Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Abstract

The aim of this study was to demonstrate the nutritional value of banana peel powder (BPP) by highlighting its antimicrobial and antioxidant material. Additionally, to use the (BPP) as a low-cost substitute for wheat flour in a cake. Additionally, the findings of BPP at various concentrations (3,6,9,12, and 15%) were compared to some critical quality properties such as physical, chemical, and microbial properties, as well as the sensory characteristics of cake. The present findings indicate that more than 50.7 percent of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing. Additionally, the BPP is considered a good source of protein (15.10%) and ash (25.19%).The real amount of partially substituted cake BPP steadily decreased as the BPP concentration increased. The replace of wheat flour for BPP resulted in significant amounts of natural antioxidants being added to the cake production process, especially in samples substituted at levels of 12 and 15% BPP, which have a variety of beneficial effects on human health and act as an antimicrobial to extend the shelf life of the cake product. The organoleptic consistency attributes of cake revealed a marginally important difference between the control sample and those containing BPP up to6%for all organoleptic properties measured and also designated as excellent when compared to the control sample. As a result of this discovery, it is recommended that BPP be used up to 15% to complement and improve the quality attributes of cakes, at a level that has numerous health benefits.