- Banana peels are edible and a rich source of fiber, vitamins, antioxidants and protein.
- A new study shows that replacing a small amount (7.5% to 15%) of flour in cookies with banana peel flour increases antioxidant levels and reduces fat content.
- Fortification of flour with banana peel powder, especially at low concentrations (7.5%), did not adversely affect organoleptic properties such as texture and taste.
- These results suggest that the addition of banana peel powder may be a viable option to enhance the nutritional properties of foods.
Recent research published in journals ACS Food Science & Technology Replacing a small portion of the flour in a cookie with banana peel flour has been shown to improve the nutritional profile of the cookie without adversely affecting its taste or texture. may reduce greenhouse gas emissions and provide health benefits.
“Consumption of banana peels is not only important for producers (providing waste management solutions) and the agricultural industry (generating income by converting waste into value-added commodities), but also for health impacts when consumed. It also contains enormous nutritional value that can bring benefits, says Dr. Wolyna Pindi, Senior Lecturer at University of Sabah, Malaysia.
Banana is the fourth most consumed food crop after rice, wheat and corn.almost banana peel
Efforts to minimize waste have led to the use of banana peels for biofuel production, fertilizers, wastewater treatment, and other industrial uses. Banana peels are also edible, and there is growing interest in using banana peels as food to reduce waste.
Additionally, banana peels contain high levels of dietary fiber and antioxidants, making them a good choice to include in a healthy diet. Contains high levels of phenolic compounds with properties. These phenolic compounds also have anti-inflammatory effects, which may benefit people with diabetes and hypertension.
Banana peels are also rich in protein, potassium, magnesium, vitamins, polyunsaturated fatty acids and amino acids.
Banana peels have been used as meat substitutes, such as pulled pork and vegan alternatives to bacon.
Banana peels also contain high levels of tryptophan, an amino acid that improves sleep quality. Additionally, magnesium and potassium in banana peels are associated with muscle relaxation. These properties and high antioxidant levels have led to the use of banana peels for brewing tea.
Banana peel flour is used to enhance the nutritional properties of a variety of foods, including bread and cakes. Powder replacement has been shown to enhance the nutritional profile without adversely affecting other sensory attributes such as taste, color, aroma and texture.
Researchers at Aligarh University recently investigated whether adding banana peel powder to wheat flour could enhance the nutritional properties of cookies.
The researchers first prepared banana peel powder by removing the skin from washed, undamaged, ripe bananas. After blanching and drying the banana peels, the researchers ground the banana peels into flour, substituting the banana peel powder for the small amount of refined flour in the cookie recipe.
The researchers prepared five batches of cookies by replacing 0% (control), 7.5%, 10%, 12.5%, or 15% of the flour with banana peel flour. Increasing the amount of banana peel powder in the cookies increased the water and mineral content, but decreased the fat and protein content. The increased moisture content is likely due to the high fiber content of the banana peel flour.
In addition, cookies with higher concentrations of banana peel flour also had higher levels of phenolic compounds and antioxidant power. Improved nutritional profile.
Cookies contain high levels of fat and oxidation of these fats can shorten their shelf life. Given that banana peels contain high levels of antioxidants, researchers also examined the ability of banana peel flour to improve the shelf life of cookies for up to three months.
Researchers found that the levels of phenolic compounds and antioxidant properties of all cookies decreased after three months of storage. It showed higher levels of polyphenols and antioxidant capacity than the control group. Importantly, cookies with a higher content of banana peel powder also inhibited fat oxidation to a greater extent.
The researchers recruited a panel of 20 trained judges to assess taste and other sensory attributes related to food desirability, such as taste, texture and appearance.
The flavor and aftertaste of cookies in which banana peel flour replaced 7.5% or 10% of the flour was comparable to the control cookies. Additionally, the cookie with the lowest amount of banana peel flour (7.5%) had better texture and overall acceptability scores than the control group and other cookies with higher concentrations of banana peel.
These results demonstrate that replacing low-concentration wheat flour with banana peel flour can enhance the nutritional profile of cookies without adversely affecting organoleptic properties.
Consumption of banana peels may provide health benefits, but data on the safety and impact of processing methods on the nutritional properties of banana peels are limited.
Fayzan Ahmad, co-author of the study and professor at Aligarh Muslim University, warns: Additional preparation before consumption.
Additionally, some studies have shown that drying banana peels at high temperatures can result in the loss of beneficial compounds. may be lost further.
In addition, toxic substances such as heavy metals and pesticides tend to accumulate in the pericarp. Therefore, more research and regulation are needed before the widespread use of banana peels as a food product.
“There are no validated standards for commercializing banana peels in the food industry. We expect it to be an obstacle,” said Dr. Pindi.
Contains banana peel
