Effect of fluted pumpkin seeds flour on the proximate and sensory properties of cooking banana flour biscuits and queens cake for household consumption

Abstract

Biscuits and queens cakes were produced from the blends of cooking banana/fluted pumpkin seeds flour at a substitution levels of 100% wheat flour (control), 90% cooking banana, 10% fluted pumpkin seeds flour, 80% cooking banana, 20% fluted pumpkin seeds flour and 70% cooking banana, 30% fluted pumpkin seeds for households consumption. Proximate and sensory properties of the food products (biscuits and queens cakes) was analyzed. Results for proximate composition showed that samples CPDB 70% cooking banana, 30% fluted pumpkin seeds flour and CPDQ 70% cooking banana, 30% fluted pumpkin seeds flour had the highest value for protein while sample WHAB 100% wheat flour biscuits and WHAQ 100% wheat flour queens cake (control) had the highest value for carbohydrate content. Result for Sensory properties: colour, texture, taste, flavour and general acceptability) revealed that 100% wheat flour products were most preferred compared to all the samples. However, sample CPBB and CPBQ 90% cooking banana with 10% fluted pumpkin seeds flour substitution were comparable to the control in all the attributes evaluated. Sample CPDB and CPDQ had the lowest value and were least preferred. Protein content of biscuits and queen cakes samples improved progressively with increased substitution levels of enrichment with fluted pumpkin seeds flour. This confirms that the developed biscuits and queens cake have a better nutritional value compared to the control sample and could be used to stem the tide of protein energy – malnutrition in the family.