Utilization of Musa Paradisiaca Pseudostems and Moringa Leaves as Fortification for Nutritious Biscuits as a Source of Natural Antioxidants

Abstract

Musa paradisiaca and Moringa oleifera are widely cultivated in tropical regions, including Indonesia. Musa paradisiaca pseudostems are often discarded after harvest, and Moringa leaves are underutilised. Musa paradisiaca pseudostem is rich in carbohydrate and crude fibre, while Moringa leaves are rich in protein, calcium, phosphorus, β-carotene, and thiamine. This study aimed to determine the nutritional content, antioxidant activity, and quality of Musa paradisiaca pseudostem flour (TBP) and Moringa leaf flour (TDK) formulated into fortified biscuits. The study measured the carbohydrate, protein, fat, crude fibre, key micronutrients (Ca, P, Fe, Thiamine, β-carotene), moisture, ash content, heavy metal contamination, Total Plate Count (TPC), and antioxidant activity in TBP, TDK, and biscuit formulas (F0, F1, F2, and F3) using appropriate methods. TDK showed the highest protein (8.52 ± 0.007%) and micronutrient levels, while TBP showed the highest carbohydrate (63.46 ± 0.007%) and crude fibre (2.96 ± 0.007%) levels. The combination was effective, with Formula F2 (optimally formulated) demonstrating the best nutritional profile, significantly increasing the combined nutrient and fibre content. Although TBP and TDK flours exceeded the microbial contamination limit, all fortified biscuit formulas (F0, F1, F2, and F3) were safe from microbial (<1.0 x 104 colony/g) and lead (Pb) heavy metal contamination (< 1.0 x 108 mg/kg). This safety level is attributed mainly to the high-temperature baking process. Both the Musa paradisiaca pseudostem and Moringa leaves possess valuable compounds suitable for fortification. Formulas F1, F2, and F3 are free of microbial and Pb contamination, making them a promising source of natural antioxidants and essential nutrients.

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