Potential cocoa substitute: Jackfruit seeds create chocolate aroma, say researchers

Jackfruit seeds are a waste product that can be fermented, roasted and converted to flour imparting a chocolate aroma, according to research. The research was conducted by Fernanda Papa Spada et al. from the University of São Paulo, the Technology College of Piracicaba, the Methodist University of Piracicaba and the University of Reading. “For the first time, we found that after roasting, jackfruit seeds imparted an aroma similar to that of chocolate,” wrote the researchers. They said the finding could help manufacturers meet demand for chocolate flavor should cocoa demand outstrip supply, adding the seeds could be an alternative revenue stream for Brazlian farmers. “As with cocoa, the postharvest pretreatments and roasting of the jackfruit seeds are likely to influence the formation of these compounds and the quality of the aroma,” they wrote. To study the affects of postharvest treatment, the researchers developed 27 roasted jackfruit seed flours under different conditions similar to cocoa processing. Each batch of seeds was either simply dried (dried jackfruit seeds), fermented and dried (fermentd jackfruit seeds) or acidified (acidified jackfruit seeds). The seeds were then tested under different roasting lengths and temperatures.