Formulation and Standardization of Cocoa- Based Nutritional Powder Enriched with Jackfruit Seed Powder, Coconut Sugar and Almond Powder

Cocoa powder is widely valued in the food industry for its distinctive flavor, functional properties, and richness in polyphenols and essential minerals. It is obtained by grinding roasted cocoa nibs and removing most of the cocoa butter, resulting in a nutrient-dense powder. In this study, cocoa powder was enriched with jackfruit seed powder, coconut sugar, and almond powder to formulate a health-promoting nutritional supplement. Jackfruit seed powder, prepared through boiling, dehulling, drying, and grinding, is rich in resistant starch, protein, and phenolic compounds, making it a suitable gluten-free, functional flour. Coconut sugar, derived from the sap of coconut palm, was processed into a fine powder and contributes a low glycemic index, along with minerals such as iron, potassium, and zinc. Almond powder, produced by blanching, drying, and milling almonds, is high in protein, fiber, vitamin E, and healthy fats. The study aimed to develop and standardize this cocoa-based powder by evaluating its physicochemical characteristics, nutritional composition, and sensory acceptability. Macronutrient content including protein, fat, carbohydrates, fiber, and ash was assessed, alongside sensory parameters such as taste, texture, aroma, and overall appeal. The final formulation was optimized for both nutrition and consumer preference. This research supports the development of a cost-effective, functional food product as a nutritious alternative to conventional cocoa powders.