Nutritional, Physicochemical, Phytochemical, Antioxidant, and Shelf life analysis of Karpooravalli Banana pulp and peel prepared using Cabinet Drying
1*R. Kalamani and 2**A. Priya
1*Department of Foods and Nutrition, RVS College of Arts and Science, Assistant Professor, Department of Food Processing Technology & Management, Hindusthan College of Arts & Science, Coimbatore – 641028 Email Id: kalamaniravindran25@gmail.com 2**Department of Food Science and Nutrition, Dr. N.G.P. Arts and Science College, Coimbatore – 641048 Email Id: priya.a@drngpasc.ac.in *Corresponding Author: Kalamani R *Email: kalamaniravindran25@gmail.com
ABSTRACT
Bananas, which originated in India around 600 BC, are nutrientdense tropical fruits. Karpooravalli bananas are especially nutritious, containing carbohydrates, amino acids, vitamins, and minerals. Moreover, banana peels, often regarded as waste, are rich in antioxidants and polyphenols. Unripe banana pulp and peels can be sliced approximately 2 mm thick