Article Sidebar
Published:
Aug 2, 2022Keywords:
Article Details
All authors who submit their paper for publication will abide by following provisions of the copyright transfer:
- The copyright of the paper remain with the authors, and they are transferring the copyright to publish the article and used the article for indexing and storing for public use with due reference to published matter in the name of concerned authors.
- The authors reserve all proprietary rights such as patent rights and the right to use all or part of the article in future works of their own such as lectures, press releases, and reviews of textbooks.
- In the case of republication of the whole, part, or parts thereof, in periodicals or reprint publications by a third party, written permission must be obtained from the Editor-in-Chief of the Journal of Food Stability.
- The authors declare that the material being presented by them in this paper is their original work, and does not contain or include material taken from other copyrighted sources. Wherever such material has been included, it has been clearly indented or/and identified by quotation marks and due and proper acknowledgements given by citing the source at appropriate places.
- The paper, the final version of which they submit, is not substantially the same as any that they had already published elsewhere.
- They declare that they have not sent the paper or any paper substantially the same as the submitted one, for publication anywhere else.
- Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication in this journal and a link is inserted wherever published.
- The published articles will be available for use by scholars and researchers under a Creative Commons License.
Main Article Content
Physico-chemical and sensory properties of cookies produced from composite flours of wheat and banana peel flours
Abstract
Banana peels have various health benefits to excellent nutritional status, and it treats the intestinal lesion, diarrhoea, dysentery, ulcerative colitis, nephritis, gout, cardiac disease, hypertension, and diabetes. This study aimed to utilize flour from banana peel to develop functional cookies. Banana peel flour was substituted in wheat flour at 11, 13 and 15 %, then used to produce cookies. Composite cookies produced were evaluated for proximate composition, mineral composition and heavy metals content as well as anti-nutritional content. Result of proximate composition of the cookies indicated that increase in addition of banana peel flour resulted in increase in the fat, ash and crude fibre of the composite cookies. The fat, ash and crude fibre varied between (12.00 – 12.20%), (2.26 – 2.73%) and (1.03 – 1.33%) respectively. From the result of mineral analysis, it was observed that calcium, potassium, magnesium, iron, manganese, zinc, potassium and sodium of the cookies ranged between 70.00-150.00 mg/100g, 6.66–40.00 mg/100g, 23.33–55.00 mg/100g, 1.36–4.76 mg/100g, 0.01–0.23 mg/100g, 0.16–0.40 mg/100g, 93.33–140.00 mg/100g and 233.33–340.00 mg/100g respectively. Cookies supplemented with flours of banana peel had higher contents of all these minerals but zinc than those produced from wheat flour alone. Cookies supplemented with banana peel flour had higher anti-nutritional values than the control in terms of (phytates, phenols, flavonoids, saponin and tannin) examined. Heavy metals content of the cookies shows that there were little or no traces and it is within the standard limit control of recommended daily allowance. It was concluded that the use of flours from banana peels as composites of wheat had good potential for production of nutritionally superior cookies compared to the use of wheat alone. This study may be an economically viable approach towards promoting utilization of food wastes for production of value added products in developing countries such as Nigeria, where food security has been a major challenge.
Practical application
The knowledge of nutritional and bioactive component as well as the antioxidant activity of banana peels can help in development of cookies in order to reduce waste generation, environmental pollution and reduce cost in waste disposal. Inclusion of banana peel in cookies production can serve as a potential source of functional food ingredients in its production to prevent damages caused by free radicals in the body.
