Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2018, 6(8), 492-496
DOI: 10.12691/jfnr-6-8-1
Open AccessArticle

Chemical and Functional Properties of Local Banana Peel Flour

Syarifah Khadijah Syed Abu Bakar1, Noorlaila Ahmad1, 2 and Fadhilah Jailani1,

1Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Malaysia

2Malaysia Institute of Transport, Universiti Teknologi MARA, 40450 Shah Alam, Malaysia

Pub. Date: August 20, 2018

Cite this paper:
Syarifah Khadijah Syed Abu Bakar, Noorlaila Ahmad and Fadhilah Jailani. Chemical and Functional Properties of Local Banana Peel Flour. Journal of Food and Nutrition Research. 2018; 6(8):492-496. doi: 10.12691/jfnr-6-8-1

Abstract

Tone of banana peel is produced by improper handling during post-harvest and the consumption of its pulps becomes a concern. However the usage of banana peel is limited because of the limited knowledge on its properties. This study was carried out to investigate the chemical and functional properties of local banana peel flour (BPF) between Nangka, Tanduk, Berangan and Rastali. BPF was treated for anti-browning agent and dried at 60°C for ±12 hours. Results showed that yield of BPF range from 4.52-6.84 % with slightly acidic pH. The highest value of moisture, ash and crude lipid were exhibited by Nangka PF. Crude protein content of all BPF were less than 10% and the total carbohydrate content ranged from 64.6-72.8 %. Berangan PF contained the highest value of total dietary fiber with a higher amount of insoluble fraction compared to soluble fraction. The highest value of total phenolic content was found in Tanduk PF. As for functional properties, water holding capacity and oil holding capacity value lies between 5.8-6.4 g/g and 1.8-2.3 g/g, respectively. The water absorption index, water soluble index and swelling power were ranged from 6.5-8.1 g/g, 0.1-0.2 g/g and 3.6-7.3 g/g, respectively. BPF contain significant amount of nutritional properties, hence it has potential benefit to be used as functional ingredient in food product development.

Keywords:
banana peel dietary fiber total phenolic functional properties

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Mohapatra, D., Mishra, S., and Sutar, N. “Banana and its by product utilisation: an overview,” Journal of Scientific and Industrial Research, 69. 323-329. May 2010.
 
[2]  Wachirasiri, P., Julakarangka, S., and Wanlapa, S. The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate. Songklanakarin J. Sci. Technol, 31(6).605-611. November- December 2009.
 
[3]  Rodriguez, R., Jimenez, A., Fernandez-Bolanos, J., Guillen, R. and Heredia, A. “Dietary fibre from vegetable products as source of functional ingredients,” Trends in Food Science and Technology, 17. 3-15. 2006.
 
[4]  Alkarkhi, A. F. M., Shin, Y., and Mat, A. “Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits,” Food Chemistry, 129(2). 312-318. April 2011.
 
[5]  Rebello, L. P. G., Ramos, A. M., Pertuzatti, P. B., Barcia, M. T., Castillo-Muñoz, N., and Hermosín-Gutiérrez, I. “Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds,” Food Research International, 55. 397-403. November 2014.
 
[6]  Baskar, R., Shrisakthi, S., Sathyapriya, B., Shyampriya, R., Nithya, R., and Poongodi, P. “Antioxidant potential of peel extracts of banana varieties,” Food and Nutrition Sciences, 2. 1128-1133. November 2011.
 
[7]  Fatemeh, S.R., Saifullah, R., Abbas, F.M and Azhar, M.E. “Total phenolics, flavanoids and antioxidant activity of banana pulp and peel flour: influence of variety and stage ripeness,” International Food Research Journal, 19(3). 1041-1046. 2012.
 
[8]  Happi Emaga, T., Robert, C., Ronkart, S. N., Wathelet, B., and Paquot, M. “Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties,” Bioresource Technology, 99(10). 4346-4354. 2008.
 
