Banana Peel Flour Research Articles

Development of Banana Peel Powder Incorporated Functional Cookies

Nendran Banana is one of the most common fruits consumed worldwide, and it contributes significantly to the waste produced by food consumption. Banana peel waste has a significant amount of food fibre, phenols, flavonoids, antioxidants, antibacterial, and anticarcinogenic substances. Repurposing banana processing waste, such as peel, has the potential to boost raw material output and, as a result, reduce food industry waste while simultaneously improving the availability of nutritional and nutraceutical potential among the human population. This study is aimed to assess the nutritional, functional and bioactive compounds of prepared nendran banana peel flour and its incorporation in to various proportion of cookies formulation. Nendran bananas were purchased from a local market, sorted, peeled, soaked in 2% lime juice for 15 minutes, dried, powdered with a mixer grinder, sieved to produce a fine powder, and analysed for physical and functional properties such as length, width, and dimension, water and oil holding capacity, swelling powder, and proximate composition such as moisture, ash, carbohydrate, protein, fat, and fibre. The approximate composition of the banana flour was determined using AOAC standard techniques. Bioactive components were also assessed. The two varieties of cookies were prepared with the incorporation of nendran banana peel powder at the rate of 5 % and 10% and analysed for their nutritional components. The functional features of nendran banana peel powder revealed that it had a higher water-holding capacity, good oil-holding capacity, high solubility, and a high swelling capacity. Nendran Banana Peel Flour was discovered to be high in protein and crude fibre. It possesses greater antioxidant scavenging activity as well as possible polyphenolic substances. The produced food formulation was organoleptically evaluated using a 5-point hedonic rating scale, and the best product was chosen based on the sensory scores. The study suggested that the nendran banana peel flour is a versatile nutritional supplementation and provides a great health impact.

Effect of thermal processing on the degradation of pesticides in a banana jam partially formulated with banana peel flour

Bananas are one of the most widely consumed fruits in Brazil and across the world. However, the intensive use of pesticides in these and other crops can negatively impact human and animal health due to the possibility of pesticide residues persisting in derived products, even after industrial processing. Therefore, this study evaluated the effect of thermal processing on the degradation of the pesticides azoxystrobin, bifenthrin, difenoconazole, and simazine in samples of caramelized banana jam added of banana peel flour (4% w/w) in partial replacement of the fruit pulp. QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and gas chromatography coupled to mass spectrometry (GC-MS) wa used to analyze the above compounds. The method was validated following the standard procedures of the European Commission and ANVISA. Samples of banana pulp were spiked with the pesticides at different concentrations (0.1, 0.5 and 1.0 mg.Kg-1) in order to observe their degradation following thermal processing. Degradation percentages ranged between 28 and 60 %, and these were potentially influenced by the physicochemical properties of each compound, as well as the characteristics of the food matrix. The thermal processing provided partial degradations of pesticide residues, some at levels below the MRLs (Maximum Residual Levels) established for bananas. Currently, there is no specific legislation in Brazil and in many other countries for controlling pesticides in processed foods, such as fruit jams. Therefore, this research highlights the need for the creation of new food laws by government agencies to this end to ensure the provision of safe food to the wide population.

Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications

This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.

Fortifikasi tepung kulit pisang (Musa paradisiaca) sebagai alternatif penambah nilai gizi dan daya terima nugget ayam

The high fiber content in banana peels means that banana peel waste can still be used for processed food. One of the innovations in food processing involves fortifying banana peels in making nuggets. Generally, nuggets are made from chicken meat and filled with wheat flour. The research aimed to analyze the effect of adding banana peel flour and chicken meat concentration on the chemical and organoleptic characteristics of the nuggets and to determine the appropriate treatment to get the best banana peel-fortified chicken nuggets. The method used in the research was a Randomized Block Design (RBD) with 2 factors, namely banana peel flour (4%, 6%, 8%) and chicken meat concentration (40%, 80%), tested in 18 experiments. The chemical analysis carried out includes fiber, protein, and water content, as well as organoleptic tests (taste, aroma, texture, color). The study found that the combination of banana peel flour and chicken meat significantly affected taste and aroma, but not color and texture. The best treatment was P1D2 (4% banana peel flour, 80% chicken meat) with a fiber content of 3.12%, protein 13.14%, water 50.80%, and taste hedonic score of 4.23, aroma 3.77, texture 3.57, and color 3.40.

