Title of thesis: Formulation biscuit with banana peel (Musa sapientum) to improve fiber, antioxidant capacity and bioactive activity. The contents are stated to be plagiarized and covered/not covered as per the plagiarism policy and institutions of CASR, Chattogram Veterinary and Animal Sciences University. Monsur Ahmad, Assistant Professor, Department of Applied Chemistry and Chemical Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh, for his advice and emotional support.
Shamsul Morshed, Associate Professor and Head, Department of Applied Chemistry and Chemical Technology, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh, for his scholastic support for my research work. BBS Bangladesh Bureau of Statistics Abs.S The absorbance of the standard Abs.T The absorbance of the test sample. 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 properties of the biscuits.
Due to the results of many observational studies from all over the world, phytochemical components are the most important qualitative properties of fruits for the reduction of progressive chronic disorders. All the findings were statistically examined to see exactly how significant the fluctuation in observational effects involved in the cookie's recipe. Using a one-way analysis of variance (ANOVA), the threshold of significance was calculated at P<0.05.
Introduction
Objectives
Anticipated outcomes
Review of literature
- Originality and distribution of banana
- Banana production
- Composition of banana peel
- Important bioactive compound available in banana peel
- Types of bioactive compounds
- Flavonoids
- Phenolic compound
- Anthocyanin
- Health benefits of bioactive compounds
- Antioxidants
- Types of antioxidants
- Source of antioxidants
- Functions of antioxidants
- Mechanism of antioxidant activity in human body
- Fibre
There are concerns about the effect of tannins in the peels on mammals that consume them (Onwuka et al., 2005). While ripe banana peels can contain up to 30% natural sugars, green peels have only about 15% starch (Happi et al., 2007). There is great public and research interest in fruits and vegetables because they often contain high natural antioxidants (Diwani et al., 2009).
The most common natural antioxidants in everyday foods include ascorbic acid (vitamin C), tocopherols (vitamin E), carotenoids (vitamin A) and other polyphenols such as flavonoids, polyphenols and lycopene (Ozsy et al., 2009). Daily consumption of fruits and vegetables reduces the risk of developing chronic diseases (Dembinska et al., 2008). A diet rich in antioxidants has been shown to provide long-term health benefits (Sin et al., 2013).
Antioxidants now link cell damage, cancer prevention and longevity to free radicals (Kalcher et al., 2009). Banana fruit maturity has been found to affect the dietary fiber composition-content of banana peels (Happi et al., 2007).
Materials and methods
- Study areas and sample collection
- Chemicals and reagents
- Equipment
- Processing of banana peel into banana peel powder
- Banana peel powder and biscuits processing
- Determination of Antioxidant capacity by DPPH scavenging method
- Determination of bioactive compounds
- Total phenolic content (TPC)
- Total flavonoid contents (TFC)
- Total anthocyanin contents (TAC)
- Proximate analysis of fortified biscuits
- Moisture content
- Crude protein
- Fibre
- Crude fat
- Carbohydrate
- Statistical analysis
Doughs containing 2%, 5% and 10% husk powder as equivalent amounts to wheat flour were used to prepare biscuit samples using the method described by Ashoush and Gadallah. After gently shaking the mixture, it was left to stand in the dark at room temperature for 30 minutes. A UV-VIS spectrophotometer set at 517 nm was used to measure the absorbance (UV-2600, Shimadzu Corporation, USA).
One ml of methanol was used as a blank to create the control by mixing it with two ml of DPPH solution. The Folin-Ciocalteu reagent technique, with minor modifications, was used to quantify TPC of the extracts (Al-Owaisi et al., 2014). 1 ml of ethane extract and 1.5 ml of FC reagent were combined in a Falconer tube and left at room temperature for 3 min.
5 ml of diluted extract and 1.5 ml of 95% ethanol were mixed in portions and placed in a cuvette together with extract stock solutions (1 mg/ml). Then add 100 ml of potassium acetate solution and let it stand for 30 minutes, so that a yellow color develops. A UV-VIS spectrophotometer was used to detect the color intensity at 520 nm after adding 3 ml of ethane extract to a cuvette (UV-2600, Shimadzu Corporation, USA).
The AOAC method number was used to measure the moisture content of enriched biscuit and shell powder. The sample was placed in a crucible and dried for approximately 48 hours at 105 °C in a dryer. Crude protein content of enriched biscuits and shell powder was calculated using macro Kjeldahl technique number 920.87.
