Banana peel: Properties and applications

Banana peel is the outer shell (cover) of the banana fruits. It is an energy-rich carbohydrate substrate for single-cell protein production for food and feed.

Dried banana peels contain 6–9% protein and 20–30% fiber. Green plantain peels contain 40% starch that is transformed into sugars after ripening. Banana peel is appreciated for its bioactive components, particularly the phenolic compounds. The major phenolic compounds found in the banana peel are grouped as flavonols, hydroxycinnamic acids, flavan-3-ols, and catecholamines.

In traditional medicine, banana peels have been reported to be useful against cancer and heart disease since these peels are rich in gallocatechin, and important antioxidant involved in the prevention of these diseases.

The banana peel, which is the waste from banana processing, is also term as banana waste. Banana peels are used as supplementary feed for livestock in their cultivation areas. Its massive by-products are an excellent source of high value raw materials for other industries by recycling agricultural waste.

Banana peels can be utilized for the production of ligninolytic enzymes. Banana skin has been used as a support-substrate for the production of extracellular laccase by the white-rot fungus Trametes pubescens.

It was reported that alcohol can be produced from banana peels by subjecting the material to saccharification treatment using either sulfuric acid, steam under pressure or cellulase. The fermentation was carried out with Saccharomyces cerevisiae var. ellipsoideus.

For certain people, banana peel can be eaten, usually grated fried and mixed with black eyed peas. The green banana peel contains about 50-100 ug/g fresh weight of chlorophyll, 5-7 ug/g fresh weight of xanthophyll and 1,5-3.5 ug/g fresh weight of carotene.

Banana peels also known for their antifungal and antibiotic propertied as well as being loaded with vitamin and minerals.

During ripening, chlorophylls lost, and total yellow pigment remains approximately constant. Chlorophylls activity in banana peels increases sharply at the onset of the climacteric rises to a peak which coincides with the climacteric peak, and then falls to near zero in the post climacteric period.
Banana peel: Properties and applications

Tamarind: Nutrition and health benefits

Tamarind (Tamarindus indica) is a leguminous tree that belongs to the family Fabaceae with Subfamily Caesalpiniaceae. The fruit is a pod containing a sticky pulp which tastes both sweet and sour and contains the richest natural source of tartaric acid (8-10%) of any fruit. The seed are dark brown and shiny.

The fruit is good source of calcium, phosphorus, iron and vitamins and also contains small amounts of vitamin A and C. Calcium and phosphorus content are unusually high; the value of 0.113 percent of calcium is the highest reported in the literature.

Tamarinds are an excellent source of vitamin B. Preliminary tests indicate that they are probably a good source of vitamin G. It is also rich in protein; containing high amount of many essential amino acid, like isoleucine, leucine, lycine, methionine, phenylalanin, valine. According the World Health Organization (WHO) tamarind can be considered a source of all essential amino acids, with the exclusion of tryptophan. It contains also other organic acids as tartaric, succinic and malic acid.

The most useful part of tamarind tree is the fruit, as it contains a sweetish, acidic pulp, which is widely used for souring curries, sauces, chutneys and certain beverages. Tamarind fruit pulp is soft and thick, brown or reddish brown in color. The fruit pulp of tamarind comprises 30-50% of the ripe fruit while its shell and fiber account for 11-30% and the seed about 25-40%.

The whole plant has medicinal value virtues. It leaves are cooling and antibilious, while the bark is an astringent, a tonic and reduces fever. The fruit pulp is digestive, antiflatulant cooling, laxative and antiseptic.

The tamarind pulp needs to be soaked in water, and then strained to extract the dark brown juice. The concentrated paste can be diluted with hot water or added directly to a dish, often balanced by sugar or honey to give a sweet-sour flavor.

Fruit pulp and fried seeds are eaten raw as snack; raw fruit, flower, leaves as salad; pulp used as preservative, and to prepare several culinary dishes, chutney, tamarind juice concentrate, pulp powder, pectin, jams, syrups, candy, and for making souring porridge, tartaric acid, alcohol, summer refreshing drink, seasoning, flavoring.

A teaspoon of the concentrated paste, sweetened with sugar and diluted with boiling water is sometimes served as a drink.
Tamarind: Nutrition and health benefits

Apple fruit

Apple is the most ubiquitous and well-adapted species of temperate fruit crops.

