Functional cookies from Ambon banana peel flour: Nutritional content and potential role in preventing preeclampsia
DOI:
https://doi.org/10.12873/453fiviPalabras clave:
Ambon banana peel flour, Cookies, Functional food, Maternal health, PreeclampsiaResumen
Introduction: Preeclampsia is a serious pregnancy com
plication that poses risks to both the mother and fetus. One promising preventive approach is the use of functional foods to support maternal health, especially through snacks enriched with beneficial nutrients.
Method: This study aimed to analyze the nutritional con
tent of cookies formulated with Ambon banana peel flour (Musa paradisiaca) as a functional snack for the prevention of preeclampsia. A Completely Randomized Design (CRD) was used with four formulations: F0 (control, 100g wheat flour), F1 (70g wheat flour + 30g banana peel flour), F2 (60g wheat flour + 40g banana peel flour), and F3 (50g wheat flour + 50g banana peel flour). Nutritional parameters analyzed included moisture, ash, fat, protein, carbohydrates, and calcium.
Result: The study reveals that using banana peel flour as
a substitute for wheat flour in cookies production affects its nutritional composition. The moisture content increased from 10.19a to 11.93d, ash content rose from 2.03a to 4.77d, fat content increased from 13.63a to 14.40d, and calcium levels grew from 76.119a to 91.821d as the proportion of banana peel flour increased. On the other hand, protein content decreased from 12.61a to 10.87d, and carbohydrates declined from 61.54a to 58.04c. These changes demonstrate that substituting wheat flour with banana peel flour influences the nu
tritional value of the resulting cookies.
Conclusion: Cookies with Ambon banana peel flour re
sulted in significant micronutrient enhancement, most notably in calcium levels. Scientific evidence indicates that maintaining sufficient calcium consumption (1200-1400 mg daily) during pregnancy may lower preeclampsia risk by modulating vascular tension. The developed product (Formulation F2) containing 84.171 mg/kg of calcium shows promise as a dietary intervention for preeclampsia mitigation, particularly
beneficial for populations with inadequate calcium intake.
Referencias
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