Thursday, December 3, 2015

Chemical composition of banana peels

The studies showed that flour prepared from unpeeled banana had enhanced nutrition values with higher concentrations of mineral, dietary fiber and total phenolics.

In addition, researches indicated that flour fortified with peel showed higher antioxidant activity and had better properties that flour without peel.

Musa sapientum peels were analyzed for minerals, nutritional and anti –nutritional contents. The result of mineral content indicate the concentrations (mg/g) of potassium, calcium, sodium, iron, manganese, bromine, rubidium, strontium, zirconium and niobium to be 78.10, 19.20, 24.30, 0.61, 76.20, 0.04, 0.21, 0.03, 0.02 and 0.02 respectively (Electronic Journal of Environmental, Agricultural and Food Chemistry 01/2009; 8(6):437-4442).

The percentage concentrations of protein, crude lipid, carbohydrate and crude fibre were 0.90, 1.70, 59.00 and 31.70 respectively.

The results indicate that if the peels are properly exploited and process, they could be a high-quality and cheap source of carbohydrates and minerals for livestock.

Banana peel composition from diverse varieties and different ripening stages has been studied to evaluate its potential applications in diverse varieties and ripening stages. In general, crude protein, which increases with the ripening stage ranged between 6.3% and 11.2%.

Starch content in the peel decreased with the ripening stage, but in stage 1 (green), significant differences in the component were found, depending on the subgroup, because the plantain subgroup had a higher starch amount than the subgroups Cavendish and Ibota.
Chemical composition of banana peels

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