Abstract
Context: “Miracle tree” palm tree (Borassus flabellifer) is a traditional plant with multiple health benefits. Sprouts are rich in dietary fibers which help in boosting digestive functions. They also contain good amount of enzymes which are generally not available through food. Aims: The aim of present work is to highlight the importance of these underutilized palmyrah sprouts by converting them into flour along with its utilization in new product development. This flour was utilized for development of a popular bakery product − muffins. Settings and Design: For the preparation of muffins, palmyrah flour was combined with refined wheat flour in different ratios (30%, 40%, 50% and 60%). Methods and Material: The physico-chemical properties and proximate composition of the flour were calculated by standard methods. The final product was evaluated based on its physical properties like pH, color, texture, and its proximate composition. Statistical Analysis: The obtained values were statistically calculated as Mean ± SD and student’s t-test analysis been carried out to find the level of significance (P
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