Exploring the Fusion of Banana Peels with Pudding for Waste Reduction and Nutritional Enhancement

Foo, Hui Xin (2025) Exploring the Fusion of Banana Peels with Pudding for Waste Reduction and Nutritional Enhancement. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Banana peel is often discarded due to its astringent and bitter taste, contributing to environmental waste despite being a valuable functional ingredient rich in dietary fibre and phenolic compounds. Its significant pectin content can effectively reduce syneresis in gel systems like pudding, leveraging pectin’s water-binding capacity. This study investigates the effects of incorporating banana peel into pudding on its nutritional profile, physicochemical, and sensory properties. Cavendish banana peel flour (BPF) was incorporated at levels of 0% (control), 50% (F1) and 100% (F2) into milk pudding. The total phenolic content was determined using the Folin-Ciocalteu reagent method, while total dietary fibre was assessed using the enzymatic-gravimetric method. Syneresis was evaluated gravimetrically, and sensory attributes of the pudding samples were assessed by 50 panellists using a 7-point hedonic scale. The results indicated that the addition of BPF significantly (p < 0.05) increased the total phenolic content, dietary fibre, and ash content in the pudding formulations. Specifically, the highest phenolic content was found in F2 (14.67 ± 0.50 mg GAE/100g), followed by F1 (11.84 ± 0.21 mg GAE/100g) and the control (7.28 ± 0.09 mg GAE/100g). Additionally, F2 also had the highest dietary fibre content (5.70 ± 0.00%) and ash content (2.47 ± 0.00%). Furthermore, BPF significantly (p < 0.05) reduced syneresis in F1 and F2 compared to the control. The F2 pudding with 100% BPF received the highest preference among panellists for its improved taste and aroma, despite a darker appearance. This study suggests that banana peels can serve as a functional ingredient to enhance minerals, dietary fibre and phenolic content in food products, offering potential health benefits while improving syneresis and consumer preference. Further research should focus on optimizing the color, appearance and texture of food products incorporating BPF to enhance consumer appeal.