{"id":54477,"date":"2018-07-10T06:42:24","date_gmt":"2018-07-10T04:42:24","guid":{"rendered":"https:\/\/renewable-carbon.eu\/news\/?p=54477"},"modified":"2018-07-06T09:54:34","modified_gmt":"2018-07-06T07:54:34","slug":"waste-to-taste-tn-researchers-create-edible-plates-from-jackfruit-skins-seeds","status":"publish","type":"post","link":"https:\/\/renewable-carbon.eu\/news\/waste-to-taste-tn-researchers-create-edible-plates-from-jackfruit-skins-seeds\/","title":{"rendered":"Waste to Taste: TN Researchers Create Edible Plates From Jackfruit Skins, Seeds!"},"content":{"rendered":"<p>A major part of the jackfruit usually goes waste as we eat only the fleshy little slices inside \u2013 The thorny exteriors, the hard covering and the big seeds are usually thrown away<\/p>\n<p>Well, all thanks to researchers in the Indian Institute of Food Processing Technology (IIFPT) in Thanjavur in Tamil Nadu, this will now be a possibility; and helping them along in their endeavour is the humble jackfruit!<\/p>\n<p>A major part of the jackfruit usually goes waste as we eat only the fleshy little slices inside. The thorny exteriors, the hard covering and the big seeds are usually thrown away. However, the scientists from Tamil Nadu are utilising these \u201cwaste\u201d parts to make bio-degradable or palatable plates\u2014whatever you prefer!<\/p>\n<p>Speaking to The Hindu, C Anandharamakrishnan, the director at IIFPT said, \u201cWe had readied a millet-based ice cream, which was well received by food technologies and administrators at the Krishi Unnati Mela held last March in New Delhi. However, we wanted to develop a healthy-yet-tasty cone to hold the millet ice cream. We searched for a suitable base and found that the jackfruit\u2019s bracts, axis, seed and the fleshy, sticky, fibrous nut holders offered a healthy and economical alternative to the regular cones made of atta and corn flour.<\/p>\n<p>While the normal cones made of atta and corn flour contain less protein and little fibre, the cones and plates that we have developed are rich in protein (6.9%) and fibre (12.9%). For each kilogram of jackfruit, only 300 gram accounts for useful intake. The rest is unutilised. But now we have converted that waste into taste,\u201d he said.<\/p>\n<p>These jackfruit plates will provide long-range benefits to everyone from the consumer, the environment, and farmers! If restaurants and canteens that currently use plastic or thermocol plates switch to the innovation, the demand for jackfruits will naturally rise, giving an additional boost to the agricultural industry. Since you can eat the plate or dump it into your waste garbage, it is also eco-friendly.<\/p>\n<p>Now have you come across such a win-win solution to a problem that pesters the environment every day?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A major part of the jackfruit usually goes waste as we eat only the fleshy little slices inside \u2013 The thorny exteriors, the hard covering and the big seeds are usually thrown away Well, all thanks to researchers in the Indian Institute of Food Processing Technology (IIFPT) in Thanjavur in Tamil Nadu, this will now [&#8230;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","nova_meta_subtitle":"","footnotes":""},"categories":[5572],"tags":[14687,12529],"supplier":[14686],"class_list":["post-54477","post","type-post","status-publish","format-standard","hentry","category-bio-based","tag-food","tag-technology","supplier-indian-institute-of-food-processing-technology-iifpt"],"_links":{"self":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/54477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/comments?post=54477"}],"version-history":[{"count":0,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/posts\/54477\/revisions"}],"wp:attachment":[{"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/media?parent=54477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/categories?post=54477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/tags?post=54477"},{"taxonomy":"supplier","embeddable":true,"href":"https:\/\/renewable-carbon.eu\/news\/wp-json\/wp\/v2\/supplier?post=54477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}