A large quantity of bananas is produced annually and its peel, which accounts for about one
third of the fruit weight, is mostly discarded as waste. The peel has been traditionally used …

The past 20 years has seen rapid development of value-added food products. Using largely
wasted fruit by-products has created a potential for sustainable use of these edible …

The aims of this study were to ascertain (i) the chemical composition (ii) the physico-
chemical properties,(iii) the technological properties,(iv) the total phenol and flavonoid …

Despite the growing demand for green banana (GB) products, there is no review study
regarding their potential health benefits. We aimed to compare the health benefits among …

Banana and plantain offer larger scope in the preparation of designer foods with enriched
functional constituents. The study was targeted to investigate the functional and structural …

Banana flour has been recognized as functional ingredient, owing to its healthy nutritional
pattern. Nevertheless, unripe and ripe banana flours show different characteristics and …

In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …

Fig is an important source of bioactive compounds and has been a typical component in the
health-promoting Mediterranean diet for many centuries. This study was conducted to …

Zinc oxide (ZnO) photocatalysts were successfully synthesized via chemical and green,
environmentally-benign methods. The work highlights the valorization of banana peel (BP) …

Peel from unripe plantain is obtained when the pulp is used for the next production process
as starch isolation or dry flour. Plantain peel flour (PPF) was obtained and its chemical …