Source Of Dietary Fiber Research Articles

Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products

Clementine by-products are an important source of dietary fiber, which has different technofunctional properties depending on its chemical composition and structure. These properties can be modified through different treatments. In this work, the impact of treatments such as hot air drying (HAD), homogenization (HOM), freeze drying (FD), and extrusion (EXT) was evaluated on the structure and technofunctional properties of clementine by-products’ powders, to promote their use as ingredients in food development as a way of valorization. The structure of by-products was studied using microscopy (Light Microscopy and Field Emission Scanning Electron Microscopy) and vibrational spectroscopic (FTIR and FT-Raman) techniques. The technofunctional properties, water and oil holding capacities, water solubility, swelling capacity, and emulsifying capacity, as well as particle size were evaluated. HOM and EXT showed a more stratified and porous structure than HAD and FD. FTIR and FT-Raman showed that the by-products mainly comprised pectin and cellulose. Regarding technofunctional properties, HOM powders had high water retention and swelling capacities, and good emulsifying capacity even when using high amounts of oil in an emulsion (75 %). FD powders showed the highest oil retention capacity and EXT powders the highest water solubility.

Effects of citrus pomace on mechanical, sensory, phenolic, antioxidant, and gastrointestinal index properties of corn extrudates

Ready-to-eat snacks are popular among consumers, but these largely carbohydrate-based snacks have high glycemic indexes that pose various health issues, such as increased risk of diabetes, heart disease, high blood pressure, etc. This work aimed to increase the healthfulness (fiber, phenolic content, antioxidant capacity) of corn based extrudates through the addition of citrus pomace as a sustainable dietary fiber source. Extrudates were prepared using twin screw extrusion with citrus pomace concentrations in the range of 0%–15%, incorporated into corn grits. Results show that inclusion of 15% citrus pomace increased fiber content by 58.33% and dietary fiber contents increased 2.12 times compared to corn extrudates used as control samples. Antioxidant activity (DPPH) and mineral (calcium) contents of 5% pomace-containing extrudates significantly increased between 9.36 and 14.32 times respectively compared to the control sample without any supplementation. However, the expansion ratio, porosity, oil binding, and absorption capacities decreased due to the fiber addition. The sensory attributes of extrudates up to 5% pomace addition were acceptable in sensory evaluation. In the range of 0%–5% citrus pomace addition, extrudates may be successfully used for sustainable consumption, food waste management, and nutritional security.

Effects of cellulose-degrading fungus Penicillium griseofulvum on the structure characteristics and adsorption properties of soluble dietary fiber from Citrus aurantium L

Citrus aurantium L. (CAL) was a potential low-cost source of soluble dietary fiber (SDF). To make full use of this resource, a considerable efficiency cellulose degrading strain (Penicillium griseofulvum) was screened from soil humus and used in the modification of CAL-SDF. After fermentation by Penicillium griseofulvum, the structure characteristics and adsorption properties of CAL-SDF were improved. Under the optimum fermentation conditions, the yield of SDF enlarged from 5.47% to 20.0%. Scanning electron microscope (SEM) and Fourier infrared spectroscopy (FTIR) analysis showed that the microstructure became loose and porous after fermentation, unfermented SDF (U-SDF) and fermented SDF (F-SDF) had characteristic intake peaks of polysaccharide. The results of X-ray diffraction (XRD) and thermogravimetric analysis (TGA) showed that the crystallization degree (from 16.50% to 23.15%) of SDF was improved by fermentation, which increased the thermal stability of SDF. The monosaccharide composition and average molecular weight (Mw) results showed that fermentation altered the monosaccharide percentage of SDF as well as significantly reduced the molecular weight (from 576,914 to 112,977 Da). Together, these alterations reduced the water holding capacity (from 11.31 to 1.31 g/g) and oil holding capacity (from 14.24 to 12.86 g/g) of SDF, but significant (P < 0.05) increased water solubility (from 89.35% to 92.09%), the glucose dialysis retardation index (GDRI), cholesterol adsorption capacity (CAC) and nitrite adsorption capacity (NIAC). In summary, Penicillium griseofulvum could be used as a potential strain for the modification of the CAL-SDF. Moreover, F-SDF may be used as a functional food component, which will increase CAL's value proposition.

