Abstract

Background: There has been an increased interest in the development of sustainable food systems and it has led to the exploration of agro-waste as means of producing value added food ingredients. Banana (Musa acuminata) peels are rich in dietary fibre and bioactive compounds and have the potential to be a functional ingredient in meat products. The study examined the effect of banana peel inclusion on the quality characteristics of cooked beef sausage. Materials and Methods: Samples were produced using beef and banana peel flour (BPF) as an included ingredient at 5%,10%, 15% and 20% substitution levels while 100% beef sausage served as the control. Sensory analysis, proximate composition, antioxidant properties, pH, cooking loss and folding test was carried out on the control and the BPF included samples. Sensory attributes were evaluated by a sensory panelist. Data were subjected to one-way ANOVA and means separated using Tukey’s test at p < 0.05. Results: Moisture content decreased significantly (p < 0.05) from 75.24% (control) to 64.90% at 20% BPF inclusion. Ash (1.31–2.54%), crude fibre (0.20–2.21%) and carbohydrate (1.63–21.43%) contents increased significantly with increasing BPF, while fat (5.99–0.42%) and protein (15.63–8.50%) decreased. Flavonoid (5.15– 16.76%) and total phenol (0.00–2.29 mg/100g) contents increased significantly with BPF incorporation. The pH values ranged from 5.09 to 4.90, while cooking loss decreased markedly from 11.82% (control) to 0.07% at 20% substitution. Sensory evaluation indicated that sausages containing 5% BPF were not significantly different (p > 0.05) from the control in most attributes and were highly acceptable, whereas higher inclusion levels adversely affected sensory quality. Conclusion: The inclusion of BPF positively impacted the fibre content, antioxidant properties and cooking yield of cooked beef sausage, also reducing its fat content. Inclusion levels of 5% were observed to be the most optimal for improving the nutritional and sensory qualities of cooked beef sausage.

