MSc

The present investigation entitled “Development of value added products from banana peel” was conducted at the Department of Home science, College of Agriculture,Vellayani. The objective of the study was to develop banana peel based food products and to ascertain their quality and shelf life. The study intended to utilize this nutritionally significant raw material through value addition, thereby reducing its large scale wastage from the processing industry and also avoiding the related environmental pollution.
Banana peel of cv nendran was utilized for the study and the peels were collected from chips making units in East fort, Trivandrum. The collected peels were pretreated with different proportions of citric acid (0.1-0.3%) and salt (1-3%), to control enzymatic browning. Three products were standardized namely, a banana peel based Instant soup mix (ISM), a Ready to cook (RTC) curry mix and a sauce.
For standardization of the products the best formulations were selected by a panel comprising of 10 members. Parameters like colour, appearance, taste, texture and overall acceptability were evaluated. In the case of instant soup mix, the best formulation identified was S1 which comprised of banana peel flour, onion powder, corn flour, citric acid, capsicum powder, coriander leaves powder, white pepper powder, ginger powder, garlic powder and salt (Their ratio being , 5: 4: 1.5: 0.5: 0.25: 0.25: 0.5: 0.25: 0.25: 2). In the case of the RTC curry mix, S1 was selected as the best formulation, which contained banana peel, crushed red chilly, garlic, jeera, turmeric powder and curry leaves (Their ratio being , 100: 3:5: 1: 2:5). As for sauce, formulation S5 got the highest scores in sensory
evaluation, which comprised of Banana peel, coriander leaves, garlic, vinegar, red chilly, sugar and spices (Their ratio being, 100: 50: 5: 2.5: 2.5: 5)
Physical properties of ISM, RTC curry mix and sauce were analyzed. Moisture content the products were found to be 4.4, 5.4 and 72.2 per cent respectively, yield ratio for the products in the same order was found to be 0.06, 0.13 and 1.4 respectively, Bulk density of ISM and RTC curry mix was found to be 0.81 and 0.73 gm/ml, water absorption index of ISM and RTC curry mix was found to be (13.5 and 4.0 per gm) and rehydration ratio of curry mix was observed to be 0.38.
Chemical analysis of the products revealed that acidity of soup mix, RTC curry mix and sauce were 0.76, 0.85 and 1.75 per cent respectively. Reducing sugar levels were found to be in the range of 0.97 to 1.07g%. Fiber content was found to be in the range of 2.06 to 14.10, pH of the products were found to be 5.20, 5.10 and 4.06 ; TSS of sauce was observed to be 20° brix.
Nutrient analysis reports revealed that CHO levels of the ISM, RTC curry mix and sauce were 48.6, 62.0 and 46.2 gm respectively. Similiarly the protein levels were found to be 7.5, 9.8 and 6.0 gm for the 3 products. Calorie content in these products were analyzed to be in the range of 220 -268 kcal. Mineral content of the products were analyzed as; sodium (18.5, 25.6 and 31.49 mg), potassium (62.8, 82.5 and 116.4 mg), calcium (40.7, 69.4 and 67.0 mg) and iron (2.62, 1.94 and 0.94 mg). Shelf life parameters were assessed by storing the products for three months at ambient conditions. Moisture and sensory parameters of the products during storage period showed only slight changes compared to fresh samples. Microbial infestation was found to be within safe limits.
This study has confirmed the acceptability of three convenient, nutritive and appealing banana peel based products namely ISM, RTC curry mix and sauce with appreciable shelf life suiting to the urban consumer.