Development of a Nutritious Baking Flour Fortified with Dried Ripe Banana Peels Extract
Background: Peels that are a valuable source of potassium, dietary fiber with a percentage of up to 40-50 percent protein, 8-11 percent lipids, and 2.2-10.9 percent fatty acids are discarded during banana processing. Therefore, using dried ripe banana peels, a high-value nutritious baking flour can be produced and banana peel disposal can be reduced. Objective:…
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