THE FEASIBILITY OF JACKFRUIT (Artocarpus heterophyllus) SEEDS FLOUR AS

ALTERNATIVE IN MAKING PANCAKE

GROUP 2
DWENZ JAIMEER LOPEZ
CALILA EMPASIS
LEAH CLARISSSE A. CATIG
CRAIG VICENTE
REYDAH TRANIA
GABRIEL RIOGELON
HARVEY SALICO
JOEY CLARIN
JOSHUA CABASAN
CHRISTINE BAGUIO
 CHAPTER I

Introduction
Flour is usually made from wheat and it is used to bake breads, cakes, and sweets.
Since the Corona Virus first appeared, many people have developed a baking hobby, and some
have even turned it into a side business. Wheat flour is becoming more expensive by the day.
Due to the increase in the price of flour, this fruit will be utilized as a source alternative for
commercialized flour in order to find an affordable organic alternative and help reduce jackfruit
seed waste after harvest (Royees & Pandey, 2022). Jackfruit, commonly known in the
Philippines as “Langka”, is a fruit that has a distinctive, musky smell and is sticky but tasty and
nutritious (Silver, 2014). Ngwere and Mongi (2021) stated that jackfruit seed flour (JSF) had
significantly higher protein, fiber, and mineral contents than commercialized flour. Its seed had
proteins and essential vitamins like vitamin B complex, iron, calcium, copper, potassium
magnesium ,and zinc, these nutty seeds help in breaking down complex carbohydrates into
energy, prevent bacterial infection, and promote digestion (Setiawan et al.,2016). It also
contains several oligosaccharides such as raffinose and stachyose, and these substances
would also create a darker color during flour processing. The high amounts of antioxidants help
in nurturing and enhancing skin and hair (Basu, 2022). However, just like marang (Artocarpus
heterophyllus) seeds, people tend to throw away the jackfruit seeds because they thought they
have no other uses for it, but if they collect all the seeds of the fruit, they would be able to
produce another raw mater

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

boiled or roasted. It is well assured that sun-drying makes the jackfruit seed safe and can be
processed into flour since it is edible.
Therefore, the purpose of this study is to provide knowledge about Jackfruit (Artocarpus
heterophyllus) seed as an alternative flour as well as an alternative to making pancakes, which
is usually eaten for breakfast or a snack and a small business to make an affordable product
and also to see if there is a significant effect on its characteristics, now that the percentage of
 jackfruit seed flour is the majority, unlike in other related studies, in all of their formulations,
only
A small percentage of it is added: 10%, 20%, 25%, 40%, 45%, and the biggest would be 75%,
which will be compared to a 100% formulation of wheat flour. In the study that was conducted
by Dey et al. (2015), the result shows that there is no significant difference since jackfruit seed
flour does not have a big effect because it is overpowered due to its small percentage compared
to wheat flour. Here, researchers wanted to find out if there is a difference with a formulation of
25%, 75%, and 100% as its percentage.

Statement of the Problem

1.What are the equivalent amounts of the 50% wheat flour (500 grams)and the 50% jackfruit seed flour
(500grams), 75% jackfruit seed flour(750 grams) and 25% flour (250 grams),and 100% jackfruit seed
flour(1000grams)
A.Taste
B.Color
C.Texture
2.How does the nutrition composition of jackfruit seed flour,with 25%composition 75% compostion
100% composition ,compare to wheat flour.What is the impact on the nutritional value of pancakes made
with jackfruit seed flour?

Objectives of the Study

This study aimed to determine the effect of jackfruit seed as a flour alternative in making
pancakes. An evaluation was done in terms of their texture, color, and taste.
Specific objectives
Specifically, this study sought to;
1. Determine the texture, color, and taste of a pancake in different formulations;
a. Formulation A: 250 grams of jackfruit seed flour
b. Formulation B: 750 grams of jackfruit seed flour
c. Formulation C: 1000 grams of jackfruit seed flour
2. Determine the significant difference between the texture, color, and taste
pancakes in different formulations of jackfruit seed flour.

Hypothesis
H0: There is no significant difference between the texture,color,taste of the pancake in different
formulations of jackfruit seed as a flour alternative.

