PREPARATION AND EVALUATION OF THE NUTRITIONAL VALUE AND SENSORY ATTRIBUTES OF BANANA PEEL POWDER BISCUITS

Abstract

The research was focused on the potential of banana peel powder combined with wheat flour to prepare biscuits with high
phytochemical composition (bioactive compounds, antioxidant capacity, and crude fibre) and its effect on the nutritional
profile and sensory attributes of the biscuits. Many observational studies from all over the world have shown that
phytochemical compounds are the most important qualitative qualities of fruits for lowering progressive chronic disorders. The
banana peel powder was prepared by drying the banana peels. All the findings were statistically tested to determine the
importance of the fluctuation in the effects involved in the biscuit’s recipe. One-way analysis of variance (ANOVA). Of the
four different formulations, the aesthetic rank was highest for sample D (10% banana peel) of wheat flour with banana peel
powder. Fortified biscuits had lower moisture, protein, fat, fibre, ash, and some bioactive compounds (polyphenol, flavonoids,
and anthocyanin) but higher fat, fibre, ash, and some bioactive compounds compared to wheat flour. When 10% banana peel
powder was replaced with wheat flour, nutritious and fibre-rich biscuits of good quality, nutritious, and fibre-rich biscuits were
obtained (moisture 3.87 %, carbohydrate 64.83%, protein 10.13%, fat 18.18 %, ash 1.65%, and fibre 0.75%). The generated
biscuit showed higher amounts of phytochemical compounds (Polyphenol 4.22%, flavonoid 23.87%, anthocyanin 13.41%, and
antioxidant capacity 2. 85%) than sample A (reference biscuit). The maximum value for fragrance (8.0), taste (8.10), colour
(6.80), texture (5.40), and overall acceptance (7.60) was obtained in 10% banana peel with wheat flour. The substitution of
wheat flour with 10% banana peel powder can be a compatible resource for value-added product manufacture and waste
utilisation, which may improve the food security of Bangladesh, as there is plenty of banana in Bangladesh. In terms of
nutrition and organoleptics, the finished product was found to be somewhat more acceptable.