2023, Vol. 5, Issue 6, Part A

An experimental study was designed to formulate ready-to-eat cookies by incorporating banana and banana peel flour which is normally unused in Bangladesh but contains an excelleamountsunt of nutrients especially dietfibreiber, essential vitamins and minerals. Cookies were prepared by replacing 5% (sample-1), 10% (sample-2) and 15% (sample-3) of wheat flour with banana and banana peel flour. The proximate analysis and sensory parameters of those cookies were compared with control cookies where no banana and banana peel flour were added and designated as normal cookies (0% substitution). Functional properties were also evaluated and a significant difference once found (p<0.05) in WHC, OHC, swelling capacity, emulsion activity, emulsion stability and flour dispensability in banana peel flour when compared to wheat flour. On proximate analysis of cookies, significant variation (p<0.05) was also observed in proteifibreh, fibre and carbohydrate content of banana and banana peel flour cookies in a comparison to normal cookies. The increasing the substitution of banana and banana peel flour in cookies increased the ash anfibrede fibre content remarkably. About 15% substitution of banana and banana peel flour in cookies increased 93.25% crude ash (mineral) and 19fibre crude fibre than normal cookies. Energy values of the cookies were also evaluated and ranged between 480 Kcal and 513 Kcal per 100 g, with sample-3 cookies having the lowest value. In conclusion, the addition of both banana and banana peel flour in cookies by replacing 10% wheat flour were more acceptable with all quality characteristics.