Abstract
The investigation was undertaken to evaluate the variations in the nutritional composition of jackfruit during its progressive stages of maturity.Its nutritional attributes vary from immature to fully ripe stages, influencing its suitability for different value-added applications.The fruits were categorized into four maturity stages; immature, mature, ripe and over-ripe, analyzed for proximate composition (moisture, protein, fat, fibre, ash, and carbohydrate), mineral content (calcium, magnesium, copper, potassium, and iron), and bioactive compounds (vitamin C, total phenols, carotenoids, and antioxidants).There was significant increase in total soluble solids, sugars, and carotenoids with advancement in maturity, whereas moisture, fibre and vitamin C contents showed a gradual decline.The mature stage exhibited balanced nutritional composition, making it suitable for culinary and process into various food products.The study highlights the dynamic changes in nutritional and biochemical parameters of jackfruit across maturity stages and provides valuable insights for optimizing harvest time, postharvest utilization and product development strategies.