Nutritional and Functional Characterization of Malaysian Banana Flours (Pisang Berangan and Pisang Nangka) and Their Application in High-Fiber Biscuit Development

Abstract

Background: Banana flour from unripe bananas is a promising functional ingredient due to its distinctive nutritional composition and bioactive compounds. This study evaluated the nutritional and functional potential of banana flour from two Malaysian varieties, Musa acuminata (Pisang Berangan) and Musa paradisiaca (Pisang Nangka), with emphasis on their use in value-added bakery products. Methods: Unripe bananas were processed into flour by freeze-drying, followed by proximate and functional property analyses. Biscuits were prepared using 100% banana flour, 50% banana flour–wheat flour, and 50% banana flour–rice flour blends, and tested for nutritional composition, physicochemical characteristics, and sensory acceptance. Results: Pisang Berangan flour contained significantly higher (p < 0.05) protein (3.74%), crude fiber (5.22%), and ash (2.55%) than Pisang Nangka (2.89%, 3.18%, and 2.02%, respectively). Carbohydrate was the major fraction in both flours (>90%), with Pisang Berangan exhibiting higher starch (92.06%) and amylose (67.71%) compared to Pisang Nangka (88.74% and 59.83%, respectively), indicating stronger thickening and stabilizing potential. Sensory evaluation showed that the 50% banana flour–wheat flour formulation obtained the highest scores for flavor (6.93 ± 1.53), texture (6.87 ± 1.25), and overall acceptability (7.00 ± 1.53). In contrast, 100% banana flour biscuits were nutritionally superior but less preferred in texture. Conclusion: These findings suggest that a 50% substitution of wheat flour with Pisang Berangan flour optimizes both sensory acceptance and nutritional value, offering a sustainable strategy for developing high-fiber bakery products.