Ripe Banana Peel Research Articles

Growth performance and proximate composition of Clarias gariepinus (Burchell, 1822) fingerlings fed varying inclusion levels of ripe banana (Musa Sapientum) peel

The cost of fish feed is of great concern in fish farming. The growth performance and proximate composition of Clarias gariepinus fingerlings fed varying inclusion levels of ripe banana peels as a possibility of replacing soybean as a component of the fish feed were evaluated for a period of 12 weeks. 250 C. gariepinus fingerlings were acclimated for 2 weeks and fed to satiation morning and evening. Five isocaloric and nitrogenous diets were prepared from ripe banana peel thus: 0% (Control), 25% (T25), 50% (T50), 75% (T75) and 100% (T100) inclusion levels to replace equal weights of soybean, respectively. Some growth parameters such as standard length (SL), total length (TL) and weight were determined on weekly basis. The proximate compositions of the fish in each treatment and control were determined at the end of the experiment. The data generated were subjected to one way analysis of variance and considered significant at P≤0.05. From the results; the weight, SL and TL mean values measured in the control were significantly higher than other treatments in most of the weeks of the experiment. The highest weight in the control was 52.43±10.80g while the highest amongst other treatments was 30.67±6.69g obtained in T75 at the end of the 12 weeks. The ash content, crude fibre and fat contents were mostly significantly in T75 and T100. The highest moisture content (12.88±0.74%) was also obtained in T100. The crude protein content was significantly higher in the control than other treatments with 68.69±0.35% at the end of the 12th week. The results of this research has shown that banana peel can be included up to 75% level of inclusion as possible replacement for soybean in fish meal production and therefore, capable of reducing the cost of fish production incurred by farmer. For optimal performance, the crude protein content should be improved upon by inclusion of other cheap protein sources.

Evaluation of banana peel extract (Musa sapientum L.) as a natural antimicrobial for livestock farming

AbstractIntroductionOne of the primary objectives of managing microbial content in livestock farming is to control diseases in the respective animals. Nevertheless, the pervasive development of drug‐resistant bacteria is a consequence of the high levels of antibiotic use that are necessary to achieve this objective. This situation exacerbates animal disease and poses a threat to human health. The purpose of this study was to investigate alternative microbial control methods in livestock farming using banana peel extract.Materials & MethodsThe antioxidant and antimicrobial activities of peel extracts from unripe and ripe cultivated bananas were examined and compared.ResultsThe results are notable because they show that the unripe banana peel extracts exhibited significantly better antioxidant activity than the ripe banana peel extracts in 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP) tests. Furthermore, the unripe banana peels showed significant antimicrobial activity in vitro against four bacteria that are commonly found in swine and poultry houses, including Staphylococcus epidermidis, Exiguobacterium indicum, Bacillus cereus, Bacillus siamensis, Bacillus altitudinis, Pantoea ananatis, and Bacillus megaterium. This activity was probably due to their high levels of total phenolic content and total flavonoid content. Then, the spray formulation loaded with the concentrated unripe banana peel extract that was five times higher than the minimum bactericidal concentration was developed and tested. Ethanol, sodium benzoate, tween 80, and glycerine were applied as additives in the spray formulation to increase the extract's solubility and stability. It was found that the developed spray formulation effectively inhibited the growth of S. epidermidis.ConclusionThese research outcomes show that the possible application of banana peel extract is an excellent approach because it is an eco‐friendly alternative to control microorganisms undesired microbial growth in farm animals.

Anti-microbial and cytotoxic activities of green and ripe banana peel.

Anti-microbial and cytotoxic activities of green and ripe banana peel.

