DEVELOPMENT OF SABA

(Musa paradisiaca)
PEEL FLOUR AS AN INGREDIENT IN
NOODLES

PREPARED BY:
BEROIN, BABY ROSE P.
BORAZON, LOLOU P.
MIMAY, GINALYN C.

ABSTRACT
Banana peel (bp) noodles prepared by partial substitution of wheat flour with green banana
peel flour were characterized for physicochemical properties and cooking properties. cooked
noodles were assessed for its ph, color, aroma, taste, texture, chewiness and general
acceptability.
Banana peel flour noodles had a higher color (darker) than the control noodles since
glucose, fructose and protein, an extension of the maillard reaction could have occurred
during production of banana flour, while certain enzymes such as polyphenol oxidase may
be present in banana peel that could contribute a certain degree of enzymatic browning. the
chewiness of control was similar to banana peel flour noodles but their elasticity was higher.
Following, it was found that the ph of banana peel noodles was higher than control noodles
and the moisture content of all treatments showed low value which reflects a more stable
during the storage of noodles. noodles with high moisture content or greater than 14.5% is
much prone to attract moulds and bacteria that could lead to product deterioration.

INTRODUCTION
The banana peels waste is normally disposed in municipal landfills, which contribute to
the existing environmental problems. however, the problem can be recovered by
utilizing its high-added value compounds, including the dietary fibre fraction that has a
great potential in the preparation of functional foods.
Dietary fibre has shown beneficial effects in the prevention of several diseases, such as
cardiovascular diseases, diverticulosis, constipation, irritable colon, colon cancer, and
diabetes (Rodriguez et al., 2006).
New economic strategy to increase utilization of banana includes the production of
banana peel flour when the fruit is unripe and to incorporate the flour into innovative
products like noodles.
The production of banana peel flour presents high variability for the food industry,
mainly in bakery products, dietary products and infant foods, being a rich source of
Resistant Starch and mineral salts such as potassium, iron, calcium, magnesium and
sulfur (FASOLIN et al., 2007, BORGES et al., 2009).

OBJECTIVES
The general objective of this study was to develop banana peel
into flour and to incorporate the flour into noodles.
Specifically aims to:
1. Process saba banana peel flour as ingredient into noodles.
2. Determine the suitable level of flour in noodles processing.
3. Evaluate physicochemical properties of banana peel flour.
4. Determine the most acceptable proportion of banana peel
flour and wheat
flour using sensory evaluation.

SIGNIFICANCE OF THE
STUDY
The importance of this study
to the researcher is to
develop a productive and
good quality noodle using the
saba peel flour ingredients
and to enhance the ability
and skills of the researcher in
processing products. for the
students, to be more aware
and to know the commoditys
important that even peel of
banana have possible product
was made. for businesses and
in market places, this study is
important to promote and
produce good quality process
noodles products specifically
saba peel flour into noodles.

SCOPE AND
LIMITATION
The study focused
mainly on the processing
of noodles from saba
peel flour, evaluate
through physicochemical properties such
as ph, moisture content
and sensory attributes
such as color, aroma,
texture, taste, chewiness
and general acceptability
of the product. plastic
was used as packaging
materials.

PLACE, TIME AND

DURATION
The study was conducted at
the central bicol state
university of agriculture,
college of engineering and
food science, food science
department, san jose, pili,
camarines sur from
february to march 2015.
analysis as sensory
evaluation and physicochemical examination was
conducted at the laboratory
room, and sensory room
three (3) of the department
of food science.

METHODOLOGY
The study focused on the processing of banana peel
flour noodles affecting physico-chemical and cooking
properties. formulation, processing, experimental
design and analysis as sensory evaluation, physicochemical analysis including ph determination,
indicated in this chapter.

Banana peel
Sorting
Washing
Separating
Soaking
Draining

Drying
Powderizing
Formulating
Banana peel flour
Wheat flour
Mixing
Kneading
(15 mins.)

