Development and evaluation of banana peel powder fortified with instant soup mix

Introduction

Urbanization and modern lifestyles have increased the demand for convenient and timesaving food options. Instant soups have emerged as a popular solution, offering a balanced mix of nutrients in an easy to prepare form (Kumar et al 2024). Traditionally made by combining liquids, instant soups are often served warm as an appetizer, especially during cold weather or illness. They are not only quick to prepare but also rich in flavour and nutrients serving the daily requiremental needs. (Ogbonna et al 2023) [2] Banana is one of the major tropical crops, with India being the leading producer. The fruit is a rich source of nutrients and bioactive compounds such as phenolics, flavonoids and carotenoids. Banana, a widely consumed tropical fruit, generates significant peel waste-about 30-40% of the fruit's weight. Banana peels, which are often discarded, These peels are abundant in dietary fiber, antioxidant and essential nutrients (Sharma et al 2023) [3] Banana peel possesses various health promoting properties, including antioxidant, antimicrobial, anti-inflammatory and anti-ulcer effects which also helps in managing constipation, blood pressure and digestive issues. Through innovative technologies like drying, which enhances storability and expands its uses in snacks, flour and other food products. (Farooq et al 2021) [4] . The increasing demand for sustainable and health-promoting food products has encouraged the use of agrowaste like banana peels in food innovation. Incorporation of banana peel flour (BPF) into bakery products, noodles and other formulations, shown improvements in nutritional value without compromising sensory qualities. Advanced processing methods help retain its bioactivity, supporting its potential as a sustainable ingredient. This study focuses on utilizing (Banana peel flour) BPF to develop instant soup mix aiming to reduce food waste, enhance nutritional waste, enhance nutritional content, and promote environmental sustainability through the volarization of banana peel by products. (Mohd et al 2021) [5] .

International Journal of Advanced Biochemistry Research 2026; SP-10(7 ): 932-934 Materials and Methods Preparation of banana peel powder Bananas were procured from Anandapura local market of Shivamogga District of Karnataka, Peels were separated and washed with water for further treatments. To standardize the Banana peel powder, peels were pretreated with 3 different methods (salt immersion, salt + citric acid, blanching). The best accepted peel was sun dried and then grounded to fine powder.

Standardisation of instant

Flowing properties of instant soup mix

Bulk density and tapped density are assessed to know the flow and packing of powdered food materials. Bulk density is the mass per unit volume, including air spaces, while tapped density is measured after compacting the powder, Hausner ratio, obtained by dividing the tapped density by bulk density (Kumari et al 2023) [6] . The rehydration ratio reflects how well dried foods absorb water and regain their original form, calculated by comparing the weights of rehydrated and dry samples. The reconstitution ratio evaluates the ability of dried foods to return to their original consistency when mixed with water, (Ansari et al 22022). Carr Index is calculated by measuring the difference between tapped and bulk densities, indicating powder's compressibility (Dongree et al 2024)

Chemical parameters of instant soup mix

pH meter was calibrated using standard buffer solution, To estimate the Total Soluble Solids (TSS) A few drops of Instant soup mix was placed on the prism of hand refractometer, reading was taken directly in °Brix at room temperature. The brix value represents the percentage of soluble solids present in the solution. To calculate Titratable acidity Soup solution was titrated against 0.1 N NaOH solution by using phenolphthalein as an indicator. The readings were noted when the solution turned into pink colour, readings were observed and recorded. Reducing sugar was estimated by using Miller's 3,5-dinitrosalicyclic acid (DNS) method. DNS reagent reacts with the free aldehyde or keto groups of reducing sugars upon heating, forming an orange-red product measurable at 540 nm Sensory evaluation of instant soup mix formulated with banana peel powder (BPP) Sensory parameters are measurable product attributes such as appearance, colour, flavour, texture, taste and overall acceptability, which reflect perception through human senses. Sensory evaluation is essential for assessing product quality, identifying changes during processing and storage and understanding consumer preferences. While subjective evaluation focuses on consumer liking, it helps to determine market appeal of product. All the treatments were sensory analysed by twenty semi-trained panellists by using a 9 point hedonic scale. 1 indicating "dislike extremely" and 2 indicating "like extremely"

Storage study of instant soup mix formulated from Banana peel powder (BPP)

Storage study was carried out on instant soup mix to assess their shelf-life and sensory qualities. The product was analysed at 0, 30, 60 and 90 days under ambient conditions (25±2° C) for a duration of three months. Throughout the storage period, important quality parameters were monitored, including sensory attributes such as colour, aroma, taste, texture and moisture content. Sensory evaluation was conducted by a panel of 20 semi-trained members using a 9 point hedonic scale. To maintain the quality of soup mix during storage, packaging materials such as High -Density Polyethylene (HDPE) and Low-Density Polyethylene (LDPE) were employed.

Statistical analysis

The experimental data obtained for different parameters were subjected to statistical analysis. The mean values of the observations were calculated for each treatment. The standard deviation was computed to measure the extent of variation of the mean. The results were presented as Mean ± S. Em (Standard Error of Mean) along with CD values at 1% to determine the statistical significance among treatments, The experiment was laid out in a completely randomized design (CRD) to ensure uniformity and reliability of the treatments comparison.

Plate 1: Optimisation of soup mix enriched with banana peel powder.

Results and Discussion

Standardisation of banana peel and instant soup mix: Banana peels were initially blanched at varying time intervals, and the peels blanched at 2 minutes received the highest Overall Visual Quality (OVQ) score and was identified as the most suitable treatment, and the peels were sun dried for 3 days at 32 ± 2°C and then were ground into fine powder. For soup preparation, 75 ml of water was measured with a graduated cylinder and brought to a boil in a pan for 1 minute at 120°C. 5 gram of the formulated soup mix was gradually added with continuous stirring to avoid lump formation and ensure proper dispersion. The soup was boiled in low flame for 3 minutes to allow complete hydration and cooking. After slight cooling, the prepared soup was ready for sensory evaluation. After slight cooling, the prepared soup was ready for sensory evaluation. suggesting that the powder can be handled and packed with ease. The moderate flowability may be due to the dietary fiber present in banana peel powder, which slightly increases particle cohesion. Overall the instant soup mix demonstrated satisfactory flow properties suitable for packing and storage.

Conclusion

The study successfully demonstrates the potential of banana peel flour (BPF) as a functional ingredient in the development of an instant soup mix. In response to growing demand for quick, nutritious, and sustainable food options, the incorporation of BPF not only enhances the nutritional value particularly in terms of fiber, potassium, iron, and antioxidants but also contributes to reducing food waste by utilizing a commonly discarded agro-byproduct. The instant soup mix exhibited favorable physical properties for packaging and reconstitution, and the sensory evaluation showed good consumer acceptability, especially in appearance and texture. With low moisture content supporting extended shelf life and a rich nutrient profile promoting health benefits, the formulated soup mix highlights a promising avenue for value addition and waste valorization in food product development.

References

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