An empty 100 ml digestion tube was made into a blank by inserting a piece of filter paper and 5.0 ml of concentrated sulfuric acid and 2 g of Kjeldahl catalyst were included in each tube. Method 920.86 was used to calculate the dietary fiber content of fortified cookies and peel powder. One-way ANOVA techniques were used to examine the facts about the proximate composition, phytochemicals, antioxidant capacity and sensory assessment to determine the degree of significant variance with a 95% confidence interval.
Result
- Proximate composition of different banana peel
- Proximate composition of fortified biscuits
- Antioxidant capacity of fortified biscuit
- Bioactive compounds of fortified biscuit
- Total polyphenol contents (TPC) in fortified biscuits
- Total flavonoid contents (TFC) in fortified biscuits
- Total anthocyanin contents (TAC) in fortified biscuits
- Sensory evaluation of biscuits
Control: Biscuits made with wheat flour (100%), B: Biscuits made with wheat flour mixed peeling powder (2%), C: Biscuits made with wheat flour mixed peeling powder (5%), D: Biscuits made with wheat flour mixed peeling powder (10%). The percentage inhibition was plotted against the Trolox assay concentration, which was expressed as mg/100 g, to create a calibration curve. The total flavonoid content (TFC) of the fruit extract was measured using a slightly modified aluminum chloride colorimetric technique.
Below is the order in which the total anthocyanin content was detected: Sample D is greater than Sample C, which is greater than Sample B, which is greater than Sample A. Control: Cookies made with wheat flour (100%), B: Cookies made with mixed plant powder of wheat flour (2%), C: Cookies made with mixed plant powder of wheat flour (5%), D: Cookies made with mixed plant powder of wheat flour (10%).
Discussion
- Proximate composition
- Carbohydrate
- Moisture
- Protein
- Crude fat
- Ash content
- Crude fibre
- Antioxidant capacity in fortified biscuits
- Bioactive compounds of fortified biscuits
- Total polyphenol content (TPC)
- Total flavonoid content (TFC)
- Total anthocyanin content (TAC)
- Sensory evaluation
- Consumer characteristics
- Sensory evaluation of fortified biscuits
- Overall acceptability of fortified biscuits
- Limitation of the current study
In sample C and sample D, the amount of fat in biscuits added flour banana peel is 16.70% and 18.18%, respectively, which is higher than sample A. The nutritional assessment of PPF and SPF are rich in iron, salt , magnesium, iron, and potassium is supported by the high ash content in the biscuit samples Torres et al. It is likely that the mineral content of banana peel flour is significant enough that the experimental results also reveal a significant ash level.
It is believed that the biological elements in banana peels are responsible for the increased ash concentrations in cookies. The amount of inorganic material left after the organic material in the food has broken down is called the ash content of the food. The amount of crude fiber in flour biscuits containing banana peels is greater than that in sample A, which does not contain banana peel powder (0.60.
The addition of banana peel powder to wheat flour increases the insoluble fiber of the cookies (p<0.05). The high fiber content of flour cookies, combined with the option of banana peels, among other ingredients, makes for a nutritious dinner. The combination of banana peels and flour biscuits resulted in a slightly hard, grainy and crumbly texture.
This is thought to be due to the fiber content of flour banana peels having a significant impact. Banana peels contain significant amounts of natural bioactive compounds that are beneficial for health and disease prevention. 2016) found that the incorporation of 5% prickly skin and potato peel into cookies increased the total phenolic content (TPC) of the cookies compared to the control (110.23 to 192.79 mg/100 g sample).
The most common members of the family were catechins, flavonoids, flavones and quercetin (Gadkari and Balaraman, 2015). The predominance of the red, blue and purple colors in fruit is caused by anthocyanins, water-soluble antioxidant pigments. The male panelists made up 80% of the total, while the male panelists made up the remaining 20%.
Conclusions
Recommendation and future perspectives
Statistical Yearbook of Bangladesh, Ministry of Planning, Government of the People's Republic of Bangladesh, Dhaka, Bangladesh. Statistical Yearbook of Bangladesh, Ministry of Planning, Government of the People's Republic of Bangladesh, Dhaka, Bangladesh.5: 44-77. Effects of stage of ripening and varieties on the chemical composition of banana and plantain peels.
Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flour: influence of cultivar and stage of maturity. A Study of Banana Production in Bangladesh: Area, Yield and Major Constraints, ARPN Journal of Agricultural and Biological Science. Banana production and profitability in Bangladesh - an economic analysis, International Journal of Economics, Finance and Management Sciences.
In: Progress of Prosperity and Poverty in a Globalized World Challenges for Agricultural Research, Bonn, Germany.
