Development of Functional food (biscuit) using banana peels

Abstract

Banana (Musa l.) peel is rich in nutrient but the utilization of its peel in the preparation of biscuit is not popular in Bangladesh. This study examines the manufacturing of biscuits using ripe banana peel flour (BPF) with wheat flour (WF) in different ratio. Nutritional quality and sensory characteristic of biscuit were also determined. One way analysis of variance (ANOVA) was executed to find out the level of significance at P <0.05. Three different formulations were made from banana peel flour and subsequently their proximate compositions were tested. The carbohydrate, fat, protein, ash and fiber were determined at the range of 69.25% to 67.22%, 14.29% to 19.55%, 10.162% to 11.31%, 1.40% to 1.68% and 0.62 to 0.76% respectively. Energy content was found ranging from 447.73- 475.13 kcal/100g and sensory qualities were evaluated. BPF had reduced moisture, protein, and carbohydrate content while having higher fat, fiber, and ash content. When wheat flour was added with 10% BPF, superior quality of fiber (0.68 ±0.01) was found. Moreover, results for fiber content of biscuit 2% and 5% - , 0.67 ±0.03 & 0.68 ±0.01, were found respectively. The freshly formed biscuit was found to be more appealing in terms of its nutritional and functional qualities in addition to this; it is an ample opportunity to utilize this large amount of wastage (banana peel).