Academic Thesis

The growing demand for sustainable and healthier meat alternatives has led to interest in plant-based patties. Therefore, this study examines the potential of banana pulp and peel as ingredients in plant-based patties to replace traditional chicken patties, focusing on their nutritional, physicochemical, and sensory properties. Three tested formulations: T1 (70 g banana pulp /100 g patties, w/w), T2 (70 g banana peel /100 g patties, w/w), and T3 (35 g banana pulp + 35 g banana peel/100 g patties, w/w), comparing them to a control (80 g chicken meat/ 100 g patties, w/w). Each patty was assessed for nutritional value, physicochemical properties (pH, color, waterholding capacity), antioxidant activity, and sensory qualities. Standard methods were used for nutrition and mineral analysis, while a 15-person panel conducted sensory testing. Key findings showed that T2 (banana peel) had the highest fiber (5.14 %), water-holding capacity (89.40 %), and antioxidant activity (35.66 %). T2 also had the highest potassium (768.35 mg/100 g) content but lower sodium and calcium levels. Additionally, T1 (banana pulp) was highest in carbohydrates (28.00 %) content. T3 had a balanced nutrient profile with moderate fiber (3.20 %) and antioxidant activity (32.49 %). The sensory testing results indicated that T2 scored 6.1 for overall acceptance and 5.5 for texture, close to the control’s value 6.4 and 5.5, though the lower score for flavor was obtained in all treated samples compared to control. These findings demonstrate the feasibility of utilizing T2 as a low-calorie, fiber-rich, good textured and low oxidation prone plant- patties with potential health benefits. This study will be able to valorize the banana peel as by-product to manufacture sustainable meat analogues alternative to meat patties