Ngwere and Mongi (2021) stated that jackfruit seed flour is very rich in

nutrients and may be incorporated into wheat flour to develop nutrient-dense baked

products. Consumption of these products may improve the nutrition status of the

people, and jackfruit seed flour has more proteins, fibers, ash, carbohydrates,

calcium, magnesium, potassium, and phosphorus than wheat flour.

 Meethal and his colleagues (2017) stated that the present studies indicate

the potential application of jackfruit seed flour for the preparation of a low-cost

nutritious value-added product since nowadays consumers are more concerned

5
about their health. In the article that was published by Palamthodi, S., et al. (2021),

they concluded from the results they obtained those composite flours developed can

replace 100% wheat flour in production of various snacks with better nutritional

quality and functionality.

In a study conducted by Hossain,M.T., and his colleagues (2014) on

developing nutritionally enriched bread with the jackfruit seed flour supplementation

to wheat flour by also doing setups of different amount of jackfruit seed flour added

where the percentage of jackfruit seed flour used in the breads were 25%, 35%, 45%,

and 55% to find out the best composition for preparing bread with wheat flour. As a

result, it is found that composite breads with different level of jackfruit seed flour used

are nutritionally better rhan control sample however they had onserved that the higher

the increase of substitution, there will be a significant decrease in color, flavor,

texture, taste and overall acceptability of the bread. Overall, they stated that a

substitution of 25% Jackfruit seed flower was the most acceptable in terms of

nutritional value and acceptability. Same with the effect of substation of jackfruit seed

flour on macrons that was studied by Habibah, N. U., et al. (2021) where 25% is the

best percentage of formula added. Macron, with the addition of jackfruit seed flour,

has a significant effect on the texture, color, and taste.

Khan, S., A., et al.(2017) also did the same study sense according to them ”It

is more convenient to modify the existing products with locally available raw materials

to add some additional attributes without changing sensory parameters”, So they

attempt to increase the functionality of cake, by substituting wheat flour with 10%,

20%, and 30% Jackfruit seed flour (JSF) and found significant changes in color,

flavor, texture and taste as to 10% of JSF has the highest acceptability by the

panelist.

6
II. RELATED STUDIES

Jackfruit seeds offer significant nutritional benefits but are neglected and

underappreciated by people while making up 10% to 15% of the weight of the fruit (Hossain,

2014). The seeds are removed from the ripe fruit in various areas of South India, dried in the

sun, and then properly kept for use during the rainy season. Huge numbers of seeds are lost

each year as a result of the challenges associated with processing and storage. The seeds

are typically thrown away as waste due to their perishable nature, but they can last for about

a month if they are kept in a cold, moist environment. The roasted seeds can be ground into

powder and added to various goods to increase their value and shelf life. By combining it with

wheat flour and other inexpensive flours, jackfruit seed powder is used as an alternative flour

in baking and confectionary items (Hossain, 2014). The seeds are either boiled, roasted, or

used to potato dishes in several regions of India (Banerjee & Datta, 2015). Due to insufficient

protein intake, malnutrition is one of India's biggest issues. To combat malnutrition, jackfruit

seeds could be used as a cost-effective substitute protein source (Roy Chowdhury et al.,

2012). The rising consumer knowledge of the connection between nutrition and disease has

raised the demand for jackfruit seeds. Given that it provides additional physiological benefits

in addition to basic nutrition, it is thought to be a potent functional food ingredient. As to the

nutrition

7
 3. METHODOLOGY

3.1 Research design

This study will be using experimental design. The pancake jackfruit substitution will

be rated by randomly selected 20 individuals which comprises of teachers and students from

Mindanao State University at Naawan – Integrated Developmental School. They will rate

according to its criteria like the taste, texture, and color of pancake made out of jackfruit see

3.2 Study area

The study was done in Purok 7A, Poblacion, Naawan, Misamis Oriental at one of the
researcher’s houses but due to the google map being outdated there nothing to be seen in
the respective marks.

3.3 Date Gathering Procedure

Data were collected from the responses of the twenty respondents.

3.4 Collection of Data

Data were collected from the responses of the twenty untrained respondents using the
hedonic rating tests. They rated the pancake in terms of appearance, consistency, texture,
chewiness, and flavor.
 3.5 Methods
3.5.1 Preparation of Jackfruit Seeds
The making process of jackfruit seed flour could be seen in Figure 1 below.

Figure 1. The Flow Chart Diagram of the Making

Process of Fresh Jackfruit Seed Flour

9
3.5.2 Preparation in making pancake

Pancake (Jackfruit flour):

1.) Mix baking powder, salt, sugar and three different amount of jackfruit flour in each of three

separate bowl mixtures

2.) Mix milk, egg, and vegetable oil in another mixing bowl.

