Nutritional Enhancement and Sensory Evaluation of Biscuits Enriched with Acacia and Banana Flour
Partibha Malik *
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, Haryana, India.
Sangeeta Chahal Sindhu
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, Haryana, India.
*Author to whom correspondence should be addressed.
Abstract
This study evaluated the nutritional enhancement and sensory acceptability of biscuits enriched with composite flour made from Acacia nilotica pod flour and raw banana flour. Acacia nilotica, known for its high protein, fibre, and antioxidant content, was incorporated with raw banana flour at 30% and 50% levels to formulate two composite flours. These were used to replace wheat flour in biscuit production partially. The proximate analysis revealed a significant (p≤0.05) improvement in protein, fat, ash, crude fibre, and antioxidant activity with increasing levels of Acacia flour, while carbohydrate and starch contents decreased. Type-I composite flour (30% Acacia) yielded the most organoleptically acceptable biscuits, with favourable sensory scores for colour, texture, taste, and overall acceptability. Although phytic acid content increased with higher Acacia incorporation, it is associated with health-promoting antioxidant properties. Biscuits made with 20% composite flour substitution (Type-I) were significantly higher in protein (15.45 g/100 g), dietary fibre (10.76 g/100 g), and antioxidant activity (38.80 mg TE/100 g) than control biscuits, suggesting their potential as functional foods. This research demonstrates the feasibility of using underutilized plant resources to develop value-added bakery products with enhanced nutritional and health benefits, offering a sustainable strategy to combat malnutrition and improve dietary quality.
Keywords: Acacia nilotica, nutritional composition, banana flour, biscuit