Development of fibre fortified pasta using bananan peel powder

Abstract

The production of fruits and vegetables in India during 2010-11 is 74877.6 MT and 146554.5MT, respectively (National Horticulture Board, 2011). India is the largest producer of banana with an annual production of around 29780MT during 2010 -11from an area of 830 HA which contributes 39.8% of the total fruit production. Banana peels are dumped in huge quantities as solid wastes from various chips industries therefore , the wastage of peels is at a peak rate. These peels are a rich source of dietry fibre , amino acids , proteins and potassium. Therefore, utilising of these peels can benefit a lot to human health.Thus a conclusion was reached to utilise the dietry fibre of these peels to prepare fibre fortified pasta., which is a part of well balanced diet.Banana peels were collected and pre-treatments were given to retain the colour and were kept for drying at 60±1 0 C in cabinet drier. Dried peels were subjected to grinding in a mixer grinder to obtain peel powder. Various tests were conducted on the peel powder for determining the crude fibre, carbohydrate and total soluble solids for finding out the nutritional composition. This powder was used for preparing pasta by extruding it through pasta making machine.(La Monferrina.s.r.l).Six samples using different compositions of flour and peel powder were prepared. In that , 3 samples were fortified using chocolate. The samples were kept for sensory evaluation after cooking and found out that one of the composition secured good score.