Development and Optimization of Traditional Noodles Through Waste Utilization: Fortified with Green Banana Peel Flour

A substantial amount of bananas (Musa spp.) is cultivated annually, and their peels, which constitute around one-third of the fruit’s mass, are primarily considered as waste. The peel has traditionally been utilized for the treatment of various ailments as green (raw) banana is a rich source of several bioactive chemical components, making it a “waste treasure”. Asian noodles often have a high glycaemic index, and obesity and weight growth have been associated with an imbalanced diet high in carbohydrates. Noodles made from Green banana peel flour and water are well-known for their numerous health advantages and capacity to increase fullness. This study illustrated the feasibility of utilizing green banana flour (GBPeF), an underappreciated byproduct with limited commercial significance in the food sector, to produce low-calorie, gluten-free noodles with improved nutritional quality. The objective was to optimize the proportions of refined wheat flour, green banana peel flour, and water in the formulation of green banana-fortified noodles. The impact of Green Banana Peel flour (X1, 10‐30%) and water (X2, 60‐94%) on the physicochemical, functional, and sensory attributes of Green Banana Peel fortified noodles was assessed utilizing response surface methodology (RSM). The findings indicated that a quadratic equation was suitable for all models, with good R 2 values (0.90‐0.98). The optimal settings for X1 and X2 were 10% and 77%, respectively. The optimized fortified product exhibited a 3% cooking loss, 45% cooking yield, 1.1% water absorption, and an overall acceptance rating of 7.7.