Journal of Agricultural Studies ISSN 2166-0379 2020, Vol. 8, No. 1 http://jas.macrothink.org 79 Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds Daniela Dantas de Farias Leite (Corresponding Author), Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Ana Regina Nascimento Campos, Dyego da Costa Santos, Thalis Leandro Bezerra de Lima Universidade Federal de Campina Grande, Brazil Received: Sep. 28, 2019 Accepted: Oct. 16, 2019 Published: Oct. 21, 2019 doi:10.5296/jas.v8i1.15524 URL: https://doi.org/10.5296/jas.v8i1.15524 Abstract The objective of this study was the production of flour from germinated jackfruit seeds. The seeds were germinated and dried at temperatures of 55, 65 and 75 °C under air drying speed of 1.0 and 1.3 m s -1 . Afterward, the seeds were grounded in order to obtain the flour and characterized for chemical, physical and technological properties. It was observed that the germination increased the moisture content, proteins, and fibers; decreased the content of lipids, reducing sugars, tannins and phenolic compounds of the seeds. After dried, the flour moisture content decreased and the proteins and reducing sugars were concentrated. The flours showed good results for solubility, water, oil absorption capacity, and emulsifying properties. The moisture adsorption isotherms of the flours were classified as Type II and the GAB model was the best fit to the experimental data. Keywords: Artocarpus heterophyllus Lam., agroindustrial residues, germination process, drying 1. Introduction Jackfruit (Artocarpus heterophyllus Lam.) is a tropical fruit widely consumed in countries such as Thailand, Indonesia, India, Philippines, Malaysia and Brazil (Madrigal-Aldana et al., 2011). The edible part of this fruit can be considered a good source of essential nutrients such as proteins, calcium, and iron when compared to other tropical fruits (Baliga et al., 2011). The pulp, although consumed in natura, can be used in the production of jams, jellies, ice cream, juices, and the seeds can be consumed roasted or cooked (Madruga et al., 2014). The seeds contain high quantities of carbohydrates and proteins and their flour has been investigated for application in bakery products (Madrigal-Aldana et al., 2011). The germination process has been used to improve the nutritional quality of several seeds. In addition, it is a low-cost technology that provides better absorption of nutrients associated