Abstract
The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) and was used in bread-making. This study investigated the effect of flour type—FDF (WGBF produced by freeze-drying) and ODF (prepared by air-oven drying at 50 °C)—at fortification levels of 0% (control), 10%, 20%, and 30% on the fortified bread. A significant decrease in energy caloric value and an increase in moisture and fibre at >20% fortification level (p < 0.05) was noted. The ODF bread samples had a higher browning index compared to the control and the FDF samples. Addition of WGBF improved macro minerals (Mg, Ca, Na, K, and P) with a no significant change in micro minerals (Fe, Zn, and Mn). The use of FDF in bread resulted in a marked increase in resistant and slow digestible starch levels in F30 compared to ODF samples and their comparable fortification levels. The digestibility of the bread samples showed that WGBF can be used as an alternative functional ingredient to prepare bread with better nutritional value.
Highlights
Banana is one of the most favourite fruits in the world and has a high nutritional value
The fortification above 10% caused a significant increase in water activity of the bread samples compared to the control ones
It can be concluded that the use of whole green banana flour up to 30% in substitution for wheat flour significantly increased total dietary fibre, ash, and mineral content in bread
Summary
Banana is one of the most favourite fruits in the world and has a high nutritional value. A whole green banana including the peel is considered as a rich source of RS (41%–59%) [3]. Considering the undesirable taste of green banana, green banana flour production has been recommended to add value to banana crops in terms of reducing waste and loss during the production chain, improve sustainability, and capture some of its nutritional benefits that are lost on ripening [4]. It has been reported that the type of heating process used in the whole green banana flour preparation has an impact on both the physicochemical and technological properties of the flour [5]. The RS content in banana flour can vary from 20% to 59% based on the banana species, stage of ripeness, and most importantly, the drying treatment applied [6,7]
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