“Formulation and Evaluation of Herbal Biscu...

“Formulation and Evaluation of Herbal Biscuit as Nutraceutical”

Author Name : Sagitta Bhandare, Harshada Takate, Snehal Kokate, Nikita Ugale, Sejal Mahse

ABSTRACT The words "nutrition" and "pharmaceutics" combine to form the term "nutraceutic." The phrase refers to items that are separated from herbal goods, dietary supplements (nutrients), certain diets, and processed meals like cereals, soups, and drinks that serve as medications in addition to being nutritional supplements.A substance that has physiological benefits or offers protection against chronic diseases might be classified as a nutraceutical product.Nutraceuticals can be used to support the body's structure and function, prevent chronic diseases, promote health, and slow down the aging process. They can also lengthen life expectancy. Bananas' importance as an antioxidant, neuroprotective, and antibacterial agent has been shown throughout the year. This review also discusses several other fascinating facts about bananas, such as their anticorrosive and therapeutic qualities. This study presents the process of making biscuits with ripe banana flour instead of wheat flour. Bananas have been noted throughout the year for their significance. Banana pulp that was readily accessible locally was dried for eight hours at 65°C in a cabinet dryer. After drying, the pulp ground into a powder and was sieved. The proximate makeup of the flours used to make the biscuits was examined. Compared to wheat flour, banana pulp flour has more fat in it. Tests were conducted on the biscuits' sensory qualities and approximate composition .In terms of appearance, fineness, flavor, color, and general acceptability as well as ash value, protein and fiber content, and moisture content, banana pulp flour biscuits were compared to wheat flour biscuits. Keywords: Banana Flour, Protein, Phenolic Properties, Nutritive Value, Proximate Composition, Nutraceuticals, Antioxidant, Dietary Fibre.