Production and quality evaluation of corn crackers fortified with freeze dried of banana peel and pulp

Abstract Crackers made from corn flour fortified with FDB-peel or FDB-pulp or FDB-peel and FDB-pulp. Results showed the moisture and total carbohydrate, were highest in FDB-Pulp while the FDB-Peel presented the highest ash, protein and dietary fiber. Higher content vitamin C in FDB-peel which is rich in potassium, phosphorus and calcium. Ferulic acid and Sinapic dominated phenolic profile of the FDB pulp and peel. Crackers sample (F5) showed a significant increase in dietary fiber and low calories. The sensory evaluation of (F3) had high score of overall acceptability; while (F2) got the lowest score on color and appearance. Present of Choline and vitamin C were increased as a result of adding the FDB peel and pulp powder to crackers. The total phenolic and antioxidants were increased with addition of FDB peel and pulp powder in crackers sample. The control samples were the most clearly oxidized, which was evidenced by the lowest IP values obtained. The lipid IP values of (F2) samples were found to be significantly higher. The peroxide and acid value in crackers samples were low compere with control. The FDB-pulp and FDB-peel products contain great deal of nutritional properties, and hence have potential utility for use as functional ingredient in food product development.