Ninth International Conference on Food Studies

Abstract

The abundance of banana peel has caused various disposal and environmental problems. Furthermore, the society considers it dispensable and underestimates its potential. The aim of this research is to solve the banana peel waste problem by using it as an ingredient in the formulation of an affordable and high fibre granola bar. Banana peels from Musa acuminata × balbisiana species were cut, blanched, vacuum fried (80℃, 45 min), and finally baked (150℃, 5 min). The nutrient and moisture content of the final dried banana peel was compared with the raw banana peel while its ash and crude fibre content was compared with baked oat. The moisture content of the dried banana peel (0.25%) was significantly lower than the raw banana peel (41.83%). The ash (5.96% and 1.37%) and crude fibre (54.01% and 3.94%) content of the dried banana peel were significantly higher than baked oats. Higher ash content was expected due to the presence of potassium. Hedonic test was conducted (n=41) for granola bars that were made with dried banana peel:oat ratio of 50:50, 60:40, and 70:30. The 70:30 granola bar had the highest overall liking score. However, the 50:50 granola bar had the highest color and appearance score. In conclusion, there is much potential in converting banana peels into an acceptable and nutritious food product to solve the waste management problem.