Valorisation of waste olive pomace: Laboratory and pilot scale processing to extract dietary fibre

The olive oil industry generates large quantities of waste pomace which has the potential to be used in a range of applications, including as a source of dietary fibre in the food ingredients sector. This study determined that hexane extracted olive pomace still retained 10.6% soluble dietary fibre (SDF) although the total sugar content of 27% was low. The lower and upper yields from single trials on freeze dried olive pomace (10 g) for hexane extracted IDF (insoluble dietary fibre) and SDF were 41–53% and 0.5–2.5%, respectively. These results tentatively indicated that pH and homogenization (high shear mixing) were important factors that affect IDF and SDF yields. The pilot scale processing of 36 kg (wet weight) frozen olive pomace, equivalent to 5.65 kg (dry weight), focused on recovery yield of SDF using an alkaline treatment approach combined with wet milling (2 h). There was no increase in microbial contamination during the trial. While a relatively high yield of SDF (5.6%) was obtained, the monosaccharide content was low, and this fraction did not exhibit gelation properties which is one of the key indicators for functionality in the food ingredients sector. A lower-than-expected IDF yield (13.6%) was obtained during the pilot trial compared with initial laboratory results (41.3–53.0%). However, this process enriched the fibre content from 40% to more than 70% in the majority of the IDF samples collected during the pilot trial. It was determined that the highest water and oil holding capacities in these samples were 6.9 and 4.1, respectively, which were associated with IDF extracted at pH 4.5. This study revealed that SDF could be recovered from olive pomace and the recovery of IDF could be scaled up, where physical disruption and pH conditions caused apparent changes in the yields, and the water and oil holding capacities of dietary fibre fractions.

67. Lucerne: An interesting source of dietary fibre for the intestinal health of pigs

67. Lucerne: An interesting source of dietary fibre for the intestinal health of pigs

Development of grain drink technology based on unsteamed buckwheat

Herbal drinks are products that have already become familiar to supporters of a «dairyfree » diet, vegetarians and people with lactase deficiency. There is a wide range of drinks on the market, among them the most popular types are cereals, legumes, nuts. It is difficult to find a worthy replacement for cow milk due to the specific organoleptic indicators of raw materials, the content of certain components that cause allergies or intolerance when they are used. As a substrate for the research, green buckwheat has been chosen, which does not contain gluten, has a rich biochemical composition and is a hypoallergenic product. Unlike heat-treated cereals, unsteamed cereals retain more functional components in their composition. The article proposes a method for obtaining a lactose-free and glutenfree vegetable drink based on unsteamed buckwheat. The aim of the research is to select the parameters for the production of a grain drink. The rational concentration of the introduced substrate and the dosage of enzyme preparations of maltogenic amylase and α-amylase have been determined. Taking into account the features characteristic of the hydrolysable raw materials, the parameters of enzymatic hydrolysis with a minimum temperature effect and holding time have been proposed. In the research amylolytic enzymes from Novozymes (Denmark) and Sibbiopharm (Russia) have been used to reduce the viscosity of a highstarch substrate, which complicates the technological process of producing a vegetable drink, and to create the desired organoleptic indicators. In the finished drink, the final indicators of the content of protein, fat, reducing substances, dry substances have been detected. The finished product is also a source of soluble dietary fiber, which has a positive effect on the human microbiome.

Comparison of physicochemical and functional characteristics of insoluble dietary fibre from okara by separate and co‐fermentation with lactic acid bacteria and Kluyveromyces marxianus

SummaryOkara, a natural source of dietary fibre (DF), is recognised as an edible and safe material. In this study, lactic acid bacteria (LAB) and Kluyveromyces marxianus were used to ferment okara in separately or in combination, and the physicochemical and functional characteristics of obtained insoluble dietary fibre (IDF) excluded from okara were compared. The result showed that compared with non‐fermented okara, the content of IDF from co‐fermented okara by LAB and K. marxianus increased by 6.8%, while separate fermentations were 2.4% and 4.0%. Scanning electron microscopy result showed that the structure of co‐fermented okara IDF was looser and porous with the edge disappeared compared to separate and non‐fermented okara. All the fermentation treatment groups effectively reduced the particle size and affected the cellulose and hemicellulose functional groups of IDF. Furthermore, compared with non‐fermented okara, processing performance, and the activities of hypoglycaemic and hypolipidaemic of IDF were greatly improved in fermented okara.

Hazelnut (Corylus avellana L.) shells as a potential source of dietary fibre: impact of hydrothermal treatment temperature on fibre structure and degradation compounds.

