This study evaluated the effect of storage on two value-added snack products i.e., biscuits and sev developed from composite flour made by blending Acacia nilotica pod flour and raw banana flour. The formulation aimed to combine the antioxidant and antimicrobial properties of Aca...
Open access
Research Article10.9734/ejnfs/2025/v17i61734
This study evaluated the nutritional enhancement and sensory acceptability of biscuits enriched with composite flour made from Acacia nilotica pod flour and raw banana flour. Acacia nilotica, known for its high protein, fibre, and antioxidant content, was incorporated with raw ba...
Open access
Research Article10.9734/ejnfs/2025/v17i51732
The increased need for convenient foods with functional attributes has led to the utilisation of underutilized plant foods with nutritional and medicinal attributes in everyday foods. The current study aimed to assess the sensory attributes and acceptability of value-added foods...
Open access
Research Article10.9734/jsrr/2025/v31i63122
This research investigates the preparation and evaluation of a healthy version of the Indian snack sev based on composite Acacia nilotica pods flour and raw banana pulp. Different combinations of the composite flour were prepared by substituting wheat flour at different percentag...
Open access
Research Article10.9734/jsrr/2025/v31i63118