Physicochemical properties of banana peel powder in functional food products

Abstract

Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range. Moreover, the study on the water holding capacity at different temperatures identifies that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics.

Efficiency of chemically modified activated carbon derived from banana peel for removal of Pb2+ and Zn2+ from aqueous Solution

“…This implies that low pH favours the electrostatic forces which regulate rate of the adsorption of heavy metal on adsorbent sites. In the same vein, the decrease observed after pH 2 and 4 is due to lowering of the attraction between the positively charged lead metal ions and the negatively charged adsorbent (Negara et al, 2019;Na et al, 2020;Mohd Dom et al, 2021). The result obtained tallies with those reported by Khairiah et al (2021) in which optimum pH is 2.…”

Isolation and Characterisation of Value Added Product from Underutilised Part of Banana

“…Gelling properties of pectin are determined by their degree of esterification and lies in the range of 60 to 90% (21) In previous studies, it was reported that the degree of esterification is affected by temperature (22) . Depending on the degree of proportion, pectin can be divided into two parts-rapid settings (DE> 72%), slow setting (DE,58-65%) (23)…”

Impact of Soil Amendments Application for Ameliorating the Hydraulic Properties and Solute Transport of Coarse - Textured Soils

“…bp 2% had the greatest effect in reducing of Ks. This result could due to the higher water holding capacity of banana peel (Mohd Dom et al, 2021) that decrease movement of water so, the saturated hydraulic conductivity decreased compared with other amendments. Increase the application rate in all amendments significantly decreased the saturated hydraulic conductivity.…”