Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

Abstract

Plant foods have gained tremendous consideration as a signifcant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs. Shallot (Allium ascalonicum L.) together with plantain (Musa paradisiaca L.; particularly unripe ones) holds their applications as spice/food and folk medicine. Hence, this research pursues to explore the chemical composition, antioxidant activities (in vitro), and phenolic profle of shallot-enriched plantain biscuits. Processed shallot four and unripe plantain four were blended in diferent proportions (100% Plantain (SB0), 95% Plantain+5% Shallot (SB5), 90% Plantain+10% Shallot (SB10), 85% Plantain+15% Shallot biscuit (SB15) and 80% Plantain+20% Shallot biscuit (SB20), mixed with other ingredients to prepare biscuits. The proximate, mineral, anti-nutrient compositions, as well as antioxidant activities of shallot-enriched plantain biscuits and a commercial onion biscuit (COMBIS), were assessed using standard methods. Also, the physical properties and sensory attributes were evaluated using standard methods and polyphenols present in the developed biscuits were identifed using HPLC–DAD