Nutrient Composition of Artocarpus champeden and Its Hybrid ( Nanchem ) in Negara Brunei Darussalam

can The flesh and seeds of ripened and unripened Artocarpus champeden and its ripened hybrid ( Nanchem ) were analyzed for their moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate, energy and mineral content. Generally, unripened A. champeden which is always treated and cooked as a vegetable contains higher amounts of moisture, ash, crude fibre and crude protein for its flesh than ripened A. champeden and Nanchem . Ripened A. champeden and Nanchem have higher total carbohydrates and energy content than the unripe fruit. Similarly, the unripened A. champeden seed has more nutritional components in terms of moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate and energy compared to the ripened A. champeden and Nanchem seeds. Potassium and magnesium are the prevalent minerals in this fruit species. Nanchem has the characteristics of both jackfruit ( A. heterophyllus ) and A. champeden

be dried and ground to make flour for baking. A. champeden's seed flour provides a good source of dietary fibre and resistant starch (Zabidi & Aziz 2009).
Research has shown that the skin of the A. champeden fruit can be used for the removal of methylene blue (Prahas et al. 2008) and cadmium(II) ions from aqueous solution (Inbaraj & Sulochana 2004). On the other hand, the stem bark, aerial plant and roots have been reported to possess anti-malarial properties (Boonlaksiri et al. 2000) and cytotoxicity (Hakim et al. 2006;Hakim et al. 2005). A. champeden seeds contain lectins such as IgA1-reactive and D -galactose-binding lectin. These lectins have been found to be useful in biomedical research for the detection of tumors and the identification of glycoprotein (Lim et al. 1997).
A. champeden is commonly grown from the seed; with this method the tree would only bear fruit after five years. Grafting is another method that is widely used in agriculture where plant tissue such as the stem or bark are fused with another plant. With the success of this method, many variations of A. champeden can be found in the market nowadays. One such popular variation commonly found in Brunei Darussalam is its hybrid with A. heterophyllus (jackfruit). The hybrid is locally called 'Tibadak-Nangka' or 'Nanchem' since the local name for jackfruit is Nangka and A. champeden is known as Chempedak. The Nanchem fruit is larger and sweeter; the flesh is larger (Figure 3) and it has an attractive intense orange colour. Both A. champeden and its hybrid are popular edible fruits in Brunei Darussalam as well as in South East Asia due to their soft and firmly textured flesh. Various studies have been conducted on the A. champeden relative, A. heterophyllus (jackfruit). However, only a limited number of studies have been done on A. champeden flesh and seed. Janick and Paull (2008) have reported on the nutrient composition of A. champeden flesh, but the origin of the sample was not stated. Subhadrabandhu (2001) studied A. champeden flesh in Thailand, while Zabidi and Aziz (2009) have studied A. champeden seed in Malaysia.
The aim of this study was therefore to carry out a proximate analysis of the A. champeden (ripe and unripe) found in Brunei Darussalam together with its hybrid.

MATERIALS AND METHODS
All the reagents and solvents were of analytical grade and obtained from Sigma-Aldrich or Merck.

Instrumentation
The following instruments were used: A VIRTIS Specimen freeze dryer for freeze drying, a Thermolyne 1400 muffle furnace for ash, a FOSS Fibertec TM 2010 for crude fibre, a Gerhardt automated distillation system and Kjeldhal digestion machine for the determination of crude protein, a Shimadzu UV-1601pc UV-VIS spectrophotometer for total carbohydrate, a Gallenkamp auto bomb calorimeter for the energy and a Shimadzu AA-6701F atomic absorption flame emission spectrophotometer for the mineral analysis. All analyses were a modification of the AOAC official method (Cunniff 1998) and carried out at least in duplicate.

Sample Collection
All the fruit samples of A. champeden (ripe and unripe) and its hybrid (Nanchem) were purchased from the local wet markets in Bandar Seri Begawan, the capital of Brunei Darussalam, during July and August 2009. Nine fruits were bought for the ripe A. champeden, six fruits for the unripe A. champeden and nine fruits for the Nanchem.

