Vol. 9, Special Issue 9, Part U (2025)

Banana peel, a major agro-waste by-product that possesses several bioactive properties including antioxidant, antimicrobial, anti-inflammatory, and anti-ulcer effects, along with benefits in managing constipation, blood pressure, and digestive health. Its utilization through drying and processing offers an eco-friendly approach to reduce food waste while enhancing nutritional quality of value-added foods. The present study focused on the standardisation of Banana Peel Powder (BPP). Banana peels were subjected to various treatments which includes blanching (2-10 min), citric acid and salt combinations (0.1-0.5% + 1-3.5%), and salt immersion (5-25 min). The overall visual quality (OVQ) of peel was significantly influenced by treatment type and duration, with optimal results at blanching for 2 minutes, citric acid 0.3% + salt 2.5%, and salt immersion for 15 minutes. Blanching for 2 minutes gave the highest OVQ scores compared to other 2 different treatments and hence standardized peels were dried, powdered, and analyzed for physical, chemical, nutritional, and mineral characteristics. BPP showed poor flowability (Carr Index 29.90%; Hausner ratio 1.35), high hydration capacity (rehydration ratio 4.80; swelling index 6.50), slightly acidic pH (5.90), moderate TSS (12 °Brix), and notable reducing sugars (5.0%). Nutritional analysis revealed high fiber (19.02%), carbohydrate content (68.04%), moderate protein (6.77%), fat (15.61%), and mineral richness (8339.22 mg/100 g), with potassium (5580.73 mg/100 g) as the predominant element. Overall, this study highlights banana peel powder as a nutrient-dense, functional, and sustainable food ingredient. Its incorporation into other food products not only valorizes agro-waste but also enhances nutritional value, supporting food innovation for health and environmental sustainability.