Researchers affiliated with Aligarh Muslim University and the University of Houston have demonstrated that incorporating crushed banana peels into flour enhances the nutritional profile of biscuits without compromising taste or shelf life. The findings appeared in the ACS Food Science and Technology journal, highlighting a practical approach to adding value to a common snack.
The study evaluated biscuits formulated with 7.5% to 15% dried and ground banana peel fiber. Across these formulations, notable shifts were observed in key components per 100 grams of baked product. Moisture content ranged from 3.9 to 7.5 grams, protein from 1.75 to 8.75 grams, fat from 12.3 to 25.9 grams, and mineral ash content from 1.3 to 2.00 grams. Notably, cookies built with 15% banana peel exhibited the highest moisture and ash levels, whereas cookies prepared with standard flour demonstrated the peak in protein and fat, illustrating how banana peel fiber can influence the nutritional balance of the final product. In addition, biscuits enriched with antioxidant-rich banana peel flour showed an increase in antioxidant content by roughly 30 milligrams, suggesting added health benefits beyond basic macronutrients.
In sensory tests, volunteers evaluated a range of biscuit varieties and reported that those containing banana peel were as appealing in flavor as conventional biscuits. Yet, higher peel content imparted a darker color and a firmer texture, likely due to the denser fiber network. Despite this, texture assessments during storage indicated that cookies with the 7.5% peel inclusion offered the most favorable balance of mouthfeel and structural integrity over time, a finding that could guide product developers seeking both nutrition and consumer acceptance.
Storage tests showed that the banana peel biscuits maintained quality at room temperature for up to three months, underscoring their practical shelf life. The antioxidant and antimicrobial properties inherent to banana peel components raise the possibility that these biscuits could remain stable longer than traditional formulations, reducing waste and extending usability in real-world settings. Such durability aligns with broader goals of extending snack freshness while boosting nutritional value through sustainable ingredients.
Beyond nutrition, the environmental rationale is compelling. Using banana peels in baked goods helps address food waste, since peels account for a sizable portion of a banana’s weight and are frequently discarded. This approach resonates with broader waste-reduction strategies and may inspire similar uses for other fruit skins, such as mango, which have also shown potential to enhance antioxidant content and flavor in baked layers. The shift toward incorporating edible peels reflects a growing interest in circular food systems that convert byproducts into healthful, tasty products for everyday consumption.
Overall, the research demonstrates that banana peel fiber can be integrated into cookie formulations to boost mineral, fiber, and antioxidant content while preserving consumer-acceptable taste and a reasonable shelf life. The precise level of peel inclusion can be tuned to balance texture, color, and nutritional goals, offering formulators a flexible option for mass-produced or specialty biscuits. These findings contribute to the expanding field of sustainable nutrition, where traditional ingredients are reimagined to offer enhanced health benefits without sacrificing enjoyment. The work adds to a growing body of evidence that fruit byproducts can play a meaningful role in modern snack development, aligning taste with health and waste reduction in everyday diets. (ACS Food Science and Technology, 2024)