BANANA (Musa sp.) PEELS AS A SOURCE OF PECTIN AND SOME FOOD NUTRIENTS

Abstract

Banana peels from two varieties William and Maghrabi represent 40% of all weight of banana fruit. Chemical composition (moisture (90.88, 90.76%), total solid (9.12, 9.24), crude protein (5.21, 6.68%), ether extract (5.52,6.96%), ash (13.84,12.44%), lignocellulose (49.14, 41.31%), pectin (12.77,13.03%), available carbohydrates (26.29, 19.58%) and total carbohydrates(75.43, 73.92%). As well as the optimum condition for pectin extraction are temperature (90-95°C), time (60 min), pH (2) and tested as gelling agent in fig jam preparation. The properties of pectin such as degree of esterification are between (62.43 to 64.11%), equivalent weight are between (738.08 to 751.57) and methoxyl content are between (5.69 to 6.66%) for William and Maghrabi respectively. Finally, it could be concluded that banana peels are a good sources of pectin and some food nutrients such as minerals, sugars and dietary fibers.