Development and evaluation of anxiolytic potential of bagels incorporated with banana peel flour and lavender

Anxiety affects a quarter of people globally. It can be treated with medicinal plants i.e., Lavendula angustifolia, with anxiolytic compounds, and fruits such as banana, with mood-stabilizing vitamins and minerals. Functional baking products are being designed to address prevalent nutritional issues. Bagels are bakery products made by cold fermentation. Therefore, the present study was designed to make therapeutic bagels by incorporating lavender and banana peel powder to evaluate the anxiolytic effect. Whole wheat was used to prepare the control treatment. The combination of whole wheat flour and banana peel powder (90:10) was used to make subsequent three treatments with lavender (T0: 0 ml, T1: 5 ml, T2: 10 ml, and T3: 15 ml). Sensory evaluation declared T2 as the most acceptable one. Thus, it was selected for a daily intervention lasting 2–3 weeks. There was a significant (p < 0.01) reduction in the anxiety score of experimental subjects. The final product was analyzed for proximate (moisture, protein, fat, and fiber), physical (color and texture), and phytochemical analysis (antioxidant and total phenolics). The moisture, protein, and fiber content increased from T0 to T1 but remained constant in T1, T2, and T3. While fats, DPPH, and TPC increased significantly (p < 0.01) from T0 to T3 as 5.25 ± 0.10 to 7.21 ± 0.09, 18.09 ± 0.26 to 47.84 ± 0.27, and 21.53 ± 0.17 to 1.58 ± 0.19, respectively. Banana peel powder imparted a darker tone in bagels. Hence, they can be utilized in value-added food products to relieve stress and anxiety. In future, bioactive characterization of the product and efficacy studies can be done.

The effect of banana peel flour (Musa paradisiaca) as additional feed raw materials for common carp (Cyprinus carpio)

Banana peel flour has a high nutritional content and can be used as a raw material for fish feed. The study was to find out the effect of banana peel flour as a raw material for feed on enhancing common carp fish growth. The study was conducted from February to April 2023 at the Fish Hatchery and Breeding Laboratory, Faculty of Marine and Fisheries, Universitas Syiah Kuala. The experimental group used a CRD with 5 treatments and 3 replications. The treatments included T0 (0%), T1 (2.5%), T2 (5%), T3 (7.5%), and T4 (10%) doses of additional Kepok banana peel flour. The sample fish used were an average weight of 1.64 ± 0.24 g fish.-1, which was cultured for 40 days. The parameters observed included survival, growth rate, and feed conversion ratio. The results revealed that adding Kepok banana peel flour as a raw material for common carp feed had a significant influence on absolute weight growth, specific growth rate, and feed conversion ratio (P&lt;0.05), but had no effect on survival (P&gt;0,5). The optimal percentage obtained was the addition of 7.5% banana peel flour in the feed formulation (T3) which was able to produce 1.73 ± 0.12% day-1 SGR. Hence, the addition of Kepok banana peel flour as a feed raw material is quite effective in supporting the growth of common carp.

Use of Ambon Banana Skin (Musa Paradisiaca) as a Raw Material for Manufacturing Egg Roll

