Research Journal of Agricultural Sciences
Vol : 16 - Issue : 1 ; 66–71
Fathima Hiba A. K*1, Anu Mary Markose1, Saji Gomez1, Anupama T. V2 and Mayadevi M. R.3
1 Department of Postharvest Management, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, Kerala, India
2 Plant Propagation and Nursery Management Unit, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, Kerala, India
3 Department of Soil Science and Agricultural Chemistry, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, Kerala, India
Abstract
Waste valorization of fruit peels presents a promising avenue for sustainable resource management and nutritional enhancement. This study was conducted from 2022 to 2024, and focused on the analysis of banana and pineapple peels, examining their proximate (Moisture content, Ash content, Crude fibre, Crude protein, Crude fat, Total carbohydrate and Energy value) biochemical (TDF, IDF, SDF, Antioxidant activity, and Total phenolic content), functional (WHC, OHC, Swelling power, Solubility and Bulk density) and antinutritional factors (Oxalate, Phytic acid and Tannic acid). The findings reveal that both peels are rich in bioactive compounds, including, total minerals (Banana peel powder (BPP)- 8.84±0.45%, Pineapple peel powder (PPP) - 4.73±0.44%) total dietary fibre (BPP-40.40±2.27 g/100g, PPP-39.90±1.94 g/100g), total phenols (BPP- 3.196±0.19 mg GAE/g, PPP-4.422±0.38 mg GAE/g), and antioxidant activity (BPP-3.14±0.33 µg/ml, PPP-12.24±0.71 µg/ml) which contribute to their potential as functional food fortificants. Notably, the antinutritional factors present in these peels were within safe limits, indicating their suitability for consumption. Specifically, the high dietary fibre and phenolic content suggest significant health benefits. Assessing these often-discarded by-products' nutritional potential, highlighted their role in food fortification. It underscores the importance of utilizing fruit peel waste to improve food quality.
Fathima Hiba A. K*1, Anu Mary Markose1, Saji Gomez1, Anupama T. V2 and Mayadevi M. R.3
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Research Article | Published online : 01-Feb-2025