Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Abstract

Biscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.

Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits

“…The decrease in ash content of biscuit samples over time may be related to moisture absorption, which reduces the concentration of other components. These conclusions are supported by the finding of Chakraborty et al ( 55 ). Mineral losses can be caused by reducing sugars reacting chemically with proteins or amino acids under the influence of heat to produce compounds that bind minerals.…”

Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry

“…When medicinal applications of banana peel are discarded after harvesting, they are also not usually utilized in food production [4] pointing out that the production of food products from by-products can become better for the nutritional value of them. [5] are benefitted in getting great into the utilization of byproducts like a banana peel. It is a great medicinal application of banana peel containing high amounts of various nutrients that have been used to produce massive food products.…”

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

“…According to Deng et al (2020), BPS has a significant number of metabolites, particularly flavonoids, phenolic acids, amino acids, and alkaloids. As reported by Chakraborty et al (2021), polyphenols and flavonoids such as ferulic acid, catechin, gingerol, and cinnamic acid have antioxidant properties. revealed that pseudo-stems also showed antimicrobial and antitumor properties.…”

“…According to researchers, fortification of BPS in biscuits resulted in an increase in their protein, antioxidants, phytochemicals (flavonoids, phenols, alkaloids, tannins, and ascorbate) and ash content while decreasing their fat, moisture content, and viscosity compared to that of the control wheat flour biscuits (Chakraborty et al, 2021). Biscuits produced using BPSs provide a nutrient‐rich product, particularly in terms of potassium, calcium, sodium, ash, fat, and fiber content (Maskey et al, 2020).…”