Purpose: Jackfruit (Artocarpus heterophyllus Lam.) is a little used tropical fruit with a reputation of being rich in nutrients and sustainable. Though the pulp of the fruit is consumed vastly, the seeds forming almost 10 15 percent of the weight of the fruit is wasted leading to food waste.

Method: The review is a synthesis of the findings of the recent studies regarding the nutritional profile, functional properties, bioactive compounds, and health benefit properties of jackfruit seeds. It also addresses how they are converted into flour and their possible uses within food systems, with the help of studies (2018-2025).

Results: Jackfruit seed flour is the good source of resistant starch, proteins, important minerals, and phytochemicals and shows meaningful functional characteristics like high water absorption ability and gelling the capacity. The good nutritional quality that it possesses when added to bakery, confectionary, and gluten-free formulation does not affect the sensory properties. Moreover, there are antioxidant, antidiabetic, and cardioprotective disorders in jackfruit seed flour.

Implications: The application of jackfruit seed flour has the potential to minimize food systems agro-waste, contribute to the sustainability of food systems and to offer a high-value and cost-effective ingredient in making value-added products. But uniformity of processing procedures and more acceptability in the industry yet remain as important issues.

Originality: The review summarizes the new evidences and generates research gaps, which places jackfruit seed flour as a potential functional food component in nutrition and sustainability.

Purpose: Jackfruit (Artocarpus heterophyllus Lam.) is a little used tropical fruit with a reputation of being rich in nutrients and sustainable. Though the pulp of the fruit is consumed vastly, the seeds forming almost 10 15 percent of the weight of the fruit is wasted leading to food waste.

Method: The review is a synthesis of the findings of the recent studies regarding the nutritional profile, functional properties, bioactive compounds, and health benefit properties of jackfruit seeds. It also addresses how they are converted into flour and their possible uses within food systems, with the help of studies (2018-2025).

Results: Jackfruit seed flour is the good source of resistant starch, proteins, important minerals, and phytochemicals and shows meaningful functional characteristics like high water absorption ability and gelling the capacity. The good nutritional quality that it possesses when added to bakery, confectionary, and gluten-free formulation does not affect the sensory properties. Moreover, there are antioxidant, antidiabetic, and cardioprotective disorders in jackfruit seed flour.

Implications: The application of jackfruit seed flour has the potential to minimize food systems agro-waste, contribute to the sustainability of food systems and to offer a high-value and cost-effective ingredient in making value-added products. But uniformity of processing procedures and more acceptability in the industry yet remain as important issues.

Originality: The review summarizes the new evidences and generates research gaps, which places jackfruit seed flour as a potential functional food component in nutrition and sustainability.