Development of a flour for baking based on banana peel (Musa paradisiaca) and chickpea flour (Cicer arietinum)

Abstract

The progressive increase in the number of people who cannot consume wheat flour leads the bakery industry to think about the use of different ingredients. In addition to this, there is growing concern about the sustainable use of ingredients for food preparation. The objective of this work is the formation of a flour based on banana peel and chickpea flour. Once the banana peel flour was obtained by drying, grinding and sieving it, a pancake was made by varying the mixture of the two flours (15/85; 20/80; 25/75, 30/70 and 35 / 75% banana flour / chickpea flour), quantifying bread firmness, firm height, weight, moisture, protein, in addition to a sensory evaluation. It is concluded that the mixture with a higher banana peel content has better taste, odor, and texture characteristics than the other preparations. In addition, this flour also has a higher fiber and protein content compared to wheat flour pre-preparation. These types of products help increase sustainability in food preparation as well as improving health due to the nutrients it contains.