Development of fibre fortified bread using banana peel powder

Abstract

This study explores the utilization of banana peel, a by-product of banana chip production, in developing fiber-fortified bread. The research conducted at Kelappaji College of Agricultural Engineering and Technology demonstrates the potential of banana peel powder as a rich source of fiber, amino acids, and carotenoids. The study involves suitable pretreatments, drying processes, and colorimeter tests to determine the optimal conditions for banana peel powder incorporation into bread. The fiber-fortified bread not only exhibits a substantial increase in overall fiber content, promoting digestive health and weight management, but also introduces a distinct flavor and color. Consumer feedback indicates positive acceptance, particularly for compositions containing 95% flour and 5% peel. This innovative approach not only enhances the nutritional profile of bread but also addresses sustainability concerns by repurposing banana peels, contributing to reduced food waste. The chemical composition analysis reveals increased moisture, protein, fiber, fat, and ash contents in bread made from banana peel flour formulas. The study suggests potential anti-diabetic properties associated with increased crude fiber and emphasizes the importance of reducing carbohydrate content for managing diabetes risk. Moreover, the addition of banana peel powder positively influences moisture absorption, fat content, protein levels, and ash content in the bread. In conclusion, the development of fiber-fortified bread using banana peel powder presents a promising avenue for enhancing nutritional quality, consumer health, and sustainable food practices. Further exploration into mass production optimization and understanding potential health benefits is recommended for comprehensive implementation.