DESC:The purpose of the present invention is to provide an improved formulation comprising the synergistic benefits of extracts of unripe green jackfruit and jackfruit seeds for anti-diabetic applications. In one embodiment of the present invention, the unripe green jackfruit is washed with running tap water thoroughly and then washed with warm purified water. The unripe pulpy portion is carefully removed, cleaned, and cut into small chips (pieces) and shade dried at room temperature 25deg C-30deg C for 8 hours and then dried at 50deg C-55 deg C temperature for 6-8 hours until dried and moisture percentage of the materials is 8.9%. The dried materials is powdered (Green jackfruit pulp powder) in milling machine with 20 mesh size particles. In another embodiment of the present invention the unripe or green jackfruit seeds is removed carefully and kept aside. The seeds are shade dried at room temperature 25deg C-30deg C for 12 hours. After 12 hours of drying in room temperature outer skin is removed from the seeds. The seeds are cut into smaller bits (seed bits) and dried in 50deg C-55 deg C temperature for 6-8 hours until dried. The moisture percentage of dried seeds is 8.5%. The dried seeds are powdered (Green jackfruit seed powder) in milling machine with 20 mesh size particles. In another embodiment of the present invention, the green jackfruit seed powder and green jackfruit pulp powders are mixed equally ratio (1:1) and blend together at 20-30 RPMS for 20 minutes in Horizontal Ribbon Mixer. The mixed powder is subjected for extraction. Extraction is carried out by continuous hot percolation using Sox-let apparatus with methanol. The final solvent ratio is kept as 1:2. (One part materials and 2 parts methanol). The liquid extract is then subjected to Rotary vacuum evaporation till a viscous syrupy residue/liquid is formed. The syrupy liquid is transferred to a Petri dish and added maltodextrin as absorbent and kept in the desiccator for 12-15 hours. The mixture is passed through 20 No mesh size sieve and stored in air tight container. The moisture percentage of the final mixture is 8.25 percentage. This final mixture obtained is the bioactive blend. In another embodiment of the present invention unripe jackfruit pulp powder is blended with unripe jackfruit seed powder and the bioactive blend in the ratio 1:1:0.5 to form the fortified green jackfruit powder. The fortified green jackfruit powder contains polyphenols, ascorbic acid, gallic acid, methyl gallate, Caffeic acid, Syringic acid, ferulic acid, quercetin and kaempferol. Among all the bioactive components, higher bioactive compounds isolated is identified as Caffeic acid and Syringic acids from fortified green jackfruit powder which are the most important bio actives for potent anti-diabetic activity.

EXAMPLES
To implement the present invention and for better understanding, particular embodiments are being explained below through non-limiting examples. It is also understood that the modified of the detail may be done without deviating from the scope of the invention.
Example of ratio of the green jackfruit pulp powder with green jackfruit seed powder and bioactive blend to get fortified unripe jackfruit powder to increase the bioactive components which will be used for diabetic patients
The extraction of bioactive from fortified jackfruit powder is by continuous hot percolation using Sox-let apparatus with methanol. The final solvent ratio can be as 1:2 or 2:1 or 1:1. The ratio of the green jackfruit pulp powder with green jackfruit seed powder and bioactive blend is 1:1:0.5

,CLAIMS:1) The process of preparation of fortified green jackfruit powder comprising of bioactive blend
2) A process as claimed in claim 1 wherein, unripe or green jackfruit powder comprising of raw jackfruit pulp and cleaned jackfruit seed subjected to washing, cleaning, removing the outer layer of jackfruit seed, drying and extraction of green jackfruit concentrate by solvent extraction process in the exact mixing ratio of green jackfruit seed powder and green jackfruit pulp powders.
3) The process as claimed in claim 1, wherein the said green unripe jackfruit pulp was washed with running tap water thoroughly and then washed with warm purified water and dried in shade at room temperature 25-30deg C for 8 hours and then dried at 50-55 deg C temperature in hot air oven for 6-8 hours until dried and moisture percentage was 8.9% followed by powdering green jackfruit pulp in milling machine to obtain 20 mesh size particles.
4) The process as claimed in claim 1, wherein, the seeds were also spread into stainless steel trays and dried in shade at room temperature 25-30deg C for 12 hours. The outer skin of the seeds and inside endosperm portion (inner portion of seed) of the seed were cut into smaller bits (seed bits) and dried in 50-55 deg C temperature for 6-8 hours in hot air drier until dried and moisture is 8.5% recorded. The dried seed bits were powdered (Green jackfruit seed powder) in milling machine with 20 mesh size particles.
5) The process as claimed in claim 3 and 4 wherein, green jackfruit pulp powder and green jackfruit seed powder blend together at equal ratio (1:1) and the extraction carried out by continuous hot percolation using Sox-let apparatus with methanol in 1:2 solvent ratio.
6) The process as claimed in claim 5 wherein, the liquid extract is subjected to rotary vacuum evaporation till a viscous syrupy residue/liquid was formed and blended with maltodextrin as an absorbents to form the bioactive blend
7) The process as claimed in claim 1 wherein, the fortified green jackfruit powder comprises of unripe jackfruit pulp powder with unripe jackfruit seed powder and the bioactive blend in 1:1:0.5 ratio