Abstract:
Plantain cultivar Nendran is popular as a staple
food in many parts of India and deep fried chips made from
raw matured Nendran are one of the popular snack items in
India. This study aims to utilize peel from Nendran varietythe
main byproduct of banana chips industry- to develop high
fibre cookies with enhanced bioactive content. Proximate
analysis indicated that peels are rich in total dietary fibre
(64.33 g/100 g), vitamins (Folic acid- 33.12 mg/100 g) and
minerals (Potassium- 35.61 mg/100 g). Nendran Peel Flour
(NPF) was extracted with hexane, ethyl acetate and methanol.
Phenolic and flavonoid content was high for ethyl acetate
extract (15.21 and 9.39 mg QE/g dry weight). Methanol extract
was more potent in reducing Copper ion (2.36 μM TR/g
dry weight) and scavenging NO (IC50-381.71 μg/mL). Ethyl
acetate extract was capable of scavenging DPPH and hydroxyl
radical. HPLC profiling showed presence of gallic acid,
protocatechuic acid, rutin hydrate and quercetin in ethyl acetate
extract and gallic acid, chlorogenic acid and vanillic acid
in methanol extract. Cookies prepared with NPF possess
higher total dietary fibre content. There was a decrease in
spread ratio, breaking strength and browning index of cookies
as the percentage of NPF increased. NPF incorporation gradually
increased the phenolic content from 4.36 to 5.28 mg
GAE, compared to control cookie (3.21 mg GAE). DPPH
scavenging activity also increased with increase in NPF.
Hence NPF is a very good source of antioxidant dietary fibre and acceptable cookies can be produced by replacing wheat
flour with 10 % NPF