Tapioca Crispy Crackers with Ripe Banana Peel: Snack Enrichment with Dietary Fiber and Phenolic Compounds from an Agri-Food Waste

Banana peel is rich in bioactive compounds and dietary fiber. Both tapioca starch and bananas are naturally gluten-free. As a means of waste valorization and snack enrichment, tapioca crispy crackers were enriched with banana peel, with or without flesh. The peel was from cv.Namwa bananas are in the final stages of ripening. Phenolic compounds in the ripe banana peel led to the bitterness of the enriched crackers. To increase the amount of banana peel that could be used, the peel was boiled before being incorporated into a formulation of banana peel, at 30 g /100 g of tapioca starch, and flesh at 8 g/100 g of tapioca starch, by weight. The crackers contained no preservative or synthetic coloring or flavoring agent and were assessed without further seasoning. The product was very well-received with 100% acceptance and 93.33% of the respondents were interested in buying it. More than half of the respondents regarded it as being innovative and tasty. Proximate analyses revealed that the optimized formulation contained 2.28% ± 0.08 of total dietary fiber (about 2,280% compared to 0.01% ± 0.02 of the formulation without banana) whereas no significant increase in protein content was observed. The product contained phenolic compounds at 27.26 ± 0.19 μg TAE/g. Sensory evaluation predicted that the enriched crackers, stored at 35±1 °C in a closed container, were not likely to be rejected due to any unpleasant smell of rancidity for at least 10 days. The phenolic compounds contributed by the boiled banana peel significantly suppressed the rancidification process. The optimized formulation can be used for the development of healthy antioxidant-rich, high-fiber, and high-protein snacks using high-protein food processing by-products.

EVALUATION OF ANTIMICROBIAL ACTIVITY AGAINST PSEUDOMONAS AERUGINOSA: A COMPARATIVE ANALYSIS BETWEEN THE HYDRO-ALCOHOLIC EXTRACT OF RIPE AND UNRIPE BANANA PEELS

Background: Sustainable utilisation of agro-food wastes is rich in phytonutrients exhibiting a wide range of bioactivities and is the focus of recent research. Banana peels are waste products traditionally used for ailments like cough, burns, and inflammation. The present study evaluated the antimicrobial action of the ripe and unripe peel extract against Pseudomonas aeruginosa, which is responsible for most nosocomial infections and makes it challenging to achieve therapeutic compliance. Methods: The ripe and unripe banana peels were collected and authenticated, and hydro-alcoholic extracts were prepared using maceration. Phytochemical analysis, antioxidant and antimicrobial studies were performed with both the extracts and compared. Results: Both the peels were identified as Musa paradisiaca L., and hydro-alcoholic extracts showed the presence of flavonoid and phenolic compounds in significant amounts. The in-vitro antioxidant study revealed the ripe peels to be more potent, having an IC50 value of 35.71 µg/ml in DPPH free radical scavenging action. It significantly inhibited gram-negative bacteria Pseudomonas aeruginosa, comparable with the Amoxicillin as standard. Both the extracts had MIC as 300 mg/ml, but the zone of inhibition produced by the ripe peels (1.63 cm) was more potent than the unripe peels (1 cm). Conclusion: The present study data indicated that the hydro-alcoholic extract of ripe banana (Musa paradisiaca L) peel was promising in antioxidant and antibacterial action primarily due to its significant phenolic contents. Further research is needed for a detailed evaluation of its phytopharmacological action, which can be beneficial for developing a cost-effective natural source of antimicrobial agents in pharmaceutical industries along with an eco-friendly environment.

Valorizing banana peels by extracting rutin with hydrated organic acids

Bananas are a popular fruit worldwide and the fourth most important food crop. Banana peels, often discarded, contain valuable compounds known for their relevant biological activities, including rutin. In this study, organic acids, both in their pure and hydrated forms, were used as alternative solvents for rutin extraction. First, we assessed the ripeness of the bananas (green, semi-ripe and ripe), finding that ripe banana peels contained the highest rutin content. Then, COSMO-RS, a thermodynamic model based on quantum chemistry, was applied to determine the best organic acids for extraction, which were subsequently evaluated experimentally, with a 65 wt % acetic acid-water mixture yielding the best results (192 mg rutin/100 g DW). Next, extraction conditions were optimized using response surface methodology (RSM), resulting in 241 mg rutin/100 g DW at 27 °C, 80 min, and a solid-to-liquid ratio of 1:15. Finally, it was observed that the solvent could be reused for two cycles under optimal operating conditions without a significant decrease in rutin extraction efficiency. This study demonstrates the potential of mixtures of hydrated organic acids for the extraction of value-added compounds from natural sources, offering a solution to reduce food waste while contributing to a circular economy.

