Utilization of jackfruit seed flour (Artocarpus Heterophyllus Lam.) and overripe banana sweetener (Musa Spp.) as partial substitute for wheat flour and white sugar in kuih lapis

Food processing by-products, especially from fruits and vegetables, are rich in bioactive compounds such as dietary fi ber, phenolic compounds, vitamins, and antioxidants, making them promising ingredients for functional food development. This study focuses on evaluating the potential of selected fo