Proximate Composition, Selected Minerals, Antioxidant Activity, Physical and Sensory Properties of Biscuits Produced from Banana and Tropical Almond (Terminalia catappa L.) Seed Flour Blends

Abstract

This study evaluated the proximate composition, selected mineral content, antioxidant activity, physical characteristics and sensory acceptability of biscuits produced from Cavendish banana flour and processed tropical almond (Terminalia catappa L.) seed flour. Tropical almond kernels were processed into raw, blanched, toasted and mechanically defatted flours and blended with banana flour, while wheat and banana biscuits served as reference samples. The biscuits were analysed for proximate composition, calcium, magnesium, sodium, potassium, iron and phosphorus, DPPH radical-scavenging activity, oxygen radical absorbance capacity (ORAC), total phenolic content (TPC), physical properties and sensory attributes. Protein content ranged from 8.18 to 17.57%, with the defatted almond–banana biscuit recording the highest value. Calcium, magnesium and phosphorus were also highest in the defatted formulation at 306.53, 175.38 and 190.34 mg/100 g, respectively, whereas potassium was highest in the toasted formulation at 312.63 mg/100 g. The toasted almond–banana biscuit showed the highest DPPH and ORAC values, while the defatted formulation had the highest TPC. Physical characteristics differed among formulations, and raw almond–banana biscuit recorded the highest breaking strength. Sensory evaluation showed that the blanched almond–banana biscuit had the highest scores for appearance, aroma, taste, crunchiness and overall acceptability. Overall, processing of tropical almond seed flour influenced the nutritional, antioxidant, physical and sensory characteristics of banana-based biscuits.