Investigating the effectiveness of jackfruit (Artocarpus heterophyllus) substitution on fermentation dynamics and potential health benefits in Idli batter

Abstract

The current study investigated the functional and nutritional enhancement of Idli batter, a traditionally fermented food, prepared using dehulled black gram dal and parboiled rice, by the partial replacement of rice with dried jackfruit bulbs (Artocarpus heterophyllus) in varying concentrations (0 %, 12.5 %, 25 %, 37.5 %, 50 %, and 62.5 %) to assess its impact on nutritional quality and fermentation dynamics. The functional characteristics of the batter including pH, titratable acidity, batter volume, density, and temperature were improved over 7 h of fermentation. Nutritionally, jackfruit incorporation significantly contributed to the reduction of total carbohydrate content and improved dietary fiber content of the batter on a dry weight basis, accompanied by enhanced antidiabetic potential with J5 showing 31.299 ± 0.287 % alpha-amylase inhibition at 5 mg/mL of crude methanolic extract concentration. Similarly, a lower starch hydrolysis index of 37.886 ± 0.299 was noted in J5. Antioxidant activity also increased with J5 batter showing the highest DPPH scavenging activity (81.562 ± 0.50 %) compared to the control (69.598 ± 0.316 %) at a 500 μg/mL concentration. Microbial analysis revealed a significantly high lactic acid bacteria population, specifically in jackfruit-added samples, with J3 showing the highest count. While an increase in the jackfruit concentration exhibited a decrease in porosity, improved porosity, which retained up to 5 days of storage was observed in moderate concentration (J2 and J3), compared to the control. A 9-point hedonic scale analysis confirmed that the batters with moderate jackfruit concentrations (J2 and J3) were more acceptable, with results supported by Friedman test findings.

Industrial relevance

Jackfruit-incorporated Idli batter shows significant industrial potential in the growing ready-to-cook (RTC) foods market, specifically as consumers increasingly seek plant-based, healthier, and innovative traditional foods. The product offers several advantages, including enhanced nutritional and functional properties, utilising surplus jackfruit and reducing agricultural waste, and potentially improving the fermentation process via contributing natural microflora. From a commercial point of view, this RTC batter can be produced using existing production lines with minimal modifications, making it cost-effective. The product aligns with current market trends toward functional foods and can attract premium pricing in the food sector. Target markets include working professionals, the export market, and health-conscious consumers. Additionally, this innovation supports sustainable practices by utilising excess jackfruit and creating additional income opportunities for farmers while satisfying the consumer demand for natural, nutritious convenience foods.