Valorization of banana and kinnow waste in the development of nutritional bar using extrusion and plate-molding technique

Abstract

Abstract The banana pomace powder (BPF), banana peel powder (BPF), and kinnow peel powder (KPP) were characterized for their physicochemical, nutritional, and structural properties to produce extruded pellets and nutritional bar. Extruded pellets composed of 37% BPF as the base material, 25% jaggery, 25% BPP, 10% KPP, and 3% glycerol were characterized and further utilized to develop nutritional bars by plate-molding technique. It was found that nutritional bars formulated with higher water content were harder but had less cohesiveness and springiness. With a ponderated score of 15.53, the nutritional bar made with 15% water had the highest acceptability. The developed nutritional bar had an energy value similar to a commercial bar with low protein and fat content. However, it had a higher amount of crude fiber (15.14 g/100 g) and minerals such as potassium, calcium, iron, copper, and zinc, which could provide 29.11, 9.5, 40, 18, and 6% of the RDA recommendation, respectively. Conclusively, agro-industrial byproducts such as BPF, BPP, and KPP are good energy sources, and they are potential nutritional, functional, and cost-effective ingredients to develop functional foods like nutritional bars.