Vol. 11, Issue 12 (2022)

Unripe Banana (Musa acuminata) peel have a lot of nutritional content which we are discarding as waste. Conversion of unripe banana peel (UBP) to flour will convert it into value-added product in the food industry. The present study is to utilize the unripe banana peel flour (UBPF) as a functional ingredient for preparation of cookies and to analyse the chemical composition and organoleptic test of cookies that are made with UBPF. Cookies were prepared by refined wheat flour in the (90:80:70:60): UBPF (10:20:30:40) and: sugar was replaced by honey in the (50:40:30) respectively. The proximate analysis and sensory parameters of those cookies were compared with control sample (CS) cookies where no UBPF was added (0% substitution). The moisture, Ash, Protein, Fiber, Fat, Carbohydrate content of cookies are 5.4, 2.1, 4.6, 2.9, 14.4, 73.5 respectively and up to 20% incorporation of UBPF, 40% of honey in cookies was acceptable as per the results. UBPF can be recommended for the value addition, nutraceuticals and as a supplementary flour for the preparation of various delicious recipes in food processing industry.