Sample Preparation
The fruits were weighed and immediately cut open ( Figure 4). The fruits were then separated into flesh, seed, skin and core. The fruits were categorized according to their flesh colour and skin texture (spikiness). The categorized parts were then weighed and kept in freezer at -20°C in pre-cleaned polyethylene bags prior to analysis. The samples were extracted using the AOAC Official method 920.149 (Cunniff 1998).

Moisture Content
Oven drying. Samples (10 g) were cut into smaller pieces and spread evenly across a preweighed drying dish. Flesh and seed samples were dried to a constant mass at 50°C while the skin and core were dried at 80°C. The lower temperature was used for the flesh and seed samples in order to minimize the release of volatile components. After heating, the sample was cooled in a desiccator. Upon obtaining a constant weight, the dried sample was ground into a fine powder using a Phillips blender and stored in pre-cleaned polyethylene bags in a desiccator (Kirk & Sawyer 1991;Ranganna 1986).
Freeze drying. Weighed A. champeden and Nanchem flesh samples were freeze-dried at -74°C at a vacuum of 150 -200 millibar to constant mass; the dried samples were then stored in a desiccator.

Ash
The fresh samples (10 g) in silica crucibles were heated in a muffle furnace at 600°C for 5 h (Kirk & Sawyer 1991;Ranganna 1986).
The ash content on a fresh weight basis was thus converted to a dry weight basis.

Energy
The energy content of the oven dried samples (flesh and seed) was determined using a bomb calorimeter; benzoic acid was used as the standard.

Crude Fibre
Determination was carried out using 2 g of dried sample. Sulphuric acid (1.25%, 200 ml) was added and the sample was boiled for exactly 30 min. The sulphuric acid was drained off by vacuum filtration and the sample was washed with near boiling water until traces of acid were undetected by pH paper. Near boiling point sodium hydroxide (1.25%, 200 ml) was added into the sample followed by 2 drops of octanol and boiled for exactly 30 min. The sodium hydroxide was drained off by vacuum filtration. The residue was washed with near boiling water (50 ml) followed by 1.25% sulphuric acid (30 ml) and lastly washing was repeated with near boiling water (60 ml). The digested sample was oven-dried at 130°C overnight. The dried sample was ashed in a muffle furnace for 4 h at 550°C. (Madamba 2000;Ranganna 1986).

Crude Protein
Nitrogen was determined using the modified Kjeldahl method. The dried sample (1 g), a Kjeldhal tablet with a selenium catalyst and concentrated sulphuric acid (10 ml) were digested for 2 h using a Gerhardt Kjeldhal digestion machine. The distillation and titration were carried out using Gerhardt distillation system and the percentages of nitrogen were converted to protein by multiplying by 6.25 for the flesh, skin and core and 5.3 for the seed (Kirk & Sawyer 1991;Nielsen 2003b).

Crude Fat
Crude fat was determined by Soxhlet extraction of the dried ground flesh (10 g) and seed (10 g) samples with n-hexane (150 ml) for 6 h. The n-hexane was removed by rotary evaporation and the yellow oil was weighed (Nielsen 2003a).

Total Carbohydrate
This analysis was carried using the phenolsulphuric acid method (AOAC Method 44.1.30), as stated in the Food Analysis Laboratory Manual (BeMiller 2003;Nielsen 2003c) with slight modification. The standard was prepared by dissolving glucose (0.01 g) in doubly distilled water (100 ml).
Fresh samples (5g to 20 g) were homogenized using a Philips blender in doubly distilled water (100 ml). Known volumes of the homogenized sample were further diluted. For a ripened A. champeden and Nanchem flesh (0.15 ml or 0.25 ml), unripened A. champeden (1 ml or 3 ml) and the seed (1 ml), aliquots were transferred to a 100 ml volumetric flask and topped up using doubly distilled water. The diluted sample (1 ml) was transferred into a test tube containing doubly distilled water (1 ml). An 80% phenol solution (50 µl) was added into the standards and samples followed by concentrated sulphuric acid (5 ml), whereupon the colourless solution immediately became yellowish orange. The absorbance of the standards and samples were immediately recorded at 490 nm.

