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Index – Science – Don’t throw away the banana peel!

Index – Science – Don’t throw away the banana peel!

It may not have occurred to us until now to use banana peels in the kitchen. What a waste to throw this valuable and delicious nutrient in the trash!

Fruit peels make up forty percent of its weight, so using banana peels also helps reduce food waste. But even more interesting is a recent report from ScienceAlert communication A study showed that when banana peels are boiled, dried, and ground into flour, they can be used to make delicious baked goods. Plus, these banana-based treats can be just as good as if they were made with wheat — or better.

Banana researchers set out to experiment: 7.5; 10; They replaced regular flour with banana peel flour at 12.5 and 15 percent, and then evaluated the new brownie’s nutritional and antioxidant properties. These cookies mixed with banana flour contain more protein, fiber, magnesium and potassium than foods made with conventional flour. In addition, banana flour contains anti-cancer nutrients.

But according to the tests, the Banana peelNo more than 7.5 percent flour should be added to muffins and baked goods, as a large amount can stiffen crackers due to its high fiber content. Banana peel not only adds nutrition and taste to food, it also increases shelf life due to its antioxidant and antimicrobial properties. The latest study revealed that bananaDelicacies made from wheat flour remain fresh for up to three months at room temperature, whether it is bread, crackers or other dough-based products.

By the way, the British star chef and presenter Nigella Lawson recently showed that banana peels can also be used in curries and savory recipes. Vegan bloggers have also invented banana peel bacon.

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(Cover photo: Péter Papajcsik / Index)