Development of High-Protein Functional Food Using Jackfruit as an Innovative Meat Substitute

Abstract

Introduction: Jackfruit, in its raw form, is often an underrated vegetable despite its ability to provide a meat-like texture. In this experiment, an effort was made to develop a high-protein product by combining protein-rich vegetarian ingredients with jackfruit to create a meat substitute with a similar texture and nutritional value.

Objective: A high-protein product was created using jackfruit as the main ingredient to replicate a meat-like texture, while maintaining a completely plant-based composition.

Methods: To boost the protein content of the product (Kofta), ingredients such as soya chunks, lentils, watermelon seeds, and other protein-dense components were incorporated. Three different formulations were created, and initial protein estimates were calculated based on raw ingredients. Following this, sensory evaluations were conducted, and the samples were sent for laboratory protein analysis.

Result: The sensory results showed that all three formulations were well accepted by the evaluation panel, with only slight differences in scores. VAJK-3 received the highest Overall Acceptability score of 8.09, followed closely by VAJK-2 (8.0) and VAJK-1 (7.9). In the first phase, estimated raw protein levels were highest in VAJK-3 (18%), followed by VAJK-1 (16%) and VAJK-2 (13.63%). However, after processing and lab analysis, the protein values decreased: VAJK-1 retained 8.82%, VAJK-3 had 8.37%, and VAJK-2 had 7.57%. In the second phase, VAJK-1 demonstrated a significant improvement in protein content according to lab analysis, indicating that the formulation or processing methods had been effectively enhanced. This positions VAJK-1 as a particularly promising protein-rich option among the three.

Conclusion: With jackfruit-based products gaining popularity in recent years, there's substantial potential for innovation through value addition using both jackfruit and its byproducts. Such developments could play a key role in advancing plant-based meat alternatives and contributing to future food security.