ArticleInternational journal of food science2024
Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity.
Article in International journal of food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Nutrition, phytochemical profile, bioactivities and applications in food industry of banana peels: a comprehensive review.Food chemistry. Molecular sciences · 2026Review
- Composition, Functionality, and Use of Plantain Peel (Foods (Basel, Switzerland) · 2026Review
- Functional Benefits of Brewer's Spent Grain and the Challenge of Developing Food Ingredients for Human Health.Antioxidants (Basel, Switzerland) · 2026Review
- Freeze-Dried Instant Juice Powders From Guava, Amla, and Jamun: Evaluation of Physicochemical Properties, Bioactive Compounds, and Consumer Acceptance.Food science & nutrition · 2025Article
- Optimizing Pectin Yield From Burmese Grape (International journal of food science · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
This research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5% BPP), S3 (7% BPP), and S4 (10% BPP). The addition of BPP resulted in a reduction in moisture content and an increase in ash, fat, protein, and fibre levels, while reducing overall carbohydrate content. Furthermore, BPP-enriched bread exhibited an increase in total phenolic content (TPC) (ranging from 28.46 to 42.38 mg GAE/100 g) and total flavonoid content (TFC) (ranging from 6.63 to 9.46 QE mg/g), indicating enhanced antioxidant properties. The DPPH assay demonstrated the antioxidant potential of BPP-incorporated bread, with the radical scavenging activity (RSA) increasing from 18.84% to 53.03% with increasing BPP enrichment. Color assessment revealed changes in both crust and crumb, with a decrease from 78.46 to 40.53 in the lightness (
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Registered trials
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