Sindhu, Sangeeta C.Partibha2021-09-302021-09-302021-02https://krishikosh.egranth.ac.in/handle/1/5810176450The present investigation was carried out to study the nutrient composition of Acacia and raw banana composite flour, development of products using composite flour and their sensory and nutritional evaluation and studying the shelf life of the developed products. Two types of composite flours were prepared with using Acacia flour and raw banana flour in ratios; 30:70 and 50:50. Two products namely, biscuits and sev were prepared using both types of composite flour in which biscuits and sev developed from type I (20%) composite flour were most acceptable. These acceptable products were evaluated in terms of sensory and nutritional parameters. The results of proximate composition revealed that raw Banana flour and Acacia flour had 2.86 and 12.66 per cent crude protein, 1.60 and 3.43 per cent crude fat, 3.33 and 4.13 per cent ash and 1.73 and 12.66 per cent crude fibre, 90.48 and 67.12 per cent carbohydrate. Acacia flour contained total, soluble and insoluble dietary fiber 22.79, 10.26 and 12.53 g/100g. Anti-oxidant activity of raw banana flour and Acacia flour was noticed as 12.23 and 59.60 per cent. Mineral content was found maximum in Acacia flour, 79.60 mg/100g iron, 150.64 mg/100g zinc and 962.15 mg/100g potassium, respectively. The value added products were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic evaluation indicated that all the products were acceptable in terms of their color, appearance, aroma, texture and taste. Overall acceptability scores of the all products revealed that all products were in the category of “liked very much” to “neither liked nor disliked” by the judges. Sensory evaluation of products showed that composite flour could be incorporated up to 20% level in biscuits and sev. Further nutritional evaluation of products revealed that with the incorporation of composite flour in wheat flour, the content of crude protein, crude fat, crude fibre, iron, zinc, potassium and magnesium total sugars and antioxidant activity (DPPH) were increased significantly (p≤0.05) whereas total carbohydrates content were found to be decreased significantly (p≤0.05). Shelf life study of most acceptable products (biscuits and sev) was done. There was significant (p≤0.05) differences were observed in the lipase activity, peroxide value and total microbial count of stored products. It could be concluded that Acacia flour can be incorporated in development of products.EnglishThesis