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Banana (Musa paradaisica), is grown worldwide and consumed as ripe fruit or used for culinary
purposes. The peel of banana represents about 40% of the total weight of fresh banana and has been
underutilized. It is rich in dietary fibre, carotenoid, protein, PUFA, Calcium and potassium.The aim
of the study was to incorporate banana peels powder (BPP) in the preparation of noodles, to
determine the nutrient composition of BPP and noodle as well as to assess the organoleptic quality
and cost. Noodles were made by incorporating BPP at three different ratios (Refined flour: BPP;
90: 10, 80: 20 and 70: 30 respectively) named as T1, T2 and T3. Noodles prepared from the refined
flour only served as control (T0). The noodles were organoleptically evaluated by Nine Point
Hedonic Scale. The nutritional composition of product was chemically analysed by using the AOAC
(2005) methods. Appropriate statistical technique was opted for the analysis.On the basis of sensory
evaluation T1 (90:10) was most acceptable with regards to overall acceptability. There was a
significant difference between the sensory attributes of different treatments at 5% significance level.
The proximate compositions of dehydrated BPP were 7.76 g Protein, 9.8 g Carbohydrate, 244.68 mg
calcium, and 212 mg phosphorus. The nutritional composition increased with increase in
substitution level of BPP. The cost of the noodles per 100g was Rs3 on the raw basis.The nutritional
compositional of banana peel indicates that if it is used as a supplement, it can provide natural
calcium. It can be incorporated to develop a value added product. Hence banana peel can be
exploited for their nutritional value.
Keywords: Musaparadaisica, underutilized, banana peels powder (BPP) and Noodles.