Utilization of biowaste from commercial lotus cultivation by incorporating rhizome flour for low glycaemic cookies

A. Sruthi, Seeja Thomachan Panjikkaran, E.R. Aneena, Berin Pathrose, Deepu Mathew

Abstract


Lotus rhizome is a huge biowaste from the commercial lotus flower cultivation and its disposal is a serious issue. Physico-chemical analyses of fresh lotus rhizomes were performed and alternative use of lotus rhizomes in commercial cookie making industry was experimented. Cookies were prepared by supplementing different proportions of lotus rhizome flour to wheat flour (10-100%) and their nutritional, sensory, antioxidant properties and glycaemic indices were studied. Composition analysis had shown that the lotus rhizomes are good source of starch, carbohydrates, protein, fat, dietary fibre, vitamin C, calcium, iron, phosphorus and potassium. Cookies prepared from 10% lotus rhizome flour and 90% wheat flour was most acceptable in sensory evaluation and richer in minerals, unsaturated fatty acids, flavonoids, phenols and antioxidant value. The glycaemic index and total fat content were lower in lotus rhizome flour incorporated cookies, pointing that the biowaste from lotus cultivation can be efficiently used in biscuit industry.


Keywords


Food fortification; edible flowers; Nelumbo nucifera; organic waste; value addition; waste utilization

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References


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