Tender Jackfruit its Stages of Maturity, Functional Properties of its Flour and Value-added Products—A review

Tender Jackfruit (Artocarpus heterophyllus Lam.) is gaining attention as a valuable plant-based food material because of its nutritional richness, functional properties, and potential use in healthy and sustainable food products. It focuses on dietary fiber, mineral content, bioactive compounds, and low glycemic nature, which support its suitability for health-oriented and diabetic-friendly diets. There is the increasing demand for healthy food consumption which encouraged the exploration for alternative plant based as nutritional and functional benefit. The partial or complete replacement of conventional flours such as wheat or refined flour with tender Jackfruit flour has shown potential to enhance nutritional quality while reducing glycemic load in food product. The Processing methods including blanching, drying, and thermal treatment play a significant role in determining the physicochemical and functional properties of the flour, influencing its performance in different food systems. Incorporation of tender Jackfruit flour into bakery products, pasta, snacks, and plant-based alternatives supports the development of nutrient-dense and sustainable foods. Overall, tender Jackfruit flour shows strong potential as a functional ingredient, encouraging further research and wider adoption in plant-based and nutraceutical food formulations.