Characterization of Proximate, Phytochemical and Antioxidant Analysis of Banana (Musa Sapientum) Peels/Skins and Objective Evaluation of Ready to Eat /Cook Product Made With Banana Peels
Yamunadevi Puraikalan
Nutrition Science Department, College of Health Sciences, Dominican University, Illinois 60305, USA.
Corresponding Author Email: yamunacharan@gmail.com
Abstract:
Banana (Musa sapientum) is usually consumed as a ripe fruit or cooked form. The peels/skins are considered as a waste product. It is important to determine any potential uses for these peels as they contribute to environmental problem due to its nitrogen and phosphorous content. The present study was aimed to evaluate and compare the nutritional compounds such as proximate principles, total phenols, flavonoids and tannin according to AOAC methods between the two varieties of banana peels from USA and India. The study also identified the anti-nutrients like saponin in the banana peel. It could also be used as a functional food.The proximate principles of USA variety peels estimated were 9.4% 6.7% and 11.5% for protein, fat and fiber The India variety peel indicate the percentage of 11.7, 3.6 and 14.4 for protein, fat and fiber respectively. These peels also had a significant amount of total phenols, flavonoids and tannin. Therefore these peels could be incorporated into value-added foods and can serve as a functional food. Extruded product and pasta were formulated using the banana peel powder at 5 % level of incorporation. Colour and texture profile analysis of the developed extruded product and pasta was determined by selected objective method.The results from the present research showed that the banana peel powder showed an improved nutritional composition. The incorporation of 5% banana peel powder in the production of extruded product and pasta were not significantly affected the color and texture profile analysis.
Keywords:
Flavonoids Tannin; Musa sapientum; Total phenols.
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