Transforming banana peel waste into fiber-enriched biscuits with reduced glycemic index: A sustainable approach

Abstract Banana peels are a potential source of dietary fiber that remains underutilized and contributes to environmental issues. This study aimed to valorize banana peels from the local cultivar ( Musa acuminata cv. Janten) of Lampung Province as a functional ingredient in lower glycemic index (GI) biscuit production. Janten banana peel flour (JPF) was used to substitute wheat flour at 20%, 40%, and 60% levels, labelled as JPB20, JPB40, and JPB60. A control biscuit (WB) was prepared using 100% wheat flour (WF). Proximate analysis was conducted for JPF and wheat flour, and all biscuit samples were characterized for caloric content, color, texture, sensory acceptability (9-point hedonic scale), and GI values. JPF had higher fat (3.97%), ash (9.38%), and total dietary fiber (TDF) (23.35%) contents than WF. All JPB variants had energy densities similar to that of WB, due to the higher fat content in JPF. JPB20 exhibited the highest Whiteness Index (WI) and lowest Yellowness Index (YI), showing a color closer to that of WB, though not identical. Texture analysis revealed that JPB60 had the highest hardness (2.56 kg) and lowest fracturability (11 mm), indicating a denser and chewier texture. JPB20 achieved the highest overall sensory score (6.9), close to that of WB (7.07), and was selected for GI testing. JPB20 exhibited a lower GI (88) than commercial biscuits (94.5). These findings indicate that banana peel flour, particularly at 20% substitution, can be effectively utilized to produce fiber-enriched, lower-GI functional biscuits, offering a sustainable solution for banana peel waste valorization.