As children we were told not to throw banana peels on the road.
A recent study showed that if bananas are peeled, dried and ground into flour, they can be made into baked goods that taste just as good if not as good as wheat-based products.
And when the taste of the test products was tested, consumers reported that they were completely satisfied with the flavors. And you’ll get a generous helping of cancer-fighting minerals and nutrients.
While the study only looked at the results of adding banana peel to baked biscuits, the results suggest that using banana peel flour in bread, cakes and pasta could also be considered.
Last year, for example, a study of banana peel cake found that the yellow skin of the fruit provides a naturally healthy color and nutritional boost to the baked product.
Meanwhile, a 2016 study found that replacing wheat flour with up to 10% of banana peel flour can enrich baked bread with higher protein, carbohydrate, and fat content.
Eating the skin of this fruit is not only a healthy choice, but can also help reduce food waste. About 40% of a banana’s weight is in the skin, and often the nutrient-rich skin is discarded.
Banana peels can extend the shelf life of some products, as they have antioxidant and antimicrobial properties.
The same is true for the skins of other fruits, such as mango skins, which have been found to improve the antioxidant properties and flavor of the cake.
The study was published in the ACS journal Food Science and Technology.
Source: Science Alert
Source: Arabic RT
