MANJEET SINGH, AKANKSHA YADAV*, VATSALA SAHARAN AND LUXITA SHARMA
Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Shree Guru Gobind Singh Tercentenary University, Gurgaon-122 505 (Haryana), India
*(e-mail: akanksha.fahs@sgtuniversity.org; Mobile: 97194 15211)
(Received: December 23, 2023; Accepted: February 8, 2024)
ABSTRACT
The aim of the present study was to develop nutritious cupcakes by using easily available and nutrient-dense sprouts and unripe banana flour, which are rich sources of macro and micronutrients as well as dietary fibers to boost digestive health and immunity. Cupcakes were prepared using sprouted wheat flour, raw banana flour, and peanut butter common in three different formulations of test samples: T1 (Sprouted Bengal gram), T2 (Sprouted green gram), and T3 (Sprouted field beans). The control sample (T0) was prepared with refined wheat flour. Sensory evaluation was carried out using a 9-point hedonic scale, and results showed that the overall acceptability score was higher for T2 (8.29) with sprouted green gram flour. The nutritional composition of the test sample (T2) and control sample (T0) were determined. Protein, total dietary fiber, ash, and total polyphenol content (10.25 g, 3.18 g, 1.76 g, and 133.27 GAE/100 g, respectively) were higher, while carbohydrates, fat, and total calories (46.18 g, 7.60 g, 294.16 kcal/100 g, respectively) were significantly lower than the control (T0) sample. The use of sprouted wheat, legumes, and raw banana flour enhanced the nutritional and antioxidant properties of cupcakes.
Key words: Cupcakes, sprouts, nutritional composition, green gram, unripe banana flour