ANTIOXIDANT PHYSICAL PROPERTIES AND SENSORY EVALUATION OF BISCUIT PRODUCED FROM BANANA, PAWPAW AND BAMBARA GROUNDNUT FLOUR BLENDS
Abstract
ABSTRACT
This study investigated the antioxidant, phytochemical, and sensory properties of biscuits produced from flour blends of banana, Carica papaya, and Bambara groundnut. Five formulations (BBPA to BBPE) with varying proportions of the ingredients were analyzed. The antioxidant activity was highest in BBPE, with DPPH and FRAP values of 59.23% and 24.65 mg/g, respectively. Phytochemical analysis revealed that BBPB had the highest phenolic content (56.25 mg GAE/g), while BBPA showed the highest saponin content (208.27 mg/g). Sensory evaluation showed that BBPA (100% banana) was most preferred in terms of taste, texture, and overall acceptability. The results demonstrate that incorporating Carica papaya and Bambara groundnut flour enhances the antioxidant and phytochemical properties of the biscuits, though consumer preference remains higher for banana-dominant blends. This suggests a potential for developing nutritionally enriched biscuits with good sensory attributes by optimizing the flour blends.
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