Vol. 12, Issue 5 (2023)

Author(s):
Kunika Ahlawat

Abstract:
The jackfruit, or Artocarpus heterophyllus Lam., is a tropical fruit from India's Western Ghats that is also widely grown in Asia, Africa, and some parts of South America. It is a member of the Moraceae family and is native to tropical climates. It is well known that it is the world's largest edible fruit. The jackfruit is full of vitamins, minerals, phytochemicals, carbs, proteins, and other nutrients. The jackfruit's meat and seeds are both eaten in curries and other cooked forms, but when the meat is fully ripe, it can be eaten like a fruit. Using pureed jackfruit, several nations have created a variety of food items, including jams, jellies, marmalades, and ice creams. Due to the jack tree's anticarcinogenic, antibacterial, antifungal, anti-inflammatory, wound-healing, and hypoglycemic properties, several of its parts, including fruits, leaves, and bark, have been extensively used in traditional medicine. However, despite all these advantages, commercial scale processing of the fruit is not utilised in the developing regions. The goal of this review's conclusion is to spread awareness of the jackfruit's nutritional and health benefits in order to promote its use in commercial food production.