The Influence of Adding Banana Peel Powder on the Quality of Pan Bread

This study’s objective was to show how nutritious banana peel powder. Moreover, to use BPP as a cheap alternative to wheat flour in bread. The results of BPP at different concentrations (0,2,6 and 10%), as well as the sensory qualities of bread. The BPP is also regarded as a beneficial protein source (7.6%), ash (9.66%) and.. Physical and chemical characteristics of bread made by partially replacing wheat flour with banana peel powder were examined. It has been established that banana peel contains a significant amount of nutrients which should not be disregarded or squandered. banana peel can become a value-added product in the food sector by being processed into powder. The powder’s flowability declines. banana peel was discovered to have a high tapped density 0.41 g/ml, and Carr’s Index 14.21 %, pH value was 6.15. This powder was high in total dietary fiber 17.99 %. Additionally, functional properties of this powder were high, the water-holding capacity 6g/g, oil-holding capacity 3.4g/g and swelling capacity 15.33 ml/g. As a result, this study showed that the ripe banana peel powder has a chance to be used as a functional food ingredient. It is advised that BPP be utilized up to 6 % to complement and enhance the qualitative qualities of bread as a result of this research at a level that has several health advantages. numerous dishes gain nutritional value from the banana peel. banana peels as a cheap and abundant source, utilization, and enrichment of nutrients.

Valorization of ripe banana peels and cocoa pod husk hydrochars as green sustainable “low loss” dielectric materials

The banana and cocoa crops are relevant worldwide and tons of their residues do not enter the industrial value chain. With this in mind, it is imperative to find alternative uses for these residues that could lead to novel and sustainable applications in diverse fields, such as consumer electronics. Lignocellulosic residues can be hydrothermally carbonized to produce a solid fraction called hydrochar. In this work, the dielectric characteristics of ripe banana peels and cocoa pod husks hydrochars are explored. Hydrothermal carbonization (HTC) treatments were carried out at two temperatures (150 °C and 210 °C) and three HTC times (2 h, 4 h, and 6 h). The materials were characterized electrically using a Semiconductor Analyzer under frequency swepts of 1 KHz to 1 MHz. Cocoa pod husk hydrochars (CHH) showed less variability in relative permittivity values compared to ripe banana peel hydrochars (BPH). The relative permittivity values of CHH ranged between 9.83 and 10.29 (150 °C) and 8.25–9.39 (210 °C), while for BPH, these values ranged between 6.89 and 14.14 (150 °C) and 6.39–8.77 (210 °C). In addition, the loss tangent values of CHH varied from 0.034 to 0.041 (150 °C) and from 0.036 to 0.038 (210 °C), while in BPH, these values varied from 0.056 to 0.091 (150 °C) and from 0.046 to 0.051 (210 °C). In both cases, HTC produced highly stable materials with low loss tangent values, making them good candidates for insulation and possessing good dielectric properties that can be further processed for downstream applications in the electronics industry.

Antioxidant Activity Test of Barangan Banana Peel (Musa Acuminata Linn) Etanol Extract With DPPH Method

Barangan banana (Musa acuminata linn) is also called Medan banana which is often found in North Sumatra. Banana peels are known to contain phenolic compounds that have potential as antioxidants. This study aims to determine the antioxidant activity of raw and ripe banana peel extract of Barangan banana (Musa acuminata linn) using the DPPH (1,1-diphenyl-2-pikrihidrazil) method. The data obtained was calculated to determine the antioxidant activity. The results showed that the antioxidant activity of the ethanol extract of Barangan raw banana peel IC50 = 32,52 μg/mL, the ethanol extract of Barangan ripe banana peel IC50 = 83,60 μg/mL, and the vitamin C comparator obtained an IC50 value of 5,00. Raw banana peel extract has higher antioxidant activity than ripe banana peel extract.

