4. Conclusion
From the present investigation it can be concluded that the
nutritional value of the fish cracker (FC) and cassava cracker (CC)
can be enhanced by green banana flour (GBF) substitution for
cassava starch. Crackers containing greater amount of GBF showed
increasing antioxidant capacity including Ferric-reducing power
and superoxide radical scavenging capacity. Although use of GBF
compromised the textural properties of these crackers, the products
with not more than 40 g substitution level by GBF from 100 g
cassava starch in CC and not more than 15 g in FC were found
acceptable by the panelist. Further investigations should be performed
to evaluate the quality change of these crackers during
storage and the effect of GBF substitution on protein digestibility.