EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH BANANA (Musa acuminata) PSEUDOSTEM CORE FLOUR ON THE SENSORY PROPERTIES, ANTIOXIDANT ACTIVITY, PROXIMATE AND MINERAL COMPOSITION OF WHEAT FLOUR BISCUITS

Abstract

Though the core of banana pseudostems is a rich source of nutrient, it is not commonly used in Bangladesh to make baked goods. The purpose of the study was to find out how varying levels of banana pseudostem core flour substituted for wheat flour affected the production of biscuits. Using the conventional approach, the following parameters were assessed: mineral content (K, Ca, Mg, Fe), bioactive compound (total phenol, total flavonoid), and nutritional composition (moisture, ash, crude fat, crude fiber, crude protein, Carbohydrate, and dry matter). The developed biscuits were also analyzed for possible antioxidant activity using in vitro DPPH tests. One way analysis of variance (ANOVA) was performed to find out the level of significance at p < 0.05. According to proximate analysis, the 30% banana pseudostem core flour biscuit had the highest protein (13.89%) and fiber (6.95%) content, whereas the control had the highest levels of moisture (5.70%) and fat (16.50%). Ca (0.4-0.92) mg/g, Mg (0.31-0.56) mg/g, K (0.76-2.40) mg/g, and Fe (0.03-0.07) mg/g were the minerals that gradually increased in 30% banana pseudostem core flour biscuits compared to the control. The biscuit made using banana pseudostem core flour partially replacing wheat flour had higher levels of the bioactive component’s total flavonoid concentration and total phenolic content, ranging from 11.89–20.15 mg QE/100g and 71.75-86.71 mg GAE/100 ml, respectively, compared to the control (5.73 mg QE/100g and 60.24 mg GAE/100 ml). The range of the antioxidant capacity was 11.11 to 31.33 mg TE/100g, more than doubled. According to the sensory evaluation, the biscuit with the highest approval rating was made using 20% banana pseudostem core flour. Thus, it can be concluded that the baking company might use the study's insights to meet the needs and demands of its consumers.