Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making

Abstract

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

Determination of Total Phenolics, Flavonoids, Carotenoids, β-Carotene and DPPH Free Radical Scavenging Activity of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders

“…They observed significantly different carotenoids contents in all treatment cookies. Total carotenoids contents of accepted cookies prepared with 30% replacement level of raw pumpkin seeds flour were 0.231±0.0006 mg/100 g and in control cookies total carotenoids contents were lower with a value of 0.019±0.0006 mg/100 g. Pasanda et al (2019) formulated composite flours by adding pumpkin flour in wheat flour to develop biscuits and observed a significant increase in total carotenoid contents of pumpkin flour incorporated biscuits as compared to simple wheat flour biscuits.…”

“…As pumpkin flour level was increased from 5 to 20%, total phenolic contents were increased from 7.50 to 16.18 mg GAE/g, respectively in these blends. Pasanda et al (2019) formulated composite flours by adding pumpkin flour in wheat flour to develop biscuits and observed a significant increase in total phenolics of formulated biscuits as compared to wheat flour biscuits. Malkanthi and Hiremath (2020) successfully supplemented pumpkin pulp powder into the traditional string hoppers and noticed a significant increase in total phenolics.…”

“…As pumpkin flour level was increased from 5 to 20%, DPPH free radical scavenging activity was increased from 69.24 to 81.59%, respectively in these blends. Pasanda et al (2019) formulated composite flours by adding pumpkin flour in wheat flour to develop biscuits and observed a significant increase in antioxidant activity biscuits developed with composite flour containing pumpkin flour, as compared to simple wheat flour biscuits. Zaki et al (2018) incorporated pumpkin powder in wheat flour to develop cake and a significant increase in DPPH free radical scavenging activity of cake was observed with 15% level of pumpkin powder.…”

Tingkat Kesukaan Roti Berbahan Komposit Tepung Pisang Lowe Dengan Tepung Terigu

“…Pisang lowe yang digunakan pada penelitian ini adalah pisang lokal yang banyak tumbuh didataran Kabupaten Banggai Sulawesi Tengah dan disinyalir mirip dengan pisang goroho yang juga banyak tumbuh di dataran Sulawesi Utara. Beberapa penelitian terkait dengan pembuatan tepung dari pisang ini beserta dengan produk turunannya misalnya flakes (Papunas, Djarkasi and Judith S. C, 2013;Tarigan, Nurali and Taroreh, 2019;Putu, Nurali and Lalujan, 2021), biskuit (Sayangbati et al, 2013;Mokodompit, Nurali and Tuju, 2017;Utomo, Nurali and Ludong, 2017;Pasanda, Suryanto and Djarkasi, 2019), bolu (Datunsolang, 2018), roti tawar bebas gluten dan kasein (Nurali and Moningka, 2017), muffin (Albanjar et al, 2014). Penelitian dari produk roti dari tepung pisang ini belum banyak dilakukan penelitian.…”