Evaluation of the nutritional and chemical composition of crackers developed from blends of wheat, unripe plantain, and mushroom flour

Abstract

Crackers are considered a healthier substitute for other types of biscuits that are more calorie-dense. Novel ingredients are therefore being searched for in the formulation of crackers. This study evaluated crackers' nutritional and chemical composition from blends of wheat, unripe plantain, and mushroom flours. Compared to wheat flour, the functional properties of the blends showed high water absorption capacity (WAC), and bulk density, while swelling capacity was not significantly affected. The moisture (4.98–8.51 %), protein (10.47–21.31 %), fat (7.17–11.46 %), fiber (0.20–0.60 %), and ash (1.61–3.47 %), contents of the composite crackers were higher, while carbohydrate content (51.81–72.07 %) was lower than the control. The soluble and insoluble dietary fiber increased from 5.13 % to 9.00 %, and 3.49 % to 7.08 % respectively. K and Na were the principal minerals in the crackers based on the mineral analysis results, which increased upon 10 % replacement of mushroom flour. The oxalate and phytate contents of the crackers ranged between 0.05–0.07 mg/g and 7.78–14.98 mg/g respectively. The crackers with 10 % replacement of mushroom flour were accepted by panelists. The study revealed the feasibility of cracker production with enhanced nutritional composition using wheat, unripe plantain, and mushroom flour blends.