European Journal of Nutrition & Food Safety

The physicochemical composition of seeds from the Paras variety of Syzygium cumini also known as jamun fruit was characterized by physical, proximate, phenolic, and mineral attributes. Seeds had an average weight of 1.81±0.20 g, with mean lengths, breadths, and thicknesses of 18.83±1.16, 6.52±0.49, and 6.15±0.49 mm, respectively. The geometric mean diameter (8.91±1.12 mm), sphericity (47.00±0.46%), and surface area (249.27±0.51 mm²) indicate an oblong seed shape, while true and bulk densities of 0.97±0.20 and 0.76±0.20 g cm⁻³ and porosity of 21.64±0.22% are relevant for process and equipment design. Yield recovery from whole Paras jamun fruit averaged 72.17±2.46% pulp and 25.43±1.86% seed, confirming the seed as a significant recoverable fraction. Chemically, seeds contained 51.83±0.14% moisture (wet basis), 2.02±0.01% ash, 3.16±0.01% crude fibre, 0.14±0.01% fat, 2.92±0.03% protein, and 39.93±0.02% carbohydrate, indicating a low‑fat, carbohydrate‑rich material with moderate protein and fibre. Total soluble solids were 3.20 °Brix, and total phenolic content was high (87.54±1.48 mg GAE g⁻¹), suggesting considerable antioxidant potential. Mineral analysis revealed appreciable levels (mg 100 g⁻¹) of potassium (279.42), magnesium (152.11), and phosphorus (109.24), along with calcium (38.90), iron (1.64), zinc (2.44), copper (0.53), and sodium (8.42). The findings demonstrate that Paras jamun seeds possess favourable physical properties for handling and processing and a promising nutritional and phenolic profile, supporting their utilization as a functional ingredient in food and nutraceutical formulations.