• 1.   Amini K.A., Birch J. and Bekhit AEDA. Production, application and health effects of banana pulp and peel flour in the food industry. Journal of Food Science and Technology. 2019;56: 548–559.
• 2.   Zaini H.M., Roslan J., Saallah S., Munsu E., Sulaiman N.S. and Pindi W. Banana peelsas a bioactive ingredient and its potentialapplication in the food industry. Journal ofFunctional Foods. 2022; 92: 105054.
• 3.   Dagnew A., Assefa W., Kebede G., Ayele L., Mulualem T., Mensa A., Kenbon D., Gabrekirstos E., Minuye M., Alemu A and Beker J. Evaluation of banana (Musa spp.) cultivars for growth, yield, and fruit quality. Ethiopian Journal of Agricultural Sciences. 2021; 31(3): 1–25.
• 4.   Thompson A.K., Supapvanich S. and Sirison J. Banana ripening. SpringerBriefs in Food, Health, and Nutrition. 2019.
• 5.   Udo II, Etokakpan O.U., Ukwo S.P. and Ukpong E.O. Evaluation of the proximate compositions, dietary fibre and resistant starch contents of selected varieties of banana and plantain. Journal of Advanced Food Science and Technology. 2021; 8: 1–9.
• 6.   Adetuyi B.O., Ogundipe A.E., Ogunlana O.O., Egbuna C., Estella O.U., Mishra A.P., Akram M. and Achar R.R. Banana peel as a source of nutraceuticals. In: Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals. Springer International Publishing; 2022. p. 243–250.
• 7.   Ansari NAIM, Ramly N., Faujan N.H. and Arifin N. Nutritional content and bioactive compounds of banana peel and its potential utilization: A review. Malaysian Journal of Science Health & Technology. 2023; 9(1): 74–86.
• 8.   Netshiheni R.K., Omolola A.O., Anyasi T.A. and Jideani A.I. Banana bioactives: absorption, utilisation and health benefits. In: Banana Nutrition-Function and Processing Kinetics. IntechOpen; 2019.
• 9.   Galieva Z.A., Salikhova G.G., Mikolaychik I.N., Morozova L.A., Somova Y.V. and Parfiriev K.A. Spicy functional additive in the production of sausages. IOP Conference Series: Earth and Environmental Science. 2020; 613(1): 012037.
• 10.   Starowicz M., Poznar K.K. and Zieliński H. What are the main sensory attributes that determine the acceptance of meat alternatives? Current Opinion in Food Science. 2022; 48: 100924.
• 11.   Dom Z.M., Azhar A.Z. and Masaudin SNA. Utilization of banana peel as functional ingredient in product development. Advances in Agricultural and Food Research Journal. 2023; 4(1).
• 12.   Bhardwaj K., Najda A., Sharma R., Nurzyńska-Wierdak R., Dhanjal D.S., SharmaR., Manickam S., Kabra A., Kuča K. and Bhardwaj P. Fruit and vegetable peel-enriched functional foods: Potential avenues and health perspectives. Evidence-Based Complementary and Alternative Medicine. 2022; 2022: 8543881.
• 13.   Wolyna P. Production and functional properties of banana peel flour. Journal of Food Processing and Preservation. 2020; 44: e14532.
• 14.   Mohd Zaini H., Sintang MDB, Roslan J, Saallah S., Munsu E., Sulaiman N.S. and Pindi W.Functional and sensorial properties of chicken sausage supplemented with banana peel flours of different varieties. Applied Sciences. 2021;11(22): 10849.
• 15.   Behailu B and Abebe M. Effect of soybean and finger millet flours on the physicochemical and sensory quality of beef meat sausage. Asian Journal of Chemical Sciences. 2020; 7(1): 6–14.
• 16.   Amadi A.O. Nutritional effects of full-fat soy flour as an extender on cooked beef sausage quality. Asian Food Science Journal. 2020; 17(3): 44–53.
• 17.   AOAC. Official Methods of Analysis. 19th ed.Gaithersburg, MD: AOAC International; 2012.
• 18.   Zhou X., Zhang C., Zhao L., Zhuo X., Cao W. and Zhuo C. Effect of pre-emulsion of peagrass carp co precipitation dual protein on the gel quality of fish sausage. Foods. 2022; 11(20):3192.
• 19.   Nbaeyi-Nwaoha I.E. and Onwuka C.P. Comparative evaluation of antimicrobial properties and phytochemical composition of Artocarpus artilis leaves in ethanol, n-hexane and water. African Journal of Microbiology Research. 2014; 8(37): 3409–3421.
• 20.   Obinna-Echem P.C. Utilization of tigernut milk in yoghurt production: Physicochemical properties and growth of Lactobacillus bulgaricus and Streptococcus thermophiles in tigernut yoghurt. IPS Journal of Nutrition and Food Science. 2024; 3(2): 123–130.
• 21.   Iwe M.O. Some sensory methods and data analysis. In: Handbook of Sensory Methods and Analysis. 2010; 43–85.
• 22.   Yadav S., Malik A., Pathera A., Islam R.I. and Sharma D. Development of dietary fibre chicken sausages by incorporating corn bran, dried apple pomace and dried tomato pomace. Nutrition and Food Science. 2016; 46(10): 16–29.
• 23.   Mehta N., Ahlawat S.S., Sharma D.P. and Dabur R.S. Novel trends in development of dietary fiber rich meat products—A critical review. Journal of Food Science and Technology. 2013; 52: 633–647.
• 24.   Zanariah M.D., Zaleqha M.N. and Lisnurjannah M. Utilization of banana peel flour as fibre ingredient in the waffle cones. Konvensyen Kebangsaan Kejuruteraan Pertanian Dan Makanan. 2019; 141–144.
• 25.   Issara U., Tiwasiri N., Keawwong P., Lamphao O., Chana S., Sangketkit W. and Changpasert W. The utilization of banana peels (Musa acuminata Cavendish subgroup) as an alternative ingredient for producing dried plant-based meat products. Food Research. 2024; 8(4): 384–390.
• 26.   Salazar D., Arancibia M., Calderón L., López-Caballero M.E. and Montero M.P. Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages. Foods. 2021; 10(5): 1142.
• 27.   Alves D.S., Lorenzo J.M., Gonçalves C.A., Santos B.A., Heck R.T., Cichoski AJ and Campagnol PCB. Production of healthier bologna type sausages using pork skin and green banana flour as fat-replacers. Meat Science. 2018; 121: 73–78.
• 28.   Akesowan A. Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology. 2010; 19(5): 1143–1149.
• 29.   Zhao X., Kim I., Kim H. and Kim Y. Protein interactions and rheological properties of heatinduced gels containing soy and water-soluble mealworm protein mixtures. Food Bioscience. 2024; 58: 103718.
• 30.   Kamani M.H., Meera M.S., Bhaskar N. and Modi V.K. Partial and total replacement of meat by plant-based proteins in chicken sausage: Evaluation of mechanical, physicochemical and sensory characteristics. Journal of Food Science and Technology. 2019; 56(5): 2660–2669.
• 31.   Nwafor I.R., Alhassan Y., Udoh J.I., Odanibeh D., Oyaniyi J., Efoli-Bam V.K. and Nwokafor C.V. Plant-derived bioactive compounds and their mechanistic roles in combating microbial biofilms. Microbiological Research Journal International. 2024; 34: 74–85.
• 32.   Ekechukwu C.C., Umeh S.O., Iheukwumere I.H. and Iheukwumere C.M. Bacterial loads of smoked fish and chicken: Role of pH and moisture content. Journal of Applied Nutrition, Food and Metabolism. 2025; 3(1): 44–49.

Data Sharing Statement

Funding