数字农科院2.0

ECOFRIENDLY UTILIZATION OF BY PRODUCTS FROM BANANA PEEL IN FOOD PRODUCTION AND OTHER INDUSTRIAL APPLICATIONS. A REVIEW

文献类型： 外文期刊

作者： Farooq, Muhammad;Anwar, Rabia;Shukat, Rizwan;QamarAbbas, Syed;Ilyas, Naila;Cristina, Moale;Wang, Yunyang

作者机构：

关键词： Banana peel;Preservative;Bioethanol production;Dietary content;Livestock feed

期刊名称： CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN： 2066-6845

年卷期： 2021 年 13 卷 4 期

页码：

收录情况： 不在遴选数据库范围

摘要： The banana (Musa Sapientum) is a member of the Musaceae family. The nutritional value of this fruit and its peels is significant. Every year, 36 million tonnes of banana peel are produced. Starch, bioactive substances, carotenoids, biogenic amines, and other phytosterols are all found in banana skin. Lipids, carbs, protein, dietary fibers, and a variety of other essential components are also present. It contains anti-nutritional elements such as hydrogen cyanide, oxalate, phytate, and saponin, but only in trace amounts, with the exception of saponin. Banana peel can be used to make buns, bread, pasta, confectionaries, and gluten-free items in the culinary sector. It's also utilized as bio substrate, as well as for medical uses, livestock feed, fertilizer, and bio substrate. Peel can also be used for various reasons, such as removing Cr (IV) and producing bio-Ethane and bio-methane.

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