Proximate Analysis and Sensory Properties of Nutritionally Enriched Cookies

Cookies are a beloved snack enjoyed worldwide, appealing to people of all ages. They are not only convenient and ready-to-eat but also provide essential nutrients that can surpass those found in many other single food sources. In fact, cookies represent one of the largest categories of snack foods globally. Typically, cookies are characterized as flat, hard, and crunchy treats. The traditional cookie-making process is relatively straightforward, involving basic ingredients such as flour, eggs, and sugar.

The Role of Wheat in Cookie Production

Cookies are primarily made from soft wheat, a cereal that thrives in various climates but is often imported by countries with less favorable agricultural conditions. Regions with limited access to wheat flour face challenges in producing baked goods, leading to reliance on imports or the exclusion of wheat products from local diets. The high cost, geographical scarcity, and increasing demand for wheat flour have prompted the exploration of alternative flour sources. This necessity has given rise to the concept of composite flour.

Understanding Composite Flour

Composite flour is defined as a blend of wheat flour with non-wheat flours to create leavened bread, cookies, biscuits, and pasta. The alternative flour must be cost-effective, readily available, and capable of matching the functionality of wheat flour. In the search for suitable substitutes, non-wheat flours with superior nutritional profiles are particularly desirable, especially in developing nations where malnutrition is a pressing issue. By incorporating less expensive non-wheat flours into food products, we can enhance their nutritional value, including protein, minerals, vitamins, and bioactive compounds.

Nutritional Benefits of Banana Flour

One promising alternative is banana flour, derived from unripe bananas (Musa sapientum L), which are a significant fruit crop in Bangladesh. Bananas are cultivated both in homestead and commercial farms and are available year-round. They are not only affordable but also delicious and highly nutritious. Bananas are recognized for their easy digestibility compared to many other fruits and are a rich source of calories, essential vitamins, carbohydrates, potassium, and dietary fiber.

Health Benefits of Banana Peels

There is a growing interest in exploring new sources of dietary fiber with specific bioactive constituents that can enhance the health benefits of commercial food products. Recently, the peels of various fruits, including bananas, have gained attention as natural sources of antioxidants and dietary fiber. Banana peels, in particular, are reported to contain high levels of dietary fiber, resistant starch, and essential micronutrients. Regular consumption of green banana flour, derived from banana peels, is associated with numerous health benefits due to its high functional ingredient content.

Innovative Uses of Banana Flour in Cookies

To maximize the utilization of bananas, an economical strategy involves producing banana flour from unripe fruit and incorporating it into various innovative food products. For instance, banana flour can be used to create slowly digestible cookies and high-fiber bread. Previous studies have demonstrated that the nutritional quality of cookies can be enhanced by incorporating different types of composite flours. Below is a summary of the nutritional contributions of banana flour compared to traditional wheat flour:

Conclusion

The integration of banana flour into cookie recipes not only enhances their nutritional profile but also promotes the utilization of underused agricultural resources. As the demand for healthier snack options continues to grow, the development of nutritionally enriched cookies using composite flours presents a viable solution. By embracing innovative ingredients such as banana flour, we can create delicious and nutritious snacks that cater to diverse dietary needs while addressing issues of food security and malnutrition. Future research and development should focus on optimizing recipes and processes to maximize the health benefits of these enriched cookies.

References

1. FAO. (2020). Global Banana Production Report. Food and Agriculture Organization of the United Nations.

2. Kumar, A., & Gupta, R. (2019). Nutritional and Functional Properties of Banana Flour. Journal of Food Science and Technology.

3. Bhat, R., & Bhat, H. (2021). Dietary Fiber and Its Health Benefits: A Review. Journal of Nutrition and Food Sciences.

4. Sinha, R., & Sharma, A. (2022). The Role of Composite Flours in Food Product Development. International Journal of Food Science.