scholarly journals Physicochemical properties of banana peel powder in functional food products

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 209-215
Author(s):  
Z. Mohd Dom ◽  
L. Mujianto ◽  
A. Azhar ◽  
S. Masaudin ◽  
R. Samsudin
Keyword(s):  
Value Added ◽  
Food Products ◽  
High Water ◽  
Proximate Analysis ◽  
Mean Value ◽  
Water Holding Capacity ◽  
Banana Peel ◽  
Crude Fibre ◽  
Banana Peel Powder ◽  
Water Holding

Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range. Moreover, the study on the water holding capacity at different temperatures identifies that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics.

scholarly journals Gibberellic Acid Production by Fusarium moniliforme and Aspergillus niger Using Submerged Fermentation of Banana Peel

2018 ◽  
Vol 10 (1) ◽  
pp. 60-67 ◽  
Author(s):  
Patricia F. OMOJASOLA ◽  
Damola O. ADEJORO
Keyword(s):  
Aspergillus Niger ◽  
Gibberellic Acid ◽  
Substrate Concentration ◽  
Fusarium Moniliforme ◽  
Value Added ◽  
Proximate Analysis ◽  
Inoculum Size ◽  
Banana Peel ◽  
Crude Fibre ◽  
Fermentation Time

The present study aimed to produce gibberellic acid through fermentation using banana (Musa sapientum) peel waste as substrate. Banana peel, a domestic and industrial waste, constitutes a potential source of cheap fermentable substrate for the production of other value-added products. Fusarium moniliforme ATCC 10052 and Aspergillus niger CBS 513.88 were used as fermenting organisms. The substrate was dried, ground and its proximate composition determined. The powdered substrate was added to a modified CzapekDox broth (a semisynthetic medium), with Carboxyl methylcellulose (CMC) as control. The fermentation conditions were: pH 5.5; inoculum size 1% (5 × 105 spores/mL F. moniliforme) (2 × 106 spores/mL A. niger); substrate concentration 2 g; temperature 25 ± 2 oC; fermentation time 7 days. The fermentation was optimized by varying pH, inoculum size, substrate concentration and fermentation time. The extracted GA was subjected to infra-red spectroscopy using FT-IR. The parameters which gave the highest GA yields were thereafter combined in a single fermentation. The results of proximate analysis of banana peel substrate revealed 8.65% moisture, 9.54% protein, 5.40% lipids, 11.45% ash, 22.34% crude fibre, and 42.62% carbohydrate. The GA yields of 13.55 g/L and 12.44 g/L were produced from the banana peel substrate and 3.62 and 2.61 g/L from the CMC control by F. moniliforme and A. niger respectively. Under optimized conditions, F. moniliforme produced 17.48 g/L GA, while A. niger produced 13.50 g/L. Extracted GA was similar to standard GA sample and the present results support the potential use of banana peel for fermentative GA production.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals 329 Evaluation of Textile Fiber Residues for Horticultural Use

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 448F-448
Author(s):  
D. Wees ◽  
R. Lowe ◽  
D. Donnelly
Keyword(s):  
Chemical Properties ◽  
High Water ◽  
Exchange Capacity ◽  
Water Holding Capacity ◽  
Textile Fiber ◽  
Tomato Seedlings ◽  
Growing Medium ◽  
Physical And Chemical ◽  
Water Holding ◽  
Potato Plantlets

Textile fiber residues spun into small (2 to 5 mm), soft pellets (Flocagro®), through a patented process, were evaluated for horticultural use. Pellets alone and in mixtures with other substrates, were assessed using standard criteria including cation exchange capacity (CEC), aeration porosity, bulk density, and water-holding capacity. The physical and chemical properties of these textile pellets were acceptable as a horticultural growing medium when mixed with substrates such as peat; it was light-weight, had a high water-holding capacity, moderately high aeration porosity, neutral pH, low inherent fertility, low buffering capacity, and mixed easily with other substrates. The potential of Flocagro® in potting mixtures for radish and tomato seedlings and micropropagated potato plantlets was demonstrated.

scholarly journals Performance of New Sugarcane Varieties in the Coastal and Inner Plains of Eastern Puerto Rico.

