ABSTRACT

Raw banana powder is a nutrient-rich, gluten-free ingredient gaining popularity due to its high resistant starch content, which acts as a prebiotic to support gut health. Its versatility makes it a suitable alternative to refined wheat flour in both traditional and modern recipes. A study evaluating various combinations of raw banana powder and foxtail millet flour (including 100% banana powder and ratios of 90:10, 80:20, and 70:30) revealed that cookies made entirely with raw banana powder were the most acceptable based on sensory evaluations. Significant differences were observed in the physical and chemical properties of cookies made with raw banana powder compared to those made with refined wheat flour. The raw banana powder cookies had higher moisture content (6.40%), crude fiber (4.06%), ash (59.96%), carbohydrates (59.96%), and total dietary fiber (14.53%). They were also richer in essential minerals, including calcium (85.03 mg/100 g), zinc (1.85 mg/100 g), potassium (457 mg/100g), and manganese (0.55 mg/100g), along with higher soluble dietary fiber (2.33%), total starch (76.22%), amylose (24.07%), amylopectin (52.16%) and phenolic content (100.19 mg GAE/100g). A three-month shelf-life study showed an increase in moisture and free fatty acid content with a slight decline in sensory qualities, though the cookies remained safe for consumption. This study concluded that raw banana powder is an excellent ingredient for developing gluten-free, nutrient-dense cookies with enhanced sensory and nutritional properties, making it a promising alternative to wheat flour in baked products.