Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits

Abstract

Black oncom is a fermented product from the by-product of peanuts that can be processed into flour and used as a food ingredient in the development of biscuit products. These biscuit products offer the same potential benefits as peanuts. Therefore, an evaluation of the potential aspects of nutritional contents (amino acids, fatty acids, vitamins (B6, B9 and E), minerals (Ca, Mg, Fe, Zn, Se), and food safety (aflatoxin B1 and total aflatoxin)) of black oncom biscuits compared to peanut biscuits was needed. Based on the independent t-test analysis, black oncom biscuits had significantly higher nutritional contents (p < 0.05) than peanut biscuits, especially the amino acid components of leucine, isoleucine, valine, threonine, arginine, proline, serine, glycine, alanine, vitamin B6, magnesium and zinc. The fatty acid profile, in general, was not significantly different than peanut biscuits, except for heptadecenoic, docosahexaenoic, arachidonic, arachidic, oleic, linolenic and omega 9 fatty acids. In addition, black oncom biscuits had a low aflatoxin content in accordance with food safety standards. Overall, black oncom biscuits have higher nutritional contents than peanut biscuits in several amino acids, vitamin B6, and several minerals and contain aflatoxins that meet the safety standards.