Formulation of Jowar Laddu Incorporated With Banana Peel Powder and Aswagandha Powder
DOI:
https://doi.org/10.32628/IJSRST207424Keywords:
Banana peel, Jowar, Aswagandha, Utilization, LadduAbstract
The present work was done to assess the utilization of Banana Peel in product development. Banana Peel forms about 35% of the fruit and is mostly discarded as a waste since it is highly perishable fruit. Since, banana peels are reported to have nutritional benefits and contains high amount of potassium, calcium, sodium, manganese, vitamin B6 and B12. It helps against diarrhea, hypertension, etc. Therefore, its utilization for developing value added product is the need of an hour. In this study efforts were made to incorporate Banana peel powder and Aswagandha Powder in Jowar Laddu in the ratio of 10:5 and 5:10. These products- designated as T1 and T2 were evaluated by 15 members on 9-point hedonic scale based on 5 parameters- aroma, color, taste, mouth feel and overall acceptability. After sensory evaluation T1 was found to be more acceptable. These laddu are nutritious and healthy as it contains Aswagandha powder which can boost brain function reportedly and Jowar flour which is gluten free cereal which helps those with celiac disease also making it more nutritious. Thus, these laddu not only saves banana peel from going to waste but also provides rich flavors and nutrients.
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