An Analytical Study On The Mineral Composition Of Banana (Musa Paradisiaca) Peels: A Comparative Approach

Abstract

Banana peel flour, an emerging food-by-product, demonstrates notable micronutrient density. Analysis revealed exceptionally high levels of calcium (350 ± 0.04 mg/100 g), potassium (1264 ± 0.023 mg/100 g), and iron (8.67 ± 0.21 mg/100 g), surpassing many published values. Phosphorus (103 ± 0.04 mg/100 g) and sodium (9 ± 0.12 mg/100 g) were within reported ranges, while zinc was negligible (<0.1 mg/100 g). Comparative assessment showed banana peel flour offering similar or superior levels of calcium, iron, and potassium compared to ragi, bajra, leafy greens, and other grains and peels. However, phosphorus and zinc were lower than some traditional food sources. These findings, reinforced by literature reporting consistent mineral abundance, which suggest that banana peel flour can be strategically incorporated into functional foods to address specific micronutrient deficiencies like PEM, hidden hunger while valorising agricultural waste.