Resting
(20 mins.)
Rolling
Cutting
Steaming
Drying
Cooking
Fig.2 process flow of banana peel flour noodles

Table1. Formulations of Noodles

sample.
Treatments
Ingredients

Wheat flour
Distilled water
Salt
Oil
Banana peel flour

100g
60ml
1g
5g
0

70g
60ml
1g
5g
30g

80g
60ml
1g
5g
20g

90g
60ml
1g
5g
10g

RESULT AND
DISCUSSION

 Physico-chemical analysis
The treatments were subjected to physico-chemical analysis like
ph determination and moisture determination to evaluate
products properties.
pH determination
Table 2. Result of pH analysis of banana peel flour noodles.
Analysis

Treatment
2

pH

4.4

4.6

4.6

4.5

 Noodles normally have pH values ranging from 6.0-6.6; the table

shows that treatment 1 which is the control tends to have a
lower pH value because it does not have banana peel flour
wherein in treatment 2 to 4 tends to increase in terms of its pH
value due to the addition of banana peel flour.
An increase in the pH value means a decrease in acidity. with
the results, it can be said that both treatment 2 and treatment 3
have pH values nearest to commercially available noodles.
Moisture Content Determination
The moisture content (MC) of each sample was determined
using moisture analyzer. Five (5) grams of sample was placed in
aluminum pan and was subjected to 105oC for 5 minutes. After
drying, moisture content was recorded. The process of drying was
done in triplicate.

Table 3. Result of Moisture Content Analysis of Banana Peel Flour

Noodle.
Treatment
T1
T2
T3
T4
Analysis

%MC

13.04

12.16

12.60

12.52

Moisture Content has direct impact on the stability of most foods.

The lower the value of products moisture content, the longer its
storage stability will be with the removal of vital nutrients and
water needed by microorganisms to proliferate during drying or
any heating process.
In this case, all treatments showed low value of moisture content
which reflects a more stable during the storage of noodles. Noodles
with high moisture content or greater than 14.5% is much prone to

 The result have shown that %mc of the banana peel noodles treatments
ranges from 12.52%-13.04%, with treatment 2 as the lowest and treatment
1 the highest. based from the national standardization of noodles the
standard moisture content of noodles is about 13-14%. the moisture
content of all the samples was within the safe margin, thus the treatments
were stable.

Table
Cooking
Properties
4. Results of Cooking loss

Cooking
Properties

%Cooking
Loss
%Cooking Yield

and Cooking Yield of Banana peel Flour Noodles.

Treatment
1

1.94

1.21

1.56

1.18

194.53%

120.97%

156.47%

117.73%

 COOKING LOSS (%)

Higher cooking loss was measured for noodles treatment 1 (1.94 %),
while lower cooking loss was recorded for treatment 4 (1.18 %) noodles.
hence, noodles formulation could influence the cooking loss of the
noodle. higher cooking loss leads to undesirable noodles characteristics
such as, poor cooking resistance or tolerance that causes stickiness in
texture of noodles (sandhu & kaur, 2010; bhattacharya et al., 1999).

COOKING YIELD (%)

Table shows that treatment 1 has the highest cooking yield (194.53%)
while the lower cooking yield was recorded for treatment 4 (117.73%).
The yield increase coefficient of cooked noodles caused by cooking water
absorption was higher with the samples containing wheat flour.

 IMPROVEMENT
Enzymatic browning are the possible cause that affect in the color of
noodles, to reduce browning certain amount of citric acid and water are
important for the improvement of color. cooking time is needed for the
improvement of the chewiness, because shorten time of cooking is not
enough to attain chewiness of noodles.
Adequate weighing of raw materials is needed for the improvement of
taste, because uncertain amount can affect the total taste of product.
Improper kneading are one the reason that affect in elasticity of
noodles, so the proper time for kneading and resting of noodles are the
things that also need to improved. Thus, for the final product selecting
of must preferred variety of banana are needed in order to improve such
things in making noodles.

SENSORY EVALUATION OF BANANA PEEL FLOUR NOODLES

Treatment
Attributes

Color

1.4c
Cream

4.7a
Dark Brown

4.5a
Dark Brown

3.0b
Moderately Brown

Aroma

2.0a
Moderately
pronounce

3.0a
Moderately
pronounce

3.4a
Pronounce

2.6a
Moderately
pronounce

Taste

4.1b
Extremely salty

5.8a
Neither salty nor
bitter

5.4a
Neither salty nor
bitter

5.2a
Neither salty nor
bitter

Texture

3.9a
Elastic

2.7a
Moderately elastic

2.6a
Moderately elastic

3.4a
Elastic

Chewiness

3.1a
Very Chewy

2.5a
Chewy

2.0a
Slightly chewy

3.0a
Chewy

General Acceptability

7.2a
Like very much

5.9a
Like slightly

6.2a
Like slightly

6.5b
Like moderately

Table 5. Mean Score of Banana Peel Flour Noodle.

