Effect of Storage on Value-added Products Developed from Composite Flour of Acacia and Banana

This study evaluated the effect of storage on two value-added snack products i.e., biscuits and sev developed from composite flour made by blending Acacia nilotica pod flour and raw banana flour. The formulation aimed to combine the antioxidant and antimicrobial properties of Acacia with the palatability and nutritional richness of banana. Among different substitution levels, Type-I (20% composite flour) was the most acceptable based on sensory evaluation. These products were then assessed for lipase activity, peroxide value, and microbial count over a 30-day storage period. Type-I samples demonstrated significantly lower lipase activity (0.17–1.14 µmol/g for biscuits; 0.34–1.16 µmol/g for sev) and peroxide values (1.13–2.20 meq/kg for biscuits; 1.36–3.13 meq/kg for sev) compared to controls. Microbial counts remained within safe limits, with substantially lower growth in composite flour products. The findings indicate that this novel combination can improve the shelf life and safety of functional snack foods, highlighting its potential for health-focused food innovation and commercial application.