الفهرس 
Bioactive compounds of banana fruit:
Antiviral and antifungal activities of bananas:Only 14 pages are availabe for public view
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Abstract
Bananas are one of the most essential crops of the tropical plants with great nutritional and biomedical values. As by product, banana peels (BP) represent about 5% and 7.5% of the fruits. This study was conducted to evaluate the effect of adding different percentages of banana peel powder (BPP) as a partial replacement for wheat flour (WF) on sensory and biochemical properties of biscuits and cakes. BPP and WF (72% extraction) were used to produce control, 5% and 7.5% biscuits and cakes. Sensory and biochemical properties were determined for biscuits and cakes substituted with control, 5% and 7.5% of BPP. The results showed that the cakes substituted with 7.5% of BPP had the highest moisture content as compared to control and 5%. BP had the highest ash content, and the WF had the highest crude fiber content. The highest levels of calcium, magnesium, and phenolic contents were reported in the BPP. Adding 5% or 7.5% of BPP to WF in biscuits did not change the weight but increased the volume, while adding the same percentages of BPP to cake decreased the weight but did not change the volume. Collectively, the addition of 7.5% of BPP to WF led to improvement of shape, taste, color, and increased the volume of cakes and biscuits.