Banana Bread Research Paper

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Sensory Evaluation and Nutritional Value of Balady Flat Bread Supplemented with Banana Peels as a Natural Source of Dietary Fiber

Nareman S. Eshak Home Economics Dep., Specific Education Faculty., Assiut University, Egypt.

Abstract: The aim to evaluate the effect of two different concentrations of banana peels BP (5% and 10%) as partial replacement for wheat flour on physico-chemical and sensory properties of Egyptian balady flat bread. The peel powder (0.50 mm size) from banana was prepared from their dried peel. The bread were prepared by replacing 5% and 10% of wheat flour with banana peel. The bread prepared was designated as B1 and B2 respectively. They were tested for moisture, ash, protein, fat, crude fiber as per the standard
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For example accurate banana peels possibly introducing new products for various industrial and household uses (Gunaseelan, 2004, Bori et al., 2007, Emaga et al., 2007).
Fruits and vegetable flour rich in fiber, protein and minerals and has a high water holding capacity (WHC) and oil holding capacity (OHC). Thus, it can be used in a new low-calorie and cost products (Mariana et al., 2013).
Banana is called Musa spp., (Leslie, 1976) is among the leading fruit crops in the economic value in the world. It ranked the fifth in the world trade (Guyle`ne and Louis, 2008). There is a lack of information about the content of nutritional value waste fruit but there are many sources of waste fruit in Egypt (Hanan and Abdelrahman, 2013). Banana peels have various health benefits to excellent nutritional status, it treats from the intestinal lesion, diarrhea, dysentery, in ulcerative colitis, nephritis, gout, cardiac disease, hypertension, and diabetes. (Emaga et al., 2007, Emaga et al., 2008, Wachirasiri et al., 2008, Mohammad and Akter, 2011).

Banana peels are rich in phenolic compounds as they are a good source of antioxidants, which protect against heart disease and cancer (Someya et al.,
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(Emaga et al., 2007, Emaga et al., 2008, Wachirasiri et al., 2008, Mohammad and Akter, 2011).
Banana peels are rich in phenolic compounds as they are a good source of antioxidants, which protect against heart disease and cancer (Someya et al., 2002).
Banana peel wastes from industrial processes represent about 40% of fresh bananas (Anhwange et al., 2008). These wastes pose an environmental problem for their generation of large quantities of organic waste. Researchers have shown that noodles flour banana peels lower glycemic index and reduce the duration of digestion due to the high content of resistant starch (Yunfeng et al., 2006, Saifullah et al., 2009).
There was a general trend recently towards increasing the nutritional value of bakery products like bakery strengthening fiber. As the bakery consumed frequently and widely in the international food markets (Kotsianis et al., 2002). Bread is a staple diet that is consumed daily, and its quality and sensory attributes are highly considered by consumers (Motrena et al.,

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