COMPARATIVE STUDY ON NUTRITIONAL CONTENT, PHYTOCHEMICALS PROPERTIES AND BIOACTIVITY OF GREEN BANANA PULP AND PEEL

Abstract

Bananas, well-regarded for their nutritional value and traditional medicinal uses, are one of the popular fruits among consumers. Paradoxically, the banana peel, a substantial by product in the banana processing industry, is typically overlooked and discarded as waste. However, banana peels are a hidden gem of nutrition and versatility. This study was undertaken with the objective of conducting a comprehensive comparison of the nutritional composition, phytochemical attributes, and bioactivity of green banana pulp and peel extracts. Banana peel powder contained higher levels of approximately (7.18±0.02 %) crude protein, (8.56 ± 0.04 %) crude fat, (26.77 ± 0.096%) crude fiber, and (10.12 ± 0.106 %) ash content. Contrarily, Banana pulp powder had a larger percentage of moisture (6.09 ± 0.06%) and carbohydrate content (81.76 ± 0.065%). Significantly, the total flavonoid content in banana peel (226.22 mg QE/100g) surpassed that of banana pulp (58.21 mg QE/100g) and banana pulp contained the highest total polyphenol content (24.06 mg GAE/100g) than that of banana peel (8.69 mg GAE/100g). Both samples displayed comparable antioxidant capacities. Phytochemical screening indicated the presence of essential compounds, including carbohydrates, proteins, tannins, and flavonoids, in both extracts. Notably, glycosides were absent in both, while saponins were not detected in banana pulp. Furthermore, both banana pulp and peel extracts demonstrated antimicrobial activity against the tested microorganisms (S. aureus and E. coli). Specifically, the ethanol extract of banana pulp displayed the most substantial inhibition zones. This study highlights the superior nutritional profile of green banana peel compared to pulp, along with promising phytochemical and bioactive properties. Consequently, banana pulp and peel powder have the potential to become valuable resources with diverse applications, promoting healthier diets, sustainable agriculture, and eco-friendly innovation