Composite Flour of Babool (Acacia Nilotica) and Banana (Musa Sp.): Nutritional and Antioxidant Potential

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Authors

  • Partibha Malik
     Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, Haryana ,IN
  • Sangeeta Chahal Sindhu
     Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, Haryana ,IN
  • Veenu Sangwan
     Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, Haryana ,IN
  • Neeta Kumari
     Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, Haryana ,IN
  • Anju Kumari
     Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar - 125 004, Haryana ,IN

DOI:

https://doi.org/10.21048/IJND.2021.58.3.27427

Keywords:

Acacia nilotica, functional properties, oil absorption capacity, sedimentation, microminerals
Foods & Nutrition

Abstract

Acacia nilotica is a potential source of protein, fibre and natural antioxidants. Also, the protein fractions from acacia seeds possess high functional properties that could be advantageous in food formulation. However, acacia pods possess a bitterness that hinders its utilization for value addition. We have developed composite flours in combination with raw banana flour. Two types of composite flours were developed substituting 30 and 50 per cent of banana flour with acacia flour. Acacia flour exhibited significantly higher (p≤0.05) water and oil absorption capacity, swelling power as well as sedimentation value compared to banana flour. Also, it was a significantly richer (p≤0.05) source of protein (12.95%), crude fibre (12.66 %) as well as DPPH activity (59.60 %). The two composite flours, respectively exhibited 0.86 and 1.35 g/g water absorption capacity; 0.44 and 0.76 g/g oil absorption capacity; 4.14 and 4.06 g/g swelling power; 14.22 and 15.36 ml/g sedimentation value. The crude protein content in respective composite flours was 9.36 and 11.86 % with 4.96 and 5.50 % crude fibre, 40.60 and 40.69 % dietary fibre, 27.05 and 34.06 % DPPH activity. Both composite flours were good source of available micro-minerals also.

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Published

2021-09-07

How to Cite

Malik, P., Chahal Sindhu, S., Sangwan, V., Kumari, N., & Kumari, A. (2021). Composite Flour of Babool (<i>Acacia Nilotica</i>) and Banana (<i>Musa Sp.</i>): Nutritional and Antioxidant Potential. The Indian Journal of Nutrition and Dietetics, 58(3), 378–389. https://doi.org/10.21048/IJND.2021.58.3.27427

Issue

Volume 58, Issue 3, July-September 2021

Section

Original Articles

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Europe PMC
Received 2021-03-26
Accepted 2021-06-21
Published 2021-09-07

 

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