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In the present study, pomegranate peel (Punica granatum) along with its secondary metabolites was incorporated into an indigenous product- Moong Dal Laddu, and checked for its total phenol content. The total activity of antioxidants in pomegranate peel was estimated and nutritive content of the product was enhanced in various in-vitro studies. The total phenolic content with brown sugar was obtained 236.93 mg/100g of final product which is higher compared to the sample with white sugar anddoi:10.35940/ijeat.a9979.109119 fatcat:uyd7vavpnvh7fmn2g46sarxigy