[9]  Dehnad, D., Jafari, S. M., and Afrasiabi, M. “Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques,” Trends in Food Science and Technology, 57. 116-131. September 2016.
 
[10]  AOAC. Official methods of analysis of AOAC International (17th ed.). Gaitherburg. USA: AOAC International Inc. 2000
 
[11]  Ovando-martinez, M., Sáyago-ayerdi, S., Agama-acevedo, E., Goñi, I., and Bello-pérez, L. A. “Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta,” Food Chemistry, 113(1). 121-126. 2009.
 
[12]  AOAC. Official Methods of Analysis (15th ed). Arlington, VA, USA. 1995.
 
[13]  Savlak, N., Türker, B., and Yes, N. “Effects of particle size distribution on some physical , chemical and functional properties of unripe banana flour,” Food Chemistry, 213. 180-186. 2016.
 
[14]  Protonotariou, S., Drakos, A., Evageliou, V., Ritzoulis, C., and Mandala, I. “Sieving fractionation and jet mill micronization affect the functional properties of wheat flour,” Journal of Food Engineering, 134. 24-29. 2014.
 
[15]  Aziah, N., and Bhat, R. “Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv .Awak grown locally in Perak, Malaysia,” International Food Research Journal.19(4). 1479-1485. 2012.
 
[16]  Anhwange, B.A., Ugye, T.J and Nyiaataghar, T.D. “Chemical compositions of musa sapientum (Banana) peel,” Electronic Journal of Environmental, Agricultural and Food Chemistry, 8(6). 427-422. 2009.
 
[17]  Keran, H., Salkić, M., Odobašić, A., Jašić, M., Ahmetović, N., and Šestan, I. “The Importance of Determination of some Physical – Chemical Properties of Wheat and Flour,” Agriculturae Conspectus Scientifi Cus Agric. Conspec. Sci, 74(3). 197-200. 2009.
 
[18]  Ramli, S., Ismail, N., Fadhl, A., Alkarkhi, M., and Easa, A. M. The “Use of Principal Component and Cluster Analysis to Differentiate Banana Peel Flours Based on Their Starch and Dietary Fibre Components,” 21(1). 1-9. 2016.
 
[19]  Buckman, E. S., Oduro, I., Plahar, W. A., and Tortoe, C. “Determination of the chemical and functional properties of yam bean ( Pachyrhizus erosus ( L .) Urban ) flour for food systems,” Food Science and Nutrition. 457-463. 2018.
 
[20]  David, O., Arthur, E., Kwadwo, S. O., Badu, E., and Sakyi, P. “Proximate Composition and Some Functional Properties of Soft Wheat Flour,” International Journal of Innovative Research in Science, Engineering and Technology, 4(2), 753-758. 2015.
 
[21]  Sulaiman, S. F., Yusoff, N. A. M., Eldeen, I. M., Seow, E. M., Sajak, A. A. B., Supriatno, and Ooi, K. L. “Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.),” Journal of Food Composition and Analysis, 24(1). 1-10. 2011.
 
[22]  Aydin, E., and Gocmen, D. “The influences of drying method and metabisulfite pre-treatment onthe color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour,” LWT - Food Science and Technology, 60(1), 385-392. 2015.
 
[23]  Jamal, S., Qazi, I. M., and Ahmed, I. “Comparative Studies on Flour Proximate Compositions and Functional Properties of Selected Pakistani Rice Varieties,” 53.47-56. May 2016.
 
[24]  Suraiya, J., Ihsan, M.Q and Ishfaq, A. “Comparative studies on flour proximate compositions and functional properties of selected Pakistani rice varieties,” B. Life and Environmental Sciences, 53 (1). 47-56. 2016.
 
[25]  Kehinde, E., Ayodele, M., and Adewale, S. “Proximate, functional, pasting and rheological properties of wheat- tiger nut composite flour,” Annals, Food Science and Technology. 17(2). 411-420. 2016.