Impact of raw jackfruit flour incorporated recipes on satiety and blood glucose levels

India is currently grappling with a significant rise in lifestyle-related health issues, primarily attributed to a shift towards sedentary lifestyles and the consumption of processed foods high in sugar, salt, and fat. This transition has been fueled by various factors including the prevalence of nuclear families, global influences, powerful social media, and the ready availability of convenience foods. As a consequence, India has become a hotspot for non-communicable diseases (NCDs), notably diabetes and obesity. Recent statistics reveal alarming figures, with a weighted prevalence of 11.4% for diabetes, 28.6% for generalized obesity, and 39.5% for abdominal obesity, among others. (Anjana et al, 2023).

The dietary landscape in India paints a concerning picture, with the consumption of fiber-deficient ultra-processed foods such as chips, biscuits, and sweets on the rise, contributing significantly to daily energy intake. Conversely, the intake of fruits and vegetables remains strikingly low, further exacerbating the nutritional imbalance. Such dietary patterns have grave implications, as evidenced by the surge in metabolic NCDs across urban and rural areas. (What India Eats, ICMR 2020).

Recognizing the pivotal role of dietary fiber in managing NCDs, emerging research underscores its significance in mitigating conditions such as Type 2 Diabetes, obesity, hypertension, and cardiovascular disorders. Studies have demonstrated that high fiber intake correlates with reduced risk factors and improved health outcomes, making it a cornerstone of preventive healthcare strategies. Notably, interventions promoting fiber-rich diets have shown promising results in controlling blood glucose levels, reducing body weight, and improving cardiovascular health. (IDA fiber position paper 2018, Barber et al 2020).

However, despite its proven benefits, the actual fiber intake among the Indian population falls short of recommended guidelines, particularly among low-income groups and women. This deficiency is further compounded by the lack of fiber-rich options in traditional Indian diets, necessitating a concerted effort to raise awareness and promote dietary diversification. (Krishnaswamy et al, 2011)

In this context, the potential of jackfruit emerges as a promising solution. Recognized for its rich fiber content and diverse medicinal properties, jackfruit presents a unique opportunity to address the nutritional inadequacies prevalent in Indian diets. Notably, raw jackfruit flour has garnered attention for its therapeutic qualities, including its efficacy in managing Type 2 Diabetes, lowering blood pressure, and enhancing gut health. Moreover, its prebiotic activity and antioxidant properties offer additional health benefits, positioning it as a valuable functional food. (Swami et al, 2018).

Despite its immense potential, awareness surrounding raw jackfruit flour remains limited, particularly outside of South India where most manufacturers are based. Consequently, there is a pressing need to expand research efforts and promote the widespread adoption of this novel functional food. Such initiatives hold not only individual health benefits but also significant social implications, including support for jackfruit farmers and the reduction of food wastage, thereby contributing to broader sustainable development goals.

In light of these considerations, this study aims to explore the health benefits of raw jackfruit flour and its potential as a dietary intervention for combating NCDs, particularly Type 2 Diabetes. By elucidating its nutritional composition, therapeutic properties, and culinary applications, this research endeavors to bridge the gap between traditional wisdom and modern dietary needs, ultimately fostering healthier lifestyles and resilient communities.