Innovative methods: Banana peel powder to enhance nutritional, microbial, and sensory quality of bakery products

Abstract

Fruit and vegetable peels are produced in large quantities as secondary waste during food processing, posing environmental challenges despite their valuable nutritional components. This study was designed to valorize banana peels to improve the nutritional quality and shelf life of baked products while reducing waste. The aim was to investigate the effects of partially substituting wheat flour with dried and ground banana peel powder at levels of 0% (T0, control), 10% (T1), and 20% (T2) on the nutritional, microbial, and sensory properties of cakes. Chemical analysis revealed that peel powder contains phenols (20.5 mg 100 g-1), flavonoids (9.2 mg 100 g-1), alkaloids (6.2 mg 100 g-1), tannins (6.5 mg 100 g-1), vitamin C (16.5 mg 100 g-1), and exhibited antioxidant activity ranging from 24.89 to 89.99%. The powder was also rich in protein, ash, fat, and dietary fiber (13.22%), and contained essential minerals, with potassium being the highest (3,850%). Microbial evaluation demonstrated that peel powder reduced the growth of yeasts and molds, and its extract inhibited Staphylococcus and Pseudomonas but not Escherichia coli. Substitution increased cake weight while decreasing height and volume due to high fiber content. Sensory evaluation showed that T1 achieved the highest acceptance, with scores comparable to the control, indicating good sensory quality. Overall, the findings suggest that incorporating banana peel powder into baked products is an effective and promising strategy to enhance nutritional value, extend shelf life, improve sustainability, and maintain desirable sensory properties, thereby offering a practical approach for food fortification and reducing environmental waste.