UTILIZING FOOD WASTE (PEELS, PULP, AND STEMS) FOR THE DEVELOPMENT OF NUTRIENT-RICH BAKERY PRODUCTS: A SUSTAINABLE APPROACH

Abstract

This study investigates the incorporation of banana peel powder (BPP) into bakery products, specifically bread, to enhance their nutritional value, sensory properties, and shelf life. Various formulations of bread were prepared by substituting wheat flour with 5%, 10%, and 15% banana peel powder. Nutritional analysis revealed that the BPP-enriched breads had significantly higher fiber, antioxidant activity, and vitamin C content compared to the control bread. At the 15% inclusion level, fiber content increased by 2.5%, antioxidant activity by 20%, and vitamin C by 15%, compared to the control bread. Sensory evaluation showed that the 15% BPP bread had the highest acceptability scores, with a 10% higher overall preference than the control in taste and texture. Microbial analysis indicated that all formulations were microbiologically safe, with no pathogenic growth detected. The shelf-life study demonstrated that banana peel-enriched breads had a 10% longer shelf life than the control bread, attributed to the antioxidant properties of banana peel. Economically, the incorporation of banana peel powder proved cost-effective, with no significant increase in production cost. The study concludes that banana peel powder is a valuable, sustainable ingredient that can significantly enhance the nutritional profile, sensory appeal, and shelf life of bakery products, offering a cost-effective solution for the food industry.