Mineral Analysis
Concentrated hydrochloric acid (2.5 ml) and concentrated nitric acid (2.5 ml) were added to the ash. The dissolved ash was transferred into a 25 ml volumetric flask and topped up to the mark with ultra pure water. The solutions were gravity filtered using Whatman 41 ashless filter paper into pre-cleaned plastic bottles.

RESULTS AND DISCUSSION
The proximate analysis of the ripened and unripened A. champeden and ripened Nanchem was determined for the edible portions of the fruit, viz. the flesh and seed. The analyses performed were mass composition, moisture, ash, crude fiber, crude protein, crude fat, total carbohydrate, energy and the mineral content. The results for ripened and unripened A. champeden and Nanchem flesh and seed were on a dry weight basis except for total carbohydrate which was done on a fresh weight basis.

Physical Description
A. champeden fruit weights from 1 kg to 3.5 kg and the average length of the fruit is 23 cm which is smaller with A. heterophyllus (jackfruit). Both A. champeden and A. heterophyllus (jackfruit) have a green, yellow or brown skin that is divided into small hexagons and the texture of the skin is either smooth or spiky (Figure 1). Like A. heterophyllus (jackfruit), the colour of the flesh is golden yellow to orange while the seed is brown in colour and is surrounded by the yellow flesh ( Figure 2). The texture of the A. champeden flesh is soft, while for A. heterophyllus (jackfruit) the flesh is crunchy. Both A. champeden flesh and seed are edible, but its skin and core are normally discarded.
Nanchem fruit weighs from 1 to 5 kg and the fruit average length is about 30 cm. The shape of the fruit is elongated like A. champeden. It has similar skin texture and flesh color with A. champeden and A. heterophyllus. However, Nanchem's skin is spikier ( Figure 5) than A. champeden and divided into small pyramidal hexagons. When Nanchem is cut opened (Figure 4), the flesh is attached to a light brown colored core which is hairy and is about 10 cm in length. Nanchem flesh is thicker and is bright orange or yellow in color ( Figure 3). The seed is surrounded by its flesh. The seed on the other hand is smaller than A. champeden and A. heterophyllus.

Mass Composition
The average amount of flesh in ripe A. champeden was 26.5% (9 fruits) while that for unripe A. champeden (6 fruits) and Nanchem (9 fruits) is 24.4% each. Nanchem flesh was more fibrous and juicier than the ripe A. champeden; this might account for its popularity in Brunei Darussalam. Table 1 shows the mass composition of the samples. The seed content in ripe and unripe A. champeden and Nanchem are 31.4%, 16.9% and 6.8% respectively. The ripe A. champeden has the most seeds with larger seeds compared to Nanchem (Figure 2 and Figure 3).
The skin and core are inedible and are always treated as waste in Brunei Darussalam. The skin is the heaviest part of the fruit, while the core is the lightest part. Nanchem has more skin than A. champeden. However, unripe A. champeden has more skin than its ripe specimens. Since the fruit is usually traded based on its weight, the Nanchem has the least value for money as the inedible portion (skin and core) amounts to almost 69% of the whole fruit compared to only 42% for the ripe A. champeden.
As the Nanchem fruit consists of about 70% skin, it would be profitable if the skin could be utilized. For example, it has been shown that A. heterophyllis (jackfruit) skin removes methylene blue (Prahas et. al. 2008) and cadmium(II) ions (Inbaraj & Sulochana 2004) from aqueous solution. Therefore, Nanchem skin could be used as a bio-sorbent to absorb the impurities in water rather than being disposed as waste. On the other hand, the seed that is normally eaten boiled could be used in baking replacing wheat flour like A. heterophyllus (jackfruit) (Zabidi & Aziz 2009).

