Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

AbstractBackgroundPlant foods have gained tremendous consideration as a significant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs. Shallot(Allium ascalonicumL.) together with plantain (Musa paradisiacaL.; particularly unripe ones) holds their applications as spice/food and folk medicine. Hence, this research pursues to explore the chemical composition, antioxidant activities (in vitro), and phenolic profile of shallot-enriched plantain biscuits. Processed shallot flour and unripe plantain flour were blended in different proportions (100% Plantain (SB0), 95% Plantain + 5% Shallot (SB5), 90% Plantain + 10% Shallot (SB10), 85% Plantain + 15% Shallot biscuit (SB15) and 80% Plantain + 20% Shallot biscuit (SB20), mixed with other ingredients to prepare biscuits. The proximate, mineral, anti-nutrient compositions, as well as antioxidant activities of shallot-enriched plantain biscuits and a commercial onion biscuit (COMBIS), were assessed using standard methods. Also, the physical properties and sensory attributes were evaluated using standard methods and polyphenols present in the developed biscuits were identified using HPLC–DAD.ResultsThe study revealed that shallot-enriched plantain biscuits contained substantial nutritional contents as the protein content increased upon substitution of shallot flour. The mineral components and their anti-nutrient mineral ratio suggested their physiological impacts on nutrient bioavailability. In addition, the developed biscuit showed good physical and sensory characteristics and displayed remarkable antioxidant activities in vitro. Five polyphenols were detected in the biscuits (shallot-enriched plantain biscuit and COMBIS) with hydroxybenzoic acid being the predominant compound.ConclusionThe developed shallot-enriched plantain biscuit may possess potential usefulness as a functional snack in the management of oxidative stress-related pathologies owing to the remarkable nutritional composition and significant antioxidant activities exhibited by the developed biscuit.