Jackfruit possess 100-400 seeds which are oval, brown and edible after processing. A study was undertaken to investigate ‘processing characteristics and acceptability of jackfruit seeds and to evaluate physical and functional properties of its flour’. Ripe jackfruits procured from a single tree at University of Agricultural Sciences, Dharwad campus were cut, and seeds were separated. Seeds were processed by boiling, pressure cooking, pan roasting, microwave roasting, baking. Unprocessed seeds served as control. Effect of processing on characteristics of jackfruit seed was evaluated. Seeds were subjected to sensory evaluation by semi- trained panel members using 9 point hedonic scale. Processed seeds were converted to flour and analyzed for physical and functional properties. Results revealed that weight, volume and edible portion of seeds increased in wet processing but decreased in dry processing. Boiling resulted in better acceptability with acceptability index of 83.15 per cent. Pressure cooked and pan roasted seeds were on par with boiled seeds followed by baked seeds, while microwave roasted seeds had lower acceptability. Flour yield was significantly higher in unprocessed jackfruit seeds (42.17 ± 0.06 %). Increase in bulk density was recorded with processing. All processing methods resulted in increased water absorption and oil absorption capacity of jackfruit seed flours. Swelling capacity of jackfruit seed flour increased during moist processing (6.46±0.11 % in boiled and 6.24±0.10 % pressure cooked seeds) and did not decrease significantly in dry processing. The solubility of flours increased during boiling (21.07±0.05%) and decreased significantly on dry processing (15.63 ± 0.20%). Jackfruit seed flour possess good functional property and hence can be used at domestic, commercial and industrial purpose
KEY WORDS: Dry processing, Flour, Jackfruit seed, Moist processing