Chemical, Functional and Sensory Characterization of Non-commercial Unripe Banana Based Blends for Healthy Custard Food

Abstract

The global reliance on refined wheat-based custard powders, which are often low in protein and fibre, raises nutritional concerns, particularly for individuals seeking healthier, plant-based alternatives. Additionally, underutilized crops like unripe bananas, oyster mushrooms, and soybeans despite their high nutrient density remain underexplored in functional food formulations. This study aimed at developing and characterizing nutrient-enhanced custard blends from non-commercial unripe banana (Musa acuminata Colla AAA-EA), oyster mushroom (Pleurotus ostreatus), soybean, and sweet potato flours. We employed completely randomized design method with nine treatments in triplications. The composites were analyzed for proximate composition, some food functional properties and sensory attributes from January to August 2024. Results revealed that soybean flour and mushroom flour elevated protein content (up to 20.21%), while unripe banana flour and mushroom flour boosted fibre by (9.31%) in some blends. Blends with 10-20% mushroom flour exhibited optimal functional properties, and composite S (70% banana, 10% mushroom, 20% soybean, 10% sweet potato flour) achieved the highest sensory acceptability (8.31), rivaling commercial custard in taste, texture and functional properties. We concluded that strategic blending of underutilized crops can yield high-protein, high-fibre custard powders with desirable functional and sensory qualities compared to commercial custards. This offers a viable, nutrient-dense plant-based alternative to conventional custards, supporting efforts to combat malnutrition and promote dietary diversification through locally sourced ingredients.