Background: Fruits and vegetables, as prominent horticultural crops, are consumed in various forms: raw, processed, or as ingredients in culinary preparations. They serve as valuable sources of essential nutrients, including polysaccharides, vitamins, minerals, and bioactive phytochemicals such as phytosterols, carotenoids, polyphenols, and dietary fiber. In addition to providing energy, these nutrients offer antioxidant, anti-cancer, anti-inflammatory properties, and contribute to maintaining gut health. The fruit processing industry produces substantial waste, including skins, rinds, seeds, and pomace, which can be transformed into value-added products, contributing to the advancement of sustainable food security efforts. There is still a significant opportunity to explore these resources further, aiming to create value-added products and fully utilize their nutritional and bioactive advantages.

Objective: Hence, the present study was structured to capitalize on the potential of tamarind seeds in crafting commercially viable value-added products.

Methods: Three bakery products viz., cookies, muffins and buns were made by incorporating 25, 50 and 75% of Tamarind seed flour (TSF). The developed products were subjected to descriptive sensory, proximate (AOAC) namely moisture, ash, fat, and protein and mineral viz., iron (Wong’s method) and phosphorus (Phosphomolybdate based method) analysis.