Sensory Profiling and Consumer Acceptability of Composite Flour Blends Developed from Acacia nilotica Seed and Banana for Potential Use in Functional Foods

Abstract

The increased need for convenient foods with functional attributes has led to the utilisation of underutilized plant foods with nutritional and medicinal attributes in everyday foods. The current study aimed to assess the sensory attributes and acceptability of value-added foods produced using composite flour mixtures of Acacia nilotica seed flour and raw banana flour. Composite flours were developed in various proportions and added to the production of biscuits and sev in 20%, 30%, and 40% levels of wheat flour substitution. Sensory assessment was conducted using a 9-point Hedonic scale by a semi-trained panel of 30 consumers, assessing colour, appearance, texture, aroma, taste, and total acceptability. Results showed that biscuits and sev made with 20% composite flour (Type-I) were most acceptable, falling in the "liked very much" category, equal to control ones prepared with wheat or Bengal gram flour alone. However, higher concentrations of Acacia nilotica in the blend lowered acceptability considerably due to darker color, coarser texture, and slight bitterness. These are consistent with earlier findings reporting sensory constraints at greater levels of inclusion of legume-based flour. The study again reiterates that up to 20% blending of Acacia nilotica and banana flour mixture can yield sensory-acceptable, nutritionally superior food items for use in functional food purposes.