Compositional and antioxidant analysis of peels from different banana varieties (Musa spp.) for their possible use in developing enriched flours

Abstract

The banana peel represents about 30% of the fruit, it is discarded and could be used for food development, due to its chemical and antioxidant composition. It is rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids, potassium and in phenolic compounds; which could be used in the treatment of certain types of cancer and coronary heart disease. The objective was to bromatologically evaluate banana peels of five different varieties, as well as their antioxidant activity and sensory acceptance for use in food fortification. Bromatological and antioxidant capacity analyzes of five banana varieties (roatán, macho, morado, manzano, and dominico), cereal flour formulation for product generation and sensory evaluation of the food product were performed. The macho banana peel obtained the highest values for protein, fiber and ethereal extract; presented a high antioxidant capacity for ABTS•+ and DPPH• methods. The five varieties of banana peel showed the presence of linoleic and linolenic fatty acids. The macho banana peel, obtained a high presence of essential amino acids. Products with banana peel flour were made with three other flours, where interaction with cornmeal was the best. The sensory evaluation was made with a nacho-type snack, the results showed tendency neither I like nor dislike for attributes of smell, color and flavor. A series of applications for the banana peel were generated to help its production chain and increase food availability.

Potential use of banana peel (Musa cavendish) as ingredient for pasta and bakery products

“…The value obtained for ashes was 11.86% (SD 0.0.37), similar to that reported by Gómez-Montaño et al. (2019) , Feumba-Dibala et al.…”

“…(2018) Maturity not indicated Musa acuminata , Ripe 8.10 (0.10) 7.13 (0.15) 6.47 (0.06) 0.37 (0.06) 74.7 (0.10) 3.20 (0.10) Oguntoyinbo et al. (2020) Musa cavendish , Ripe – 13.08 (0.09) 6.9 12.55 (0.06) 57.74 9.73 (0.56) Gómez-Montaño et al. (2019) Musa cavendish , Ripe 10.03 (0.17) 25.19 (0.12) 15.10 (0.19) 7.04 (0.08) 44.64 (0.19) - Ahmed et al.…”

“…Another significant enrichment of nutrients with the addition of BPF was the fat content, which could also represent an advantage. The main fatty acids in banana peel are linoleic acid (ω-6) and linolenic acid (ω-3), which comprise almost 40% of the total amount of fatty acids ( Gómez-Montaño et al., 2019 ). These are considered essential for humans and are predominantly found in nuts and seeds.…”

“…The consumption of this fruit generates waste through its peel which constitutes approximately 30% of the weight of the fruit. The peel is rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids, potassium, and phenolic compounds ( Padam et al., 2014 ; Aboul-Enein et al., 2016 ; Gómez-Montaño et al., 2019 ).…”

“…Bananas have long been researched ( Archibald, 1949 ) and have been found to possess considerable amounts of bioactive compounds with antioxidant and anti-inflammatory effects ( Waghmare and Kurhade, 2014 ; Phuaklee et al., 2012 ; Mahloko et al., 2019 ), antibacterial and antifungal properties ( Aboul-Enein et al., 2016 ; Waghmare and Kurhade, 2014 ; Vu et al., 2018 ; Loyaga-Castillo et al., 2020 ), and therapeutic effects ( Sidhu and Zafar, 2018 ; Mosa and Khalil, 2015 ; Singh et al., 2016 ). Given their content of nutrients ( Anhwange, 2008 ; Gómez-Montaño et al., 2019 ; Pereira and Maraschin, 2015 ; Ssonko and Muranga, 2020 ), banana peels have been used to produce cattle food ( Hassan et al., 2018 ; Frog et al., 2018).…”