It was found that the products including jam, jelly, and squash could retain desirable quality up to six months and started to deteriorate after 8-9 months, while the quality of pickles remained unchanged even after 12 months of storage. Xu, J.-P. Liu, X. Huang et al., “Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel,”, C. Mondal, R. N. Remme, A. Each seed measures about 2 to 4 cm in length, and 1 to 3 cm in thickness. A study has found the fiber content of jackfruit to be 0.33-0.40% with no significant changes in different portions of the fruit at different ripening stages [45]. Oxidation of LDL contributes to atherosclerosis which involves a series of inflammatory and oxidative modifications within the arterial wall [67, 68]. Jackfruit seeds do not have anything to do with miscarriage and thus it can be consumed by pregnant women as well. Jackfruits in different maturity stages and jackfruit seeds are shown in the Figure 1. Niacin in jackfruit is necessary for energy metabolism, nerve function, and the synthesis of certain hormones [16]. If the fruit is high up in the tree, a sack should be tied around the fruit with a rope, the stalk should be cut, and the fruit should be gently lowered to the ground [58]. Rahman et al. [87] have conducted a study with the aim of determining the ideal physicochemical quality parameters for chips purpose jackfruit. Jackfruit contains amino acids like arginine, cystine, histidine, leucine, lysine, methionine, threonine, and tryptophan [42]. Further he stated that every 100 g of ripe flakes contains 287-323 mg potassium, 30.0-73.2 mg calcium, and 11-19 g carbohydrates. The flesh of this fruit contains fructose and sucrose which is easily digestible and energy provider for lactating mothers. The changes of vitamin contents in different maturity stages of jackfruit have been evaluated by Tiwari and Vidyarthi [25]. Phytonutrients such as lignans, isoflavones, and saponins in jackfruit contribute to its anticancer, antihypertensive, antiulcer, and antiaging properties. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Ashok et al. They prevent the formation of cancer cells in the body and fight against stomach ulcers [6]. Vargas-Torres et al. Jackfruit has a high protein content of 1.5 grams and additional essential nutrients. A. Silva, “Gelatinization temperature and acid resistance of jackfruit seed starch,”, H. Dutta, S. K. Paul, D. Kalita, and C. L. Mahanta, “Effect of acid concentration and treatment time on acid-alcohol modified jackfruit seed starch properties,”, C. T. Santos, R. F. Bonomo, R. Da Costa Ilhéu Fontan, P. Bonomo, C. M. Veloso, and G. C. R. Fontan, “Characterization and sensorial evaluation of cereal bars with jackfruit,”, V. Bhornsmithikun, P. Chetpattananondh, R. Yamsaengsung, and K. Prasertsit, “Continuous extraction of prebiotics from jackfruit seeds,”, S. Govindasamy, M. Chandrasekaran, and N. Godhaviya, “Extracellular biopolymer production by, N. V. Ramdas, C. R. Soccol, and A. Pandey, “A statistical approach for optimization of polyhydroxybutyrate production by Bacillus sphaericus NCIM 5149 under submerged fermentation using central composite design,”, N. R. Nair, K. M. Nampoothiri, R. Banarjee, and G. Reddy, “Simultaneous saccharification and fermentation (SSF) of jackfruit seed powder (JFSP) to L-lactic acid and to polylactide polymer,”, V. Suryadevara, S. R. Lankapalli, L. H. Danda, V. Pendyala, and V. Katta, “Studies on jackfruit seed starch as a novel natural superdisintegrant for the design and evaluation of irbesartan fast dissolving tablets,”, S. Nagala, M. Yekula, and R. R. Tamanam, “Antioxidant and gas chromatographic analysis of five varieties of jackfruit (Artocarpus) seed oils,”, W. Nuriana and Wuryantoro, “Ethanol Synthesis from Jackfruit (, J.