Hemicellulose extraction from lignocellulosic biomasses has gained interest over the years, and hydrothermal treatment is one of the most common methods employed for this purpose. This work aimed to deeply study hazelnut (Corylus avellana L.) shells as a new source of dietary fibre, evaluating the effect of hydrothermal treatment temperatures on the type and structure of fibre extracted, but also on the formation of side-products derived from lignocellulose degradation. Different process temperatures led to diverse polysaccharides in the hydrothermal extract. Pectin was identified for the first time in hazelnut shells when experimenting with extraction at 125 °C, whereas at 150 °C a heterogeneous mixture of pectin, xylan, and xylo-oligosaccharides was present. The highest yield in terms of total fibre was gained at 150 and 175 °C, and then decreased again at 200 °C. Finally, more than 500 compounds from different chemical classes were putatively identified and they appeared to be present in the extracted fibre with a different distribution and relative amount, depending on the heat treatment severity. A generally high content of phenols, phenyls, oligosaccharides, dehydro-sugars, and furans was observed. Modulation of the hydrothermal treatment temperature allows fibre extracts with very different compositions, and therefore different potential end uses, to be obtained from hazelnut shells. A sequential temperature-based fractionation approach, as a function of the severity of the extraction parameters, can also be considered. Nevertheless, the study of the side-compounds formed from lignocellulosic matrix degradation, as a function of the applied temperature, needs to be fully addressed for a safe introduction of the fibre extract within the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Mushrooms and Algae– ‘Microorganisms as source Superfoods’: A Review

Mushrooms and algae have been consumed since ancient times because of their culinary and gastronomic attributes. Both are important dietary sources of bioactive compounds including essential minerals, vitamins, complete profile of amino acids and are valuable source of dietary fibres. They are low in calorie content because of negligible amount of fats and carbohydrates. Beyond the excellent nutrition profile of these superfoods, they also belong to the category of nutraceuticals which provide medicinal benefits along with meeting daily dietary requirements. Bioactive compounds present in them are an interest of research because of anti-cancerous, antimicrobial, antiviral, antioxidant, hypoglycemic and immunomodulatory activities. These microorganisms are easy to grow on varied substrates therefore cost effective and eco-friendly that gives a great advantage over synthetic super foods obtained from animal origin. The current review focusses on the nutritional and medicinal value with importance of mushrooms and algae as a super food. Review also discusses about the toxicity associated with mushrooms along with the current status in trends of production, cultivation and consumption of fungi and algae based foods in different countries and offers thoughts on course.

A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index.

The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread's glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread's nutritional quality through its contribution to DF and antioxidants.

Development of Vegetarian Burger Patties from Jackfruits’ (Artocarpus heteropyllus) Inner Skin

Jackfruit is a native kind of Malaysian fruit. During its fruiting season, the peels are usually discarded as waste and become a source of pollution. From the research that has been done, the inner skin, which is about 60% of the fruit, has a high nutritional value which can be utilized for human consumption, mainly as a source of dietary fiber. Hence, this paper reports the chemical compositions, comprising the percentage of the moisture content, ash, crude fiber, fat, protein, and carbohydrate, as well as the physical properties; texture analysis, color, and sensory evaluation of the jackfruit inner skin (JIS) vegetarian patty. Overall, JIS vegetarian patties consist of 62.75% moisture, 2.67% ash, 23.93% protein, 1.80% fat, and 18.50% crude fiber. These values have contributed to the calculation of carbohydrate and calorific value, 8.88% and 143kcal/100g respectively, lower than the control. In terms of physical properties, the texture analysis shows higher hardness and chewiness which is indirectly associated with the overall acceptance of the panelists on sensory evaluation. Within the hedonic values 1 to 9 which 9 being the highest, on average the panelist rated JIS vegetarian burger patties as 7.61. This value is in overall acceptance for the color, texture, odor, and taste of the JIS patties.

Effect of incorporating dietary fiber sources in bakery products on glycemic index and starch digestibility response: a review

Effect of incorporating dietary fiber sources in bakery products on glycemic index and starch digestibility response: a review

Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products.

Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products to highlight their potential for human health. Oats have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, and micronutrients. Oat grain has a unique protein composition, with globulins serving as the primary storage protein, in contrast to other cereals, where prolamins are the main storage proteins. Oats have the highest fat content of any cereal, with low saturated fatty acids and high essential unsaturated fatty acid content, which can help reduce the risk of cardiovascular diseases. Oats are a good source of soluble dietary fiber, particularly β-glucan, which has outstanding functional properties and is extremely important in human nutrition. β-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.

Sustainable utilization of apple pomace and its emerging potential for development of functional foods.

Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.

