Jackfruit – A Protentional Fruit for Producing Functional Yogurt

Abstract

Jackfruit (Artocarpus heterophyllus), the largest tree-borne fruit, is a rich source of nutrition and medicinal properties. Native to the rainforests of the Western Ghats in India, its diverse varieties are celebrated across Asia for their unique texture, flavor, and nutritional value. The jackfruit is high in protein, carbohydrates, vitamins, and minerals, with its flesh and seeds offering various health benefits, including improved digestion, enhanced bone health, and cardiovascular support. Rich in dietary fiber, jackfruit aids colon health and alleviates constipation while its high magnesium and vitamin C content bolster immunity. Its medicinal applications extend to treating skin conditions, anemia, and thyroid dysfunction. Yoghurt, a popular fermented dairy product, is known for its nutritional benefits and digestibility. Made by fermenting milk with lactic acid bacteria, like Lactobacillus bulgaricus and Streptococcus thermophilus, yoghurt is rich in essential nutrients, such as calcium, vitamins, and proteins. It supports gut health, strengthens bones, and enhances metabolic functions. The addition of jackfruit to probiotic yoghurt increases its nutritional profile and introduces beneficial bioactive compounds, creating a functional food that combines the health-promoting properties of both ingredients. Fermentation improves the digestibility of lactose, making yoghurt a preferred choice for individuals with lactose intolerance. This chapter explores the nutritional composition, therapeutic effects, and industrial applications of jackfruit and yoghurt. The combination of these two nutrient-rich foods offers promising potential for developing innovative, health-enhancing functional products catering to the evolving dietary preferences of health-conscious consumers.