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 innovate the flour as the consumer uses the

alternative jackfruit seed flour to be one of the ingredients for cuisine purposes and other
home recipes. Entrepreneurs. This study is believed to help produce and introduce
new and in-Home Economics subjects and products thus, increasing productivity and wages.
Jackfruit farmer . This study is deemed to be advantageous as the products to be made in the
study are cultivated by the farmers, thus will increase the demand for 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.
Future researchers. This study can help 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.

Scope and Delimitation

This study focused mainly on the production of flour through the use of jackfruit seed
as an alternative ingredient for pancakes. To determine the effectiveness of jackfruit seed as
an alternative flour. This study will only use the seeds of the jackfruit and a commercialized
Class C flour since it is made for creating soft doughs and batters for baked goods (Pilmico
Flour, 2020). This study is unable to prove that jackfruit seed flour is an acceptable alternative
to all-purpose flour.
There were thirty five (35) raters composed of five (5) teachers and thirty (30) students
from MMA and they were selected randomly. The selected individuals will only rate the
three different formulations of pancakes that have different amounts of jackfruit flour added.
The information piled up in this review suggests that jackfruit seed flour supplementation with
wheat flour has great potential for developing bakery products without affecting sensory
qualities. These seeds can also be utilized for starch and protein extraction. The majority of the
reviewed studies indicated that processing jackfruit seed flour into value-added products
certainly serves to sustain the farm income of jackfruit growers by enhancing their return.

Definition of Terms
The following terms were used in the study and defined operationally.
Alternative- refers to utilizing the jackfruit seed as flour for pancakes.
Color- refers to the color of the pancake whether it’s very light, light, neutral, brown, or very
brown.
Drying- refers to putting the seeds to direct sunlight for sun-drying until properly dried.
Flour -refers to jackfruit seeds as the base product.
Grind- is the process to crush the jackfruit seed until powdered using the electric grinder.
Jackfruit- is the fruit which the main ingredient is the seed, which is used to make flour.
Pancake refers to a flat cake often thin and brown, alternating one of its ingredients using the
jackfruit seed flour.
Taste- refers to the sensation of flavor perceived in the mouth whether it’s highly satisfied,
satisfied, neither satisfied nor dissatisfied, and highly dissatisfied.
Texture- refers to the appearance or consistency of the pancake, whether it’s dry, fluffy, moist,
and tender.
Untrained- refers to the students and teachers that lack experience and expertise regarding
about the terms and have the exact judgement to the product
 CHAPTER II

Review of Related Literature

I.Introduction
This chapter will explore the feasibility of using jackfruit flour as a substitute for traditional
wheat flour in pancake mixtures. In recent years, there has been a growing interest in using
alternative flours in food products due to their nutritional benefits and sustainability. Jackfruit, a
tropical fruit, has gained attention as a potential source of flour due to its high nutritional value
and low environmental impact

II.Conceptual framework

FLOUR,WATER,EGGS,JACKFRUIT FLOUR

JACKFRUIT MIXTURE

JACKFRUIT FLOUR
RELATED READINGS
"Utilization of Jackfruit (Artocarpus heterophyllus) Flour in Food Products: A Review" by K. S. Mani
and M. R. Sasikumar (2018)
This article provides an overview of the potential uses of jackfruit flour in various food products,
including pancakes, and discusses its nutritional benefits and functional properties.
"Jackfruit Flour: A Novel Gluten-free Alternative for Baked Products" by S. R. Sahoo, S. K. Sahoo, and
A. K. Mohanty (2017)
This study investigates the use of jackfruit flour as a gluten-free alternative in baked products, including
pancakes, and compares its properties to wheat flour.
"Jackfruit Flour: A Promising Alternative to Wheat Flour for Baking Applications" by S. K. Sahoo, S. R.
Sahoo, and A. K. Mohanty (2016)
This article discusses the use of jackfruit flour as a wheat flour substitute in baking applications, including
pancakes, and highlights its nutritional benefits and functional properties.
”Utilization of Jackfruit Flour in Food Products: A Review" by Muthulakshmi and Karthikeyan (2019)
This review summarizes the current research on jackfruit flour as a food ingredient, including its use in
pancakes, and discusses its nutritional benefits and functional properties.

