Formulation, organoleptic properties, proximate composition and nutritional adequacy of Banana Blossom (Musa sapientum L) cookies

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Research Paper 01/05/2020
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Formulation, organoleptic properties, proximate composition and nutritional adequacy of Banana Blossom (Musa sapientum L) cookies

Milagros C Suyu
J. Bio. Env. Sci.16( 5), 31-38, May 2020.
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One of the products of the banana tree is the banana blossom, also known as the banana heart or banana flower. With the abundance of the banana trees here in the Philippines, the banana hearts are easy to find, however, its optimum utilization in the area of bakery products has not yet been established. The study was conducted to determine the feasibility of using banana blossom powder in baking cookies. The banana blossom was incorporated at the levels of 6%, 11.5% and 16 to the formula. The three formulas were subjected to organoleptic evaluation. All the cookies were found acceptable on the 9-point hedonic scale in terms of taste, aroma, texture and general acceptability. Formula 2 was most preferred by the sensory panel with overall acceptability score of 7.8. Only the most preferred cookie was assessed for its proximate composition and nutritional adequacy. The ash, crude fat, crude protein, total carbohydrates, moisture, sodium and total calories of cookies prepared with 11.5% incorporation was found to contain 1.93%, 28.32%, 9.84%, 45.59%, 14.34%, 313.18mg/100 g, 476.61kcal/100g, respectively. A serving of the cookie was found “less than adequate” in all the nutrients of interest for age groups 30-49 and 10-12 years old. The cookie is recommended for people who are overweight and or obese. Studies on its mineral and vitamin profile and shelf life are highly recommended.


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