Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties

PurposeThe present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.Design/methodology/approachUltra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.FindingsHighest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.Practical implicationsSensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.Originality/valuePresent global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

Optimizatiaon of MRS (De Man, Rogosa and Sharpe) Media with an organic waste substitute to assess the potential of Lactobacillus in Ink degradation

Lactobacillus species are normally found in human digestive and urinary tracts. In this study, the capability of probiotic strains to grow in media using banana peel waste as an alternative carbohydrate source was investigated. Lactic acid bacteria were isolated using homemade curd, banana peel powder was made using an alternate drum drier technique and used as a fermentation media on which strain of probiotic, Lactobacillus sp. were grown. The result showed that bacterial growth using banana peel powder obtained at 370C under anaerobic condition (2- 3 days), was comparable to growth seen in MRS medium. It can be concluded that the banana peel powder can be utilized to produce culture medium for cultivation of probiotic bacteria as a substitute to MRS medium which is expensive for cultivating probiotics. This will not only result in cost reduction of probiotic from cheap, inexpensive Agro-waste material, but also helps in solving the environmental pollution problem caused by their extensive disposal. The capability of Lactobacillus sp. to degrade dye was also investigated. Lactobacilli was incorporated under anaerobic condition in the M9 media containing the dye. The dye degrading capability of Lactobacillus sp was estimated colorimetrically at 520nm. The result showed a decrease in the dye concentration obtained at 37oC under anaerobic condition. So, it can be concluded that the Lactobacillus strain can be used for the bioremediation of dyes.

Development of Banana Peel Powder as Organic Carrier based Bioformulation and Determination of its Plant Growth Promoting Efficacy in Rice Cr100g

Agriculture is the primary source of income for more than 50 % of the Indian population and the current challenge in the agricultural industry is the increased crop production with sustainable agricultural practices from the shrinking cropland area. Plant Growth Promoting Rhizobacteria (PGPR) has been used as a bio inoculants for increasing the crop yield and the effectiveness of PGPR as biofertilizers majorly depends on the selection of the best carrier material, proper formulation of microorganisms and mode of delivery of the formulation. So, the present study investigates the effect of PGPR bacterial strains isolated from the Siruvani forest region, Coimbatore, Tamil Nadu. We have tested the efficacy of these PGPR strains using both in vitro seed germination assay and in vivo pot culture studies in CR100G rice seeds. We have used the banana peel powder (Patent No: 202041010982) as a novel organic carrier material for the development of bioformulation, along with talc as an inorganic carrier material to perform the in vivo study. The results showed that the rice plants treated with banana peel powder based bioformulation gives the highest shoot length (15.78 cm) when compared to the control (10.48 cm) on the 14th day, 21st and 45th day of seed seeding. The grain yield also increased in the Non-Enriched Banana Single (NEBS) bacterium group (125%) when normalized with the control. Thus, our current study suggests that Banana peel powder could be the better approach to be used as an organic carrier material for the development of Biofertilizers in future.

Physicochemical properties of banana peel powder in functional food products

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.

Bio-sorption for Effective Removal of Chromium (VI) from Wastewater Using Moringa Stenopetala Seed Powder (MSSP) and Banana Peel Powder (BPP)

Chromium is an extremely toxic metal in the form of Cr (VI) that causes severe environmental and health problems. Therefore, the aim of this study was to remove chromium ions from wastewater by using cost effective and environmentally friendly bio-sorbents; Moringa stenopetala Seed Powder (MSSP), and Banana Peel Powder (BPP) and to evaluate its adsorption capacities as bio-sorbents. FT-IR characterization of the adsorbents showed that there was a change in the functional groups of the structure of both adsorbents before and after the adsorption that might be due to the adsorption processes taken place on the surface of adsorbent. Adsorption experiments were carried out as batch studies with different contact times, pH, adsorbent dose, initial metal ion concentration, and temperature. Results showed maximum removal efficiency for Cr (VI) at 120 minutes contact time, adsorbent dose of 20 g/L and pH 2 by MSSP and pH 4 by BPP. The percentage removal of Cr(VI) increased with increasing adsorbent dose( from 5g/L to 20 g/L) and contact time (from 60 min to 120 min). Freundlich isotherm model showed a better fit to the equilibrium data than the Langmuir model. The kinetics of adsorption for chromium was well represented by pseudo-second order kinetic model and the calculated equilibrium sorption capacity of the model showed good agreement with the sorption capacity obtained from Experimental results.

Bio-sorption for effective removal of chromium(VI) from wastewater using Moringa stenopetala seed powder (MSSP) and banana peel powder (BPP)

Chromium is an extremely toxic metal in the form of Cr(VI) that causes severe environmental and health problems. Therefore, the aim of this study was to remove chromium ions from wastewater by using cost effective and environmentally friendly bio-sorbents; Moringa stenopetala seed powder (MSSP), and banana peel powder (BPP) and to evaluate its adsorption capacities as bio-sorbents. FT-IR characterization of the adsorbents showed that there was a change in the functional groups of the structure of both adsorbents before and after the adsorption that might be due to the adsorption processes taken place on the surface of adsorbent. Adsorption experiments were carried out as batch studies with different contact times, pH, adsorbent dose, initial metal ion concentration, and temperature. Results showed maximum removal efficiency for Cr(VI) at 120 min contact time, adsorbent dose of 20 g/L and pH 2 by MSSP and pH 4 by BPP. The percentage removal of Cr(VI) increased with increasing adsorbent dose (from 5 to 20 g/L) and contact time (from 60 to 120 min). Freundlich isotherm model showed a better fit to the equilibrium data than the Langmuir model. The kinetics of adsorption for chromium was well represented by pseudo-second order kinetic model and the calculated equilibrium sorption capacity of the model showed good agreement with the sorption capacity obtained from experimental results.