The Acceptability, Antioxidative, Linoleic inhibition and FTIR characterization of Chinchin and Peanut Burger Snacks Enriched with Cardaba Banana Flour

Abstract

The dependency of all classes of human beings on snacks coupled with the adverse health challenges associated with the frequent consumption of snacks had called for its improvement via enrichment with functional materials. Cardaba banana is an underutilized, non-seasonal, widely available, relatively cheap phytonutrients which can be preserved by processing into flour for use as functional material. This work focused on the production of composite flour from wheat and cardaba banana to produce chinchin and peanut burger snacks (100:0, 70:30, 60:40, and 0:100 of refined wheat flour: cardaba banana flour). The proximate composition, antioxidant activities, inhibition of linoleic acid, fourier transform infrared spectroscopy (FTIR), and sensory acceptability of the samples were determined. The result showed that the values obtained for the chinchin and peanuts varied, even though these products were made using the same flour formulations. The snacks are well accepted with scores higher than 6.0 on a nine-point hedonic scale, also the linoleic acid inhibition showed the functional capability of the snacks in delaying oxidation. The moisture, fibre, ash, and protein contents of chinchin samples decrease with the incorporation of cardaba banana while the fat and carbohydrate contents, likewise the energy value increased. Peanut burgers exhibited an increase in moisture, carbohydrate and energy value but a decrease in fat, fibre, ash, and protein contents. Blends that contained 60 % cardaba banana flour had higher total phenolic contents and DPPH radical scavenging activity values, both in the chinchin and peanuts. Also, the presence of cardaba banana flour in the formulation enhanced the presence of alkene group in the chinchin while increasing the concentration of amides group in the peanut burgers. The study concluded that formulating blends of wheat flour and cardaba flour would enhance the functionality of the resulting flour blends while enhancing the nutritional status of the products.