The present study was carried out with the objective to prepare thekua, by incorporating unripe banana powder. Product prepared without any incorpation, served as control (T0). The wheat flour 80 percent ,60 percent , 40 percent was blended with 20 percent ,40 percent ,60 percent unripe banana powder to serve as experimental treatments T1, T2 and T3..Each treatment was replicated three times .Sensary evaluation of the thekua was carried out by using by using a 9 Hedonic Scale .The data obtained during the study were analysed statistically by using analysis variance and critical difference . On the basis of finding ,it was concluded T2( 40 percent unripe banana powder and 60 percent erfined flour ) was the most acceptable in Taste and Flavour, Colour , Body and Texture and Overall acceptability and on the basis of acceptability it is concluded that incorporated in value added traditional food products namely ¿Thekuä. Nutrient determination indicates that higest fibre, calcium, phosphorous, and iron content were found in t3 T3 treatment. Cost of the last treatment of thekua 100 grm on the basis of raw ingredient was Rs Rs6-10.52.

Shivani Singh has done masters in FSN from College of Home Science, SHUATS, Prayagraj, U.P. Dr Pratiksha Singh is SMS-H.Sc, at KVK Varanasi, ANDUAT, Kumarganj Ayodya, since May 2022. Before she has served to KVK-Churu and KVK-Gorakhpur-II on the same post. Dr Poonam Singh is Assistant Professor at College of Community Science, ANDUAT.