Effect of Storage on Dietary Fibre Rich, Multigrain Cookies

This study focused on the effect of value addition of multigrain cookies with ripe banana peel powder and date powder during storage. Physical and physicochemical analysis of value added multigrain cookies were determined as per AOAC and evaluate the effect of these parameters during storage. The study firstly optimizes the formulation of multigrain flour, comprising wheat, oats, finger millet and barley flour, by blending these flours in various ratios. Subsequently, based on sensory evaluation, a 70:30 ratio (wheat flour to other flour) was found acceptable. Incorporation of banana peel powder and date powder in ratio of 2.5 to 10 % with shortening, powdered sugar, milk, vanilla essence and baking powder resulted in nutritionally rich cookies compared to control in the manner of protein, crude fiber and carbohydrate. Data obtained from analysis clearly indicated that significant higher score was observed for T5 cookies containing 60:30:5:5 ratio of wheat flour: multigrain flour: banana peel powder: date powder. The effect of storage time was sustainably significant on cookies quality parameters, indicating that cookies were acceptable up to 1 month stored in polyethylene bags without any preservative under ambient conditions.

PEMANFAATAN LIMBAH KULIT PISANG MENJADI SABUN CUCI PIRING DENGAN BAHAN ADITIF KULIT JERUK

Banana production in Bontang City has increased every year. Along with the high productivity of bananas, the amount of banana peel waste will also increase. In general, waste in the form of banana peels is only used as animal feed or disposed of without further processing so that it can cause environmental pollution. For this reason, it is necessary to manage banana peels so that they have a higher economic value. Banana peel contains alkaloids, flavonoids, phenols, tannins and saponins. This Saponin will produce foam so that it can be used as a washing agent and can also be used as a kitchen equipment cleaner. The samples in this activity were ripe banana peels and orange peels as additives (fragrances and essential oil producers). The method used in the Activities for the Community is the presentation of the material. Discussion, and practice of making dish soap. Participants were very enthusiastic in participating in a series of training activities for making dish soap. The result of this training is an environmentally friendly dish soap product according to the method provided.

A Grow Together Project: Performance Evaluation of Improvised Organic Fertilizers on the Yield of Cash Crops and its Economic Contribution to Agriculture Graduates in Tawi-Tawi Province, Philippines

This study considers improvised organic fertilizers as one of the bioremediation therapies to restore soil fertility and the ecological stability of the farming environment. This used four homemade materials and leftovers to create improvised organic fertilizers. Banana peels, papaya peels, leaves, fish remains, and sea urchin pines are common food wastes that typically have no further use after the food has been devoured. Farmers could use these materials in a bioremediation process that supports the farming environment's ecological and economic stability. This study provides feedback on the significance of homemade organic fertilizer as it improves farmers' economic and environmental contributions. The parameters of this study were the yields of these four crops and the farmer's income. In this study, four different crops—peanut, bell pepper, string bean, and corn—were subjected to four different concentrations of improvised organic fertilizers, including: for the peanut, a concentrated mixture of ripe banana peels and papaya extract; for the bell pepper, a concentrated mixture of triturated sea urchin spines and basil extract; for the corn, a concentrated mixture of algae and wild basil extract; and for the string bean, a The data was analyzed using a Randomized Complete Block Design (RCBD), which produced highly good yield results for these crops and thus boosted the local farmers' income. The results were as follows: 1) Peanuts treated with 1500ml improvised organic fertilizers yielded 3.06 kilograms with a total mean score of 3.59abc; 2) Bell peppers treated with 1500ml improvised organic fertilizers yielded 15.9 kilograms with a total mean score of 5.30; and 3) corn treated with 1500ml improvised organic fertilizers yielded 5.30 kilograms with a total mean score of 5.30. The farmers' income was implied by the investment's return on these four crops. According to the study, income grows when yield rises, and selling volume is high.

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.

