eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2026-03-30 23 1 392 401 10.13005/bbra/3506 58495 article Subaratinam R 1 Raja Praveena S 1 Thanveera Jasmin 1 Mahasrii Narayanan 1 Department of Home Science-Food Science Nutrition And Dietetics., Shrimathi Devkunvar Nanalal Bhatt Vaishnav College For Women, Chennai, India. Sev, a conventional Indian snack from chickpea (Cicer arietinum) flour, spices, and oil-frying, was innovated here as a baked, nutrient-dense variant with chickpea and jackfruit seed (Artocarpusheterophyllus) flours. Eight formulations were tested with varying proportions of these flours. Sensory evaluation using a nine-point hedonic scale by 25 untrained members showed formulation T2 (70:30; chickpea flour: jackfruit seed flour) received the highest score and was selected for analysis.Physical properties of the optimized baked nutrisev (T2) including weight, thickness, width, pH, texture, and colour were evaluated. Functional properties of both flours were determined for bulk density, water and oil absorption, foam capacity, and stability. The proximate composition showed moisture (4.2%), ash (2.8%), energy (217.8 kcal), carbohydrate (17.1 g), protein (25.1 g), fat (2.4 g), fibre (3.25 g), calcium (381.16 mg), phosphorus (202 mg), and iron (5.07 mg).Microbial analysis showed no yeast or mould growth, with a bacterial count of 5 × 10⁴ CFU/g. Antioxidant activity was approximately 71%, with total phenolic and flavonoid contents of 0.078 mg/g and 0.50 mg/g. Shelf-life evaluation was conducted over 45 days, comparing storage in LDPE and airtight containers. Cost analysis showed the baked nutrisev (₹17) was more economical than conventional deep-fried sev (₹20), providing a cost-effective, nutrient-dense, healthier alternative to traditional fried snacks. https://www.biotech-asia.org/vol23no1/development-and-quality-evaluation-of-baked-nutri-sev-incorporated-with-jackfruit-seed-flour-artocarpus-heterophyllus-an-edible-waste/ Chickpea flour; Jackfruit seed flour; Proximate analysis; Sensory analysis; Sev