Design and validation of a nutritional recipe for a snack made of green banana peel flour (Musa paradisiaca)

Camila Acosta-Coello,Almendra Parodi-Redhead,María Luisa Medina-Pizzali

doi:10.1590/1981-6723.34919

Camila Acosta-Coello, Almendra Parodi-Redhead + Show 1 more

Open Access

https://doi.org/10.1590/1981-6723.34919

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Abstract

Abstract This study aims to design and validate a nutritional recipe for a snack made of Green Banana (Musa paradisiaca) Peel Flour (GBPF) and to assess the nutritional composition and microbiological quality of the flour. Banana peel, a food industry by-product, is a nutritious, low-cost material available for all year. Banana peel flower could be used as a functional ingredient due to its high fiber content and good functional properties. In general, university students have a deficient dietary fiber intake due to altered dietary patterns; thus, this study was focused on this population. The GBPFs were obtained from the peels of pre-climacteric bananas by fluidized bed (FDB) dryer, after which, microbiological, proximate, and dietary fiber analyses were applied. It was designed the nutritional recipe for the snack taking into account the energy and dietary fiber nutritional requirements of the target population. It could be validated and adjusted the recipe following the methodology of Centro Nacional de Alimentación y Nutrición, concluding with the determination of dietary fiber in the end-product. The dietary fiber, total carbohydrate, protein, total fat and energy contents of the GBPF were as following: 38.7 g, 76.3 g, 5.9 g, 3.6 g, and 361.2 kcal, per 100 g of flour. The snack contained 7.74 g of dietary fiber per serving size, having a good acceptance among the university students' panelists based on an organoleptic test. In conclusion, the GBPF showed great potential as a source of dietary fiber, and it was an excellent source of carbohydrates and other nutrients to a lesser degree. When included as a functional ingredient in the nutritional formulation of a snack, it had an overall positive effect on the product’s organoleptic characteristics.

Highlights

Dietary fiber consumption provides a wide range of health benefits (Anderson et al, 2009; Fuller et al, 2016)
In a large prospective study in the United States of America (USA), the consumption of dietary fiber was identified as a protective factor for risk of total or cause-specific death due to various chronic diseases such as cancer, cardiovascular diseases, diabetes mellitus, among others (Huang et al, 2015)
Given the potential of green banana peel, this paper aimed to design and validate a nutritional recipe for a snack made of Green Banana Peel Flour (GBPF), as well as assessing the nutritional composition and microbiological quality of the flour

Summary

Introduction

Dietary fiber consumption provides a wide range of health benefits (Anderson et al, 2009; Fuller et al, 2016). Dietary fiber should be studied, taking into account its different components to understand its clinical benefits, most epidemiological evidence comes from the study of fiber in the whole food (Fuller et al, 2016; Huang et al, 2015). The reason for this, it is that high fiber intake improves serum lipoprotein values, reduces blood pressure, aids weight reduction, and promotes regularity (Anderson et al, 2009). There is evidence showing that soluble fibers play a part in blood glucose attenuation, cholesterol reduction, and insoluble fibers promoting laxation (Fuller et al, 2016). Prebiotic fibers have a beneficial effect on the intestinal flora, which in turn has a direct effect on gut function, improving host nutrition and immunity (Gong & Yang, 2012)

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