Optimization of Acid-Assisted Extraction of Pectin from Banana (Musa Acuminata) Peels by Central Composite Design

<p>Pectin extraction from various fruits and its application in food products have been debatable issues for ages. We conducted our research on the biomass wastes of the food industry, primarily banana (Musa Acuminata) peels, in order to develop a modified procedure for the effective extraction of this substance. Banana peels were used to extract pectin using the alcohol precipitation technique. This investigation's goal is to contrast yields of pectin from ripe banana peels by varying the conditions of temperature, time, and pH. Pectin was extracted from banana peels with hydrochloric acid and a central composite design was used to determine the effects of pH (1.5–2.5), extraction temperature (40–85°C), and time (90–240 min) on the yield and purity. The provenience procedure was improved by the removal of phenols, flavonoids, fats, oils, wax, and pigments well before the extraction of pectin. It results in better purity and high yield of Pectin. Soxhlet extraction was initially used to remove them followed by maceration of Alcohol Insoluble Residue (AIR). An FTIR spectrum of the extracted pectin was compared with the commercial pectin and results are reported. Different techniques and methodology are also discussed in this study.</p>

Control of banana anthracnose by hot water dip: A semi-empirical model coupling heat transfer and Colletotrichum musae inactivation

A semi-empirical model was developed to predict simultaneously time-temperature distribution inside the unripe banana and fungal reduction during the hot water dip, in order to simulate different process conditions for controlling banana anthracnose disease. For this purpose, the kinetic parameters of Colletotrichum musae reduction were estimated based on the thermal death time concept (z = 3.56 °C and D50°C= 1044 s), and evaluated in different simulated media (unripe and fully ripe banana peel agar media). At the same time, a heat transfer model based on the Fourier equation was developed considering two unripe banana domains (peel and pulp). The comparison between the predicted and observed number of C. musae spores after the thermal treatment of unripe banana was satisfactory (coefficient of variation less than 10%), suggesting that the survival ratio is affected by the banana composition. The resulting model can be used to simulate different time-temperature scenarios, and to show how the parameter combinations may affect C. musae reduction in the unripe banana during the hot water dip process.

COMPARATIVE STUDY ON NUTRIENT COMPOSITION AND FUNCTIONAL CHARACTERISTICS OF TROPICAL FRUITS WITH EMPHASIS ON BANANA FRUIT PEEL

Objective: To determine the nutritional and anti-nutritional components of banana peel at various stages of ripening and compared it with tropical fruits (apple and mango). Methods: Initially, nutrient values for individual fruits and its peel (Apple, Mango, and Banana) samples were analyzed. The color values (L, a, b, and c*value,) and textural characteristics (hardness, cohesiveness, springiness and adhesiveness) were used to determine the ripening stage. Protein, sugar, carbohydrate, crude fiber, crude fat, tannin, and oxalate content were all evaluated to determine their nutritional and anti-nutritional qualities. Results: After statistical analysis, it was investigated that banana peels in the unripe stage had lower crude fat content (1.2±0.03%) and moisture content (5.97±0.12%). The amount of crude fiber in banana peel (36.16±0.09%) was found to be high when compared to mango (26.5±0.06%) and apple peel (10.7±0.06%), which greatly boosted its nutritional value. Unripe banana peel has a low K (245.1±0.07 mg/100 gm) and high Mg (566.61±0.07 mg/100 gm) ratio. This increases its potential as an anti-diabetic source. Whereas leaky ripe banana peels have the maximum potassium content (11730±0.09 mg/100 gm), followed by ripe (7288±0.06 mg/100 gm) and unripe (245.1±0.07 mg/100 gm), making them equally nutritionally important. Conclusion: The investigation concluded that though all fruits are tropical and readily available all year around, but banana are cheaper and nutritionally rich. Banana peel has a low level of anti-nutritional factor, which makes it safe for human consumption. All stages of the banana peel are equally significant. Leaky ripe peels contain many valuable vitamins and minerals, ranging from iron (7.7±0.09 mg/100 gm) to phosphorus (36.6±0.19) to calcium (567.4±0.06 mg/100 gm) to Na (42.5±0.09 mg/100 gm) and K (11730±0.09 mg/100 gm), which can help to enrich soil fertility, and thus could be used as an organic fertilizer. Whereas, unripe banana peels could be used for many therapeutic purposes due to their high fiber, essential fat, and mineral content. Thus, they are not recommended to be thrown and used in for more socio-economic purposes.

