Jackfruit flour makes inroads as a healthy gluten-free alternative

Jackfruit flour is said to have a low low glycaemic index, say entrepreneurs.
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As more people discover its nutritional qualities, jackfruit flour, made by processing the dried bulbs of the raw fruit, is becoming popular as an alternative diet food.

“We have been selling jackfruit flour for the past three years to customers who are aware of its health benefits. It is considered to be an aid in managing diabetes, potentially lowering cholesterol and is also a gluten-free agent for baked goods. We sell at least 100 kg of jackfruit flour per month,” S. Balaji, co-founder of the online store B&B Organics, based out of Lalgudi, told The Hindu.

Farmer and entrepreneur M. G. Chandrasekaran, based in Panruti, Cuddalore district, has been selling value-added jackfruit flour products since 2016 under the ‘Jack and Talc’ brand.

“I was left with a surplus of fruit one year and approached the National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) in Thanjavur for ideas on how to save the crop. The food scientists there showed me how the flour could be used in daily nutrition,” he said.

Raw jackfruit flour, millet health mix, jackfruit-atta, instant soup and even idli podi, are among the products developed by him. He grows approximately 200 trees on his five-acre farm. “This fruit is grown for four months in a year, so it is essential to plan ahead. We harvest the fruit at least two weeks before it reaches maturity. The hard and fleshy bulb is separated and dried in natural sunlight for two or three days. Once the pieces are dehydrated, they are milled to get a fine powdery flour,” said Mr. Chandrasekaran.

The price of jackfruit flour is upwards of ₹500 a kg.

“Jackfruit flour has a low glycaemic index (a value used to measure how much specific foods increase blood sugar levels). Persons who need to manage their diabetes and cardiovascular health prefer to consume the flour in the form of health drinks, dosas, or chapattis,” said A. Sangeetha, assistant professor, Department of Nutrition and Dietetics, Jamal Mohamed College.