Egg Roll is a type of snack that is baked and then rolled using tongs or a Teflon egg roll mold. and the characteristic of the egg roll itself is that it is a straight roll, tastes sweet, savory and has a crunchy texture. Ambon banana peel is one of the banana wastes that has not been widely used. Even though freshly thrown away Ambon banana peels have no economic value, they are protein, calcium, phosphorus, iron, and contain vitamins B6 and B12. Therefore, in this study, researchers used Ambon banana peels as raw material for making egg rolls. The aim of this research is to obtain the correct formulation for adding Ambon banana peel (Musa Paradisica) to produce egg rolls with the best organoleptic quality and to find out the business feasibility analysis of egg rolls with the addition of Ambon banana peel (Musa Paradisiaca) resulting in the best treatment. This research design used a completely randomized design (CRD) with the second treatment (80% wheat flour formulation + 20% Ambon banana peel flour). Based on effectiveness test calculations, the best treatment for Ambon banana peel egg rolls was found in F2, namely (80% wheat flour formulation and Ambon banana peel flour 20%). This can be seen from the results of calculating the yield value (NH), which has the highest value, namely 0.77. The best treatment is F2 which has a water content of 4.17%, fiber content of 2.97%, ash content of 2.53%, meanwhile, the organoleptic test gives average results of consumers stating a real level of liking with color hedonic test results of 4.40 % (like), aroma 4.47% (like), typical banana peel taste 4.60% (like), texture 4.13% (like) and overall acceptability (like).

Retracted: Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry

Retracted: Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry

Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel

In banana cultivation, a considerable amount of the production is wasted every year because of various constraints present in the post-harvest management chain. Converting green banana pulp and peels into flour could help to reduce losses and enable the food sector to keep the product for an entire year or more. In order to use green banana fruit and peel flour in the food industry as a raw ingredient such as in bakery and confectionery items—namely biscuits, cookies, noodles, nutritious powder, etc.—it is essential to standardize the process for the production of the flour. As a result, the purpose of this study was to investigate the influence of pretreatment and temperature on the drying capabilities and quality of dried green banana peel. The green banana peel pieces were pretreated with 0.5 and 1.0% KMS (potassium metabisulfite), and untreated samples were taken as control, and dried at 40°, 50°, and 60 °C in a tray dryer. To reduce the initial moisture content of 90–91.58% (wb) to 6.25–9.73% (wb), a drying time of 510–360 min was required in all treatments. The moisture diffusivity (Deff) increased with temperature, i.e., Deff increased from 5.069–6.659 × 10−8, 6.013–7.653 × 10−8, and 4.969–6.510 × 10−8 m2/s for the control sample, 0.5% KMS, and 1.0% KMS, respectively. The Page model was determined to be the best suited for the drying data with the greatest R2 and the least χ2 and RSME values in comparison with the other two models. When 0.5% KMS-pretreated materials were dried at 60 °C, the water activity and drying time were minimal. Hue angle, chroma, and rehydration ratio were satisfactory and within the acceptable limits for 0.5% KMS-pretreated dried banana peel at 60 °C.

Physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from three different traditional varieties

Aim: To analyze the physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from Karpuravalli (ABB), Monthan (ABB) and Nendran (AAB) varieties. Methodology: Matured banana bunches were harvested from ICAR - NRCB farm followed by separation of peel and pulp manually. The peels were cut into small pieces and soaked in 0.05% potassium metabisulfite for 15 min to prevent browning. They were dried in a hot air oven (55 ± 20C), and converted into powder using an attrition mill. The cookies were prepared according to the AACC (2000) method 10-54.01 with minor modifications. The developed cookies were analyzed for their physical, proximate chemical composition viz., moisture, colour, total carbohydrate, total starch, total sugar, fat, fiber, ash, protein, total phenols, flavonoids and minerals. Results: Addition of banana peel powder in the cookies significantly improved the nutritional properties by altering its fiber content from 1.02% to 2.98% and decreasing the fat content by 19.95 to 22.23%. It also decreased the hardness of the cookies. The sensory results revealed that the banana peel flour incorporated cookies also scored equal to that of control cookies. Interpretation: Banana peel has potential component for improving the nutritional characteristics of cookies and to make functional foods. Key words: Banana peel powder, Bioactive compounds, Cookies, Nutrition

The Contribution of Agricultural Waste to the Production Performance of Free-Range Chickens in the Easternmost Region of Indonesia

