ABSTRACT
Quality and sensory attributes of banana (Musa sapientum) peels, and their effect on wheat cakes were assessed. The proximate composition, antioxidant activity, mineral, vitamin and phytochemical content of the banana peel flour were evaluated using standard laboratory procedures. Afterwards, wheat flour and banana peel flour were blended into the following proportions: 90:10, 80:20, 70:30 and 50:50, respectively. The functional properties of the composite flour was evaluated prior to using them in cake production. Cake processed from 100% wheat flour served as the reference sample. The proximate composition, physical properties, microbial quality and sensory properties of the cake samples were also assessed using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22.0). The result of proximate composition showed that the banana peel flour possess dry matter (85.67), moisture content (13.34 %), crude protein (7.52 %), fat (9.36 %), crude fibre (10.87 %), ash (12.98 %), carbohydrate (45.14 %) and energy value (294.88 Kcal/100g). In terms of mineral content, the banana peel flour had their potassium, sodium, calcium, magnesium and phosphorus as 2.12 mg/100g, 210.82 mg/100g, 59.57 mg/100g, 14.27 mg/100g, 126.02 mg/100g, respectively. The result of phytochemical content showed that the banana peel flour had 1.58 mg/100g tannin, 1.83 mg/100g saponin, 0.73 mg/100g phenol and 2.05 mg/100g flavonoid. The vitamin content of the banana peel flour showed presence of vitamin A (1.23 µg/100g), vitamin C (47.96 mg/100g) and vitamin E (4.77 mg/100g). The result of antioxidant activity revealed that the banana peel flour had 1.26 mgGAE/100g, 28.93 % and 239.62 umol Trolox.eq for FRAP, DPPH and ABTS, respectively. The functional properties of the banana peel and wheat composite flour showed that bulk density, water absorption capacity, oil absorption capacity, swelling index and wettability of the composite flour ranged from 0.75 to 0.85 g/ml, 1.62 to 1.64 g/ml, 2.33 to 2.63 g/ml, 1.02 to 1.07 g/ml and 1.08 to 1.52 Sec, respectively. The proximate composition of the cake showed presence of moisture content (16.34 to 18.33 %), crude protein (8.23 to 8.43 %), crude fibre (19.76 to 20.94 %), fat (1.22 to 2.02 %), ash (1.42 to 1.56 %), carbohydrate (50.86 to 50.88 %) and energy value (414.39 to 425.59 Kcal/100g). In terms of the physical properties, volume, specific volume, density, width, height and weight of the cake samples ranged from 126.85 to 12.07 cm3, 0.71 to 0.75 g/cm3, 4.81 to 4.84 cm, 5.31 to 5.36 cm and 171.00 to 178.50 g, respectively. The result of microbial count ranged within 2.15x106 to 3.6x106 CFU/g with S. aureus and Bacillus Spp being the major isolated organisms. The result of sensory evaluation showed that cake processed with 100% wheat flour was more preferred by the panelists followed by cake substituted with 10% banana peel flour.
