Optimization of production conditions of biscuit from Musa sapientum flour (‘banane cochon’): Nutritional composition and glycaemic index of the optimized biscuit

Bilkissou Njapndounke,François Zambou Ngoufack,Marius Edith Foko Kouam,Gires Teboukeu Boungo,Julie Mathilde Klang

doi:10.1016/j.jafr.2021.100229

Bilkissou Njapndounke, François Zambou Ngoufack + Show 3 more

Open Access

https://doi.org/10.1016/j.jafr.2021.100229

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Abstract

Diet management through the consumption of food with recommended nutrient contents but having a low glycaemic index plays an important role in controlling diabetes and its complications. This study aims to develop biscuit from banane cochon flour in order to contribute to the prevention and management of diabetes. The chemical properties and glycaemic index of the ‘ banane cochon ’ were evaluated. This was followed by the optimization of production conditions of biscuits using the central composite design. The responses studied were dry matter, reducing sugar and lipid content. The resulting product was evaluated for its nutritional value and glycaemic index. It resulted that, ‘banane cochon’ has high dietary fibre (12.99%), potassium (1046.14 mg/100g), calcium (512.00 mg/100g), phosphorus (89.90 mg/100g) contents and a low glycaemic index (36.00). The optimum conditions were as thus: 25.81 g (quantity of margarine), 150°C (baking temperature) and 26 min (baking time). This resulted to an optimized biscuit having the following contents: minerals (potassium, magnesium, iron, calcium and phosphorus), dry matter content (95.7%), lipid content (18.71%), reducing sugar (12.01 g/100 g), protein (6.8%), carbohydrate (65.59%), dietary fibre (11.24%), ash content (4.70%) and glycaemic index of 50.77. The results achieved confirmed that Musa sapientum ( ‘banane cochon’ ) flour could be used to obtain a nutritive and a low glycaemic index biscuit. • Nutritional composition, rheological and glycaemic index of Musa sapientum ( banane cochon flour). • Screening of factors influencing the lipid content, dry matter content and reducing sugar content of biscuit from Musa sapientum flour. • Optimization of production conditions of biscuit from Musa sapientum ( banane cochon ) flour. • Nutritional composition and glycaemic index of compromised optimum biscuit form Musa sapientum flour.

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