Purpose: This research aims to investigate the production performance of free-range chickens fed with banana peel flour as a substitute for bran in the ration.&#x0D; Theoretical framework:&#x0D; Free-range chickens, commonly known as "non-purebred chickens", are closely related to the community. These chickens exhibit diverse genetic traits and are commonly found in the wider community, for both animal protein consumption and as a supplementary source of income to improve their economy.&#x0D; Design/methodology/approach: The research was conducted in Merauke from October to December 2022, and the materials used included 48 three-week-old free-range chickens with a weight of 150-200g, concentrate, yellow corn, bran, and banana peel flour. A Randomized Block Design was used with 4 treatments namely P0 = control diet (0% banana peel flour), as well as P1 = 25%, P2 = 50%, and P3 = 100% banana peel flour substituting bran, distributed into 4 groups based on body weight. The observed variables were ration consumption, weight gain, and ration conversion. Meanwhile, data were analyzed using analysis of variance and further tested with the least significant difference (LSD) test&#x0D; Findings: The results showed that the use of banana peel flour as a substitute for bran significantly reduced ration consumption (P&lt;0.05) but did not have a significant effect (P&gt;0.05) on weight gain and ration conversion.&#x0D; Research, Practical &amp; Social implications: Utilization of banana peel waste as animal feed will have an impact on reducing environmental pollution and changing the socio-economic conditions of farmers.&#x0D; Originality/value:Research using banana peel waste as poultry feed is the first time it has been conducted in Merauke Regency

Digestibility of Native Chicken Rations Containing Fermented Banana Peels

Improving the performance of super native chickens must be balanced by improving the ration. The ingredients used do not need to be “expensive” but are of good quality and readily available throughout the year. One of the feed ingredients that is widely available and is a waste is banana peel. Banana peels contain 3.63% nutrients, 2.52% crude fat, 18.71% crude fiber, 7.18% calcium, and 2.06% phosphorus. In addition to high crude fiber, banana peels also contain antinutrients in the form of tannins, hence the need for fermentation. To see the quality of the ration, it is necessary to test the digestibility. This research was carried out from March to July 2023. The design used in this study was a completely randomized design (CRD) with 5 (five) treatments and 3 (three) replicates. The treatments were as follows: R0 (ration without the addition of fermented banana peel flour/TKPF), R1 = (2.5% TKPF), R2 = 5% TKPF, R3 = 7.5% TKPF, R4 = 10% TKPF. Variables observed were N retention, protein digestibility, crude fiber digestibility, and organic matter digestibility. The results showed that the provision of fermented banana flour in the ration of native chickens significantly (P &lt;0.01) influenced the digestibility of crude protein, crude fiber digestibility, digestibility of organic matter, and N retention of native chicken rations. The best results were obtained in the R2 treatment (5% Fermented Banana peel flour), where the crude protein digestibility gave results of 76.11%, crude fiber digestibility of 45.12%, organic matter digestibility of 70.09%, and N retention of 75.82%

An Evaluation of Steamed Sponge Cake Comprising Ambon Banana Peel Flour and Dates: Exploration of Nutrient Composition, Glycemic Index, and Acceptability for Hyperglycemia Mitigation

An Evaluation of Steamed Sponge Cake Comprising Ambon Banana Peel Flour and Dates: Exploration of Nutrient Composition, Glycemic Index, and Acceptability for Hyperglycemia Mitigation

Antioxidant and Dietary Fibre Content of Noodles Produced From Wheat and Banana Peel Flour

