• Adharshana C A
• Sujithra M
• Dr. D. Radhapriya

The growing interest in plant-based foods has created a need for new and sustainable raw materials that can be used to develop nutritious and acceptable alternatives to conventional dairy products. Yogurt is one of the most widely consumed fermented foods, and plant-based yogurt alternatives prepared from cereals, legumes, nuts and other plant sources are becoming increasingly popular. However, the search for under-utilised plant resources that can provide both nutritional and functional benefits remains important. Jackfruit (Artocarpus heterophyllus Lam.) seeds are one such resource. Although the seeds are commonly discarded after consumption or processing of jackfruit, they contain considerable amounts of starch, protein, dietary fibre, minerals and bioactive compounds. Recent studies have highlighted the potential of jackfruit seeds as functional food ingredients and sustainable sources of starch and other nutrients. Converting jackfruit seeds into a milk-like extract and using it as a substrate for yogurt fermentation may provide a practical method for their value addition. Fermentation could also improve the digestibility and functional characteristics of the raw material while introducing the potential benefits associated with lactic acid bacteria and probiotics. However, the development of jackfruit seed milk yogurt is associated with technological challenges, particularly its high starch content, protein functionality, viscosity, phase separation, texture and sensory characteristics. This review discusses the nutritional composition of jackfruit seeds, preparation of jackfruit seed milk, fermentation considerations, nutritional and functional properties, technological challenges and the potential role of jackfruit seed milk in sustainable plant-based yogurt production. The review also identifies research gaps concerning starter culture selection, probiotic survival, texture optimisation, storage stability and consumer acceptance. Overall, jackfruit seed milk appears to be a promising but still under-explored substrate for fermented plant-based yogurt and may contribute to both functional food development and food-waste valorisation.

Jackfruit seed; Plant-based yogurt; Fermentation; Probiotics; Functional food.

"Jackfruit Seed Milk as an Emerging Plant-Based Substrate for Yogurt Production: Nutritional, Functional and Technological Perspectives", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.b132-b142, September-2026, Available :http://www.jetir.org/papers/JETIR2609115.pdf

"Jackfruit Seed Milk as an Emerging Plant-Based Substrate for Yogurt Production: Nutritional, Functional and Technological Perspectives", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppb132-b142, September-2026, Available at : http://www.jetir.org/papers/JETIR2609115.pdf