Study of chemical composition changes in fermented jackfruit seed flour during pilot-scale production

Abstract

    The study was conducted to evaluate the changes in chemical composition (polyphenols, flavonoids, vitamin C, and antioxidant activity assessed by DPPH and ABTS) during fermentation, drying, roasting, and grinding processes. The final flour sample exhibited polyphenol content, antioxidant activity (DPPH, ABTS), flavonoid content, and vitamin C levels of 116.66 mg GAE/100 g, 47.54 mg AAE/100 g, 55.99 mg AAE/100 g, 5.89 mg QE/100 g, and 9.78 mg/100 g, respectively. The relationships between these chemical components were assessed throughout the production stages.