A Comparative Study on Proximate Composition of Odisha’s Local Bantal Variety Banana Peel (Musa paradisiaca) Flour with Cereals Flour for Their Value Addition

Abstract

Aims: The objectives of the present endeavour was to analyse the proximate composition of locally available Bantala variety green banana peel flour (dry) and its comparison with nutrient content of cereals flour and other research findings. Study Design: Experimental study. Place and Duration of Study: The research was conducted in Bhubaneswar city of Odisha, India. Methodology: The peels of locally available plantain were collected, blanched for5minutes at 100°C, strained, dried in hot air oven for 5-6 hours at 80°C and repeated till a constant weight was obtained. Then the dried peels were powdered and used for analysis of moisture, protein, carbohydrate, fat, fibre and ash using AOAC methods. Results: The results of the present study revealed that the local banana peel flour contain 8.65g/100g Moisture, 11.81g/100g Protein, 6.7g/100g Fat,66.05g/100g Carbohydrate, 6.79g/100g Ash, 11.5g/100g Fibre and 371.74kcal/100g calorie which proved to be a potential source of energy, protein, carbohydrate and crude fibre in comparison to research findings of other studies. It was also interesting to note that the nutrient content of banana peel flours were at par with protein and carbohydrate content of rice and rice products and wheat and wheat products (NIN, ICMR). Conclusion: Thus findings of the present research concluded that the Banana peel flours can be utilised as a potential source of nutrition to address the challenges of food insecurity with value addition.