Abstract

Antioxidative and flavouring effects of Aframomum danielli seed crude ethanolic extract on biscuits were studied. The degree of oxidation during storage was monitored by determining the acidity of the extracted fat from the biscuit samples using the standard method. Biscuits were baked with A. danielli seed extract at the following levels of addition: 100, 200, 300, 400, 500 ppm and a sample using butylated hydroxytoluene (BHT) at a level of 200 ppm, with a synthetic flavour (vanilla) added at a level of 50 ppm. A control sample was baked without the inclusion of A. danielli, BHT or synthetic flavour. The crude ethanolic extract of A. danielli seed at a concentration of 400 ppm was very effective as an antioxidant in the biscuit samples within the period of10 weeks of monitoring at a temperature of 25°C. Based on taste, aroma and acceptability scores, the flavour of A. danielli extract was not noticeable in biscuit until it was 500 ppm.

Key words: Antioxidative, flavouring effects, Aframomon danielli, biscuits.