Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies

Abstract

Abstract Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously drives the food industry to search for novel functional ingredients high in health-promoting constituents such as dietary fibre and protein. This study investigated the impact of unripe banana flour and sesame meal addition as functional ingredients to enhance the dietary fibre, nutritional profile and functional properties of gluten-free sorghum cookies. Gluten-free sorghum cookies were prepared using composite sorghum flours (SF) formulated by alternately replacing SF (30–65%) with unripe Cardaba banana flour (CBF) (30–65%) and sesame meal (SM) (5%). Nutritional composition, mineral molar ratios, dietary fibre and functional properties of the flours and cookies were assessed using standard methods. Physical parameters including diameter, thickness, spread ratio and weights as well as the sensory attributes of the cookies were evaluated. While sesame meal addition significantly (p ≤ 0.05) influenced protein enhancement, CBF inclusion significantly enhanced ash, insoluble dietary fibre, mineral contents and functional properties of sorghum flours and cookies. The significantly (p ≤ 0.05) higher values in thickness, diameter and spread ratio composite cookies containing higher CBF [CBC65 (cookie with 65% CBF) had the highest values] may indicate CBF addition enhanced the cookie-making potential of sorghum flour. Similarly, its highest flavor, aftertaste and overall acceptability scores as compared to the control (100% wheat cookie) or other composite cookies may have been influenced by the combined sweetness of banana’s natural flavor and sugars produced during baking. The incorporation of Cardaba banana flour into sorghum cookie formulation may hold interesting potential as a rich source of dietary fibre and other bioactive compounds as well as aiding functional and sensory enhancement of sorghum flour. Defatted sesame seed flour when incorporated into this blend at a ratio not more than 5% may aid in the production of organoleptically acceptable enriched gluten-free sorghum:Cardaba banana:defatted sesame cookies that could offer nutritional and health benefits for both gluten-sensitive and non-gluten-sensitive consumers. Graphical Abstract

Keywords

• Cardaba banana
• Celiac disease
• Dietary fibre
• Gluten-free
• Cookies
• Legume proteins