This study aimed to utilize flour from banana peel to develop functional noodles. Banana peel flour was substituted in wheat flour at 11, 13 and 15 %, was used to produce noodles. Composite noodles produced were evaluated for cooking characteristics, dietary fibre content, glycemic index, colour attribute and sensory evaluation. Result of cooking characteristics of the noodles indicated that the noodles containing banana peel flour had higher water uptake (10.25 – 11.25%) and cooking loss (6.28 – 7.59%) contents but an interestingly lower optimum cooking time (4.19 – 3.65 min) than their counterparts containing only wheat flour. The IDF value of the noodles varied from 8.26 - 12.18%. The highest value was observed in sample 13% and 15% banana peel flour supplemented with wheat flour while the lowest value was recorded in sample 100 % wheat flour. Increase in addition of banana peel flour led to an increase in antioxidant properties and dietary fibre content of the noodles. The glycemic index of the noodles varied from 58.74 - 65.28%. The highest value was observed in sample 100% wheat flour while the lowest value was recorded in sample 15% banana peel flour supplementation. It was concluded that the use of flours from banana peels as composites of wheat had good potential for production of nutritionally and functionally superior noodles compared to the use of wheat alone. This study may be an economically viable approach towards promoting utilization of food wastes for production of value added products in developing countries.

Effect of Chickpea, Banana Peel flour and Fenugreek Spice Flour on the Physico-Chemical Properties and Sensory Quality of Wheat Bread: A Review

This paperis aimed to review the updated scientific information regarding the effect of bread made from wheat flour, chickpea, fenugreek and banana fruits flour and their effect on physicochemical properties and nutritional values. Bread is global stable food particularly for African people and Asian. However, most of time bread made from on wheat cereal and it is nutritional poor due to deficiency of essential amino acids such as lysine, methionine and threonine. Specially, addition of legumes is important to increase protein content of bread. Because of legume flours, contain amino acid composition and fiber content, are ideal ingredients for improving the nutritional value of bread and bakery products is high. For more improvement of nutritional quality of bread addition of fruits like banana fruit is good due to nutritional content of them. So, to get bread which has good physicochemical properties with high nutritional values addition of chickpea and banana fruits flour are very important. Legumes like fenugreek are also good source of protein and used as spice to increase sensory properties when they added at optimum level.Therefore, supplementation of wheat flour with inexpensive staples and local available grains such as fenugreek, chickpea and banana help in improving the nutritional quality of wheat products bread.

Corn (Zea Mays) and Banana (Musa Acuminata) Flour Nutri-Bun

The study focused on the development and marketability of corn and banana flour nutri-bun using corn flour, banana peel flour, banana flesh flour and banana blossom flour which can be readily found in the locality. This product development research included four major phases; (1) development of corn and banana flour nutri-bun, (2) Determination of the nutri-bun’s nutritive value, (3) determination of the level of acceptability of corn and banana flour nutri-bun, and (4) determination of the level of marketability of corn and banana flour nutri-bun. The level of acceptability of the finished products in terms of appearance/color, aroma, taste and texture was determined through a sensory evaluation by four different groups of respondents: Food experts and non-experts both male and female. The nutritive content of corn and banana peel flour nutri-bun, corn and banana flesh flour nutri-bun, corn and banana blossom flour nutri-bun corn and banana four nutri-bun were determined through a test by the Department of Agriculture (DA), Tuguegarao City, Cagayan. The laboratory results were interpreted by Nutritionist-Dieticians to determine whether the products were fit for human consumption.

Physicochemical evaluation of coated and interleaved cheeses with films of ripe banana peel and starch enriched with extract of loquat leaves

This study aimed to evaluate the effect of edible coating and films based on ripe banana peel flour and cornstarch, with and without extract of loquat (Eriobotrya japonica) leaves, in sliced and cut mozzarella cheese during 28 days of storage at 4 °C. During storage, weight loss was observed across all treatments. Increase in pH and reduction in titratable acidity during storage were verified for all cheeses, although milder in those treated with edible formulations. The cheeses submitted to coating or film were less moist than the others. Cheeses treated with the formulation containing the extract were less light and had more intense yellowish coloring. The hardness of the evaluated cheeses did not change during storage. Therefore, the use of edible films and coatings of ripe banana peel flour and loquat leaf extract has potential as an alternative material for the conservation of cheeses.

