Abstract

This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and banana flours, namely, F1, F2, F3, and F4. The antioxidant activity, TPC, and TFC of formulated biscuits as well as control biscuit with 100% of wheat flour were assessed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), Folin-Ciocalteu, and aluminium chloride method, respectively. TPC, TFC, and antioxidant activity were significantly higher in all formulated biscuits as compared to the control biscuit. The best biscuit formulation containing 3% moringa leaf, 15% tempeh, and 20% banana flours showed significant and the highest TPC (0.98 ± 0.062) mg GAE/g, TFC (0.95 ± 0.095) mg QE/g, and antioxidant activity measured as IC50 value was 3.86 ± 0.091 mg/mL, compared to other biscuit formulas containing moringa leaf, tempeh, and banana flours.

Keywords:
Total phenolics; Flavonoids; Antioxidant activity; Functional biscuit; Moringa; Tempeh

Highlights

• Moringa, tempeh, banana increased antioxidant activity and total phenolics in biscuits

• 15% of tempeh flour showed the highest total phenolics and flavonoids

• Thermal process may damage bioactive compounds, especially phenolic acids