TABLE OF CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgments v
Table of content vi
List of tables ix
List of figures x
List of plates xi
Abstract xii
CHAPTER 1: INTRODUCTION
1.1 Background of study 1
1.2 Statement of problem 3
1.2 Justification of study 4
1.3 Objectives of the study 4
CHAPTER 2: LITERATURE REVIEW
2.1 Banana 5
2.1.1 Nutrients and phytochemicals in banana peel 6
2.1.2 Health benefits of banana peel 9
2.1.3 Antinutrient components of banana peel 10
2.1.4 Food uses of banana peel 11
2.2 Wheat grains 12
2.3 Composite flour 15
2.4 Baked products 16
2.5 Cake 17
2.6 Overview of dietary fibre 18
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of raw materials 20
3.2 Sample preparation 20
3.3 Formulation of composite flour 23
3.4 Production of cake 24
3.5 Methods of analyses 26
3.6 Determination of proximate composition of banana peel flour 26
3.7 Functional properties of composite flour 30
3.8 Determination of antioxidant properties of banana peel flour 32
3.9 Determination of mineral content of banana peel flour 33
3.10 Determination of vitamin content banana peel flour 36
3.11 Determination of proximate composition of cake 38
3.11 Determination of physical analysis of cake samples 41
3.12 Evaluation of microbial quality of cake samples 42
3.12 Sensory evaluation of cake 43
3.13 Experimental design 44
3.14 Statistical analysis 44
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Pictorial representation of cake samples 45
4.2 Functional properties of the composite flour 46
4.3 Proximate compositions of the banana peel flour 49
4.4 Mineral compositions of the banana peel flour 51
4.5 Phytochemical compositions of the banana peel flour 53
4.6 Vitamin content of the banana peel flour 55
4.7 Antioxidant activity of the banana peel flour 57
4.8 Proximate compositions of the cake 59
4.9 Physical properties of the cake 63
4.10 Microbial evaluation on the cake 66
4.11 Sensory evaluation of the cake 68
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 71
5.2 Recommendations 72
REFERENCES 73
LIST OF TABLES
Table 3.1: Flour blends formulation (%) 23
Table 3.2: Recipe for production of cake 24
Table 4.1 Functional properties of the composite flour 47
Table 4.2 Proximate compositions of the banana peel flour 50
Table 4.3 Mineral compositions of the banana peel flour 52
Table 4.4 Phytochemical compositions of the banana peel flour 54
Table 4.5 Vitamin content of the banana peel flour 56
Table 4.6 Antioxidant activity of the banana peel flour 58
Table 4.7 Proximate compositions of the cake 60
Table 4.8 Physical properties of the cake 64
Table 4.9 Microbial evaluation on the cake 67
Table 4.10 Sensory evaluation of the cake 69
LIST OF FIGURES
Figure 3.1: Process flow chart for banana peel flour 22
Figure 3.2: Flow chart for processing of cake 25
LIST OF PLATES
Plate 3.1: Banana peel 20
Plate 3.2: Dried banana peels 21
Plate 3.3: Banana peel flour 21
Plate 4.1: Cakes made from 100% wheat flour 45
Plate 4.2: Cakes made from 90% wheat flour and 10% banana peel flour 45
Plate 4.3: Cakes made from 80% wheat flour and 20% banana peel flour 45
Plate 4.4: Cakes made from 70% wheat flour and 30% banana peel flour 45
Plate 4.5: Cakes made from 50% wheat flour and 50% banana peel flour 45
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF STUDY
Cakes are forms of bread or bread-like foods. In their modern forms, they are typically a sweet baked dessert. In their oldest forms, cakes were normally fried breads or cheese cake and normally had a disk shape (Abegunde et al., 2019). Cakes are usually sweet and often processed using flour, sugar, shortening, baking powder, and egg (Atef et al., 2011). Depending on the final product desired, other ingredients like flavourings, nuts, chocolate and dried fruits are also included (Kiin-kabari and Banigo, 2015). Cake is nutritious, it comprises of protein, fat, fibre, carbohydrate (Ojinnaka et al., 2018; Olatunde et al., 2019) and micronutrients like calcium, phosphorus, magnesium, sodium and potassium (Akubor and Ishiwu, 2013). In Nigeria, the consumption of cake is high, as celebrations takes place weekly across the country. The concept of using composite flour in production of cake is not new and has been subject to numerous studies (Oyeyinka et al., 2014; Ojinnaka et al., 2018; Abegunde et al., 2019). However, in selecting the components to be used in composite flour blends, the materials should preferably be readily available, culturally acceptable and provide increased nutritional potential (Kiin-kabari and Banigo, 2015).