Application of Ultrasound Assisted Extraction on Ripe Banana Peels (Musa balbisiana Colla) and its Potential as an Antioxidant and Antigout Agent

The utilization of stone bananas is still very minimal, especially banana peels which will only end up as waste. Despite the fact that stone bananas are a fruit high in metabolites, they have numerous health benefits.The banana peels (Musa balbisiana Colla) was extracted with ultrasound-assisted extraction to determine the content of secondary metabolites, total fernol, antioxidant capacity using the DPPH and FRAP methods, as well as the potential for antigout activity in the extract. Ultrasound-assisted extraction is a less expensive, simpler, and more reliable alternative to traditional extraction methods. Musa balbisiana Colla banana peel extract contains alkaloids, saponins, tannins, steroid glycosides and phenols as secondary metabolites. The results obtained from determining the total phenol content was 397.50±0.41 GAE/g sample. Then the results of testing for free radical scavenging activity with the DPPH and FRAP methods showed IC50 values of 143.97±0.17mg/L and 151.08± 0.32mg/L, respectively. Meanwhile the antigout activity was obtained 27.95±0.08% which was greater than Alupurinol, so that Musa balbisiana Colla banana peel has the potential as an alternative compound to reduce uric acid levels.

Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity

Banana is one of the most produced and consumed fruits in the world and its fruit peel accounts for about 40% of the total fresh quantity of ripe fruit, which is usually regarded as waste and poses serious environmental hazards. However, it is a promising source of natural bioactive compounds including phenolic compounds. Determination of the phenolic compounds in fruit peel from different cultivars and subgroups over a range of maturities provides convincing information for making full use of them. This study developed a sensitive and reliable analytical method—ultra-high performance liquid chromatography—coupled with electrospray ionization tandem mass spectrometry (UPLC-MS/MS) for measuring phenolic compounds in fruit peel from different ecotype cultivars and subgroups with different maturity. The results showed that quinic acid had the highest concentration ratio among the main phenolic compounds in the green/ripe peel of all banana cultivars; among all banana cultivars, the total phenolic compound contents of green banana peel were significantly higher than that of ripe banana peel; the total phenolic compound contents in the green/ripe fruit peel of non-dessert bananas were significantly higher than that of dessert bananas (green: non-dessert banana 1.48 ± 0.44 mg/g vs. dessert banana 0.97 ± 0.12 mg/g; ripe: non-dessert banana 0.26 ± 0.13 mg/g vs. dessert banana 0.19 ± 0.06 mg/g). These data provide a basis for the rational utilization of phenolic compound extractions from banana peel with huge biomass in the next step.

The Effect of Hydrochloric Acid Solution and Glycerol on The Mechanical, Hydrate Properties and Degradation Rate of Biofilm from Ripe Banana Peels

Banana peel is a biomass waste that has not been utilised optimally, despite its high starch content. Moreover, starch has potential as a raw material for biofilm or edible film production. This research focused on using the starch content from the mature banana peel to create a biofilm. Starch was extracted from the banana peel; then, it was hydrolyzed with a variation of hydrochloric acid solution (HCl) of 0.5 M (0, 2, 4 %-v/v Starch). Glycerol (0, 20, 40 %-w/w starch) was used as a plasticizer. It was found that the formulation of 4%-v/v HCl solution and glycerol 20%-w/w resulted in the highest biofilm’s tensile strength of 4.18 MPa. However, the elongation break percentage achieved the best result at 20,2% when the formulation of 0%-v/v HCl solution and 40%-w/w glycerol was applied. Increasing HCl solution and glycerol was proven to improve the biofilm’s solubility in the water, where 47.9% solubility was attained in the formulation of 40%-w/w glycerol and 4%-v/v HCl solution. The degradation rate of biofilm in the soil was measured using zero- and first-order kinetic rates. The zero-order resulted in the best model with a half-life time (t1/2) between 73 to 108 days.

Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.