Unlocking the hidden potential of Banana Peel (Musa Cavendish) as a functional ingredient in food product development– A Zero waste treasure for Human Being

Abstract

Banana, a ubiquitous food crop globally, often results in the disposal of its peel, similar to other agricultural by-products. Bananas, particularly their peels, represent a promising source for creating value-added products such as dietary fiber and bioactive components. This study aimed to investigate the feasibility of utilizing banana peel (Musa Cavendish) as a key ingredient in formulating food products. The objectives included evaluating the impact of banana peel incorporation on the sensory attributes of food products, assessing the nutritive value of such products, and evaluating the economic viability and environmental sustainability of utilizing bananapeel in food product development. A variety of food products, including chutney, jam, halwa, pancake, tiki, and bacon, were formulated with 100 grams of banana peel in each. Through one-way analysis of variance (ANOVA), was conducted at both 5% and 1% probability levels. The study revealed that the treated product received the
highest score on the 9-point hedonic scale, signifying its strong preference by the panel compared to the control product. Statistical analyses confirmed significant differences between the control and treated products, with the treated product being accepted at both probability levels. Regarding nutritional value, the treated product demonstrated superior nutrition, with higher levels of energy, protein, carbohydrates, fats, dietary fiber, vitamins, minerals, and various bioactive compounds compared to the control product. Sensory evaluation, conducted by a trained panel, assessed the sensory attributes of the prepared food products. A comparison with control samples was made to understand the effect of banana peel incorporation on the sensory characteristics, utilizing a 9-point hedonic scale rating. Statistical analysis, employing an independent t-test. The banana peel used in the study proved economically viable and cost-effective, sourced from local establishments in Patna. Additionally, it showcased environmental sustainability, highlighting its potential as a functional ingredient in food products.