Article Title: Development and Value Addition of Banana Leaf Extract-Based Halwa: Processing Technology, Product Quality and Economic Feasibility

Banana leaves are widely used as food-contact materials in tropical food traditions, but their use as an extracted ingredient in a starch-based confection requires systematic evaluation. This article describes a preliminary process for preparing banana leaf extract-based Halwa from the supplied product-development notes and examines its possible value-addition and small-enterprise economics. The proposed method involves washing and chopping leaves, preparing a filtered aqueous extract, cooking the extract with corn flour and sugar, and incorporating ghee, cardamom and nuts before setting. A transparent illustrative cost model for one assumed batch estimates total expenditure of ₹163 and sales of ₹240 from eight portions priced at ₹30 each, corresponding to a gross operating surplus of ₹77 and a benefit–cost ratio of 1.47. These figures are scenario assumptions, not recorded business outcomes. No measured nutritional, sensory, microbiological or shelf-life data were supplied; therefore, product safety, acceptability and commercial feasibility remain to be validated. The concept may offer a local value-addition opportunity if standardized processing, food-safety assessment and market testing confirm its suitability.

Keywords: banana leaf extract; Halwa; value addition; product development; cost analysis; food safety; rural enterprise, Banana Leaf Extract-Based Halwa.