(P06-002-23) Assessment of Nutritional Composition and Glycaemic Properties of Biscuits Made With Natural Ingredients

Objectives: This study aimed at producing biscuits that are rich in dietary fibre and low in glycaemic index by utilizing locally available food materials as total substitutes for refined sugar.

Methods: Date flour (DF) and overripe banana flour (OBF) were incorporated in the proportion 10, 20 and 30% each with wheat flour as total replacement for refined sugar in biscuits production with the control being a commercially-purchased biscuits. Nutritional composition, invitro glycaemic characteristics and sensory properties of the biscuits were analysed using AOAC methods, Englyst method and 5-point hedonic scale respectively.

Results: Results showed that incorporation of DF and OBF to the biscuits improved the nutritional values of the biscuits. The proximate results of DF, OBF and control biscuits respectively were: 1.97-2.05%; 2.03-2.61% and 1.29% (ash content) 0.45-0.82%; 6.95-7.88%; 7.87-9.55% and 8.69% (crude protein), 61.09-62.29%; 52.59-59.15% and 68.18% (Carbohydrate) 4.59-13.15%, 9.12-12.18% and 1.33% (Dietary fibre). The re-formulated biscuits had significant increase in mineral compositions compared to the control especially for 20% OBF biscuits which contained 17.51, 0.47 and 0.98 mg/100g for Na, K and Zn respectively and 30% DF biscuits which contained 1.12 and 0.60 mg/100g for Ca and Fe respectively. The results of the vitamin composition of the biscuits showed that 10% DF biscuits had the highest values of Vitamins A (20.49 iU/100g) and B6 (6.80 µg/100g) while 30% OBF had the highest values of Vitamins D (22.90 iU/100g), B₁₂ (51.46mg/100g) and C (9.09mg/100g) when compared to the control biscuits.
The OBF biscuits had lower values of rapidly available glucose (RAG) compared to the DF biscuits and control. Sensory analysis presented the control having the highest values for overall acceptability (4.90) while 20% DF biscuits had the highest values amongst the formulated samples (4.29).

Conclusions: In conclusion, incorporation of date and overripe banana flour in biscuits as substitute to sugar positively influenced nutritional composition of the biscuits, especially dietary fibre, minerals and vitamin contents and can serve as a healthy choice.

Funding Sources: This study was funded with by the project student.