Effect of Banana Peel Addition on Physicochemical Properties of Yoghurt

Abstract

Banana peels are often underutilised and typically discarded, despite containing substantial quantities of fibre, minerals, and antioxidative compounds. Thus, yoghurt made from banana waste byproducts may promote food sustainability and a circular economy. This study will measure the crude fibre and total phenolic content of four banana cultivars at maturity index 5: Pisang Emas, Berangan, Abu, and Tanduk. The peel powder of the selected cultivar was added to yoghurt, and its physicochemical properties were observed over a 14-day storage period at chilled temperatures.