The Influence of Adding Banana Peel Powder on the Quality of Pan Bread

Abstract

Abstract This study’s objective was to show how nutritious banana peel powder. Moreover, to use BPP as a cheap alternative to wheat flour in bread. The results of BPP at different concentrations (0,2,6 and 10%), as well as the sensory qualities of bread. The BPP is also regarded as a beneficial protein source (7.6%), ash (9.66%) and.. Physical and chemical characteristics of bread made by partially replacing wheat flour with banana peel powder were examined. It has been established that banana peel contains a significant amount of nutrients which should not be disregarded or squandered. banana peel can become a value-added product in the food sector by being processed into powder. The powder’s flowability declines. banana peel was discovered to have a high tapped density 0.41 g/ml, and Carr’s Index 14.21 %, pH value was 6.15. This powder was high in total dietary fiber 17.99 %. Additionally, functional properties of this powder were high, the water-holding capacity 6g/g, oil-holding capacity 3.4g/g and swelling capacity 15.33 ml/g. As a result, this study showed that the ripe banana peel powder has a chance to be used as a functional food ingredient. It is advised that BPP be utilized up to 6 % to complement and enhance the qualitative qualities of bread as a result of this research at a level that has several health advantages. numerous dishes gain nutritional value from the banana peel. banana peels as a cheap and abundant source, utilization, and enrichment of nutrients.