Background and objectives Because of its extraordinary phytomedicinal potential and numerous potential health benefits, lemongrass (Cymbopogon citratus), a well-known medicinal and aromatic plant, is of paramount significance. It is typically used as a drug replacement.
Methods The present study was comprised of drying lemongrass into powder and determining the proximate and mineral composition, and then developing ethanolic extracts of powder to determine total phenolic contents (TPC), total flavonoid contents (TFC), total carotenoids (TC), and DPPH free radical scavenging activity. Next, lemongrass powder (LGP) was replaced at 0, 2.5, 5, 7.5, and 10% levels to develop nutritional biscuits.
Results The results revealed that lemongrass powder contained higher fiber (8.34 ± 0.04%) and ash (7.26 ± 0.06%) quantities, than wheat flour. Similarly, essential minerals Ca, Mg, K, Fe, and Zn contents in LGP were 36.80 ± 0.12, 64.89 ± 0.13, 54.65 ± 0.18, 12.68 ± 0.05, and 8.46 ± 0.07 mg/100 g dry weight, respectively, which were significantly higher than that calculated in wheat flour. Phytochemical analyses of lemongrass ethanolic extracts documented TPC as 240.46 ± 0.20 mg gallic acid equivalent/100 g, TFC as 98.45 ± 0.15 mg catechin equivalent/100 g, TC as 62.36 ± 0.12 mg/100 g, and DPPH activity as 60.18 ± 0.14 mg AAE/100 g, with such values being significantly higher than those in wheat flour.
Conclusion Incorporation of LGP at different levels in wheat flour resulted in boosted phytochemical profiles of nutritional biscuits, but upon sensory evaluation of biscuits 2.5% level of LGP provided good scores for taste, flavor and overall acceptability, while for color and flavor 5% LGP was also found to be suitable with highest sensory scores.
Acknowledgments
The research was carried out to study the effect of the incorpora-tion of lemongrass powder on the physicochemical, phytochemi-cal, sensory and nutritional parameters of formulated biscuits. Different quality and chemical analyses of raw materials and de-veloped biscuits were performed in the post-harvest center of fruits and vegetables, Ayub Agricultural Research Institute Faisalabad and High Tech. Laboratory, University of Sargodha, Sargodha.
Funding
No funds in any form, from any source were availed for this re-search work.
Conflict of interest
The authors have declared no conflict of interests in this article.
Author contributions
Conceptualization and draft of the manuscript (AH); data cura-tion, supervision, validation and visualization (TK); formal analy-sis (AB); funding acquisition and investigations (TMM, MS and HF); methodology (QUA); project administration (SY); resources (FIG); software (AR); review and editing (AH and MRA).
Ethics approval and consent to participate
This study does not involve any experiments on humans and ani-mals. However, for sensory evaluation of developed products, as there are no mandatory national laws, appropriate protocols for protecting the rights and privacy of all participants were utilized during the execution of the research. Participants gave informed consent via the statement “I am aware that my responses are con-fidential, and I agree to participate in this survey” where an af-firmative reply was required to enter the survey. They were able to withdraw from the survey at any time without giving a reason. The products tested were safe for consumption.
Data availability
Data relevant to this study can be provided upon request.
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