1969 ◽  
Vol 63 (2) ◽  
pp. 202-213
Author(s):  
T. L. Chu ◽  
E. Alsina ◽  
J. L. Serapión ◽  
J. L. Rodríguez ◽  
C. L. González-Molina
Keyword(s):  
Puerto Rico ◽  
High Water ◽  
Water Holding Capacity ◽  
High Fertility ◽  
High Permeability ◽  
Sugarcane Varieties ◽  
Water Holding ◽  
Yield Trials

A total of 37 new sugarcane clones were tested in four replicated yield trials in the coastal and inner plains of eastern Puerto Rico during the period 1973-77. Results obtained from plant cane and the following two ratoon crops were encouraging. It was found that three clones (PR 67-1070, PR 67-3129, and PR 67-245) are highly promising for the humid Humacao-Yabucoa area. PR 67-1070 appears to be the variety most adapted to well-drained soils with high permeability. PR 67-3129 and PR 67-245, on the contrary, seem better adapted to soils with high water-holding capacity and high fertility . Efforts were also made to determine the relative maturity-pattern for the three clones together with the existing commercial varieties in the area. Appropriate harvest schedules for these varieties are discussed.

scholarly journals Effects of Young Barley Leaf Powder on Gastrointestinal Functions in Rats and Its Efficacy-Related Physicochemical Properties

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Motoya Ikeguchi ◽  
Masahito Tsubata ◽  
Akira Takano ◽  
Tomoyasu Kamiya ◽  
Kinya Takagaki ◽  
...  
Keyword(s):  
Gastrointestinal Transit ◽  
High Water ◽  
Water Holding Capacity ◽  
Sprague Dawley ◽  
Gastrointestinal Transit Time ◽  
Insoluble Dietary Fiber ◽  
Leaf Powder ◽  
Barley Leaf ◽  
Water Holding

Young barley leaf is consumed as a popular green-colored drink, which is named “Aojiru” in Japan. In the present study, we examined effects of young barley leaf powder (BL) on gastrointestinal transit time (GTT) and fecal moisture and weight in comparison with wheat bran (WB) in male Sprague-Dawley rats. In addition, an attempt was made to identify BL components responsible for these effects by using various fractions of BL. Additionally, we examined the water-holding capacity and setting volume of BLin vitro. We also examined the granular structures of BL with a scanning electron microscope. As a result, BL supplementation in the diet increased the fecal weight and shortened GTT. Our results demonstrate that the active component responsible for the effect on increasing the fecal volume in BL is the water-insoluble dietary fiber fraction and that this effect is thought to be caused by stimulation of the gut tract by the pH lowering. Furthermore, the high laxative action of BL was thought to be ascribable to the high water-holding capacity due to the complicated structures of BL.

scholarly journals Root-medium Nutrient Levels and Irrigation Requirements of Poinsettias Grown in Five Root Media

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 535-538
Author(s):  
William R. Argo ◽  
John A. Biernbaum
Keyword(s):  
Root Zone ◽  
High Water ◽  
Water Holding Capacity ◽  
Water Soluble ◽  
Nutrient Concentrations ◽  
Root Medium ◽  
Root Media ◽  
Entire Experiment ◽  
Soluble Fertilizer ◽  
Water Holding

`V-14 Glory' poinsettias (Euphorbia pulcherrima Willd. ex Klotzsch) were grown in five root media using top watering with 20% leaching for 112 days. Root media with a high water-holding capacity required fewer irrigations and fertilizer applications than those with a lower water-holding capacity. However, similar amounts of water were applied and leached with both types of root media over the entire experiment. The reduction in the number of fertilizations was compensated for by an increase in the amount (volume) of fertilizer applied at any one irrigation. The greatest differences in root-media nutrient concentrations were found between the top 2.5 cm (top layer) and the remaining root medium within the same pot (root zone). After 58 days, when fertilization with water-soluble fertilizer (28.6N–0P–8.5K mol·m–3) was stopped, nutrient concentrations in the top layer were 3 to 6 times greater than those in the root zone for all five root media tested. For the final 42 days of the experiment after fertilization was stopped, nutrient concentrations in the root zone remained at acceptable levels in all root media. The nutrients contained in the top layer may have provided a source of nutrients for the root zone once fertilization was stopped.

