Preservation of jackfruit (Artocarpus heterophyllus) by osmotic dehydration method has been standardized. Four treatments of sugar concentration viz. 35 O , 40 O , 45 O , and 50 O Brix were used for osmotic dehydration. After osmosis of the jackfruit slices in the sugar solutions these were laid on the cabinet drier for dehydration. After osmotic dehydration, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 8 months. The physico-chemical properties and the microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of the products during the storage period. Minimum microbial count was recorded for osmosis in 50 O Brix sugar solution followed by 45 O Brix sugar solution. The retention of vitamin A (ß-carotene), vitamin C, total acid and total sugar was also better for osmosis in 45 O Brix sugar solution followed by 50 O Brix sugar solution. The product of 45 O Brix solution when stored 8 months at room temperature secured highest score in organoleptic evaluation and was ranked " like moderately" followed by the product of 50 O Brix solution. Considering the overall acceptance of sensory evaluations, retention of nutritional quality and quantity of sugar needed, the osmotic dehydrated jackfruit prepared by 45 0 Brix sugar solution could be selected for commercial processing.

Consumption of diversified pigmented whole grain maize is encouraged to combat hidden hunger. The present research was conducted to evaluate physico-functional and nutritional properties of pigmented and non-pigmented maize in Bangladesh. Results revealed that white maize had the highest brightness value while purple, and deep red maize showed the lowest brightness value. The lowest bulk density (0.565 ± 0.005 g/ml) and percentage change (15.05 ± 0.31%) in sedimentation was in purple maize flour. White maize flour showed the highest change (35.43 ± 0.59%) in sedimentation value. Red and purple maize contained the highest amount of ash (2.27 ± 0.059 and 2.27 ± 0.05%, respectively) and mixed maize contained the highest crude fibre (4.17 ± 0.049%). Purple, deep red, and mixed colored maize had the highest (72 to 73%) carbohydrate whereas indigenous deep red and mixed colored maize had the lowest (6%) protein content. All most all samples had similar Mg and S content. Purple, deep red and mixed maize were found to be promising for Ca. White maize had the highest amount (19.79 ± 0.1 mg/100 g) of Zn. Yellow maize showed to contain the highest amount (4.99 ± 0.37 mg/100 g) of Fe. Overall, whole grain pigmented and nonpigmented hybrid and indigenous maize were comparable for physico-functional and nutritional properties. Bangladesh J. Bot. 51(3): 589-596, 2022 (September)