Banana fruits are parthenocarpic berries, made up of peel and edible pulp that have a high nutritional value (Forster et al., 2013). During the process of value added products development from culinary banana, the peel is a waste material and is possible to obtain banana peel sufficiently (Khawas and Deka, 2016). Banana peel is rich source of starch (3%), crude protein (6 to 9 %), crude fat (3.8 to 11%), total dietary fibre (43.2 to 49.7 %), poly unsaturated fatty acids, essential amino acids and micronutrients (Ravinder et al., 2018). According to Rebello et al. (2014), banana peel has been discovered to have nutrients and compounds including potassium, and polyunsaturated fatty acids as well as antioxidant compounds such as carotenoids, catecholamines and polyphenols. Banana peel is a rich source of phenolic compounds, with total phenolic content ranging from 4.95 to 47 mg garlic acid equivalent/g dry matter (mg GAE/g DM) (Hernández-Carranza et al., 2016). This level is 1.5 to 3 times higher than that recorded in the pulp (Sulaiman et al., 2011). Banana peels contain natural bioactive compounds such as polyphenols, carotenoid and dietary fiber which offer health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases (Oguntoyinbo et al., 2020). Intake of banana peels could aid in improving mood and treatment depression, in addition to its uses for diabetics patient, high cholesterol, ulcers, wounds, burns of body, constipation, diarrhea, arthritis and anemia (Thnaa and Mahmoud, 2018). Banana peel can serve as a potential source of functional food ingredient in processed food products to prevent damages caused by free radicals in the body (Oguntoyinbo et al., 2020).
Wheat grains are basically utilized in processing a wide array of food products such as cake due to the unique properties of the gluten protein fraction (Shewry and Hey, 2015). Wheat grains is a good source of carbohydrate. It also contains significant amounts of other essential nutrients such as proteins and minor components like lipids, vitamins, minerals and phytochemicals (Shewry and Hey, 2015). Wheat grain contains two major groups of phytochemicals derived from different biosynthetic pathways: phenolics and terpenoids (Shewry and Hey, 2015). The antioxidant properties of wheat have been primarily attributed to its phenolic phytochemicals like alkylresorcinals, hydroxycinnamic acids (Gayathri and Rashmi, 2016). This implies that wheat can ideally serve as the basis for development of functional foods designed to improve the health of millions of consumers (Kosik et al., 2014).
1.2 STATEMENT OF PROBLEM
Banana fruit consists of two parts: peel and pulp. Peel, which is the main by-product of banana, contains almost half of total weight of the fruit. Until recently, banana peel had no useful applications and is dumped as waste, contributing massive amounts of organic materials to be managed.
Dietary fiber have important health implications in the prevention for risk of chronic diseases such as cardiovascular diseases and diabetes mellitus. However, frequent consumption of inadequate dietary fibre contributes to many disorders, including constipation, hemorrhoids and diverticulitis in human. According to Salvin (2008), most people fall short of the recommended daily requirement of dietary fibre, averaging on 15 grams per day, far below the suggested daily intake of 25 to 38 grams for adolescents and adults.
In Nigeria, the rate of cake consumption is high, as celebrations takes place weekly across the country and thus, the consumption of wheat flours. Cake produced from wheat flour alone lack adequate nutrients needed for growth, development and building of cells. More so, high cost of wheat flour in non-wheat producing countries such as Nigeria poses a problem to bakery industries and consumers of baked products like cake. Nigeria is currently one of the world’s largest importers of wheat flour (United States Department of Agriculture, 2014). This depletes the country’s GDP and as well make cakes from wheat flour to be too expensive for average persons from developing countries to afford.
1.2 JUSTIFICATION OF STUDY
This study explored the potentials of banana peel flour in producing cakes with acceptable qualities. Utilization of banana peel which is regarded as a waste as composite with wheat flour in cake production is a means of reducing losses and/or dumping of banana peel which constitute environmental pollution and as well increase its value in the food system. Considering that banana peel was reported as an excellent source of total dietary fibre (43.2 to 49.7 %) (Ravinder et al., 2018), frequent intake of the cake supplemented with banana peel will contribute in keeping the digestive tract flowing, by keeping the bowel movements soft. Substitution of wheat flour with banana peel flour in cake production is a cost-effective means of reducing importation of wheat and high cost of cake made from it. Dieticians in developing countries like Nigeria will find the cake highly valuable in management of patients suffering from constipation, hemorrhoids and diverticulitis in human.
1.3 OBJECTIVES OF THE STUDY
The main objective of this study was to evaluate the quality and sensory properties of banana peels and their effects on wheat cakes.
The specific objective of the study were to:
i. produce banana peel flour and incorporate it in cake production
ii. determine the proximate composition and antinutrient of the banana peel flour
iii. determine the physicochemical and phytochemical properties of the banana peel flour
iv. evaluate the antioxidant activities and mineral content of the banana peel flour
v. assess the sensory properties of the cake
vi. evaluate the microbial load of the cake.
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