Nutritional and Functional Potential of Banana Peel Powder: Proximate and Mineral Analysis for Sustainable Applications

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Published: Nov 30, 2022
DOI: https://doi.org/10.53555/jrtdd.v5i2.3402
Keywords:
antioxidant properties Banana peels bioactive compounds fruit wastes trace elements

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Prathiksa Pramanik
Souvik Tewari

Abstract

The goal of this study is to assess the nutritional and functional value of banana peel powder through its nutrient composition and mineral analysis in a sustainable manner. The analysis performed indicated that the carbohydrate content was considerably high (78.37%) and that there was a significant amount of dietary fibre (8.5%), moderate quantity of protein (3.84%), and low level of fat (1.59%). It was found to be high in energy and bioactive compounds that support a healthy gastrointestinal system. The results of the mineral analysis showed that banana peel powder contains calcium (5.4 mg/100g), phosphorus (2.19 mg/100g), iron (6 mg/100g), zinc (1 mg/100g), and copper (1 mg/100g) which are vital micronutrients. This finding indicates the potential of the banana peel powder in addressing the global burden of micronutrient deficiencies. Moreover, as the powder contains antioxidant properties, the functional benefits of the powder are further increased thus suitable for food fortification, animal feed and other health products. This research stresses the need to incorporate the banana peel powder as an eco-friendly and cost-effective means to combat food loss and enhance dietary health quality.

Article Details

How to Cite
Prathiksa Pramanik, & Souvik Tewari. (2022). Nutritional and Functional Potential of Banana Peel Powder: Proximate and Mineral Analysis for Sustainable Applications. Journal for ReAttach Therapy and Developmental Diversities, 5(2), 544–548. https://doi.org/10.53555/jrtdd.v5i2.3402
Issue
Vol. 5 No. 2 (2022): July-December 2022
Section
Articles
Author Biographies

Prathiksa Pramanik

PhD scholar, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B., India

Souvik Tewari

Assistant Professor, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B., India

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