DEVELOPMENT AND EVALUATION OF PRODUCTS BASED ON BANANA PEELS RICH IN ANTIOXIDANT PROPERTIES

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dc.contributor.advisorKumari, Sunita
dc.contributor.authorAHUJA, RAKSHITA
dc.date.accessioned2023-06-24T10:53:07Z
dc.date.available2023-06-24T10:53:07Z
dc.date.issued2021
dc.description.abstractDietary antioxidants are an essential and efficient way to neutralize the free radicals produced in human body, thereby reducing the risk of an array of chronic diseases. Banana peels are a rich source of such phytochemicals. To determine the extent of consumption of ripe banana peels, 40 respondents of Pusa block were surveyed, out of which 62.50 per cent were banana growers. A majority of the growers were small land holders and cultivated banana trees in their backyards with an area of below 50m2 (44%), 50-100m2 (28%), 150- 200m2 (20%) and above 200m2 (8%). Maximum growers reported an output of less than 5 bunches annually (60%), followed by 5-10 bunches (16%), 10-15 bunches (16%) and above 20 bunches (8%). Chiniya variety (64%) of bananas was widely grown in the area with other prominent varieties being Malbhog (36%), Battisa (28%) and Muthiya (20%). All the banana growers utilized their produce for self consumption. A majority of the respondents consumed ripe bananas on alternate days (42.5%), 12.5 per cent consumed daily, 27.5 per cent rarely and 17.5 per cent did not consume ripe bananas at all. 97.5 per cent respondents never consumed ripe banana peels. 67.5 per cent individuals were aware about the nutritional properties of ripe banana fruit with majority of them considering it as a source of minerals (74.07%), vitamins (37.03%) and dietary fiber (33.33%). Only 22.5 per cent of the respondents were aware about the nutritional properties of ripe banana peels, with majority considering them as a source of dietary fiber (66.66%) and others as vitamins (33.33%) and minerals (33.33%). 67.50 per cent people were not aware of the utility of ripe banana peels and 80 per cent of the people throw away the ripe banana peels collected in their households. Peels were also used for skin care (10%) and as cattle feed (47.50%). Only 5 per cent of the respondents used banana peels for development of food products rarely. To develop products based on ripe banana (Singapuri) peels, the peels were first processed to obtain flour using appropriate and efficient processing methods. A total of 500g of flour was developed and was divided into four portions, including 3 samples each weighing 60g for chemical analysis and remaining 320g for product development. Other locally available materials like whole wheat flour, semolina, sugar, milk etc. were used in combination for the preparation of products. Four products namely, biscuits (A), pasta (B), eggless cake (C) and tea (D) were prepared. The first three products were given three different treatments based on level of substitution with ripe banana peel flour viz. A1/B1/C1 (10%), A2/B2/C2 (20%) and A3/B3/C3 (30%). Whereas, tea was prepared with fresh ripe banana peels with three different combinations viz. lemon juice (D1), ginger extract (D2) and milk (D3). Among biscuit, pasta and eggless cake samples, level of 10 per cent substitution with ripe banana peel flour was widely accepted with overall acceptability scores of 7.700.84, 7.800.89 and 7.830.95 respectively, while the samples with 30 per cent substitution were less liked as visible by scores of 7.100.96, 6.000.51 and 6.700.32 respectively. For tea, test sample complemented with lemon juice was most liked (7.300.91), followed by test sample with ginger extract (7.000.95), while tea with milk was slightly liked with a score of 5.830.51. The primary and the secondary products thus prepared were analyzed in the laboratory to determine the proximate composition and antioxidant content. The moisture, fat, ash, fiber, protein and carbohydrate content for banana peel were found to be 85.680.050, 0.620.040, 1.230.041, 2.070.029, 0.970.020 and 9.430.073 per cent respectively. Ripe banana peel flour had moisture, fat, ash, fiber, protein and carbohydrate content of 11.040.039, 6.250.037, 11.250.038, 20.770.059, 5.870.028 and 44.820.068 per cent respectively. The total phenol and flavonoid content were expressed as 244.990.046 mg GAE/100g and 80.110.063 mg QE/100g respectively. Among the products, it was a general observation that the moisture, fat, ash and fiber content were directly proportional to the amount of ripe banana peel flour added to the samples under study. On the paradox, protein, carbohydrate content and energy values decreased with the addition of ripe banana peel flour, thus depicting a negative trend. For the antioxidant analysis, it was observed that total phenol and flavonoid content increased with an increase in the ripe banana peel flour content in the test samples i.e. samples with 30 per cent substitution exhibited maximum total phenolic and flavonoid content. For tea samples, maximum total phenols and flavonoids were observed for tea with ginger extract with values of 341.870.085 mg GAE/100ml and 201.980.080 mg QE/100ml respectively. Methanolic extracts of banana peel and banana peel flour were analyzed for Total Antioxidant Activity. The IC50 values obtained for peel and flour were 0.420.038 and 0.140.035 mg/ml respectively. A positive correlation was established between the amount of polyphenols in ripe banana peel flour and its Total Antioxidant Activity (r  0.91). For biscuit, pasta and eggless cake, samples with 10 per cent substitution were accepted by the consumers with scores of 4.540.18, 4.780.41 and 4.960.23 respectively. Tea with lemon juice was widely accepted with scores of 4.070.49.en_US
dc.identifier.otherM/FN/371/2019-20
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197701
dc.keywordsBanana peels,Antioxidant Properties.en_US
dc.language.isoEnglishen_US
dc.pages91 + i-vii (Bibliography)en_US
dc.publisherDRPCAU, PUSAen_US
dc.subFood and Nutritionen_US
dc.themeDEVELOPMENT AND EVALUATION OF PRODUCTS BASED ON BANANA PEELS RICH IN ANTIOXIDANT PROPERTIES.en_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT AND EVALUATION OF PRODUCTS BASED ON BANANA PEELS RICH IN ANTIOXIDANT PROPERTIESen_US
dc.typeThesisen_US
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