Effectiveness of Some Fortified Nutritional Products with Sun Dried Banana Peels on Moody Status of Faculty Education Students in Nujran

Gouda, Thnaa T.H Mahmoud Hashem

doi:10.4172/2157-7110.1000705

Cited by 5 publications

(6 citation statements)

References 29 publications

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“…Also, their percentage increases with the increase in the percentage of fortified BPP in the ricotta cheese. These results were similar to what [Khawas and Deka (2016); Thnaa and Mahmoud (2018). found.…”

Section: Minerals and Vitaminssupporting

confidence: 92%

The effect of adding sweet buttermilk and banana peels ‎powder on the properties and quality of Ricotta cheese

El- Dardiry,

El-Rhmany,

Abo ali

et al. 2024

المجلة العربية للعلوم الزراعية

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Section: Minerals and Vitaminssupporting

confidence: 92%

The effect of adding sweet buttermilk and banana peels ‎powder on the properties and quality of Ricotta cheese

El- Dardiry,

El-Rhmany,

Abo ali

et al. 2024

المجلة العربية للعلوم الزراعية

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“…A similar pattern of the increasing trend was also noticed in fiber contents in the biscuits, bread, and pasta prepared by the addition of banana peel powder. For pasta, the fiber content increased by 35.7% and 71.4% with 5 and 10% banana peel powder, respectively while fiber content was increased by 12.5% in bread with 20% and 10% banana peel powder, respectively (Eshak, 2016;Castelo-Branco et al, 2017;Gouda, 2018;Mahloko et al, 2019).…”

Section: Nutritional Information Of Final Productmentioning

confidence: 97%

Sustainable Use of Waste Banana Peel (Musa × sapientum L.) Powder for Enhancement of Nutritional Properties of Dark Chocolate

Singh,

Deshpande,

Pallavi

et al. 2023

AgroEnvironmental Sustainability

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Dark chocolate is a very popular confectionary product among children, made by combining cocoa (55%) with cocoa butter (7.5%) and sugar (42%) has high antioxidant, anti-inflammatory, and free-radical scavenging properties. Chocolates also have a high concentration of cocoa and flavanols contents which is very beneficial for human health. The nutritional value of the dark chocolate samples prepared was further enhanced by using unripe banana peel powder. The peel of banana fruit is a waste material, but it also has antioxidant, antibacterial, and antibiotic properties which encourages its use in industries like pharmaceuticals. So, after considering the nutritional value of unripe banana fruit peel, the powder of unripe banana peel was added to the dark chocolate in the concentration of 1, 3, 5, 7, and 9% to increase the nutritional value of dark chocolate. The premix powder containing iron, folic acid, and vitamin B12 was also added to the dark chocolate samples in the concentration of 2% in all the variants. The nutritional value of chocolate samples made by using unripe banana peel powder and premix increased significantly but the color of the product decreased significantly as the concentration of banana powder increased.

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“…The banana fruit's peels were taken off and before being dried in properly washed with water and then allowed to air dry for 2weeks, ground into a fine powder and separated to have more than or equal to 1.0 mm [2]. Peel powder is kept in plastic bags in the freezer until it is needed.…”

Section: Preparation Of Bppmentioning

confidence: 99%

“…Furthermore, research has revealed that banana by-products contain a variety of bioactive substances with antibacterial, anti-inflammatory, antioxidant, and other properties [1] indigestible polysaccharides, dietary fiber, vitamins, minerals and antioxidants are all present in significant concentrations in banana flour. according to [2]. It might be utilized in various bakery goods such as bread to enhance dietetic value and decrease wastage.…”

Section: Introductionmentioning

confidence: 99%

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

Shammari

2023

IOP Conf. Ser.: Earth Environ. Sci.

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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.

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Effectiveness of Some Fortified Nutritional Products with Sun Dried Banana Peels on Moody Status of Faculty Education Students in Nujran

Cited by 5 publications

References 29 publications

The effect of adding sweet buttermilk and banana peels ‎powder on the properties and quality of Ricotta cheese

The effect of adding sweet buttermilk and banana peels ‎powder on the properties and quality of Ricotta cheese

Sustainable Use of Waste Banana Peel (Musa × sapientum L.) Powder for Enhancement of Nutritional Properties of Dark Chocolate

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

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