Scientists have proven the benefits of adding banana peel to baked goods

Researchers from Aligarh Muslim University and the University of Houston have shown that adding crushed banana peels to flour improves the nutritional properties of biscuits made from it, without sacrificing flavor or shelf life. The study was published in the journal ACS Food Science and Technology.

The scientists compared biscuits made with 7.5% to 15% dried and ground banana peel fiber. The results showed significant differences in moisture (3.9-7.5 grams), protein (1.75-8.75 grams), fat (12.3-25.9 grams), and ash, i.e. mineral (1.3-2.00 grams) content per 100 grams of finished product. cookie. The highest moisture and ash content was recorded in cookies with 15% banana peel, and the highest protein and fat contents were recorded in control cookies made from ordinary flour. In addition, cookies made of banana peel flour enriched with antioxidants: their content increased by about 30 mg.

Volunteers who were asked to try a variety of biscuits reported that the “banana” biscuits were just as delicious as regular biscuits. But the high content of the banana peel made the cookies brown and tough, possibly due to the extra coarse fibers, although the cookie firmness decreased with storage. Overall, the biscuit texture was most appealing to the volunteers, with a skin content of 7.5%.

The cookies kept well at room temperature for three months. It is possible that the banana peel may even extend its shelf life due to its antioxidant and antimicrobial content.

Eating the peel of a fruit not only makes it healthier, but also reduces food waste – around 40% of a banana’s weight is in the peel, and in most cases this nutritious part is simply thrown away. The same is true for the skins of other fruits, such as mango, which have been found to increase the antioxidant properties of the cake layers and enhance their flavor.