Nutritional Characterization and Microbiological Safety Assessment of Functional Biscuits Enriched with Pomegranate Peel Powder and Millet Flour

Pomegranate (Punica granatum L .) peel is a crucial agro-industrial by-product that has about 30-40% of total fruit weight, is a rich reservoir of punicalagins, ellagic acid, phenolic, tannins, and dietary fibre. Apart from this, Finger millet flour is also nutritionaly valuable and contains dietary fibre, minerals, proteins, and bioactive compounds. This paper focuses on the health benefits and betterment in the nutritional and functional properties of bakery products (biscuits) containing the richness of pomegranate peel powder (PPP) and finger millet flour (MF). These are evaluated across three fortification stages: sample 1 (5% PPP-MF), sample 2 (10% PPP-MF), and sample 3 (15% PPP-MF), alongside a control (0% PPP-MF). The proximate composition is estimated under the regulatory framework of FSSAI (Food safety and Standard Authority of India) notified, ISO (International Organization for Standardization) -certified laboratory and obtained results, carbohydrate 61.33 g/100g, protein 7.39 g/100g, fat 18.84 g/100g, ash 1.74 g/100g, and energy 444.44 Kcal/100g. The six microbiological indicators were performed with FSSR (Food Safety and Standards Regulations) specifications. Salmonella and Listeria monocytogenes were absent in 25 g samples. Sensory evaluations conducted by a semi-trained panel (n=20), using a 9-point hedonic scale, confirmed that the 5% PPP-MF formulation was the standard fortification level to obtain an overall acceptability score of 8.1/10; therefore, the developed PPP-MF biscuit exhibited the highest nutritional profile, microbial safety, and sensory stability for commercial-scale production.