article · Journal of Sustainable Agricultural Sciences
Banana peels from the William and Maghrabi varieties account for 40 percent of total fruit weight and contain notable quantities of nutrients, carbohydrates, and pectin. Analysis shows that the peels consist of around 90 percent moisture, with dry matter containing substantial levels of lignocellulose, total carbohydrates, ash, crude protein, and ether extract. Pectin content ranges from 12.77 to 13.03 percent across the two varieties. Optimal extraction occurs at temperatures between 90 and 95 degrees Celsius, over 60 minutes, at a pH of 2. The extracted pectin exhibits a degree of esterification between 62.43 and 64.11 percent, an equivalent weight between 738.08 and 751.57, and a methoxyl content between 5.69 and 6.66 percent. The extracted pectin functions successfully as a gelling agent in the preparation of fig jam.
Banana peels are common agricultural by-products that make up a large fraction of the fruit. Establishing their nutritional profile and demonstrating that their pectin can serve as a functional gelling agent shows that processing waste can be repurposed into useful food ingredients rather than being discarded.
This research is at an applied and tested stage, having demonstrated pectin extraction and its practical performance as a gelling agent in fig jam. Food manufacturers and processing companies looking for alternative, fruit-derived texturisers or dietary fibre sources could use these extraction parameters, though scaling to industrial production is not detailed in the abstract.
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Banana peels from two varieties William and Maghrabi represent 40% of all weight of banana fruit. Chemical composition (moisture (90.88, 90.76%), total solid (9.12, 9.24), crude protein (5.21, 6.68%), ether extract (5.52,6.96%), ash (13.84,12.44%), lignocellulose (49.14, 41.31%), pectin (12.77,13.03%), available carbohydrates (26.29, 19.58%) and total carbohydrates(75.43, 73.92%). As well as the optimum condition for pectin extraction are temperature (90-95°C), time (60 min), pH (2) and tested as gelling agent in fig jam preparation. The properties of pectin such as degree of esterification are between (62.43 to 64.11%), equivalent weight are between (738.08 to 751.57) and methoxyl content are between (5.69 to 6.66%) for William and Maghrabi respectively. Finally, it could be concluded that banana peels are a good sources of pectin and some food nutrients such as minerals, sugars and dietary fibers.
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DOI: 10.21608/jsas.2016.3028
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