CHAPTER I: INTRODUCTION

• 1.1 Introduction
• 1.2 Importance and need to study
• 1.3 Objectives
• 1.4 Hypothesis
• 1.5 Scope and Limitation

CHAPTER II: REVIEW OF LITERATURE

• 2.1 Physical parameters
• 2.2 Chemical parameters (Fresh)
• 2.3 Sensory Evaluation of Fresh flakes
• 2.4 Dehydration qualities
• 2.5 Sensory parameters of dehydrated flakes 34

CHAPTER III: MATERIALS AND METHODS

• 3.1 Experimental site
• 3.2 Experimental material
• 3.3 Experimental Details
• 3.4 List of Genotypes
• 3.5 Details of observations to be recorded
• 3.6 Chemical analysis of jackfruit ( Fresh or Dehydrated)

CHAPTER IV: RESULTS AND DISCUSSION

• 4.1 Physical parameters
• 4.2 Chemical parameters
• 4.3 Sensory parameters
• 4.4 Chemical parameters- Dehydrated flakes

CHAPTER V: SUMMARY AND CONCLUSION Summary

• 5.1 Physical parameters
• 5.2 Chemical parameters of fresh jackfruit genotypes
• 5.3 Chemical parameters of dehydrated flakes jackfruit genotypes
• 5.4 Sensory evaluation Conclusions

CHAPTER VI: LITERATURE CITED