Development of muffins using raw banana flour and jackfruit seed flour

This research focused on developing a nutritionally enriched and functionally enhanced muffin by incorporating raw banana flour (RBF) and jackfruit seed flour (JSF) as alternatives to refined wheat flour. These underutilized flours were chosen for their high fibre, resistant starch, and protein content to create a clean-label, health-promoting bakery product. The muffins were evaluated for nutritional composition, functional and structural properties, microbiological safety, sensory acceptability, and shelf-life stability. Proximate analysis showed 332 kcal/100g, with 55.3g carbohydrates, 6.1g protein, 9.6g fat, and 4.3g fibre. Mineral content included 1.8mg iron, 40mg potassium, and 30mg calcium. Functional tests indicated good water absorption, solubility, and texture. DSC, FTIR, XRD, and SEM analyses confirmed proper starch gelatinization, protein stability, resistant starch formation, and a porous crumb structure. Microbiological tests confirmed safety, with all counts within limits and no pathogens. Sensory scores remained high from Day 0 (8.3-8.5) to Day 7 (7.5-7.9), and shelf-life studies showed the muffins stayed safe and acceptable for up to a week without preservatives. In conclusion, RBF and JSF muffins are nutritionally rich, functionally sound, and well-accepted, promoting sustainable use of agro-industrial by-products in health-oriented bakery products.