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The physical properties of jack fruit seed are essential for the design and facilities for the harvesting handling conveying, separation, drying, aeration, storing, and processing. Various types of cleaning, grading and separation equipments are designed on the basis of their physical properties. The length came between 22.06 mm to 35.68 mm. whereas the width was ranged between 10.66 mm to 21.78 mm. The thickness was in between 8.72 mm to 16.50 mm. The arithmetic mean diameter of jackfruit seed were ranging from 15.02 mm to 23.80 mm. The geometric mean diameter was 13.30 mm to 22.61 mm and the sphericity was found between 0.53 to 0.73. The jackfruit seed showed bulk density as 0.49 g/ml 3. Whereas the true density was lying between 1.02 g/ ml 3 to 1.59 g/ml 3 , while porosity came as 50.27 to 69.17 per cent.

In the current experiments functional properties of jackfruit seed flour stored in HDPE and Aluminium foil pouches was evaluated during storage of 0 to 90 days. From the experiment it was concluded that the water absorption capacity decreases from 2.02 + 0.042 to 1.22 + 0.046 ml/g and from 2.02 + 0.042 to 1.28+ 0.046 ml/g for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The oil absorption capacity increases as 2.10 + 0.045 to 2.40 + 0.047 ml/g and 2.10 + 0.045 to 2.85 + 0.047 ml/g jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The flour dispersibility decreases from 32.67 + 0.092 to 27.25 + 0.921% and from 32.67 + 0.092 to 28.82 + 0.468% for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The foaming capacity decreases from 7.10 + 0.202 to 6.42 + 0.122 g/ml and from 7.10 + 0.202 to 6.56 + 0.071 g/ml for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively.

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