Physicochemical properties of banana peel powder in functional food products

Saba banana is one of the most favourite varieties in Malaysia. It also generates a concerning amount waste as only value part pulp. Banana peel has been proven to have lot nutritional content that should not be ignored and wasted. Conversion powder will convert it into value-added product food industry. Preliminary study on protein, moisture, crude fibre fat was carried out for 2 different stages maturity which are stage (light green) 5 (yellow with green tips). Both almost similar proximate analysis values hence chosen next analysis, due high SME (Small Medium Enterprise) production chips. This characterized storage application at sizes particles 1-125 µm, 126-250 µm >250 µm. As increases, flowability decreases. found (stage 2) sample A (1-125 µm) highest true density, but C (>250 bulk density. The pH mean three ranges from 6.15 6.46. powder’s (6.15-6.46) standard wheat flour acidity range. Moreover, water holding capacity temperatures identifies ranging 3.83 6.45 g water/g dry sample. In short, this success identifying potential products based its characteristics.