ABSTRACT

Jackfruit (Artocarpus heterophyllus) is the largest known edible fruit which utilized parts are the bulb and seed while unutilized parts are the peels, core, and fibre. It weighs about 3.5-10kg and sometimes up to 25kg. The analysis of macro-mineral of jackfruit was carried out using Atomic Absorption Spectrophotometer. From the result, it was observed that jackfruit is composed of the following concentrations, calcium, (23.41±0.29mg/100g), sodium (7.53±0.51mg/100g), magnesium (2.41±0.48mg/100g), potassium (1.53±0.084mg/100g), and phosphorus (0.091±0.01mg/100g) respectively. From the result obtained, the value of calcium and sodium high and magnesium, potassium, and phosphorus were lower compared to the Required Dietary Allowance (RDA) Standard

TABLE OF CONTENTS

Title page    –         –         –         –         –         –         –         –         –         i

Certification           –         –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         –         iii

Acknowledgement           –         –         –         –         –         –         –         iv-v

Abstract       –         –         –         –         –         –         –         –         –         vi

Table of contents   –         –         –         –         –         –         –         –         vii-ix

CHAPTER ONE: INTRODUCTION

1.1     Background of the study            –         –         –         –         –         1-2

1.2     Aim and Objectives of the study          –         –         –         –         3

1.3     Scope and Limitations      –         –         –         –         –         –         3-4

1.4     Definition of terms          –         –         –         –         –         –         4

CHAPTER TWO: LITERATURE REVIEW

2.1     Botanical description       –         –         –         –         –         –         5

2.2     Biodiversity and varieties of jackfruit            –         –         –         5-7

2.3     Nutritional characteristics of jackfruit            –         –         –         7

2.4     Jackfruit rind, peel or skin and it utilization             –         –         7-9

2.5     Health benefit of jackfruit          –         –         –         –         –         10

2.5.1  Anticancer   –         –         –         –         –         –         –         –         10

2.5.2  Diabetics      –         –         –         –         –         –         –         –         11

2.5.3  Immune system     –         –         –         –         –         –         –         11

2.5.4  Improve Digestion           –         –         –         –         –         –         12

2.5.5  Dental health         –         –         –         –         –         –         –         12

2.6     Macro minerals      –         –         –         –         –         –         –         13

2.6.1  Calcium       –         –         –         –         –         –         –         –         13-14

2.6.2  Magnesium  –         –         –         –         –         –         –         –         14-15

2.6.3  Potassium    –         –         –         –         –         –         –         –         15

2.6.4  Phosphorus  –         –         –         –         –         –         –         –         16

2.6.5  Sodium        –         –         –         –         –         –         –         –         17

CHAPTER THREE: MATERIALS AND METHOD

3.1     Materials     –         –         –         –         –         –         –         –         18-19

3.2     Method        –         –         –         –         –         –         –         –         19

3.2.1  Sample collection  –         –         –         –         –         –         –         19

3.2.2  Sample preparation          –         –         –         –         –         –         19

3.2.3  Digestion of sample         –         –         –         –         –         –         19-20

3.2.4  Determination of calcium, magnesium,

potassium, phosphorus and sodium     –         –         –         –         20

CHAPTER FOUR: RESULT AND DISCUSSION

4.1     Result          –         –         –         –         –         –         –         –         21

4.2     Discussion   –         –         –         –         –         –         –         –         22-24

CHAPTER FIVE: CONCLUSION AND RECOMMENDATION

5.1     Conclusion  –         –         –         –         –         –         –         –         25

5.2     Recommendation   –         –         –         –         –         –         –         26

References

CHAPTER ONE: INTRODUCTION

1.1 Background of the study

Jackfruit (Artocarpus heterophyllus Lam) is a large and evergreen tree that can produce about 100 to 200 fruits in a year (Prakash et al., 2009). There have been limited studies on unutilized fruit parts of jackfruit is the largest known edible fruit whose unutilized fruit parts include the peels, fiber and the core are the dominating part of the fruit (accounts for 60% of the entire fruit). It is clear that the edible pulp and seeds of ripe jackfruits are excellent sources of macronutrients and bioactive compounds. There is however lack of reference available on the chemical composition and antioxidant capacity of the peel, fiber and core of ripe jackfruits. Must studies on the jackfruit phytochemical, antioxidant properties and mineral analysis have focused on the edible regions (pulp and seeds) (Awuor et al., 2018). In addition, lack of information on the antibacterial activity of different extracts from peel, fiber and core against bacterial species of agriculture interest. The study of the unutilized parts of the fruit will encourage utilization of the waste parts of the fruits, which will contribute in reducing bio-waste accumulation with the dual aim value addition to jackfruit waste as well as management of pathogenic bacteria in crop plants.

The disposal of unutilized parts of fruits is a key environmental concern because of increased bio-waste accumulation. The waste is considered a potential breeding ground for food-borne and water-borne pathogens (Feumba et al., 2016). According to (Hoornweg et al., 2013), global waste is estimated to be 1.3 billion tons annually and may increase to 2.2 billion tonnes by 2025. The main sources of the bio-waste are factories, such as the fruit juice processing plants in the food industry that leave huge accumulation of unutilized parts of the fruits (Asquieri et al., 2008). Therefore, there is a need to recycle unutilized parts of fruits to prevent their bioaccumulation. Researches have confirmed that there are appreciable amounts of bioactive compounds in waste fruit parts (peels pomaces, seed and fiber) with potential benefits to human health and can also act as fungicides, bactericides and for disease control in agriculture (Al-zoreky, 2009).

1.2 Aim and Objectives of the study

The aim of this study is to evaluate the macro minerals (calcium, magnesium, potassium, phosphorus and sodium) contents of the green rind of jackfruit (Artocarpus heterophyllus).

Objectives: The above aim would be achieved in the following objectives:

1. Collection of sample from source
2. Preparation and digestion in the laboratory
3. The digested sample will be analyzed for the required macro-minerals using the AAS.

1.3 Scope and Limitation of the Study

The scope of this research project is to investigate and determine the macro-minerals in jackfruit green rind.

Limitations

This research project is limited to determination of only macro minerals of the green rind of jackfruit due to:

1. Time factor
2. Financial constraint
3. The level of study which is the (ND) programme.

1.4 Definition of the terms

Mineral: Any naturally occurring inorganic material that has a (more or less) definite chemical composition and characteristics physical properties.

Macro-nutrients:- Any of the elements required in large amounts by all living things.

Pathogenic accumulation: The mass of microorganisms able to cause (harmful) disease.

Bio-waste: Is a waste (such as manure, sawdust, or food scraps) that is composed chiefly of organic matter.

Unutilized: Any part of something that is not used or not used effectively.