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.
