Abstract Volume:12 Issue-7 Year-2024 Original Research Articles
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Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com |
The present study aimed to utilize and develop cookies from banana waste (peel and stem) flourwith high calcium content and to check the nutritional profile and the sensory attributes of the cookies to make value-added products. Bhimkol banana (Musa balbisiana) is a wild banana with multiple health benefits. The wheat flour constituted bakery products lose few nutrients during the preparation process. Therefore, the need arises to incorporate the lost nutrients, hence banana waste particularly the peel and the stem flour are added to bakery products to enrich with nutrients. All-purpose flour is replaced withbanana (Musa balbisiana) stem and peel flour in formulations and is examined for its compatibility resource for the value addition in food products and to check its nutritional profile along with changes in nutritional content and its acceptability.
How to cite this article:
Nika Basumatary and Madhvi Daniel. 2024. Development of Banana (Musa balbisiana) Flour and Its Utilization in Preparation of Cookies.Int.J.Curr.Res.Aca.Rev. 12(7): 17-23doi: https://doi.org/10.20546/ijcrar.2024.1207.003
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