The document discusses the development and analysis of banana peel powder biscuits. Banana peels, which are often discarded as waste, contain nutrients like starch, protein, fiber and fatty acids. The study involved optimizing the drying of banana peels, preparing peel powder, and formulating biscuits by replacing wheat flour at ratios of 5%, 10%, 15% and 20% with peel powder. The biscuits were analyzed for moisture, ash, fat, protein and sensory properties. Sample 2, with a 10% peel powder replacement ratio, was found to be the most sensorially acceptable with higher nutritional values than wheat flour biscuits.

1. Presented by
Brajesh Kumar
Abhishek Rajput
Akash Ranjan
Akhilesh Goyal

3.  The word "Biscuit" covers a wide range of flour baked products, it is
generally an unleavened cake or bread, crisp and dry in nature, it is
in a small, thin, and flat shape.
 There is wide scope for biscuit because it is long lasting and easily
available in market. It is made from different ingredients like refined
wheat flour (RWF), millets flour, multigrain flour, full fat soy (FFS)
flour which contain carbohydrate, protein, vitamin, minerals, fiber,
lipids and mixed with colouring and flavouring agent along with
baking powder and sugar. Due to attractive colour, flavour and
shape, these biscuits are the first choice of children.The healthier
biscuits are prepared from whole grain or multi grain like cereals
and fortified with soya and millets.

4.  Mango Peels and Seed Kernels biscuits
 Cookies fortified with juice and peel powder of fresh
Pomegranate
 Cookies made with Guava peel flour
 Orange Fruit Peel Flour Biscuit

5.  Banana is the largest produced fruit after citrus, contributing about
16% of the world’s total fruit production. India is the larger producer
of banana contributing to the 27% of world’s banana production.
 Banana peel represents about 40% of total weight of the fresh fruit
and is generated as waste. Banana peels are thick ropey-textured
with skin colour varying from green to yellow. This by -product is
also known to cause an environmental problem, because it contains
large quantites of nitrogen and phosphorous. Besides the high water
content in it, makes it susceptible to attack by microorganisms. At
present these peels are not used for any other use, but discarded
and dumped reported that banana peel is a rich source of starch
(3%), crude protein (6-9%), crude fat (3.8-11%) and total dietary
fibre (43.2 49.7%). It also comprises of polyunsaturated fatty acids
and essential aminoacids.

6.  Factories, there are a lot of banana peels, which lead to
environmental problems such as bad odor and source of disease.
One way of reducing the problem is to find a way to turn the banana
peels into a valuable product.
 The banana peels waste is normally disposed in municipal landfills,
which contribute to the existing environmental problems. However,
the problem can be recovered by utilizing its high-added value
compounds, including the dietary fibre fraction that has a great
potential in the preparation of functional foods. Dietary fibre has
shown beneficial effects in the prevention of several diseases, such
as cardiovascular diseases, diverticulosis, constipation, irritable
colon, colon cancer, and diabetes. The fruit fibre has a better quality
than other fibre sources due to its high total and soluble fibre
content.
 A high dietary fibre content of banana peel (about 50 g/ 100 g) is
indicative of a good source of dietary fibre.

8.  Karthikeyan S. M. et al. (2015) studied on “Development of
instant soup mix from banana peel” the study was carried out
with the objective to develop an Instant Soup Mix from banana peel
and ascertain it’s quality and shelf life. Physical characteristics,
Sensory qualities of product, Nutrient profile, Chemical composition
and shelf life were investigated. It comprised of banana peel flour,
corn flour, onion powder, capsicum powder, coriander leaves
powder, white pepper powder, ginger powder, garlic powder,
moisture content was observed to be 6.4%.Instant soup mix found
to be rich in calories (284 kcal),carbohydrate (48.6g) and minerals
(potassium-62.8mg ,calcium-40.7mg and sodium-18.5mg). the
product did not reveal any pathogenic organism when stored for
three months in laminated pouches.

