Evaluation of the Physico-Chemical Properties of Cupcakes Fortified withBanana peel flour(Musa acuminata) andMango seed kernel flour (Mangiferaindica L.)


Nahla SZidan
Department of Nutrition and Food Science, , University of Tabuk, Saudi Arabia.
Department of Home Economics, Kafr El Shaikh University, Egypt.

Zahra E. A. Suliman
Department of food science and technology, Faculty of science, Om Dorman Islamic University, Sudan.


The present study aimed to develop cupcakes by the utilizingflour of mango seed kernels (MSK)and banana peels (BP), and evaluated their sensory characteristics, mineral contents, and proximate compositions.They were tested for moisture, ash, protein, fat, and crude fiber, as per the standard methods. Additionally, the mineral contentsand sensory characteristics of cupcakes enriched with 5%,10% and 15% of MSK and BP were examined and compared with the control. The results showed that the moisture contents of the final product were decreased by increasing the levels of MSK and BP, whereas levels of ash, fiber, fats, phenols and polyphenols were increased with the increased addition of MSK and BP, in particular at 15%. Calcium,potassium, and phosphorous were significantly increased in both MKS and BP cakes compared to the control. However, these three elements were significantly higher in MSK cakes than BP cakes. Iron was only significantly increased in MSK cakes. Based on the sensory evaluation enrichment, cupcakes with up to 10% BP and MSK did not lead to significant changes in color, texture, flavor, appearance, or the overall acceptability of cakes. However, the additions of BP and MSK at levels of 15% led to improved taste and flavor scores of cakes compared with the other treatments groups. The results suggest that incorporating BP and MSK in cakes is