Development, Nutritional and Storage Analysis of Pearl Millet Value-added Traditional Snacks (Namakpara, Mathri) Enriched with Jamun Seed Powder

Abstract

Background: Pearl millet and jamun seed powder were combined to develop snacks that utilize the nutritional value of pearl millet and jamun seeds as antioxidants for innovative, health-conscious options. This aligns with the demand for sustainable, nutrient-rich snacks blending traditional flavors with modern health considerations. Methods: Different formulations incorporated jamun seed powder at 20% levels. The study utilized a 9-point hedonic scale for sensory evaluation and standard procedures for nutritional analysis, including proximate, minerals, in vitro digestibility and storage fat quality assessments. Result: Jamun seed powder influenced the sensory scores, with 10% incorporation maintaining acceptability. Nutrient profiles were impacted, altering protein, fat, ash, crude fiber, calcium, phosphorus, zinc, phytic acid and polyphenols. In-vitro protein digestibility decreased, while starch digestibility remained unaffected. During storage, jamun seed products retained sensory attributes better than controls. Type I samples exhibits potential antioxidant and anti-rancidity properties, evident in reduced fat acidity and peroxide value after 90 days (143.40 to 137.25 KOH/100 gm and 14.33 to 13.42 meq/1000 g of fat). This study enhances nutritious and sustainable snack development, offering consumers gluten free indulgence in traditional flavors with added health benefits.