Effect of Banana Peel Addition on the Chemical, Functional and Organoleptic Properties of Cookies

Abstract

The effect of banana peel addition on the functional, proximate, antioxidant properties of cookies and sensory attributes of cookies was investigated. Banana peels was added at 5, 10 and 15% to wheat flour. Bulk density decreased significantly (P<0.05) from 0.88 – 0.83g/ml, Dispersibility (75 – 72%), with increase in water absorption capacity (0.77 – 1.20g/g), oil absorption capacity (0.82 – 0.90g/g). Swelling power (5.21 – 6.22g), solubility (9.70 – 12.80%). There was significant (P<0.05) decrease in moisture content (5.7 – 4.19%) protein (10.77 – 10.46%), carbohydrate (60.51 – 53.78%) and increase in the Ash content (1.28 – 2.03%), fat (15.61 – 18.79%) and crude fibre (7.47 – 10.76%). Total phenol and flavonoid content increased significantly (P<0.05) from 2.20 – 4.10mg/100g for Total phenol and 18.13 – 23.31% for flavonoid. The physical properties of the cookies showed an increase in the spread ratio from 7 – 7.80. The cookies samples showed varying degrees of likeness for all the attributes with the control sample having the highest preference for overall acceptability. This investigation showed acceptable functional cookies can be produced with Banana peel addition.

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