A Functional Cake Fortified with Jackfruit Seed Powder for Enhanced Nutrition and Quality

The current study was undertaken to develop and evaluate a functional cake fortified with jackfruit seed powder (JSP), a sustainable and underutilised agro-industrial byproduct, to enhance the nutritional and functional properties of conventional bakery products. Jackfruit seeds, rich in protein, resistant starch, dietary fiber, and micronutrients such as potassium, magnesium, and iron, were dried, milled, and incorporated into standard cake formulations at varying substitution levels (0%, 5%, 10%, and 15%) by weight of refined wheat flour. Comprehensive proximate, physicochemical, textural, sensory, and antioxidant analyses were conducted to assess the impact of JSP enrichment. Results indicated a statistically significant improvement (p < 0.05) in the nutritional composition of the JSP-fortified cakes. Protein, dietary fiber, and ash content showed a marked increase, with the 10% JSP formulation yielding the optimal balance between enhanced nutritional value and desirable sensory attributes. Antioxidant activity, measured by DPPH radical scavenging assay, was significantly elevated in fortified samples, confirming the presence of bioactive compounds inherent in jackfruit seeds. Textural profile analysis (TPA) revealed a moderate increase in firmness and cohesiveness with increasing JSP levels, attributed to the high fiber and starch content, while maintaining acceptable levels of springiness and chewiness. Sensory evaluation using a semi-trained panel (n = 30) demonstrated high overall acceptability for the 10% substitution level, with no significant adverse effects on taste, aroma, or mouthfeel. However, at 15% inclusion, minor sensory degradation was observed, suggesting a threshold limit for JSP incorporation in cake matrices. Shelf-life studies indicated improved moisture retention and reduced lipid peroxidation in fortified samples, suggesting potential for extended freshness and oxidative stability. In summary, incorporating jackfruit seed powder into cake enhances both its nutritional quality and functional characteristics, while simultaneously contributing to waste reduction and sustainable food practices. The findings highlight the promise of jackfruit seed powder as a novel functional ingredient in bakery formulations, fostering the creation of nutrient-dense products that align with consumer preferences for healthier, natural, and environmentally friendly options.