Banana Peel as a Functional Ingredient in Bread - Namir, Mohammad;Magdy, Mariam;El Saiedy, Soheir
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The dual challenges of global hunger and climate change have intensified the urgency to explore sustainable solutions within the food industry. One promising approach is the valorization of agricultural waste as a source of functional ingredients in food formulations. Agricultural by-products, such as banana peel is often rich in bioactive compounds, fibers, and antioxidants, which can be harnessed to enhance the nutritional profile of food products. Incorporating such functional ingredients not only reduces environmental waste but also represents a critical strategy for mitigating food scarcity while promoting health benefits.…mehr

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Produktbeschreibung
The dual challenges of global hunger and climate change have intensified the urgency to explore sustainable solutions within the food industry. One promising approach is the valorization of agricultural waste as a source of functional ingredients in food formulations. Agricultural by-products, such as banana peel is often rich in bioactive compounds, fibers, and antioxidants, which can be harnessed to enhance the nutritional profile of food products. Incorporating such functional ingredients not only reduces environmental waste but also represents a critical strategy for mitigating food scarcity while promoting health benefits.
Autorenporträt
Dr. Mohammad Namir Associate Professor. of Food technology & leader of ¿Functional Food Research Team¿, Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt.