Chemical and Functional Properties of Local Banana Peel Flour

Syarifah Khadijah Syed Abu Bakar¹, Noorlaila Ahmad^{1, 2} and Fadhilah Jailani^1,

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

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

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

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