Development of Gluten Free Bread Using Unripe and Overripe Banana Peel Extract
DOI:
https://doi.org/10.32628/IJSRST251250Keywords:
Celiac disease, Gluten free bread, Unripe banana peel, Overripe banana peel, Banana peel extract, Eno, Yeast, Jackfruit flour, Antioxidants, Microbial stabilityAbstract
This study investigates the use of unripe and overripe banana peel flour in the production of gluten-free bread, with the goal of increasing nutritional content while encouraging sustainable eating choices. Banana peels, which are usually thrown as agricultural waste, are high in dietary fiber, resistant starch, polyphenols, and important minerals. Unripe banana peel flour has more resistant starch and less sugar, but overripe peel flour has more natural sweetness and antioxidant potential. Gluten-free bread samples were made by combining varied amounts of unripe and overripe banana peel flour into a typical gluten-free recipe. The physical (volume, density, texture, and color), nutritional (moisture, fiber, starch, sugar, and mineral content) and sensory qualities were all analysed. Moisture analysis showed higher retention in overripe peel breads, with values up to 60.40% (yeast) and 60.19% (Eno), compared to unripe peel breads (53.66% and 58.33%). Antioxidant activity was greater in Eno-based breads across both ripeness levels, as shown by lower DPPH absorbance. Protein and fat content were also elevated in overripe peel breads, particularly those leavened with yeast. Vitamin C was only detected in overripe banana breads. Microbial analysis revealed that Eno-based breads had slower microbial growth than yeast breads, especially by Day 12. Vitamin P (flavonoid) content was highest in Eno bread with unripe banana peel at 0.796 absorbance units (40.6%). This indicates that the banana peel stage and leavening agent both influence flavonoid retention. pH values across storage showed a gradual decline due to acidification, with Eno-overripe bread maintaining the highest stability from pH 6.6 (Day 0) to 5.8 (Day 8), while yeast-unripe bread dropped from 6.3 to 5.3, suggesting more rapid spoilage.
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