9.  Futeri R. and Pharmayeni (2014) Studied on “Substituting Wheat
Flour with Banana Skin Flour from Mixture Various Skin Types
of Banana on Making Donuts” and concluded that West Sumatra
Padang and Bukittinggi is one area in Indonesia with banana .
Generally people in West Sumatra just consume or eat the fruit and
throw banana skin just because it is considered as waste ( waste
banana peel ) . When the banana peel waste is left alone so do not
rule out the possibility for the accumulation of garbage or waste
banana peels , especially in the West Sumatra city of Padang. one
solution that can be done is banana peel waste into a material more
useful for example in the manufacture of foodstuffs. Banana peel
flour with all the treatments can produce flour banana peel .
However, the manufacture of flour banana skin with the use of
sodium metabisulfite 1% at 1 hour of soaking to get the best flour.
Having obtained done banana peel flour donut making flour
substitute banana peel . The use of banana peel flour with different
concentrations turned out to affect the organoleptic properties of the
donut .

10. On hedonic organoleptic test , the results of the average value of
the ratio between wheat flour with flour banana skin that gives the
best results for color , aroma , and flavor that is a donut with banana
peel flour ratio of 0 % to 100 % wheat flour and donuts with banana
peel flour ratio 10 % with 90 % wheat flour , but the texture will be
best results are donuts of banana peels can be made by substituting
wheat flour with flour banana skin at 10 %.

11.  Bandal S. et al. (2014) studied on “Utilization of Banana and
Pomogranate Peel Flour in Fortification of Bread” and
concluded that the banana peel reported to have excellent
nutritional health benefits against diarrhoea, dysentery, diabetes,
cardiac disease, and hypertension, while pomegranate peel was
reported to posses antimicrobial activities. The peel powder (60
mesh size) from banana and pomegranate were prepared from their
dried peel. Due to their pharmaceutical use an attempt is made to
prepare the bread by incorporating the peel powder of each from
5%, 10% and 15 %. The bread were prepared by replacing 10%,
15%, 20%, and 30% of wheat flour by incorporating wheat flour with
Banana Peel Flour and Pomogranate Peel flour in ratio of 5:5;
10:10; 15:15 and 5:10. The bread prepared was designated as B1,
B2, B3 and B4 respectively. They were tested for moisture, ash,
protein, fat, crude fibre. The Physico-chemical and sensory
parameters of these four test bread were compared with a control
bread prepared from 100% wheat flour designated as B0. Result
showed the bread prepared by replacing 10 % of flour by
incorporating 5 % each of banana and

12. Pomegranate peel flour (B1) is found to be sensory acceptable.
The B1 bread was analyzed for above mentioned parameter. On
comparing B1 bread with B0 bread the protein and fat content is
increased from (6.7 % to 9.4 %) and (6.2 % to 10.12 %)
respectively. Also the calorific value per 100 gm of bread is
increased from (183.6 Kcal to 276.1 Kcal). The value of moisture
content of B1 bread was found to be (33.74 %) which was higher
than the B0 bread. Results suggest that B1 bread was rich in
antioxidant and stable to staling, owing to higher moisture
content(33%) compared with control bread (27%). It is also found
that B1 bread contain 10 fold higher dietary fibers than the B0
bread. Study showed that the nutritionally and sensory accepted
bread can be prepared by replacing at most 10 % of flour.

14.  Optimization of drying of banana peel (Drying
temperature- 60-70°C).
 Preparation of banana peel powder.
 Formulation of biscuit by using banana peel powder in
varying ratio.
 Optimization of biscuit on the basis of sensory and
physiochemical properties.

16. Raw Materials
Wheat flour.
Baking powder.
Sugar.
Butter.
Milk.
Banana peel powder.

17. Processing Equipments
Tray dryer.
Grinder.
Electronic weighing balance.
Micro Kjeldhal apparatus.
Soxhlet Apparatus.
Muffle furnace.
Hot air oven.
Desiccators.

18. Moisture content
Moisture content of was determined by the method given by
Ranganna (1986). Accurately weighed wheat flour, peel powder and
biscuit was taken in previously dried and weighed petri-dish. The
petri dish along with sample was placed in the oven maintained at
105 ± 1°C for 3 to 4 hrs, by repeating the process of drying, cooling
and weighing at 30 min intervals, until the difference between
consecutive weights was less than 1 mg. Then it was transferred to
desiccators and then weighed.The percent moisture content was
calculated as:
Moisture% = (W2-W)*100
(W3-W)

19. Where
W = Weight of empty Petri dish;
W1 = Weight of Petri dish with sample before drying.
W2 = Weight of Petri dish with sample after drying to constant weight.