Moisture Content
The moisture content of the fruit was determined by both oven-drying and freeze-drying. The moisture content in ripe and unripe A. champeden flesh was in the range of 62.3% -73.4% and 82.7% -88.1%, respectively. For its hybrid flesh, the moisture content was within the range of 59.7% -69.5%. The range 58% -87% has been reported by Janick & Paull (2008) and Subhadrabandhu (2001) in Thailand. The moisture in Nanchem flesh was lower than A. heterophyllus (jackfruit) (72 -94%) and was similar to A. champeden. Unripe A. champeden had the highest moisture content which was similar to the moisture content in vegetables (80% -90%) (Kirk & Sawyer 1991).
The moisture content in the seeds of ripe and unripe A. champeden and Nanchem was in the range 52.9 -91.1%. The range 46% -78% has been reported by Subhadrabandhu (2001) and Zabidi & Aziz (2009). Unripe A. champeden (83.6% -91.1%) contained the highest percentage of moisture in its seed. Ripe A. champeden's seed (52.9% -72.8%) contained more moisture than the Nanchem seed (49.7% -54.0%), but lower than the highmoisture content in A. heterphyllus (jackfruit) (64%). Water in fruit plays a part in controlling the microbial activity and high moisture content will reduce the shelf life of a particular fruit (Chowdhury et al. 1997). The order for moisture content in ripe A. champeden and Nanchem was: flesh > seed and no trends was evident for unripe A. champeden. Figure 6 shows that both drying methods yield similar moisture content for the samples (ripe A. champeden and Nanchem). In spite of this, the appearance of the dried samples were dissimilar. For oven dried, the sample turned from a yellow to a dark-brown colour  after drying while for freeze dried, the sample retained its original colour and odour. The contributing factors for the change in colour on heating are the Maillard reaction and enzymatic reactions (Chong et al. 2009). The texture of the sample turned hard and springy when oven-dried.
According to Chong et al. (2009), the quality of the dried fruit is higher if it is soft. Hence, the freeze-drying method is believed to produce a higher quality of dried sample due to the soft dried fruit obtained after drying, and this technique protects the primary structure of the sample by solidifying the water. On the other hand, the springiness in oven-drying sample is due to the gelling agents in the fruits such as pectin. A high temperature could induce the pectin substances in fruit to restructure and therefore cause the oven-dried sample to be hard and springy. In terms of time however, oven-drying was preferable.

Crude Fibre
Unripe A. champeden flesh and seeds had more crude fibre than the ripe fruit and the hybrid species (Table 2). Ripe and unripe A. champeden flesh contained more crude fibre than the seed while Nanchem seed has more crude fibre than its flesh. Unripe A. champeden flesh (12.9% -23.9%) had the highest amount of crude fibre followed by ripe A. champeden (4.6% -7.6%) and Nanchem (2.5% -3.3%). Crude fibre values of 3.4% and 5% -6% were reported by Janick & Paull (2008) and Subhadrabandhu (2001) (Table 3), respectively for A. champeden flesh. Generally, the order for ripe and unripe A. champeden was: flesh > seed, whereas the order for Nanchem was: seed > flesh.
For seeds, the crude fibre value reported by Zabidi & Aziz (2009)   for A. champeden flesh. Generally, the order for ripe and unripe A. champeden was: flesh > seed, whereas the order for Nanchem was: seed > flesh.
For seeds, the crude fibre value reported by Zabidi & Aziz (2009) (2.44%) ( Table 4) is lower than the values obtained in this study. However, the value reported by Subhadrabandhu (2001) is 4% -6% which was similar to the ripe A. champeden and Nanchem. On the other hand, crude fibre value for A. heterophyllus reported by Haq (2006) was 1.3% which was lower than ripe A. champeden and Nanchem seeds.
Generally, the seed contains more crude protein than its flesh; this is quite reasonable as most seed samples are a rich source of protein (Zabidi & Aziz 2009). Similar to its flesh, unripe A. champeden seed (12.1% -17.9%) contained more crude protein than ripe A. champeden (9.9% -11.2%) and Nanchem (8.9% -10.9%). This was a reverse for Nanchem as the seed had a lower percentage of crude protein than the ripe A. champeden. Therefore, the order of crude protein for the seed was: unripe A. champeden > ripe A. champeden > Nanchem.
Crude protein of A. champeden seeds reported by Subhadrabandhu (2001) and Zabidi & Aziz (2009) are 10% -13% and 12.88% (Table 4), respectively. These values were similar to the amount of crude protein in ripe A. champeden and Nanchem. However, unripe A. champeden seeds contained more crude protein than ripe A. champeden, Nanchem and the values reported by Subhadrabandhu (2001), and Zabidi and Aziz (2009). Since Nanchem is the hybrid of A. champeden and A. heterophyllus (jackfruit), a comparison between A. champeden and Nanchem was made. Nanchem seeds contained more crude protein than A. heterophyllus (jackfruit) (6.6%) and its value was more similar to that of ripe A. champeden.