Apples are the fourth most important world fruit crop following all citrus types, grapes and bananas. Apples are a widely consumed, rich source of phytochemicals, including phenolic compounds, pigments, vitamin C among others.

Fresh apple juice may contain up to 100 ppm of vitamin C, but during processing into juice this is rapidly lost.

There are four major classes of polyphenols found in apple juice:
*Phenolics acids: chlorogenic acid
*Dihydrochalcones: phloridzin
*Catechins
*Procyanidins

The phytochemical composition of apples fruit vary greatly between different varieties and it changes during maturation, ripening, storage and processing.

The color development in red apples is due to the formation of red pigments, called anthocyanins that synthesize only where light shines directly on the fruits.

Apples can be eaten directly from the tree or stored for up to a year in controlled atmosphere. They can be processed into juice, sauce and slices and are a favorite ingredient in cakes, pies and pastries.

The juice can be consumed fresh or fermented into cider, wine or vinegar. Apple cider is considered around the world as the fermented juice of the apple, but in the United States apple cider refers to sweet cider, the simple juice of early season, tart apples.
Apple fruit

Fruit of papaya

Papaya (Carica papaya L.) is a popular fruit native to tropical America. It is usually grown for it small to large melon-like fruit.

The plant is a giant herbaceous and dicotyledonous with a soft-wooled hollow stem. Usually has a simple trunk but branching is easily induced by injury at the top. The tree has leaves that are arranged in a spiral fashion at the top of the trunk

Papaya origins are rather uncertain, but there is some agreement among botanists that but originated in the lowlands of Central America between southern Mexico and Nicaragua. Papaya was an important fruit to the Mayans and its tree was called the ‘Tree of Life’.

As fresh fruit, papayas are most commonly eaten in breakfast. After lunch or dinner papayas are served as dessert. They can be served alone or in combination with other fruits in fruit salads.

The sub-products from processed pays include juice, syrup, nectar, slices marmalades, jams, chutney etc. The green fruits are used in making pickles, sauces, conserves.

The fruit is not only extremely delicious but has several medicinal, nutritional and digestive uses that have sparked the interest of many researchers and drug companies.
Fruit of papaya

What is raisin?

Raisins are produced through drying of Thompson seedless grapes. In the United States raisins are only produced in California. Raisins are defined as grapes that have been dried and have a sweet taste and a wrinkly texture.

Almost 90 percent of the raisins sold in the United States came from the area around Fresno, California.

Raisins were probably discovered when someone or something tasted grapes that had dried on the vine.

There are either 3 main types of raisins:
*Sun dried
*Dipped
*Golden
Raisins, like prunes, are often recommended to promote bowel regularity due to their high fiber content.

Raisins are and excellent source of the trace mineral boron. They are also a very good source of dietary fiber and a good source of vitamin B1 and B6. Raisins contain polyphenols, flavonoids and high level of iron that may benefit human health.

Raisins have been used as a valuable ingredient in bread and other bakery products.
What is raisin? 

Genus Vitis of grapes

Grapes are the fruit of the woody vines of the genus Vitis.  They are classified as berries and they grow in clusters of as few as 6 to many as 300 berries.

Vitis vinifera L. grows best in a Mediterranean type of climate with long, relatively dry summers and mild winters.

These conditions are restricted to areas in geographical belts generally between the 30th parallel and 45th parallel of the Northern and Southern hemispheres.

Grapes are highly perishable in nature. Therefore, they cannot be stored for long periods or transported long distances at ambient temperature.

The storage of grapes at room temperature result in loss of weight, berry drop and rotting of berries, resulting in heavy loss to the producer.

The color of grapes can be black, blue, golden, green, purple, red or white, while the flavors range from fruity to spicy to muscat, depending upon variety.

Grapes are a valuable source of numerous phytonutrients and many studies have suggested cardiovascular benefits, while some work has indicated cancer chemopreventive activity.

Grapes are a versatile fruit. They are enjoyed fresh and processed into a number of popular products such as wines, raisins, juices, jellies, canned grapes and frozen grapes.

However, a significant part of grape is marketed annually as fresh fruit, making table grapes one of the world’s prominent fresh-fruit crops.
Genus Vitis of grapes