Banana Peel as Alternative Flour in Baking Cakes

Abstract

Rationale

In recent years, the global food industry has increasingly emphasized reducing waste and utilizing resources more efficiently. In this context, the substantial amount of banana peels discarded as waste presents a significant opportunity for innovation. By transforming these peels into functional and nutritious ingredients, such as banana peel flour, we can address both environmental concerns and enhance the nutritional content of baked goods. This study seeks to contribute to this innovative shift by assessing the viability of banana peel flour as an alternative to traditional flour in producing banana cakes. From a nutritional standpoint, bananas are a widely consumed fruit with valuable health benefits due to their high content of vitamins, minerals, and dietary fiber content. However, most of these nutrients are commonly discarded in the peel. By developing banana peel flour, we not only harness the nutritional potential of the peel but also provide a means to extend the utilization of this resource. Moreover, as the world grapples with food security challenges, finding efficient and cost-effective methods of utilizing overlooked food sources becomes paramount. Therefore, this study aims to contribute to culinary innovation and the practicality of sustainable and nutritious food production. By exploring banana peel flour's characteristics, efficacy, and cost-effectiveness in baking, the researchers paved the way for more holistic and responsible culinary practices that align with resource efficiency and public health goals.

Research Objectives

This study assessed the viability of employing banana peel as an alternative flour in preparing banana cakes. The research was focused on addressing the following inquiries:

1. The distinctive attributes of banana peel flour in comparison with whole meal flour when utilized in cake-making, under varying compositions including 100% pure whole meal flour (serving as the control), a blend of 50% banana peel flour, and 50% wholemeal flour, a mixture of 75% banana peel flour and 25% wholemeal flour, and a 100% banana peel flour composition.
2. The efficacy of banana peel flour in cake baking is evaluated in terms of texture, taste, aroma, and flavor.
3. Identifying the most efficient and cost-effective proportion of banana peel flour for cake production.

Method

Data collection involved the distribution of questionnaires to a random selection of individuals within our residential community, a method necessitated by the global pandemic. The respondents indicated a moderate preference for the texture of the experimental recipe using a 50% blend of banana peel flour and whole meal flour. Moreover, they exhibited a slight but particular fondness for the same recipe's taste, aroma, and flavor. Consequently, it can be reasonably asserted that the optimal experimental formulation incorporating banana peel flour is the one that combines 50% banana peel flour with 50% whole meal flour.  

Conclusion

This discovery implies that substituting half of the flour with banana peel flour yields a nutritious banana cake and a more economical one, considering that banana peels are a byproduct that has been ingeniously transformed into a valuable culinary asset. The methodology employed in data collection, using questionnaires due to the pandemic, highlights the adaptability of research approaches in the face of adversity. This adaptability is pertinent to scientific research and applicable to various fields that require data collection and analysis, even when traditional methods are hindered. Overall, the study's findings underscore the potential of innovative thinking to bridge culinary, environmental, and societal gaps, ultimately contributing to a more sustainable, nutritious, and economically viable future.