Mitigating Waste through Valorization of Waffle Cones : Exploring the Potential of Banana Peel and Jackfruit Seeds in Sustainable Waste Management Solutions


Authors : Ashwini H D; Sanjana V; Dr. S.E. Neelagund; Sandeepa D N; Sneha B S; Ajay K R

Volume/Issue : Volume 9 - 2024, Issue 9 - September

Google Scholar : https://tinyurl.com/yvacmeyc

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DOI : https://doi.org/10.38124/ijisrt/IJISRT24SEP818

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Abstract : The rapid increase in plant waste production in the agri-food industry is a significant global issue, considering storage, disposal, environmental impacts and potential health risks. However, the use of agricultural waste as by-products to recover value-added compounds brings new opportunities in industrial production and waste management. After banana harvest, almost 60% of banana biomass remains as waste. Around 114.08 million tons of banana waste is generated worldwide, leading to environmental issues such as excess greenhouse gas emissions. Banana waste, especially the peel, could be a useful alternative source of value-added products such as fiber, bioactive components and essential minerals. When consuming fruits and vegetables, the inedible parts need to be discarded, creating challenges such as waste management and environmental pollution. The fibrous peel is a tasty food, although it has a slightly bitter taste. They are rich in fibre, antioxidants, polyphenols, essential minerals like potassium, provitamin A, carotenoids, starch and non-starch polysaccharides like B1, B2 and C, which play a dietary role in human health. Jackfruit seeds have good nutritional value and are useful in producing healthy and nutritious food. Nutrient composition reveals that jackfruit seeds contain moisture 21.10-71.92%, fibre 1.56-3.96%, ash 2.12-0.89%, protein 10.09-18.12% and fat 4.29%. The objective of this study was to find out whether Musasava banana skin flour (BPF) and jackfruit seed flour are suitable as substitutes for maida flour in making waffle cones. Here, different percentages of BPF and JSF were combined to replace maida in different percentages and the results were checked. These different percentages of maida substitutes will give the best results in case of bulk waffle preparation and nutritional analysis. 100% maida waffle cone was considered as the control and used for comparison with a cone prepared from a combination of 40% JSF as maida substitute and 10% BPF as maida substitute and this waffle preparation had 50% additional maida making up the rest. Jackfruit seed flour and banana peel flour have high water and oil absorption capacity and hence can be used as a complete or partial replacement for maida in other value added foods. The permeability of ice cream in the waffles was checked at certain time and temperature intervals. Nutritional analysis of the waffles showed protein 5.8%, fat 0.86%, sugar 40.15%, fibre 1.08%, ash 0.26%, pH 6.8 and moisture 6.48%.

Keywords : Fruit Waste Utilisation, Banana Peel (BPF), Jackfruit Seed(JSF), Waste Management.

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The rapid increase in plant waste production in the agri-food industry is a significant global issue, considering storage, disposal, environmental impacts and potential health risks. However, the use of agricultural waste as by-products to recover value-added compounds brings new opportunities in industrial production and waste management. After banana harvest, almost 60% of banana biomass remains as waste. Around 114.08 million tons of banana waste is generated worldwide, leading to environmental issues such as excess greenhouse gas emissions. Banana waste, especially the peel, could be a useful alternative source of value-added products such as fiber, bioactive components and essential minerals. When consuming fruits and vegetables, the inedible parts need to be discarded, creating challenges such as waste management and environmental pollution. The fibrous peel is a tasty food, although it has a slightly bitter taste. They are rich in fibre, antioxidants, polyphenols, essential minerals like potassium, provitamin A, carotenoids, starch and non-starch polysaccharides like B1, B2 and C, which play a dietary role in human health. Jackfruit seeds have good nutritional value and are useful in producing healthy and nutritious food. Nutrient composition reveals that jackfruit seeds contain moisture 21.10-71.92%, fibre 1.56-3.96%, ash 2.12-0.89%, protein 10.09-18.12% and fat 4.29%. The objective of this study was to find out whether Musasava banana skin flour (BPF) and jackfruit seed flour are suitable as substitutes for maida flour in making waffle cones. Here, different percentages of BPF and JSF were combined to replace maida in different percentages and the results were checked. These different percentages of maida substitutes will give the best results in case of bulk waffle preparation and nutritional analysis. 100% maida waffle cone was considered as the control and used for comparison with a cone prepared from a combination of 40% JSF as maida substitute and 10% BPF as maida substitute and this waffle preparation had 50% additional maida making up the rest. Jackfruit seed flour and banana peel flour have high water and oil absorption capacity and hence can be used as a complete or partial replacement for maida in other value added foods. The permeability of ice cream in the waffles was checked at certain time and temperature intervals. Nutritional analysis of the waffles showed protein 5.8%, fat 0.86%, sugar 40.15%, fibre 1.08%, ash 0.26%, pH 6.8 and moisture 6.48%.

Keywords : Fruit Waste Utilisation, Banana Peel (BPF), Jackfruit Seed(JSF), Waste Management.

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