Background: Jackfruit seeds offer significant nutritional benefits and could be used as a functional food ingredient; regardless of its nutrient composition and bioactive components, they remain underutilised and less popular among people. However more information regarding the production of jackfruit seeds for commercial purpose and their use in food products has to be investigated.

Objective: The aim of the study was to investigate the effect of heat treatment on nutritional and anti-nutritional composition of jackfruit seed flour (JSF) and utilize JSF in developing various products. Materials and Methods: Jackfruit seeds were procured from agricultural by-products and converted into flour with heat processing. JSF without heat process was prepared. Both the flours were analysed for nutritional and anti-nutritional factors to investigate the effect of heat. Cookies and cake were developed by incorporating JSF at different levels (25, 50 and 75%) and best accepted product of each was analysed for nutritional composition.

Results: Heat processing showed no significant effect on the nutrient composition of JSF. However, reduction in tannin content was observed in the heat processed JSF compared to control. Sensory evaluation revealed that cookies and cake incorporated with 50% of JSF was best accepted among different variations and control. Jackfruit seed flour incorporated cookies showed higher nutrient composition especially protein (20%) and potassium (605 mg) when compared with control and same result was found with the JSF incorporated cake (23% & 706 mg respectively for protein and potassium) compared to the control.

Conclusion: The study found that JSF incorporated products were best acceptable in terms of sensory characteristics and can be used as a source of low-cost ingredient to develop protein rich foods. JSF can be a potential source of locally available and nutrient rich for value addition.