This study investigated the reduction of postharvest losses of Jackfruits by value addition and formulation of jackfruit bulb flour and wheat flour composite for noodle production in the local market. Jackfruit bulbs were subjected to mechanical drying, grinding and sieving (particle size <200µm) to yield the jackfruit bulb flour. The composite flour consists of different ratios of jackfruit bulb flour (60%, 50%, 40%, and 30%) with wheat flour. The proximate composition, physical properties and sensory characteristics of formulated composite flour were determined. Sensory attributes of the formulations were evaluated using Hedonic scale (9-points) with 30 semi trained panelists.