Development of Novel Banana Supplemented Biscuits using Different Banana Cultivars ( Musa spp)

Abstract

A considerable postharvest loss has been documented in banana due to its very perishable nature and abundant production in Sri Lanka. The present study was conducted to develop banana biscuits utilizing banana flour obtained from three different local cultivars (ash plantain, seeni and ambun banana) with the purpose of decreasing the postharvest losses of banana. The composite mixture of unripe banana flour and wheat flour with varied degrees such as 0, 20, 40, 60, and 100% w/w were utilized to create biscuits from each banana cultivar and an initial sensory evaluation was carried out. Proximate composition, microbial qualities, and the shelf life were assessed for the biscuits developed. The biscuits containing 100% w/w ash plantain flour, 100% w/w ambun banana flour, and 80% w/w seeni banana flour were ranked at the highest for assessed properties in second sensory analysis. Among these, 100% w/w ash plantain biscuit was picked as the best product utilizing second sensory analysis. The ash, moisture, fiber, fat, protein, and carbohydrates of ash plantain biscuit were 2.3 ± 0.1%, 3.78 ± 0.5%, 4.33 ± 0.5%, 0.33 ± 0.01%, 4.56 ± 0.25%, and 87.73 ± 3.5%, respectively while moisture content and pH changes of all types of biscuits were ranged within 6.5 - 7.3 and 3.2 - 4.0%, respectively during the storage period. Microbial studies revealed that biscuits can be preserved for two months in biaxially oriented polypropylene containers under ambient temperature. In conclusion, the banana flour may be efficiently used to create the biscuits thereby lowering the postharvest losses of banana.