Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

Abstract

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.

Effect of Pre-Treatment on Drying of Red Amaranth and its Utilization in Noodles Preparation

“…However, red amaranth stems showed a slightly higher amount of ash (2.94%) and fiber (0.98%). It was reported that tender red amaranth has 92.5% moisture, 1.8% ash, 1.2% fiber, 0.9% protein and 0.1% fat [22]. Proximate compositions of red amaranth are nearer to the observation reported in previous studies [2], [23]- [25].…”

Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry

“…The different blends were mixed with ingredient of biscuits separately and combined well to produce appropriate dough. It was cut and then cooked for 10 to 15 min at 180 to 210 °C and left to cool before being packaged in plastic bags according to [19].…”

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

“…BP flour has also been reported to contain high protein content compared to that of BPs. The reason for the same is attributed to varietal variance, analytical methodologies, agro‐ecological situations, or time gaps between harvesting and evaluation (Khatun et al, 2021). They are also reported to be abundant in minerals such as (phosphorus, iron, calcium, magnesium, and sodium) and vitamins such as (Vitamin D, ascorbic acid, and pyridoxine) (Hikal et al, 2022).…”