Development of High Coleric Grain-Based Banana Cream Biscuit

Abstract

The rising concern about children’s poor dietary habits and reliance on processed foods with high sugar has created a significant issue in noncommunicable diseases, even at a young age.  Therefore, this study aims to develop a healthy and convenient alternative, a grain–based banana cream biscuit using locally available ingredients to promote balanced nutrition among children. Several biscuit formulations were prepared using composite flour mixtures of chickpea, mung bean, soybean, corn, and red rice, in order to balance the caloric requirement of toddlers (aged 1 to 3 years) and with date palm incorporated as a natural sweetener, while eliminating refined sugar. Dehydrated banana (Musa paradisiaca, ABB) was blended into a cream layer to enhance the flavor, texture, and nutritional value of the prepared biscuit. The addition of dates increased mineral and fiber content while providing natural sweetness, and the banana cream layer improved both the sensory appeal and micronutrient quality. Finally, three formulas were prepared, the best formula was selected by using sensory evaluation, and proximate analysis was done for the sensory-approved biscuit sample. The results revealed that the moisture, ash, crude fiber, fat, and protein contents of the developed biscuit as 7.73% 1.70%, 1.55%, 18.04%, and 8.45%, respectively, and 75 g of the sandwich biscuit can deliver the caloric amount required of toddlers, which can demonstrate a balanced macronutrient profile suitable for children’s breakfast consumption. Shelf-life evaluation exhibited that the biscuit remained stable at room temperature (27±2° C, RH=74%) for up to three months in double-laminated (LLDPE: PET) packaging. This concludes that the developed banana cream biscuit offers a nutritious, child-friendly breakfast made from locally available grains, which will address the need for healthy, affordable, and appealing snacks while reducing dependence on imported and refined products.