3.) Add wet ingredients to dry ingredients and mix until well-combined.

4.) Lightly oil a pan with some butter and adjust heat to medium low. Scoop the batter and

drop onto pan. Shake to spread it out in the pan.

5.) Cook for about 30 seconds or so until sides of hotcake start to pull out. Use a turner to flip

the other side and cook for another 30 seconds.

6.) Repeat steps until all batter is used up.

Pancake (Commercialized Flour):

1.) Same with the procedures and ingredients in making the pancake with jackfruit flour this
time we will use commercialized flour.

3.6 Statistical Tools

The data analysis technique that will be used is ANOVA (Analysis of Variance).

10

This table presents the ratings of the respondents regarding the taste, color, and texture of
pancake in 3 different formulation of jackfruit seed flour substitution, namely 10%,20% and
30%.

A. Data of the respondents in the taste of Jackfruit Flour as Flour Substitution on Pancake.
Respondents 10% 20% 30%
1
2
3
4
5
 6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Legend: Highly satisfied=5, Satisfied=4, Neither Satisfied nor Dissatisfied=3, Dissatisfied= 2,
Highly Dissatisfied=1

B. Data of the respondents in the color of Jackfruit Flour as Flour Substitution on Pancake.
Respondents 10% 20% 30%
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Legend: Very light=5, Light=4, Neither light nor brown=3, Brown= 2, Very brown=1
11

C. Data of the respondents in the texture of Jackfruit Flour as Flour Substitution on Pancake.
Respondents 10% 20% 30%
1
2
3
4
5
 6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Legend: Dry=4, Chewy=, Moist=2, Tender=1

12

REFERENCES

[1] Agarwal, s., (2018). 6 Remarkable Benefits of Jackfruit Seeds. NDTV Convergence
limited 2018.
[2] Banerjee, S., & Datta, S. (2015). Effect of dry heat treated jackfruit seed powder on growth
of experimental animals. IOSR Journal of Pharmacy and Biological Sciences, 10, 42-46

[3] Fateatun Noor, Md. Jiaur Rahman, Md. Sultan Mahomud, Mst. Sorifa Akter, Md. Aminul
Islam Talukder, Maruf Ahmed. Physicochemical Properties of Flour and Extraction of Starch
from Jackfruit Seed. International Journal of Nutrition and Food Sciences. Vol. 3, No. 4, 2014,
pp. 347-354. doi: 10.11648/j.ijnfs.20140304.27

[4] Hossain, M. T. (2014). Development and quality evaluation of bread supplemented with
jackfruit seed flour. International Journal of Nutrition and Food Sciences, 3(5), 484.
http://dx.doi.org/10.11648/j.ijnfs.20140305.28
» http://dx.doi.org/10.11648/j.ijnfs.20140305.28

[5] Khan, S., Saqib, M., & Alim, M. (2017). Evaluation of quality characteristics of composite
cake prepared from mixed jackfruit seed flour and wheat flour. Journal of the Bangladesh
Agricultural University, 14(2), 219–227. Retrieved from
https://www.banglajol.info/index.php/JBAU/article/view/32697

[6] Meethal S. M, Kaur N, Singh J, Gat Y. Effect of Addition of Jackfruit Seed Flour on
Nutrimental, Phytochemical and Sensory Properties of Snack Bar. Curr Res Nutr Food Sci
2017;5(2). doi : http://dx.doi.org/10.12944/CRNFSJ.5.2.12

[7] Mohammad Tafazzal Hossain, Asadur Nur Shuvo, Mohammad Mahbubul Alam,
Mohammad Mojaffor Hossain, Manobendro Sarker, Mohammad Siddiqur Rahman.
Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour.
International Journal of Nutrition and Food Sciences. Vol. 3, No. 5, 2014, pp. 484-487. doi:
10.11648/j.ijnfs.20140305.28

[8] Nurul Ummu Habibah1, Nurjanna Albaar1, Hamidin Rasulu1*)1 Department of Agricultural
Product Technology, Faculty of Agriculture, Khairun University, Ternate, Indonesia.
International Journal on Food, Agriculture, and Natural Resources Volume 02, April 3, 2021,
Issue 01, Page 19-24 . doi: https://doi.org/10.46676/ij-fanres.v2i1.25

[9] Roy Chowdhury, A., Bhattacharyya, A. K., & Chattopadhyay, P. (2012). Study on
functional properties of raw and blended jackfruit seed flour (a non-conventional source) for
food application. Indian Journal of Natural Products and Resources, 3, 347-353.

[10] Silver,M., (2014). Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World
- NPR
[11] Tanzania Journal of Science 47(3): 1154-1164, 2021 ISSN 0856-1761, e-ISSN 2507-
7961 © College of Natural and Applied Sciences, University of Dar es Salaam, 2021