Characterization and Utilization of Syzygium cumini (Jamun) Seeds

Abstract

Jamun (Syzygium cumini) seed is a priceless food source because it is a superior source of dietary fiber. Therefore, the proximate, functional and other characteristics of Jamun seeds were investigated in this study. Proximate analysis included the determination of moisture content (10.2 %), crude fat (2.1%), crude fibre (53.7%), crude protein (22.25 %), and ash content (2.74 %), whereas the functional properties included the determination of water holding capacity (3.02 g/g), swelling capacity 2.837 g/g), oil holding capacity (3.65 g/g), and emulsifying activity (1.05 mL/100 mL), and other properties included pH (3.89). Total phenolic content (6.21551, 6.21515, and 6.2135 mg GAE/ g DW at 25, 50, and 100 μg/ml respectively) and antioxidant activity (53.13, 74.23, and 79.91 % 25, 50, and 100 μg/ml respectively) was also determined. It was also examined how the functional and nutritional qualities of cookies would change if Jamun seed powder, were substituted for cookie flour at a percentage of 0–10%. The 7.5% JSP cookie (F4), followed by 5 % i.e., (F3), 2.5% % i.e., (F2), and 10 % i.e., (F5), received the highest ratings from panelists across the five formulations of cookies. Control cookie i.e., (F1) was the formulation that was least favoured of all. The other properties such as proximate composition (which included moisture content, crude fat, crude protein), total phenolic content, and antioxidants activity of five different formulation of cookies were also determined. Additionally, cookies that contained Jamun seed powder showed enhanced antioxidant qualities. As a result, Jamun seed powder can be produced as a useful ingredient in food items and used as a source of nutritional fiber.