Analysis of the Functional Properties and Proximate Composition of Banana Exocarp as a Primary Constituent of Flour-Based Food Products

Abstract

Bananas are highly consumed in the Philippines, thus creating an issue of enormous disposal of peels since it represents about 40% of total weight of the fresh fruit (Anhwange et al., 2008). This study aimed to explore the possibility of Banana exocarp as a functional ingredient in the food industry. Mature ripe banana exocarp was collected and washed with water. To reduce enzymic browning, peels were dipped in 0.5% (w/v) citric acid solution, drained and dried in an oven. The dried of banana exocarp was grounded and sieved to obtained uniform sizes. Powdered banana peels were analysed for its functional properties, proximate composition and general acceptability regarding taste and texture. Proximate analysis of BEF revealed an ashof 11.2, which supported its dark colour. Moisture of 7.6 was suitable for storage. BEF protein of 6.1 falls under “softer flour”. It also obtained a fat of 7.7, which contribute significantly to the energy requirement for humans, good flavour enhancers and promotes fat-soluble vitamin absorption. Functional properties of BEF had a bulk a density of 0.97 g/m3, least gelation concentration of 12%, water absorption capacity of 269%, oil absorption capacity of 180% and had an emulsifying capacity of 38.50%. Evaluation of the taste and texture of the BEF-based product revealed that it is comparable with the commercially available product. These results validated that banana exocarp flour provides other opportunities in the food industry as substitute flour, offers products that are nutritionally comparable with its counterpart and provides additional income due to its high commercial potential.