Descriptive Analysis of the Physicochemical, Microbial, and Functional Properties of Peel N' Crunch from Banana (Musa Acuminata X Balbisiana) Peels

The increasing generation of food waste has intensified the need to address this issue through innovative product development that promotes sustainability and food security. This study evaluated the feasibility of developing Peel N’ Crunch, a functional snack product made from banana (Musa acuminata x balbisiana) peels, through the assessment of its physicochemical, microbial, nutritional, sensory properties. Laboratory analysis were conducted to determine the moisture content, pH level, microbial presence, and nutritional composition, while sensory evaluation was performed using a 4-point Likert scale among 100 consumers from Poblacion, Nabunturan, Davao de Oro. Results showed that the product had a low moisture content (3.46&% ±0.05) and a slightly acidic pH (5.45), indicating good shelf stability and suitability for low-moisture snack foods. Microbial analysis revealed mold, yeast, and Escherichia coli levels are within the acceptable safety limits, confirming the product safety under proper manufacturing conditions. Sensory evaluation results indicated positive consumer acceptance, with overall ratings “Satisfied” to “Very Satisfied” for appearance, aroma, taste, and texture. Nutritional analysis further showed a moderate energy and fat content with controlled sodium levels. Overall, the findings demonstrate that the Peel N’ Crunch is a safe, acceptable, and a promising sustainable snack product that supports food waste valorization and functional food development.

Plant Biology, Food Waste Innovation, Economic Botany

1. Codex Alimentarius Commission. (2015). Code of hygienic practice for low-moisture foods (CXC 75-2015, adopted 2015; revised 2016; amended 2018). Food and Agriculture Organization of the United Nations & World Health Organization.https://workspace.fao.org/sites/codex/Standards/CXC%2075-2015/CXC_075e.pdf [Google Scholar] [Crossref]

2. Dargantes, E. M., Dela Cruz, B., Lorenzo, R., Luis, S., Viernes, R. M., Villacillo, M. L., Yala, C., & Pascua, I. F. (2023). Feasibility study on making banana peel chips. [Unpublished feasibility study]. Atate Campus Program. https://www.scribd.com/document/841292388/BANANA-PEEL-CHIPS [Google Scholar] [Crossref]

3. Department of Health. (2004). Administrative Order No. 153 s. 2004: Revised guidelines on current good manufacturing practice in manufacturing, packing, repacking, or holding food. https://elsmar.com/pdf_files/Philippines%20AO153s2004%20GMPs.pdf [Google Scholar] [Crossref]

4. Dom, Z. M., Azhar, A. Z., & Masaudin, S. N. A. (2021a). Utilization of banana peel as functional ingredient in product development. Advances in Agricultural and Food Research Journal. https://doi.org/10.36877/aafrj.a0000209 [Google Scholar] [Crossref]

5. Food and Drug Administration. (2012). Bad bug book (2nd ed.): Handbook of foodborne pathogenic microorganisms and natural toxins. U.S. Department of Health and Human Services. https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition [Google Scholar] [Crossref]

6. Food and Drug Administration. (2012). Bad bug book (2nd ed.): Handbook of foodborne pathogenic microorganisms and natural toxins. U.S. Department of Health and Human Services. https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition [Google Scholar] [Crossref]

7. Gumban, S., & Serencio, J. (2024). Advancing sustainable snacking: Valorizing banana peel for flavor-enhanced chip development [Unpublished manuscript]. [Google Scholar] [Crossref]

8. Kamei, M., Nishibe, M., Araki, R., Kohyama, K., & Kusakabe, Y. (2023). Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference. Appetite, 192, 107078. https://doi.org/10.1016/j.appet.2023.107078 [Google Scholar] [Crossref]

9. Kumar, P. S., Birundha, M. K., Pushpavalli, S., Arthee, R., Shuprajhaa, T., & Wakchaure, G. C. (2025b). Enhancing the dietary fibre in muffins with banana peel powder and evaluating its effect on physicochemical characteristics, textural quality and storage life. Discover Food, 5(1). https://doi.org/10.1007/s44187-025-00544-x [Google Scholar] [Crossref]

10. Mishra, P., Pandey, CM., Singh, U., & Keshri, A (2019). Selection Of Appropriate Statistical Methods for Data Analysis. Annals of Cardiac Anaesthesia 22(3):p 297-301,DOI: 10.4103/aca.ACA_248_18 [Google Scholar] [Crossref]

11. Noor, S., Tajik, O., & Golzar, J. (2022). Simple Random Sampling. www.ijels.net. https://doi.org/10.22034/ijels.2022.162982 [Google Scholar] [Crossref]

12. Popova, D., & Miteva, N. (2025). Impact Of Sensory Food Characteristic On Оverall Consumers’ Satisfaction: Testing a Structural Equation Model. https://ojs.ikm.mk/index.php/kij/article/view/7279 [Google Scholar] [Crossref]

13. Putra, N. R., Aziz, A. H. A., Faizal, A. N. M., & Che Yunus, M. A. (2022). Methods and Potential in Valorization of Banana Peels Waste by Various Extraction Processes: In Review. Sustainability, 14(17), 10571. https://doi.org/10.3390/su141710571 [Google Scholar] [Crossref]

14. Raurich, X., & Seegmuller, T. (2020). Income Distribution By Age Group And Productive Bubbles. Macroeconomic Dynamics, 26(3), 769–799. https://doi.org/10.1017/s1365100520000371 [Google Scholar] [Crossref]

15. Silva, J., Lima, F. E., Souza, C., Moreira-Leite, B., & Sousa, P. (2025). The influence of food colors on emotional perception and consumer acceptance: A sensory and emotional profiling approach in gastronomy. Foods, 14(22), 3818. https://doi.org/10.3390/foods14223818 [Google Scholar] [Crossref]

16. Tan, C. Y., Arifin, N. N. M., & Sabran, M. R. (2024). Banana peels as potential prebiotic and functional ingredient. Jurnal Gizi Dan Pangan, 19(Supp.1), 119–126. https://doi.org/10.25182/jgp.2024.19.supp.1.119-126 [Google Scholar] [Crossref]

17. Wang, Y., Yeh, T., Shih, M., Tu, Y., & Chien, K. (2020). Dietary sodium intake and Risk of Cardiovascular Disease: A Systematic Review and Dose- Response Meta-Analysis. Nutrients, 12(10), 2934. https://doi.org/10.3390/nu12102934 [Google Scholar] [Crossref]

18. Zaini, H. M., Roslan, J., Saallah, S., Munsu, E., Sulaiman, N. S., & Pindi, W. (2022a). Banana peels as a bioactive ingredient and its potential application in the food industry. Journal of Functional Foods, 92(105054), 105054. https://doi.org/10.1016/j.jff.2022.105054 [Google Scholar] [Crossref]

• Comparative Effects of Oven and Microwave Drying on Nutrient Retention and Consumer Acceptability of Watermelon (Citrullus Lanatus)
• Bamboo Shoots (Bambusa Vulgaris) Bites: A Flavorful Twist On Siomai
• Relevance of Scanning Electron Microscope and Nuclear Magnetic Resonance Technique in Food Research: A Review
• Effect of Drying Conditions on Nutrient Content of Dried ‘Nsukka’ Yellow Pepper (Capsicum Annuum L)
• Analysis of Proximate and Phytomicrobial Properties of Fluted Pumpkin and white Leadwort Obtained from Some Botanical Gardens in Warri South Local Government