Proximate composition and shelf-life of palmyrah (Borassus flabellifer L.) tuber flour-based biscuits incorporated with legume flours

The tuber of the palmyrah (Borassus flabellifer. L) is an underutilized native food source with potential nutritional benefits. The current study aimed to develop palmyrah dried tuber flour biscuits enriched with legume flours and to evaluate their proximate composition. Wheat flour was partially replaced with palmyrah dried tuber flour at levels ranging from 10% (T1) to 60% (T6), along with green gram, cowpea, chickpea and ground nut flours. The biscuits moisture, total ash, fat, protein, crude fiber carbohydrate and energy content were assessed. The biscuits moisture content varied between 1.62±0.10 and 4.38±0.06 g/100 g with T1 having the highest value and T6 having the lowest. Ash content varied significantly among treatments, with T2 showing the highest ash content.  Fat content increased significantly with increasing substitution levels, reaching a maximum in T4 (24.93±0.19 g/100 g), mainly due to legume incorporation. The protein content significantly decreased with higher levels of palmyrah tuber flour ranging from 6. 0 g/100g to 9. 4 g/100g with T1 having the highest value while Crude fiber content increased from control with T6 exhibiting the highest value (2.0±0.20 g/100g). Carbohydrate content ranged from 62.84% to 67.52%, with control showing the highest value. Energy value varied significantly, with T2 recording the highest value (483.76±3.79 kcal/100g). Overall, the findings show that moderate addition of palmyrah dried tuber flour to legume flours can improve the nutritional profile of biscuits especially in terms of fiber, mineral and fat content while maintaining acceptable protein levels.