Legend: Mean score followed with the same letter show not significance difference at 5% Significance level while different letters in a row are
significantly difference.

 COLOR
The color of the four treatments was evaluated by the panellist from dark
brown to creamy. based on the summary of four treatments, treatment 2
attained the highest mean score with 4.7 which is not too far from treatment
2 with the mean score of 4.5 and treatment 4 with the mean score of 3.0
then treatment 1 got the lowest mean score with 1.4.
analysis of variance (anova) revealed that there is significance among
samples, this can be attributed by the used of banana peel flour that have a
brownish color therefore the produced noodles tends to have a dark brown
color and since treatment 1 which is the control does not have banana peel
flour it seems to produce a creamy color.
AROMA
The banana peel noodles had distinctive banana aroma, treatments 1, 2 and
4 has a moderately pronounce aroma while treatment 3 has a pronounce
aroma. anova results showed that there is a no significant difference among

 TASTE

CHEWINESS

The taste of the product was assessed by the

panellist in the scale of its bitterness and
saltiness. treatments 2 to 4 has a mean score
ranging from 5.2-5.8 while treatment 1, has
4.1 mean score. anova shows that there is a
significant difference among samples.

The chewiness of the samples was

assessed by the panellist in the scale of
very chewy down to not chewy. treatment
1 which is the control tends to be chewier
than treatments 2 and 4 that resulted just
chewy and treatment 3 attained to have a
slight chewiness. anova shows that there
is no significant difference among samples.

TEXTURE
Results of sensory evaluation on texture
based on the elasticity, treatments 1 and 4
are elastic while treatments 2 and 3 tends to
have a moderately elastic texture, therefore
anova shows that there is no significant
difference among the samples in terms of its
elasticity.

GENERAL ACCEPTABILITY
The general acceptability of the samples
was evaluated also by the panellists based
on the results it has a significant difference
among samples using the anova.

SUMMARY, CONCLUSION AND

RECOMMENDATION
Banana peel (bp) noodles prepared by
partial substitution of wheat flour with
saba banana peel flour were
characterized for physicochemical
properties. cooked noodles were
assessed for ph, color, aroma, taste,
texture, chewiness and general
acceptability.
Anova at 5% revealed that there is a
significant difference between color,
texture and general acceptability and
there is no significant difference between
aroma, texture and chewiness.

Banana peel (bp) flour produced in

this study was brownish in color with
visible dark spots scattered about the
flour samples and presented banana
flavor. banana peel (bp) noodles
produced in this study were
considered different from noodles that
are typically produced in the industry.
banana peel noodles were dark brown
in color and had distinctive banana
aroma. the thickness of the noodles
ranged from 2.0 mm, while the length
of each noodle strand was longer than
10 cm. the control noodles produced

 The darkened appearance of banana peel noodles was

expected since the banana peel used was initially dark in
appearance. as banana peel contains glucose, fructose and
protein, an extension of the maillard reaction could have
occurred during production of banana flour, while certain
enzymes such as polyphenol oxidase may be present in banana
peel that could contribute a certain degree of enzymatic
browning. this is acceptable since the enzymatic browning of
banana well known as a problem. drying process of banana
flour also affect to the changes of total attributes of noodles.

CONCLUSION

Based on the result of the study, the following conclusion was made;
banana peel flour could be used as ingredient in making noodles. the most
suitable level of banana peel flour to be process was the treatment 3 which
is 90% grams of wheat flour and 10% of banana peel flour. the darkened
appearance of banana peel noodles was expected since the banana peel
used was initially dark in appearance. the result in physico-chemical
analysis can be said that both treatment 2 and treatment 3 have ph values
nearest to commercially available noodles because an increase in the ph
value means a decrease in acidity.
The noodle product described in this study may widen if they can select
the best variety of banana that will going to produce. also, they can
increase utilization of waste products from banana agro-industries.

RECOMMENDATION

Based on the result of the study, the following

recommendation was made:
1. Select another variety of banana.
2. Check the quality of raw materials to avoid alteration
on the product.
3. Follow the proper time for kneading and resting of
noodles.
4. Follow the proper kneading direction of dough.
5. Processing of large quantity in order to accomplish
other analysis.

THANK YOU =)