Processing of Banana Peel - Power-full Booster for Health

Abstract

It has been observed that about 33% urban and 25% rural Indians are hypertensive. Hence Banana peel was used to develop a new product to reduce LDL level as it contains phytosterol. Hence, Quantification of phytosterol and development of functional product and quality evaluation of the same was the objective. Dwarf cavendish banana peel was powdered. Quantification of phytosterol in unripe peel was analysed by GC-MS and the powder was incorporated to developed cookies. The physical properties of both the powder (ripen, semi-ripen, unripen Peel) and cookies were studied. The data collected was analysed by SPSS method. The mean score for water absorption and bulk density of the semi-ripen was highest (4.57±0.05) and (0.51±0.01) respectively whereas ripen (6.13±0.06) had highest swelling index. Unripe Banana peel possess phytosterols like β-Sitosterol, campesterol, stigmasterol. Overall acceptability score of V2 was best accepted formulated cookies. The thickness and spread ratio of T0 and V2 was (5.83±0.75) and (7.26±1.15), (6.55±1.00) and (5.42±1.00) respectively and was negatively correlated (-0.975) to each other. Hence, as there is high content of phytosterol Processing …