ANISHA FRANCIS, R.N. SHUKLA, KADAM SHAHAJI MUNJAJI AND AJAY KUMAR SINGH
Abstract
Green Banana peels obtained from the production of banana chips are still used. Because it is only used as animal feed, it is relatively inexpensive. The pharmaceutical business, as well as a number of food and non-food companies, can all greatly benefit from research into the potential benefits of using banana peel as a source of starch. Starch was extracted from the banana peel using alkaline, sedimentation, centrifugation and enzymatic procedures. Physical, chemical and enzymatic methods were utilized to modify the native starch. Measurements were made of the native and modified starchesââ¬â¢ yield and functional characteristics. The centrifugation method produced the highest starch yield, at 22.6% on a dry basis, followed by the enzymatic, alkaline, and sedimentation methods. The ability to bind water is greater than the ability to bind oil. Alkaline has a higher water solubility index, while sedimentation has a lower one. Following the alteration process, the amylose content increased, which reduced the gelling ability. Enzymatic modification decreased the amylose content and increase in water solubility. WBC and OBC increased in physical and chemical modification but decreased in enzymatic method. Banana peel substantial source of starch for the food and pharmaceutical industries