Study suggests banana peel flour has significant nutritional properties and potential for baking

Uttar Pradesh, India and Houston, Texas – A new study suggests banana peel flour has nutritional properties and when used in baking offer favourable rheological properties such as water absorption, dough development time, dough stability and consistency.

The joint study between the Alagarh Muslim University and University of Houston aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour.

Full citation: Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies, ACS Food Sci. Technol. 2022, 2, 8, 1355–1363
Publication Date:July 21, 2022.
https://doi.org/10.1021/acsfoodscitech.2c00159