Abstract

This research aimed to demonstrate the nutritional value of banana peel powder (BPP) by emphasizing its antimicrobial and antioxidant properties and its use (BPP) as a costeffective substitute for wheat flour in a cake. The findings of BPP at various concentrations (1%, 4%, 7% and 10%) were compared to critical quality properties such as the cake's physical, chemical, and microbial properties, as well as its sensory properties. More than 50.7% of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing, according to the present findings. In addition, the BPP is an excellent source of protein (15.10%) and ash (25.19%). The substitution of wheat flour with BPP resulted in the addition of significant quantities of natural antioxidants to the cake production process, particularly in samples containing 7 and 10% BPP. These antioxidants have a variety of positive effects on human health and act as antimicrobial agents to extend the shelf life of the cake product. The organoleptic consistency characteristics of the cake revealed a marginally significant difference between the control sample and those containing up to 4% BPP for all organoleptic properties measured and designated as excellent in comparison to the control sample. As a result of this discovery, it is suggested that cakes containing up to 10% BPP have numerous health benefits and improve their flavor.

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