Vol. 9, Issue 5, Part A (2025)

The present investigation was carried out to develop blended fruit leather using Harad and Ber in six different combination T₁ (100:0::HP:BP), T₂ (70:30::HP:BP), T₃ (60:40::HP:BP), T₄ (50:50::HP:BP), T₅ (40:60::HP:BP), and T₆ (30:70::HP:BP) and evaluated for proximate composition during storage at room temperature. Physicochemical attributes (moisture, crude protein, crude fibre, fat, and ash) were analysed during six months of storage at an interval of 0,2,4,6 months. Results indicated that treatment T₁ (100:0 HP:BP) exhibited the highest crude protein (3.48 %), crude fibre (5.15%), crude fat (1.72%), and ash content (4.07%) at initial day. Whereas, the treatment T₆ (70:30 HP:BP) recorded the lowest values. A significant decline (p≤0.05) in all nutritional parameters was observed over the analysis attributed to enzymatic activity, moisture loss, and Maillard reactions. During storage there was decreased in moisture content from 10.49% to 9.33%, crude protein 2.88% to 2.48%, crude fibre 4.45 to 4.22, crude fat 1.19 to 0.98 and ash content from 3.37 to 3.08% respectively. Overall blending and storage had a significant impact on the nutritional profile of leather.