Developments and opportunities in minimal processing and production of tender jackfruit flour

Tender jackfruit is quite popular for culinary preparations. Technologies and value-added products of matured and ripened jackfruit are in the commercial domain, but there is a high demand to work on the processing and value addition of tender jackfruit. Especially, interventions are required for the mechanization of different post-harvest operations and to develop process protocols. Minimal processing of tender jackfruit has immense commercial potential as it can make handling easy and reduce transportation costs. Controlling the browning of cut tender jackfruit is a challenge and requires research interventions to develop a safe process protocol minimizing or avoiding the use of chemicals. Tender jackfruit powder, also called flour, is a novel product being invented to explore its possible applications in different food products. However, scientific interventions are required to develop a process protocol for tender jackfruit powder production along with the development of machines for operations like shredding and grinding. Conventional grinding operations lead to nutritional loss of jackfruit powder; hence, there is a great opportunity to develop a low-temperature grinding system for the production of quality powder. The available literature, particularly on tender jackfruit processing, has been summarized in the present paper with its critical analysis and future prospects. Graphical abstract