Crude Fat
For the flesh, the percentage of crude fat was slightly higher than the reported values (0.4% -2.0%) (Janick & Paull 2008;Subhadrabandhu 2001) (Table 3) for all species. For example, the percentage of crude fat for ripe and unripe A. champeden and Nanchem was in the range of 2.4% -3.5%, 3.9% -6.4% and 0.8% -4.1%, respectively. Unripe A. champeden flesh contained more crude fat than the ripe A. champeden which contained more crude fat than its hybrid (Nanchem). Generally, the order of crude fat for flesh was: unripe A. champeden > ripe A. champeden > Nanchem.
The crude fat for ripe and unripe A. champeden and Nanchem seeds was 0.8% -2.4%, 1.5% -2.3% and 0.9% -1.7% respectively. The crude fat reported by Subhadrabandhu (2001) on A. champeden seed is 0.5% -1.5% (Table 4) while the crude fat in A. heterophyllus (jackfruit) seed was only 0.4%. Ripe A. champeden contained somewhat more crude fat than the unripe and hybrid species. The seeds had less crude fat than the flesh; the order of crude fat for seed samples was: ripe A. champeden > unripe A. champeden > Nanchem.  (2006) was 1.3% which was lower than ripe A. champeden and Nanchem seeds.
Generally, the seed contains more crude protein than its flesh; this is quite reasonable as most seed samples are a rich source of protein (Zabidi & Aziz 2009). Similar to its flesh, unripe A. champeden seed (12.1% -17.9%) contained more crude protein than ripe A. champeden (9.9% -11.2%) and Nanchem (8.9% -10.9%). This was a reverse for Nanchem as the seed had a lower percentage of crude protein than the ripe A. champeden. Therefore, the order of crude protein for the seed was: unripe A. champeden > ripe A. champeden > Nanchem.
Crude protein of A. champeden seeds reported by Subhadrabandhu (2001) and Zabidi & Aziz (2009) are 10% -13% and 12.88% (Table 4), respectively. These values were similar to the amount of crude protein in ripe A. champeden and Nanchem. However, unripe A. champeden seeds contained more crude protein than ripe A. champeden, Nanchem and the values reported by Subhadrabandhu (2001), and Zabidi and Aziz (2009). Since Nanchem is the hybrid of A. champeden and A. heterophyllus (jackfruit), a comparison between A. champeden and Nanchem was made. Nanchem seeds contained more crude protein than A. heterophyllus (jackfruit) (6.6%) and its value was more similar to that of ripe A. champeden.

Crude Fat
For the flesh, the percentage of crude fat was slightly higher than the reported values (0.4% -2.0%) (Janick & Paull 2008;Subhadrabandhu 2001) (Table 3) for all species. For example, the percentage of crude fat for ripe and unripe A. champeden and Nanchem was in the range of 2.4% -3.5%, 3.9% -6.4% and 0.8% -4.1%, respectively. Unripe A. champeden flesh contained more crude fat than the ripe A. champeden which contained more crude fat than its hybrid (Nanchem). Generally, the order of crude fat for flesh was: unripe A. champeden > ripe A. champeden > Nanchem.
The crude fat for ripe and unripe A. champeden and Nanchem seeds was 0.8% -2.4%, 1.5% -2.3% and 0.9% -1.7% respectively. The crude fat reported by Subhadrabandhu (2001) on A. champeden seed is 0.5% -1.5% (Table 4) while the crude fat in A. heterophyllus (jackfruit) seed was only 0.4%. Ripe A. champeden contained somewhat more crude fat than the unripe and hybrid species. The seeds had less crude fat than the flesh; the order of crude fat for seed samples was: ripe A. champeden > unripe A. champeden > Nanchem.
Hence, Nanchem's flesh contained more total carbohydrates than ripe A. champeden. The order of total carbohydrate for the flesh was: Nanchem > ripe A. champeden > unripe A. champeden.
The total carbohydrate for the seed on the other hand was very much lower than its flesh. Total carbohydrates in ripe A. champeden (2.8% -3.5 g/100g) and Nanchem (3.2% -3.4 g/100 g) were similar. Unripe A. champeden had the lowest total carbohydrate (1.8% -2.5 g/100 g). However, the total carbohydrate of the seed in this study was not comparable with the values reported by Subhadrabandhu (2001), Zabidi andAziz (2009) andHaq (2006) (Table 4) because it was done in fresh weight. As a result, the order of total carbohydrate for seed was: ripe A. champeden ≈ Nanchem ≈ unripe A. champeden.

