The news is interesting ? Yes, the researchers from Brazil has made this new discovery. They have found compounds similar to taste and smell of chocolate after fermenting seeds of Jackfruit and then roasting them and grinding these to flour.
This is presently a preliminary studies more has to be done but one thing is for sure. Chocolate contains Theobroma cacao which this flour might not have but if studies are success the flour can be used in confectionery and thus reducing the stress and global demand for cocoa which is rising, and estimated is 4.5 million ton by 2020.
Scientists at University of São Paulo, Technology College of Piracicaba, Methodist University of Piracicaba, and University of Reading published their findings on Wednesday in the Journal of Agricultural and Food Chemistry. They found that jackfruit seeds, when fermented, contain several of the aromatic compounds that people typically associate with chocolate, including 3-methylbutanal, 2,3-diethyl-5-methylprazine, and 2-phenylethyl acetate. And while some people cook and eat the seeds from the jackfruit, a plant that grows easily in subtropical locales all around the world, people in Brazil often just throw them away.