Proximate Composition, Physical Properties and Bio-Chemical Traits of Fresh Fenugreek Leafy Vegetables: A Comprehensive Study

The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh fenugreek leafy vegetable like proximate composition, physical and bio-chemical properties. Fresh fenugreek leaves, also known as methi leaves, are not only a flavourful ingredient but also offer several nutritional benefits. Objective of this study is to determine nutritional compounds of fenugreek leaves and their health benefits. Fresh fenugreek leaves are a rich source of vitamins and minerals. These are essential for maintaining a healthy immune system, promoting good vision, supporting blood clotting, and aiding in the production of new cells. Fenugreek leaves are packed with antioxidants, such as flavonoids (559.81 mg/100g), polyphenols (147.82 mg/100g), and carotenoids (20.25 mg/100g). These compounds help protect the body against damage from harmful free radicals, which can contribute to chronic diseases, including cancer and heart disease. Fenugreek leaves are a good source of dietary fiber. Fiber aids in digestion, helps regulate blood sugar levels, promotes a feeling of fullness, and supports healthy cholesterol levels. These leaves contain high amount of fibers about 2.20% consuming an adequate amount of fiber is important for maintaining a healthy digestive system.

Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.

Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds. However, it also contains a high amount of phytic acid, which is an antinutrient and reduces the bioavailability of minerals and proteins. To improve the nutritional quality of teff, the phytic acid content should be reduced by an effective dephytinisation method. In this study, various dephytinisation methods (fermentation, autoclaving and phytase treatment) were used to dephytinise teff flour. Undephytinised and dephytinised teff flour was mixed into wheat flour (0-40 %) to improve the functional properties of cookies. Twenty different cookie formulations were prepared according to 4x5x2 factorial design. The physical, chemical, nutritional and sensory properties of the cookies were investigated. Among the dephytinisation methods, fermentation produced the most effective reduction in phytic acid mass fraction (181 mg/100 g), followed by phytase treatment (198 mg/100 g). The protein, fat, Fe and Zn content and antioxidant activity of cookies enriched with dephytinised teff flour were comparable to cookies fortified with undephytinised teff flour. Moreover, the dephytinised teff cookies had lower phytic acid mass fractions. The cookies containing 40 % teff flour had higher antioxidant activity and nutritional quality than the control wheat cookies. The use of dephytinised teff flour reduced the spread ratio and the a* and b* values of cookies compared to undephytinised flour. Cookies containing fermented and phytase-treated teff flour had a harder texture than cookies containing undephytinised flour. In addition, as the amount of teff flour increased, the spread ratio values of cookies gradually incrased while their hardness decreased. Overall acceptability scores of cookies containing 10-20 % teff flour were similar to the control. To the best of our knowledge, this is the first study to determine the quality of cookies containing dephytinised teff flour. The data highlight the potential of dephytinised (especially autoclaved and phytase-treated) teff flour (up to 20 %) as a functional ingredient to enrich the mineral content and antioxidant capacity of foods. Furthermore, this study shows that fermentation, autoclaving and phytase treatment can be used to improve the nutritional quality of grains.

Quality Characteristics of Fresh Date Palm Fruits of "Medjoul" and "Confitera" cv. from the Southeast of Spain (Elche Palm Grove).

The quality characteristics (physical, techno-functional, and chemical) of date fruits (at the tamar stage) of two cultivars ("Confitera", autochthonous and unknown vs. "Medjoul", widely distributed and well-known), grown in the Southeast of Spain (Elche palm grove) were evaluated in order to reinforce decisions aimed at organizing the production of fresh dates from Elche by selecting the most profitable cultivar. Morphologically, Confitera dates were longer and with higher pulp yield than Medjoul dates (4.58 cm vs. 3.88 cm, and 84% vs. 78%, respectively) (p < 0.05). Nutritionally, both dates are a good source of carbohydrates (total sugars (43-48%) and dietary fiber (20-22%)), with small amounts of fat and proteins. The main free sugars in dates from both cultivars were glucose and fructose (reducing sugars). The most abundant mineral found in both date fruits were K, followed by Ca or Mg (depending on the cultivar; Ca in Medjoul and Mg in Confitera). Confitera dates showed a higher total antioxidant activity than Medjoul, corresponding with their higher (p < 0.05) content in polyphenolic compounds, mainly flavonoids (catechin and epicatechin predominantly). Confitera dates should be promoted in this region not only for their contribution to sustainable agricultural development and biodiversity, but also for their higher overall quality.