Energy
Nanchem flesh (456 -477 kcal/100 g) provided more energy than the A. champeden, whereas unripe A. champeden flesh had somewhat more energy than its ripe flesh. The energy of A. champeden (Janick & Paull 2008) and A. heterophyllus (Haq 2006;Janick & Paull 2008) flesh was 490 kcal/100 g and 301 kcal/100 g (Table 3), respectively. Therefore, ripe A. champeden and Nanchem energy content was slightly lower with the values reported by Janick & Paull (2008) on A. champeden. The reported value for A. heterophyllus (jackfruit) appeared to be unusually low. The order of energy content in flesh was: Nanchem ≈ unripe A. champeden > ripe A. champeden.
Unripe A. champeden seed (467 -539 kcal/100 g) provided more energy when eaten compared to the ripe A. champeden (431 -447 kcal/100 g) and Nanchem (465 -480 kcal/100 g). However, the reported value for A. heterophyllus (jackfruit) seed is 133 -139 kcal/100 g (Haq 2006) (Table 4) which is dramatically lower than the values obtained in this study. No values had been reported on the energy content of A. champeden seed.

Minerals
The mineral (nutrient) composition of A. champeden (ripe and unripe) and Nanchem were determined on its flesh and seed on a fresh weight basis (Table 5).
Potassium was the prevalent mineral followed by Mg, Mn, Ca, Zn, Na, Cu, Fe, Co and Ni respectively, in the flesh and seed. The amounts of potassium in flesh and seed are shown in Figure 7. Ripe A. champeden and Nanchem seed contained a higher amount of potassium than its flesh. This trend was however a reversed for the unripe A. champeden. The amount of potassium in ripe A. heterophyllus (jackfruit) is 292 mg/g (Janick & Paull 2008) (Table 3) which was lower than the amount reported in this study. On the other hand, the amount of potassium in unripe A. champeden flesh (288 mg/100 g) was similar to the unripe A. heterophyllus (287 -323 mg/100 g) (Haq 2006).
The other major element present in the flesh and seed was magnesium (Figure 8). Similarly to potassium, ripe A. champeden and Nanchem seeds yielded a higher quantity of Mg than its flesh, while the reverse was seen between the unripe A. champeden flesh and seed.
Mn, Ca, Zn, Na, Cu, Fe, Co and Ni were treated as minor elements in this study because they are found at a concentration of less than 10 mg/100 g (Table 5), (Figure 9 and Figure  10). However, a small amount of cadmium was also detected in the flesh and seed samples, at about 0.1 mg/100 g. As suggested by FAO/ WHO, a possible source of cadmium is due to soil contamination as cadmium could be easily absorbed by roots (Boisset & Narbonne 1995). Lead was opportunely not detected in any of the samples.
Similar to the flesh, unripe A. champeden seed provided higher values for moisture, ash, crude fiber, crude protein, crude fat and energy than the ripe A. champeden and Nanchem seed. The similarities found between ripe A. champeden and Nanchem seed were moisture, crude protein, crude fat and total carbohydrate. K and Mg were the prevalent minerals in the flesh and seed samples, while Mn, Ca, Cu, Fe, Co and Ni was present in quantities of less than 10 mg/100 g. The nutrient components in the flesh and seeds of Nanchem were closer to A. champeden in terms of moisture, ash, crude protein and crude fat, while Nanchem flesh resembled A. heterophyllus (jackfruit) in terms of ash and total carbohydrate. Therefore, it appeared that Nanchem had the characteristics of both A. champeden and A. heterophyllus.  Figure 10 Minor elements present in A. champeden (ripe and unripe) and Nanchem seed (mg/100 g), fresh weight basis