Pantnagar Journal of Research

Abstract

Pearl millet, also known as bajra, is a highly nutritious and drought-resistant cereal crop, rich in protein, dietary fiber, essential amino acids, vitamins, and minerals. On the other hand, jamun seeds have been found to possess beneficial health properties, such as antioxidants, anti-diabetic, and anti-inflammatory effects. Combining the nutritional benefits of pearl millet with the functional properties of jamun seeds in the form of biscuits could result in a healthy and convenient snack option. This study evaluated the nutritional composition, sensory attributes, and shelf-life of value-added biscuits made from pearl millet flour (HC 10 variety) enriched with 20% jamun (Syzygium cumini) seed powder. The incorporation of jamun seed powder in pearl millet-based value-added biscuits (HC 10 variety) positively impacted their nutritional composition, sensory attributes, and shelf life. The addition of jamun seed powder show significant differences in the crude fiber (0.71 to 1.14%), calcium (47.13 to 63.18 mg/100gm), phytic acid (362.13 to 347.09 mg/100gm) and mineral content, and overall nutritional value. In vitro digestibility was not affected by incorporation of jamun seed powder. In jamun seed powder the flavonoids, glycosides, phytosterols, tannins were present and triterpenoids was absent during screening test. Moreover, the inclusion of jamun seed powder improved the flavor, aroma, and overall acceptability of the biscuits, while also extending their shelf life by delaying lipid oxidation. As a result, the value-added biscuits have the potential to offer additional health benefits, making them a valuable addition to the diet.