Geographic Pattern of Variations in Chemical Composition and Nutritional Value of Cinnamomum camphora Seed Kernels from China

Cinnamomum camphora (camphor tree) is an important non-conventional edible plant species found in East Asia. Here, a detailed characterization for the chemical composition and nutritional value of C. camphora seed kernels (CCSKs) collected from different regions in China is provided. The results showed that there were significant differences among the CCSK samples in weights (1000 fruits, 1000 seeds and 1000 kernels), proximate composition, minerals, phenolics, flavonoids and amino acid contents. The highest contents of oil (62.08%) and protein (22.17%) were found in the CCSK samples collected from Chongqing and Shanghai, respectively. The highest content of mineral in the CCSK samples was K (4345.05–7186.89 mg/kg), followed by P (2735.86–5385.36 mg/kg), Ca (1412.27–3327.37 mg/kg) and Mg (2028.65–3147.32 mg/kg). The CCSK sample collected from Guizhou had the highest levels of total phenolic and flavonoid contents (TPC and TFC), while that from Chongqing had the lowest levels. In addition, the most abundant fatty acid in the CCSK samples was capric acid (57.37–60.18%), followed by lauric acid (35.23–38.29%). Similarities in the fatty acid composition among the CCSK samples were found. The CCSK sample collected from Guizhou had the highest percentage (36.20%) of essential amino acids to total amino acids, and Chongqing had the lowest value (28.84%). These results indicated that CCSK may be developed as an excellent source of plant-based medium-chain oil, protein, dietary fiber, minerals, phytochemicals and essential amino acids.

Protective Effects of White Kidney Bean (Phaseolus vulgaris L.) against Diet-Induced Hepatic Steatosis in Mice Are Linked to Modification of Gut Microbiota and Its Metabolites.

Disturbances in the gut microbiota and its derived metabolites are closely related to the occurrence and development of hepatic steatosis. The white kidney bean (WKB), as an excellent source of protein, dietary fiber, and phytochemicals, has recently received widespread attention and might exhibit beneficial effects on a high-fat diet (HFD)-induced hepatic steatosis via targeting gut microbiota and its metabolites. The results indicated that HFD, when supplemented with WKB for 12 weeks, could potently reduce obesity symptoms, serum lipid profiles, and glucose, as well as improve the insulin resistance and liver function markers in mice, thereby alleviating hepatic steatosis. An integrated fecal microbiome and metabolomics analysis further demonstrated that WKB was able to normalize HFD-induced gut dysbiosis in mice, thereby mediating the alterations of a wide range of metabolites. Particularly, WKB remarkably increased the relative abundance of probiotics (Akkermansiaceae, Bifidobacteriaceae, and norank_f_Muribaculaceae) and inhibited the growth of hazardous bacteria (Mucispirillum, Enterorhabdus, and Dubosiella) in diet-induced hepatic steatosis mice. Moreover, the significant differential metabolites altered by WKB were annotated in lipid metabolism, which could ameliorate hepatic steatosis via regulating glycerophospholipid metabolism. This study elucidated the role of WKB from the perspective of microbiome and metabolomics in preventing nonalcoholic fatty liver disease, which provides new insights for its application in functional foods.

Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies

Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously drives the food industry to search for novel functional ingredients high in health-promoting constituents such as dietary fibre and protein. This study investigated the impact of unripe banana flour and sesame meal addition as functional ingredients to enhance the dietary fibre, nutritional profile and functional properties of gluten-free sorghum cookies. Gluten-free sorghum cookies were prepared using composite sorghum flours (SF) formulated by alternately replacing SF (30–65%) with unripe Cardaba banana flour (CBF) (30–65%) and sesame meal (SM) (5%). Nutritional composition, mineral molar ratios, dietary fibre and functional properties of the flours and cookies were assessed using standard methods. Physical parameters including diameter, thickness, spread ratio and weights as well as the sensory attributes of the cookies were evaluated. While sesame meal addition significantly (p ≤ 0.05) influenced protein enhancement, CBF inclusion significantly enhanced ash, insoluble dietary fibre, mineral contents and functional properties of sorghum flours and cookies. The significantly (p ≤ 0.05) higher values in thickness, diameter and spread ratio composite cookies containing higher CBF [CBC65 (cookie with 65% CBF) had the highest values] may indicate CBF addition enhanced the cookie-making potential of sorghum flour. Similarly, its highest flavor, aftertaste and overall acceptability scores as compared to the control (100% wheat cookie) or other composite cookies may have been influenced by the combined sweetness of banana’s natural flavor and sugars produced during baking. The incorporation of Cardaba banana flour into sorghum cookie formulation may hold interesting potential as a rich source of dietary fibre and other bioactive compounds as well as aiding functional and sensory enhancement of sorghum flour. Defatted sesame seed flour when incorporated into this blend at a ratio not more than 5% may aid in the production of organoleptically acceptable enriched gluten-free sorghum:Cardaba banana:defatted sesame cookies that could offer nutritional and health benefits for both gluten-sensitive and non-gluten-sensitive consumers.Graphical