Enhancing Cookie Nutrition with Banana Peel Flour

Date:August 15, 2022

Country: India

Application

• Nutritional Enhancement: Substituting wheat flour with banana peel flour in baked goods like cookies to increase fiber, antioxidants, and reduce fat content.
• Sustainable Food Production: Reducing food waste by utilizing banana peels as a valuable, nutrient-rich ingredient in various food products.

Description

This study explores the use of banana peel flour as a substitute for wheat flour in cookies, aiming to enhance their nutritional profile. The incorporation of banana peel flour increased antioxidant levels, fiber content, and reduced fat without negatively affecting taste or texture. The research highlights the potential of banana peel flour to improve food products while reducing food waste. However, further research is needed to ensure safety and optimize processing methods for broader use in the food industry.

Pathway Description:

In this project, banana peels were first washed, blanched, and dried. The dried peels were then ground into flour. This banana peel flour was used to substitute a portion (7.5% to 15%) of wheat flour in cookie recipes. The cookies were then analyzed for nutritional properties, antioxidant content, and sensory attributes.