Functional cookies from Ambon banana peel flour: Nutritional content and potential role in preventing preeclampsia
DOI:
https://doi.org/10.12873/453fiviPalavras-chave:
Ambon banana peel flour, Cookies, Functional food, Maternal health, PreeclampsiaResumo
Introduction: Preeclampsia is a serious pregnancy complication 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 content 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 results showed an increase in moisture, ash, fat, and calcium contents in the cookies as the proportion of banana peel flour increased. Conversely, protein and carbohydrate contents showed a decreasing trend. These compositional changes indicate the influence of banana peel flour on the nutritional profile of the cookies. Conclusion: Cookies enriched with Ambon banana peel flour demonstrated improved levels of certain micronutrients, particularly calcium, which is beneficial for pregnant women. Therefore, these cookies have potential as functional food products to aid in the prevention of preeclampsia.
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