scholarly journals Development of a High Value Nutritious Baking Flour from Dried Ripe Banana Peels

2019 ◽  
pp. 1-7
Author(s):  
M. W. Mugo ◽  
L. G. Njue
Keyword(s):  
Dietary Fibre ◽  
Crude Protein ◽  
Initial Temperature ◽  
Proximate Analysis ◽  
Banana Peel ◽  
Organoleptic Properties ◽  
Crude Fibre ◽  
Total Dietary Fibre ◽  
Hedonic Scale ◽  
Different Levels

Background: During processing of banana, peels are discarded which are valuable source of potassium, dietary fiber with percentages up to 40-50% protein, 8-11% lipids, and 2.2- 10.9% fatty acids. Therefore a high value nutrition baking flour can be made using dried ripe banana peels and reduce disposal of the banana peel. Objective: This study was conducted to develop a high value nutritious baking flour from dried banana peels. Methods: Ripe banana peels were treated with steam blanching at 57 0C for 12 hours to prevent enzymetic discoloration. The peels were then cut into small pieces of 1cm in thickness for easier drying and placed on trays. They were then placed in a preheated dehydrator. The initial temperature set was a 62ºC for 12 hours. The temperature was reduced to 57 0C after 12 hours making it a total of 24 hours for drying banana peels completely. The dried banana peels were crushed into fine flour using sterile mortar and pestle. Banana peel flour obtained was incorporated in whole meal flour formulation at four different levels as 0, 10, 20, and 30 %.. Sensory evaluation was done by assessing the organoleptic properties on over all acceptability using a nine- point Hedonic scale. Proximate analysis in percentage was carried out on the following parameters; moisture content, carbohydrate, protein, lipid, Ash crude fibre, ntioxidant (Vitamin C) and total dietary fibre. Results: Whole meal cake with 20% banana peel flour was found to be the most accepted formulation. It had good physical characteristics. Proximate composition results of 20 % ripe banana peel flour were as follows: Moisture-17.2±0.05%, Crude protein- 5.5±0.01%, Crude fibre- 19.2±0.01%, Ash 8.8±0.02% and Carbohydrates- 14.6±0.01%., Lipids 1.5±0.01, Vitamin C91.30±0.01  and total dietary fibre 20.14±0.01 for 20% banana peels flour. Conclusion: Ripe banana peel flour has potentials to be added in to patent baking flour to make healthy food products.

scholarly journals Characterization of Proximate, Phytochemical and Antioxidant Analysis of Banana (Musa Sapientum) Peels/Skins and Objective Evaluation of Ready to Eat /Cook Product Made With Banana Peels

2018 ◽  
Vol 6 (2) ◽  
pp. 382-391 ◽  
Author(s):  
Yamunadevi Puraikalan
Keyword(s):  
Profile Analysis ◽  
Waste Product ◽  
Value Added ◽  
Texture Profile Analysis ◽  
Banana Peel ◽  
Total Phenols ◽  
Texture Profile ◽  
Musa Sapientum ◽  
Extruded Product ◽  
Banana Peel Powder

Banana (Musa sapientum) is usually consumed as a ripe fruit or cooked form. The peels/skins are considered as a waste product. It is important to determine any potential uses for these peels as they contribute to environmental problem due to its nitrogen and phosphorous content. The present study was aimed to evaluate and compare the nutritional compounds such as proximate principles, total phenols, flavonoids and tannin according to AOAC methods between the two varieties of banana peels from USA and India. The study also identified the anti-nutrients like saponin in the banana peel. It could also be used as a functional food.The proximate principles of USA variety peels estimated were 9.4% 6.7% and 11.5% for protein, fat and fiber The India variety peel indicate the percentage of 11.7, 3.6 and 14.4 for protein, fat and fiber respectively. These peels also had a significant amount of total phenols, flavonoids and tannin. Therefore these peels could be incorporated into value-added foods and can serve as a functional food. Extruded product and pasta were formulated using the banana peel powder at 5 % level of incorporation. Colour and texture profile analysis of the developed extruded product and pasta was determined by selected objective method.The results from the present research showed that the banana peel powder showed an improved nutritional composition. The incorporation of 5% banana peel powder in the production of extruded product and pasta were not significantly affected the color and texture profile analysis.

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