STUDY OF THE PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF THE COOKIE PRODUCT RESULTING FROM REPLACING DIFFERENT PROPORTIONS OF BANANA PEEL POWDER
The study aimed to demonstrate the nutritional value of banana peels. The analysis of the chemical composition of banana peels showed that the percentage of moisture, fat, protein, ash, and carbohydrates reached 3.97, 2.90, 7.23, 9.07, and 76.83%, respectively. The total phenols in the ethanolic and...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2024-09-01
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| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_183996_7a1c21b4fdf0c472292b457bde76c519.pdf |
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