Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 1
Written by Ariana-Bianca VELCIOV, Antoanela COZMA, Georgeta-Sofia POPESCU, Virgil-Dacian LALESCU, Daniela STOIN, Laura RĂDULESCU, Maria RADA
Banana peel, obtained as by-product of banana processing, contains sufficient amounts of nutritive and phytochemical constituents that have positive effects in human nutrition. Previous studies have shown that banana peels are rich in nutritional and bioactive compounds, which provides a number of benefits, that include antibacterial, antihypertensive, antidiabetic and anti-inflammatory properties. Proximate analysis provides valuable information about the nutritional composition of banana peels and helps to evaluate the sample quality. This work aims to determine the proximate composition of banana peels, with a view to their valorization for the development of value-added food products. The obtained results show that the nutritional parameters of banana peel provide values that vary depending on the origin of the fruit from which they were obtained: 5.21-8.21% moisture, 12.86-8.17% ash, 5.28-7.84% protein, 3.14-4.11% fat, 10.23-14.65% fiber, and 57.93- 62.72% carbohydrate. These values show that the analyzed banana peels have considerable nutritional value and could be effectively integrated into a diverse range of value-added food products.
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