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

Abstract

Plant foods have gained tremendous consideration as a significant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs. Shallot (Allium ascalonicum L.) together with plantain (Musa paradisiaca L.; 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...