Abstract

UTILIZATION OF BANANA AND SOY BEAN FLOUR FOR THE ENERGY PROTIEN ENRICHED CAKE

Patel Indu*, Kumari Reeta, Neerubala and Kumari Renu

ABSTRACT

Bananas are an excellent source of potassium. Potassium can be found in a variety of fruits, Vegetables, and even meats, however, a single banana provides 23% of the potassium that we need on a daily basis Potassium benefits the muscles as it helps maintain their proper working and prevents muscle spasms. In addition, recent studies are showing that potassium can help to decrease blood pressure in individuals who are potassium deficient. Potassium also reduces the risk of stroke. Bananas are also an excellent source of vitamin A, vitamin B6 vitamin C and vitamin D. Bananas have long been recognized for their antacid effects that protect against stomach ulcers and ulcer damage. Soybean flour concentration gave highly significant effect on moisture content, ash content, degree of swelling, organoleptic values of taste and texture, and gave no significant effect on protein content and organoleptic values of flavor. The study was carried out with the objective of organoleptic attributes, Nutritional composition, nutritive value and cost of the cake. The organoleptic quality of these food products were analyzed by using the nine points. Hedonic scale and analyze the nutritive value of dehydrated Banana Flour powder and soy bean flour were also evaluated and analyze for proximate composition phosphorus, iron and calcium by AOAC(2005) methods. The nutritive value of dehydrated banana flour (per 100g) obtained by chemical analysis is as follows moisture was found to be 7.7% ash was found to be 0.16% the amount of crude fiber was 5.16% ft was 82.6g, energy was 89.6g the amount of calcium was 7.33mg, the phosphorus was 2.9 mg the iron content was 3.2mg and Vitamin C was 2.33 mg nutrient composition of dehydrated Soy bean powder. The nutritive value of dehydrated soy bean flour (per 100g) obtained by chemical analysis is as follows moisture was found to be 7.0% ash was found to be 0.16% the amount crude fiber was 3.1 g, fat was 6.64g, protein was 42.3g, carbohydrate was found to be 10.5g, energy was 622g, the amount of calcium was 92.3mg, the phosphorus was 2.34 mg the iron content was 5.2mg and Vitamin C was 2.0mg. Cake was prepared with one control (T0) and three treatments for each products i.e T1, T2 and T3 at 20 percent, 40 percent and 60 percent of fresh banana powder incorporate with 20 percent, 40 percent and 60 percent of soy bean flour respectively. On the basis of sensory evaluation 40 percent of banana flour and 60 percent of soy bean flour (T3) was most acceptable with color and appearance, body and texture, flavor and taste and oval acceptability for Cake. Nutritive value of the prepared indicated that energy protein, calcium, phosphorus, content increase in enriched Cake as compared to those of control. Cost the prepared product per 100g of raw ingredients range from Rs 8.57 – 9.54 for Cake.

Keywords: Nutritive value, Banana flour and Soya bean flour, cake, sensory evaluation and cost analysis.