Estudio bibliográfico de las potenciales aplicaciones de la cáscara de banano (Musa paradisiaca) en la industria alimentaria y no alimentaria.

Abstract

The objective of the present bibliographic research is to demonstrate the potential use of banana peel (Musa paradisiaca) in the food and non-food industry by collecting data from different authors as a result of their experimental studies. A descriptive analysis of the results and those reported in scientific articles was carried out. As a result, it was obtained that the proximal +2.27 of protein, 10,34% + 6.95 of fat, 12.87% + 4, 30 of fiber and finally 51.43% + 21.81 of carbohydrates. Among these compounds, the insoluble dictary fiber stands out, which is made up of cellulose 41.51% + 8.37, hemicellulose 34.11% + 3.45 and lignin 20.10% + 10.26; all

chemical composition of banana peel is 87,26% + 1.51 of moisture, 4.83% = 6.48 of ash, 5.29%

these components are essential and remarkable for the elaboration of different food products such as pasta, snack, sausage binder, cookies, and for non-food products for the elaboration of bioethanol, metal remover, toothpaste, and bioplastic, whose formulations found highlight the content of banana peel in terms of fiber, carbohydrates, and ash. In the food industry, banana peel flour can replace wheat flour by up to 30%. In the non-food industry, using this by-product is an alternative to reduce environmental pollution. It was concluded that banana peel could be used as an ingredient in the elaboration of agroindustry food products such as snack pastes, etc., and non-food products such as bioethanol, and metal remover, among others.