Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Abstract

The aim of this study was to demonstrate the nutritional value of banana peel powder (BPP) by highlighting its antimicrobial and antioxidant material. Additionally, to use the (BPP) as a low-cost substitute for wheat flour in a cake. Additionally, the findings of BPP at various concentrations (3,6,9,12, and 15%) were compared to some critical quality properties such as physical, chemical, and microbial properties, as well as the sensory characteristics of cake. The present findings indicate that more than 50.7 percent of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing. Additionally, the BPP is considered a good source of protein (15.10%) and ash (25.19%).The real amount of partially substituted cake BPP steadily decreased as the BPP concentration increased. The replace of wheat flour for BPP resulted in significant amounts of natural antioxidants being added to the cake production process, especially in samples substituted at levels of 12 and 15% BPP, which have a variety of beneficial effects on human health and act as an antimicrobial to extend the shelf life of the cake product. The organoleptic consistency attributes of cake revealed a marginally important difference between the control sample and those containing BPP up to6%for all organoleptic properties measured and also designated as excellent when compared to the control sample. As a result of this discovery, it is recommended that BPP be used up to 15% to complement and improve the quality attributes of cakes, at a level that has numerous health benefits.

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

“…(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. (2021) – Not reported.…”

Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

“…Cookies are considered the leading group among snack food products in most parts of the world . The traditional preparation of cookies is easy and simple, and the basic ingredients that are usually added in the preparation of cookies are flour, eggs, sugar, and butter . Based on the method of preparation, cookies are classified as drop, pressed, molded, rolled, refrigerated, and bar.…”

“…Banana peel is rich in fiber, antioxidants, vitamin antioxidants, vitamin B6, vitamin C, magnesium, and potassium and is destitute in terms of sugars, fats, calories, and cholesterol. , Therefore, it can be fairly utilized as an additive to enhance the quality, shelf life, and nutritional value of food products, such as cookies. In this regard, studies have indicated that banana peel could be a potential source of antioxidants and nutritional enhancements in the food industry. ,,,, Balakrishnan studied the effect of banana peel extract in cake formulation to enhance color and bioactive properties and reported that the banana peel extract is a good source of natural food color with a positive effect on nutrients. Additionally, the banana peel extract promotes human health and also extends the shelf life of the products as it is an antioxidant and antimicrobial natural source.…”

“…16 The traditional preparation of cookies is easy and simple, and the basic ingredients that are usually added in the preparation of cookies are flour, eggs, sugar, and butter. 17 Based on the method of preparation, cookies are classified as drop, pressed, molded, rolled, refrigerated, and bar. Besides, the main ingredients added in the process are also commonly used to classify the cookies, like nuts, fruit, and chocolate cookies.…”

“…In this regard, studies have indicated that banana peel could be a potential source of antioxidants and nutritional enhancements in the food industry. 4,17,20,22,23 Balakrishnan 20 studied the effect of banana peel extract in cake formulation to enhance color and bioactive properties and reported that the banana peel extract is a good source of natural food color with a positive effect on nutrients. Additionally, the banana peel extract promotes human health and also extends the shelf life of the products as it is an antioxidant and antimicrobial natural source.…”