The Effect of Replacing Wheat Flour with Mango Peel Powder and Studying its Chemical and Microbial Properties in the Laboratory Cake

Fruit peels are the byproduct that accumulate during the processing of fruits and represent a serious problem, as they have a harmful effect on the environment. Fruit peels are a rich source of natural bioactive, antioxidants and fiber compounds that play an important role in disease prevention. Wheat flour was replaced with mango and banana peel flour in proportions (10,20,30%), laboratory cake was manufactured and chemical properties & characteristics of mango and banana peel flour were analyzed and the effect of this on quality characteristics and sensory evaluation of laboratory cakes by estimating their chemical composition, estimation of mineral elements, active substances, antioxidant activity of the peels, cake product treatments and inhibitory activity of alcoholic extract of mango peel powder in a number of bacterial isolates. The results indicated that the powder of mango peels powder contains phenolic compounds (tannins, alkaloids, phenols, flavonoids). Mango peel powder is rich in mineral elements, the most important of which are (potassium and calcium), it has an inhibitory activity against bacteria(aeruginosa Pseudomonas, E.coli, Staphylococcus aureus) The increase in the percentage of replacement in the final product (cake) led to an increase in the active substances and antioxidant activity, as well as an increase in moisture content, mineral elements & fibers, and an increase in the weight of the final product. The results of sensory evaluation indicated that the 10% replacement ratio showed more acceptable results to the consumer.

Characteristics qualities of banana peel flour on three balinese banana cultivars (Musa spp.) with different fruit maturity levels

The province of Bali is among the top banana producers in Indonesia. It has high diversity of different varieties of banana. Banana peel waste produced can be transformed into banana flour that has the same nutrition and function with the wheat flour that can become alternative usage aside from wheat flour. This study aimed to analyze the characteristics quality of banana peel flour due to the influence of cultivar differences and the level of ripeness of the fruit at harvest. The study used a randomized block design with 2 factors and 3 replications. The first factor was the local Balinese banana cultivar (Ambon Kuning, Kepok and Ketip banana). The second factor was level maturity of fruit (Uunripe, Physiologically ripe and Overripe). The results showed that the interaction between local Bali banana cultivar and maturity level of fruit at harvest had a significant effect on all variables observed, except for color and content of the heavy metal lead. Characteristics quality of banana peel flour in the combination of cultivar types and fruit ripeness levels were weak to very strong banana aroma, faded brown to dark brown color. Based on the analysis, it was found that Kepok banana level of maturity Overripe peel flour almost meet the Indonesian National Standard 3751:2009 with moisture content of 11.33%, ash of 13.32, protein content of 88.48%, mineral of Fe, K, Zn respectively of 53.78 mg/kg, 3.18%, 36.20 mg/kg, vitamin B2 of 14,83 mg/kg, total soluble solid of 3.07 °Brix and pH of 6.27.

Lactic acid fermentation of banana peel using Lactobacillus plantarum : Effect of substrate concentration, inoculum concentration, and various nitrogen sources

Semeru Banana peel is an organic waste that is exclusively utilized as animal feed and does not harm the environment. The primary component of banana peels is carbohydrates, which can be used as a substrate during the fermentation process to produce lactic acid. The fermentation of banana peel flour with Lactobacillus plantarum strain FNCC 0020 was the main focus of this investigation. Variations in the concentrations of the substrate and inoculum as well as the impact of the type of nitrogen on lactic acid concentration were investigated. According to research findings, the big banana peel contains 70.52% carbs, 5.68% soluble protein, 3.115% fat, 6.74% water, 2.395% ash, and 13.38% crude fiber. While the inoculum variable was 0.5% v/v and the best substrate concentration variable was 17.5% w/v, the best lactic acid concentrations were 5.401 g/L and 8.586 g/L, respectively, as determined by HPLC (High-Performance Liquid) analysis. Banana peel flour only includes a modest amount of nitrogen (0.8295%), sulfate (0.037 grams), phosphate (1.6105%), and vitamin B1 (0.2315%), so additional nitrogen sources must be added. The production of lactic acid is shown to increase with the addition of various forms of nitrogen, with ammonium sulfate and ammonium phosphate (2:1) producing the greatest yields of 9.781 g/L and 14.255 g/L, respectively, of lactic acid, which is lower than lactic acid from yeast extract.