Physicochemical and Nutritional Evaluation of Composite Flour Developed from Banana Pseudostem and Pumpkin Seed and wheat flour for Functional Food Formulation

1. Introduction 2. Literature Review 2.1. Overview of Composite Flours 2.2. Nutritional Benefits of Banana Pseudostem 2.3. Health Benefits of Pumpkin Seeds 2.4. Functional Foods and Formulation 3. Methodology 3.1. Sample Preparation 3.2. Nutritional Analysis Methods 3.3. Physicochemical Testing Procedures 4. Physicochemical Properties 4.1. Moisture Content Measurement 4.2. Texture and Viscosity Analysis 4.3. Color and Appearance Evaluation 5. Nutritional Analysis 5.1. Protein Content Determination 5.2. Mineral Composition Assessment 5.3. Fiber and Carbohydrate Content 6. Functional Food Formulation 6.1. Recipe Development Process 6.2. Sensory Evaluation Methods 6.3. Shelf-Life Studies 7. Results and Discussion 7.1. Comparison with Conventional Flour 7.2. Nutritional Impact Analysis 7.3. Functional Properties Observations 8. Conclusion and Future Work 8.1. Summary of Findings 8.2. Implications for Food Industry 8.3. Recommendations for Further Research