# Banana Peels: A Genuine Waste or a Wonderful Opportunity?
## 5 Other Uses of Banana Waste
### Use of Banana Peel in Food Sector  
The utilisation of agricultural by-products in functional food production has gained significant attention. Banana peel, rich in fibre, essential nutrients, minerals and bioactive compounds, holds promising potential for use as a value-added ingredient in functional foods [138]. Banana peel from ripe and unripe fruits are used to improve the nutritional value of food products such as noodles, jelly, meat and bakery products. Banana peel flour is used as a food fortification ingredient as it is enriched with antioxidants and dietary fibre [139]. Steamed bread was prepared by using 30% green banana pulp flour as a wheat flour substitution. The mineral comparison showed higher Mg, K, Na and Ca content than normal wheat bread, along with higher total dietary fibre and resistant starch. However, the elasticity and chewiness were negatively impacted because of the inconsistency of gluten in the pulp flour [140]. Moreover, the study also used 10% yellow banana pseudo-stem flour and observed an increase in the crust lightness, crumb, total phenolic content, ash and dietary fibre of the banana bread [140]. In another study, 10% yellow banana peelflour was used as a substitute for wheat flour to make chapati bread. The peel chapati bread was softer because of the reduced tear force and high water absorption. The total phenols and flavonoids were also enhanced in peel flour bread compared to the control. The sensory evaluation did not show a significant difference between the acceptance of 10% banana peel flour bread and wheat bread [140]. Another study observed the physiochemical and sensory properties of Egyptian Baladi flathead made with 5% and 10% banana peel flour as a substitute for wheat flour. It reported higher protein, ash and fat content in banana peel flour bread than in normal wheat flour bread [141]. Moreover, the carbohydrate content decreased from 75% to 50.5% and 44.34%, respectively [141]. The acceptance of banana peel bread was also found to be similar to wheat bread. So, bread with low carbohydrate and enhanced fibre and phenolic content is also proposed as a better alternative for blood glucose control, insulin resistance and obesity [142]. Functional biscuits prepared with 5%, 10% and 15% banana peel flour had improved dietary fibre (-16-37%), ash, moisture content and phenolic composition. The biscuits with 10% peel flour were more accepted by the sensory panelists because of the better colour, taste and texture [143]. Banana peel is a good source of xylitol, which is a naturally produced 5C sugar in plants and is used as a sweetening agent in food products. It has 40% less calories and 75% less carbohydrate than sucrose [4]. Xylitol obtained from banana peel was used in rusk preparation, and it decreased the water activity of the rusk, thus prolonging its shelf life. It also had a good acceptance score [144]. A study used banana peel powder at 3, 6, 9, 12 and 15% in cakes and compared the nutritional, organoleptic, anti-microbial and antioxidant properties. The results indicated that cake was fortified with enhanced nutrients and fat, ash, protein and amino acids. The texture and taste analysis also showed no significant difference, which means the banana peel cake was accepted as much as the regular cake [145]. Further, the addition of 10% peel powder to the cake mix increased the foam stability and acceptance [146]. Another study proposed adding 15% peel flour for the best organoleptic qualities and 30% for fortification purposes in the cake [147]. Banana peels can also be a good ingredient in gluten-free products. Banana peel powder was used to enhance the fibre content of the chicken sausage. The results showed positive improvement in the fibre and mineral composition of the sausage, with a decrease in total fat from 9.18% (control chicken sausage) to 7.6% in banana peel sausage [148]. Banana peel water extract (2%) was used to produce ground chicken patties and it improved the free radical scavenging activity in the patties [149].