Compositional and antioxidant analysis of peels from different banana varieties (Musa spp.) for their possible use in developing enriched flours

Abstract

The banana peel represents about 30% of the fruit, it is discarded and could be used for food development, due to its chemical and antioxidant composition. It is rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids, potassium and in phenolic compounds; which could be used in the treatment of certain types of cancer and coronary heart disease. The objective was to bromatologically evaluate banana peels of five different varieties, as well as their antioxidant activity and sensory acceptance for use in food fortification. Bromatological and antioxidant capacity analyzes of five banana varieties (roatán, macho, morado, manzano, and dominico), cereal flour formulation for product generation and sensory evaluation of the food product were performed. The macho banana peel obtained the highest values for protein, fiber and ethereal extract; presented a high antioxidant capacity for ABTS•+ and DPPH• methods. The five varieties of banana peel showed the presence of linoleic and linolenic fatty acids. The macho banana peel, obtained a high presence of essential amino acids. Products with banana peel flour were made with three other flours, where interaction with cornmeal was the best. The sensory evaluation was made with a nacho-type snack, the results showed tendency neither I like nor dislike for attributes of smell, color and flavor. A series of applications for the banana peel were generated to help its production chain and increase food availability.

https://doi.org/10.15174/au.2019.2260
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