20. Ash content
Ash content of was determined by the method given by
Ranganna (1986). Accurately weighed wheat flour, peel
powder and biscuit put in to a previously dried and weighed
silica crucible. The silica crucible with flour/ biscuit was
heated gently on a flame for complete charring and then it
was heated in a muffle furnace at 550 ± 10°C for 4 to 5 hrs,
until ash was formed. Then cooled in desiccators and
weighed. The percent ash content was calculated as:
Total Ash% = (W2-W)*100
(W1-W)
Where; W = Weight of empty dish
W1 = Weight of dish with sample
W2 = Weight of dish with ash

21. Protein estimation (Kjeldahl method)
This standard prescribes Kjeldahl method for the determination of
total nitrogen content and specifies the factors used in converting
nitrogen to protein for various foods and feeds. Total protein, by the
Kjeldahl method, is defined as the amount of nitrogen
experimentally found and multiplied by an appropriate conversion
factor. The conversion factor for calculating total protein from
nitrogen is generally taken to be 6.25
Procedure
1.) Digestion
2.) Distillation
3.) Titration

22. Calculation:-
% Protein content = (B-S)*14.01*6.25*N*100
W*1000
Where; B= Blank Titre Value
S= Sample Titre Value
N= Normality of NaOH
W= Weight of sample

23. Fat content (Soxhlet apparatus)
Determine the weight of the Soxhlet extraction flask
after heating it at 100°C for 30 min and cooling to room
temperature. Transfer about 10g of the powdered
material accurately weighed in a suitable thimble and
extract with the solvent in a Soxhlet extraction apparatus
for about 16 h. Evaporate the extract contained in the
Soxhlet flask whose empty weight has been previously
determined at 95°C to 100°C for 30 min. Cool in a
desiccator and weigh. Continue the alternate drying and
weighing at 30 min intervals until the loss in mass
between two successive weighing is not more than 1
mg. Record the lowest mass.

24. Fat % by mass = 100(M1-M2)
M
Where;
M1 = mass, in g, of the Soxhlet flask with the extracted fat
M2 = mass, in g, of the empty Soxhlet flask, clean and dry
M = mass, in g, of the material taken for the test

25. Sieving
Grinding of dried banana peel
Drying of banana peel (60°C for 6-8 hr)
Blanching (5 min)
Washing of banana peel
Receiving of fresh banana peel

26. Sensory Evaluation
Cooling (30°C)
Baking (160-180°C for 10 min)
Molding
Sheeting
Mixing (flour, milk & baking powder)
Take wheat flour and banana peel powder
Premixing (fat & sugar)

27. Ingridients Sample 1 Sample 2 Sample3 Sample 4
Wheat flour 95 90 85 80
Banana peel
powder
05 10 15 20
Milk (%) 2 2 2 2
Butter (%) 50 50 50 50
Baking
powder (%)
1.5 1.5 1.5 1.5
Ground
sugar (%)
50 50 50 50

29. Chemical Analysis
of wheat flour
Chemical analysis
of banana peel
powder
Sample Wheat flour
Moisture (%) 14.02
Ash (%) 0.56
Gluten (%) 10.45
Protein (%) 10.58
Sample Banana peel
powder
Moisture (%) 9.86
Ash (%) 5.81
Fibre (%) 53.36
Protein (%) 6.31

30. S.N
o.
Sample Apperance
(30)
Texture
(40)
Flavor (30) Overall
acceptability
1. S1 29 32 22 83
2. S2 28 37 28 93
3. S3 27 35 25 87
4. S4 25 30 22 77

31. Sample Banana peel powder biscuit
Moisture (%) 6.18
Ash (%) 2.08
Fat (%) 16.77
Protein (%) 6.65
Carbohydrates (gm/100gm) 68.32

32. Sample (S1)
Ratio of BPP and WF is
5:95
Sample (S2)
Ratio of BPP and WF is 10:90

33. Sample (S3)
Ratio of BPP and WF is 15:85
Sample (S4)
Ratio of BPP and WF is 20:80