JUSTIFICATION
This study examines the feasibility of utilizing jackfruit (Artocarpus Heterophyllus) seeds flour as an
alternative ingredient's in making pancakes. The investigation is motivated by the potential benefits of
turning jackfruit seeds, whick are often discarded, into an valuable culinary resource. Through the
evaluation of the pancakes' nutritional value, flavor profile, and texture properties of the resulting
pancakes, the research aims to advance knowledge of substitute ingredients in cooking and offer
insightful information on sustainable food practices. The study's findings could have implications for
both culinary enthusiastic and food industries seeking innovative and environmentally conscious
approaches to food production.

BENEFIT OF JACKFRUIT SEED FLOUR THEORY Waghmare, R., Memon, N., Gat, Y.,
Gandhi, S., Kumar, V., & Panghal, A. (2019)
the nutrional benefits and functional properties of jackfruit seeds for the human body. The
phytonutrients such as lignans, saponins, and isoflavones present in the seeds, plays beneficial role
in human health (Noor, 2014). The addition of the jackfruit seed flour to deep-fried products results in
a reduction in fat absorption up to a certain limit (Butool & Butool, 2015).
The seeds are rich in dietary fiber and B-complex vitamins and due to their high fiber content, they
help lower the risk of heart disease, prevent constipation and promote weight loss. Jackfruit seeds
also contain resistant starch, which controls blood sugar and keeps the gut healthy. Jackfruit seeds
possess anti-microbial activity, which prevents foodborne diseases (Maurya & Mogra, 2016) and the
seeds contain an important lectin known as jacalin, used as a tool to evaluate the immune system of
an HIV infected person
Related Studies

Meethal et al. (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 about their health. In the article that was published by Palamthodi 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 et al. (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 than control
sample however they had observed 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 flour 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 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.
 CHAPTER III
Methods and Procedures

Research design
This study used the quasi-experimental rather than descriptive due to the rating scale from the hedonic
scale that quantifies the properties. The pancake made from jackfruit seeds were rated by randomly
selected thirty five(35) individuals which comprised teachers and students from Mindanao Mission
Academy.They rated according to the criteria given to evaluate the texture, color, and taste of pancakes
made out of jackfruit seed.

Research Respondent
Mindanao Mission Academy students and teachers will serve as participants of this study.with (30)
student and (5) teachers.Participants will be those who enrolled and work in Mindanao Mission Academy

Locale of the study

This study was conducted at Mindanao Mission Academy, where there’s a lot of students that could
participate and could make this study possible. This will be implemented on the students from grade 7 to
grade 12. This research study be implemented inside the campus. This study can done during the first
semester of the school year 2023-2024.

Figure 1. Map of Mindanao Mission Academy

Sampling Method
The simple random sampling method will be employed in this study. The population will be
identified as participants interested in consuming pancakes or as possible users of alternative flours.A
sample frame will be constructed, which will include a complete list or database of the individuals in this
population.We will then use random selection approaches, like using a random number generator, to
select a representative subset for the research. We'll decide on the sample size by maintaining a balance
between practicality and representation. After the selection process, participants will be contacted to
discuss the goals of the study and to obtain their consent before any data collection begins. The
information that is collected will include notes regarding the use of jackfruit seed flour in pancake
preparation. The analysis that follows will concentrate on determining whether or not it is feasible to use
it as a substitute while producing pancakes.

Research Instrument
The instrument which shall be used in this study is questionnaire . This instrument shall be used
to determine the differences of the taste, texture, and color of the jackfruit seed flour based on the topic on
jackfruit (Artocarpus Heterophyllus) seeds flour as an alternative ingredient in making pancake. It will be
mass produced and given to respondents that were chosen from the sampling method which in this case is
the simple random sampling method. A set of questionnaire’s containing first, the items which will gather
the respondent’s name, grade & section, then their sex. Second, a 3 item questionnaire with its
corresponding boxes where the mark or check will be inserted.

Data Gathering Procedure

Entry Protocol
First,the researcher should acquire a permit from our school principal in Mindanao Mission Academy.
Second, the researchers will start on mass printing their research questionnaire in order to get started
on gathering data. Third, the researchers will distribute the printed questionnaire to the respondent so
that they can start on giving their answer. Fourth, after the respondents successfully answered the
questionnaires,the researcher will then start collecting the questionnaire.

Observation Protocol
Methods of Data Analysis
m− μ
t=
s/ √ n

t = Student's t-test

m = mean

\mu = theoretical value

s = standard deviation

{n} = variable set size