Title : Development of doughnut snacks from under-utilized crops (cooking banana [musa spp], soybean [glycinemax l. merrill], and dates [phoenix dactylifera]
Abstract:
Conventional doughnuts made from refined wheat flour, sugar, and fats are high in calories but low in essential nutrients, which may be contributing to diet-related diseases such as obesity and diabetes. The dependence on imported wheat and widespread protein-energy malnutrition emphasis the need for nutritious, locally sourced alternatives. This study developed and evaluated doughnuts made from composite flours of cooking banana (Musa spp), soybean (Glycine max L. Merrill), and date (Phoenix dactylifera) to produce healthier and functional snacks. Cooking banana, soybean, and date flours were processed using standard drying, milling, and sieving techniques to formulate four (4) different doughnuts: LSB1 (70% cooking banana, 30% soybean, 10% date), LSB2 (50% cooking banana, 50% soybean, 10% date), LSB3 (30% cooking banana, 70% soybean, 10% date), and a 100% wheat control. Analyses were conducted for proximate composition, functional and anti-nutritional properties, vitamin and mineral contents, and sensory acceptability using AOAC and standardized methods. Results revealed that the composite doughnuts had higher protein (9.95–19.47%) and ash (2.12–2.21%) contents than the control (protein 8.96%; ash 0.74%), while carbohydrate content decreased with soybean addition. LSB3 had the highest protein (19.47%) and fat (22.12%) levels, while LSB1 exhibited superior functional properties and mineral composition, particularly potassium (76.47 mg/100 g) and zinc (1.46 mg/100 g). Anti-nutrient levels were below safe limits, and sensory evaluation indicated acceptable consumer ratings for LSB1 and LSB3. The study concludes that incorporating cooking banana, soybean, and date flours can enhance the nutritional quality of doughnuts, promote food security, and reduce reliance on imported wheat.
