Development of a Banana peel fortified product, its analysis and comparison with unfortified product

Abstract

The food product sector is searching more and more for foods that have nutritive qualities and can improve health. Another issue facing the food sector is making use of all raw materials. These factors make banana peel, a raw ingredient from banana (Musa spp.) fruit, a promising candidate for the creation of novel culinary products. Banana peel might be a desirable option for the creation of powders with high antioxidant qualities, as evidenced by the blends prepared with banana peel having higher antioxidant capabilities. Asian noodles often have a high glycemic index, and obesity and weight growth have been associated with an imbalanced diet high in carbohydrates. Noodles made from Green banana peel flour and water, are well-known for their numerous health advantages and capacity to increase fullness. However, because of its low energy content, it gives very little nutritious value. The present study demonstrated the viability of incorporating green banana flour (GBF), an underutilized subproduct with minimal commercial value and relevance in the food industry, to make low-calorie, gluten-free noodles with enhanced nutritional value. The ideal Green Banana Fortified noodles had an increase in fiber content of 5.4%, a decrease in carbohydrate content of 13%, and an increase in ash content of 2%. Compared to store-bought yellow alkaline wheat noodles, the ash content and hardness were 80% (based on texture profile analysis). This study illustrated Green Banana Flour's potential as a functional food component for improving nutrition and product processing.