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|Title:||FORMULATION OF BISCUIT WITH BANANA (Musa sapientum) PEEL TO ENHANCE FIBRE, ANTIOXIDANT CAPACITY AND BIOACTIVE PROPERTIES|
|Authors:||Ahmed, Md. Tanvir|
|Keywords:||Banana peel, Phytochemical, Antioxidant capacity and Fortified biscuit|
|Publisher:||Chattogram Veterinary & Animal Sciences University|
|Abstract:||The focus of the research was to see how banana peel powder combined with wheat flour could be used to make biscuits with a high phytochemical composition (bioactive compounds, antioxidant capacity, and crude fibre) and to see how it affected the nutritional profile and sensory attributes of the biscuits. Because of the results of many observational studies from all over the world, phytochemical components are the most important qualitative qualities of fruits for lowering progressive chronic disorders. The banana peel powder was made by drying the banana peels. All of the findings were statistically examined to see just how significant the fluctuation in observations effects involve in the biscuit's recipe was. Using a one-way analysis of variance (ANOVA), the threshold of significance at P<0.05 was calculated. The aesthetic rank of wheat flour with banana peel powder of all kinds sample D (10 percent banana peel) was the highest among four distinct formulations. When compared to wheat flour, fortified biscuits had lesser moisture, protein, fat, fibre, ash, and some bioactive compounds (polyphenol, flavonoids, and anthocyanin) and more fat, fibre, ash, and some bioactive compounds. When 10% banana peel powder was replaced for wheat flour, superior quality, nutritious, and fibre-rich biscuits were produced (moisture 3.87 %, carbohydrate 64.83%, protein 10.13%, fat 18.18 %, ash 1.65% and fibre 0.75%). The produced biscuit had larger levels of phytochemical substances (Polyphenol 4.22%, flavonoid 23,87%, anthocyanin 13.41%, and antioxidant capacity 2. 85%) than sample A. (reference biscuit). The 10% banana peel with wheat flour combination had the highest value for fragrance (8.0), taste (8.10), colour (6.80), texture (5.40) and overall acceptance (7.60). The substitution of 10% banana peel powder for wheat flour can serve as a compatible resource for value-added product manufacture and waste utilization, potentially improving food security in Bangladesh, where bananas are plentiful. In regarding the nutritional and organoleptic, the finished product was determined to be somewhat more acceptable behaviour|
|Appears in Collections:||Thesis-MS|
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