Substituting Wheat Flour with Banana Flour: Effects on the Quality Attributes of Doughnut and Cookies

H N Ayo-Omogie

Abstract



This study investigated the possibility of incorporating Cardaba banana flour as a functional replacement ingredient for wheat flour in the production of cookies and doughnut. Cookies and doughnut were prepared by partially replacing wheat flour with Cardaba flour from 0-30% and investigated for their quality attributes. Supplementation significantly (p≥0.05) affected the nutritive values of the products; crude fibre, total ash and carbohydrate increased, while crude protein (15.37%-26.73% and 7.47-20.97% for doughnut and biscuit) and fat decreased. Caloric value reduced in doughnut but increased in biscuit. Dough properties were affected; volume and density increased, while height decreased. Functional and visco-elastic properties of the flour mixes showed that water absorption, peak, breakdown and final viscosities increased on substitution, oil absorption reduced while bulk density and setback varied. Sensory evaluation revealed that composite doughnut and biscuit with 10% and 20% Cardaba flour respectively were rated highest. Although substitution with Cardaba flour beyond 10% and 20% in doughnut and biscuit were less preferred as compared to the conventional products; higher ash and crude fibre and reduced caloric values may have more nutritional and functional benefits. Therefore, Cardaba banana flour has high potential as value added ingredient in doughnut and biscuit and its incorporation into baked foods will promote enhanced utilization and reduce dependence on wheat flour

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