Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique

Abstract

The banana pomace powder (BPF), banana peel powder (BPF), and kinnow peel powder (KPP) were characterized for their physicochemical, nutritional, and structural properties to produce extruded pellets and nutritional bar. Extruded pellets composed of 37% BPF as the base material, 25% jaggery, 25% BPP, 10% KPP, and 3% glycerol were characterized and further utilized to develop nutritional bars by platemolding technique. It was found that nutritional bars formulated with higher water content were harder but had less cohesiveness and springiness. With a ponderated score of 15.53, the nutritional bar made with 15% water had the highest acceptability. The developed nutritional bar had an energy value similar to a commercial bar with low protein and fat content. However, it had a higher amount of crude ber (15.14 g/100 g) and minerals such as potassium, calcium, iron, copper, and zinc, which could provide 29.11, 9.5, 40, 18, and 6% of the RDA recommendation, respectively. Conclusively, agro-industrial byproducts such as BPF, BPP, and KPP are good energy sources, and they are potential nutritional, functional, and cost-effective ingredients to develop functional foods like nutritional bars. Statement Of NoveltyThe study successfully utilizes the fruit waste of banana and kinnow to develop nutritional bar. Banana peel powder, pomace, and kinnow peel powder were rst systematically characterized and then converted into edible extruded pellets which was further converted into nutritional bars. The developed nutritional bars had similar good nutritional properties compared to commercial bar with a signi cantly higher amount of dietary ber and minerals with good sensory characteristics. In conclusion, the mechanical conversion of biowaste into edible products is the best and sustainable way to valorize waste from perishable foods.