Production and Characterization of Quality Biscuits from the Blend of Banana and Wheat Flours
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Date
2021-11
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Addis Ababa University
Abstract
Banana (Musasp.) is cheap and has been grown in most parts of Ethiopia. In its green stage, banana contains mainly carbohydrate especially starch; therefore, it is suited to use as the source of starch and flour. Then banana flour was used for starch isolation using 0.05N NaOH. The gelatinization temperature ranges obtained from differential scanning calorimetry (DSC) were 66.50°C, 75.16°C and 86.54oC for starches. The study was also carried out to determine the biscuit making potentials of cooking banana and wheat flour blends. Accordingly, all the banana flour and starch samples were characterized, and biscuit samples were subjected to laboratory analysis for proximate and minerals using standard methods. Supplementation of wheat flour with cooking banana flour significantly p<0.05) increased the ash (1.34-2.10%), crude fibre (1.06-2.81%) and moisture contents (2.77-8.91%) of the cookies while a decrease in the fat (31.37-29.28%), protein (8.31-7.53%) and carbohydrate (55.15-49.37%) was observed. The sensory results also showed that cookies with 10% substitution of cooking banana flour were preferable for colour, texture, aroma and taste, and this compared favourably with 100% wheat flour cookies. The minerals were 5.89-6.12mg Ca, 0.48-0.82mg Fe, and 22.10-23.93mg P. The present result showed that cooking banana flour has high potential as value added ingredient in cookies production for household utilization.
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Keywords
Biscuit, Characterization, Cooking banana flour, Starch, Quality