Formulation and Evaluation of Acacia-Based Sev Enriched with Banana Flour

Abstract

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 percentages. Nutritional analysis indicated that the inclusion of Acacia nilotica appreciably enhanced protein (up to 11.86%), dietary fibre, ash, and crude fat content and reduced carbohydrates slightly. Of the tested formulation, Type-I (30% acacia:70% banana) and Type-II (50:50) were organoleptically acceptable, whereas Type-III (70:30) was less acceptable as it had a discernible bitter taste. Antioxidant capacity and mineral yield were augmented as the concentration of acacia flour was raised. Sensory attributes indicated that sev prepared from up to 50% composite acacia-banana flour was extremely acceptable. The findings lean towards the possible use of Acacia nilotica and banana flour as functional food ingredients for healthier snack foods using lesser-prioritised plant resources.