Variation of Inulin Content inBanana Peels at Different Maturity Stages

Banana is an inexpensive source of vitamin and dietary fiber. The objective of the present study was to determine inulin content of Kluai Nam Thai (Musa acuminata) peel at different maturity stages. The experiment was conducted at the experimental farm of the Faculty of Agricultural Technology, Burapha University, Sakaeo Campus, Sakaeo, Thailand. Banana peels at four maturity stages (light three-quarters, light full three-quarters, full three-quarters and full) were used and arranged in a completely randomized design with three replications. Data were recorded for number of fruits/finger, peel fresh weight/finger, peel dry weight/finger, total fruit (pulp and peel) fresh weight, peel fresh weight/fruit, percentage of peel fresh weight/fruit, total fruit dry weight, peel dry weight/fruit, percentage of peel dry weight/fruit and inulin content. Maturity stages were significantly different (P < 0.05) for totalfruit fresh and dry weight, percentage of peel fresh and dry weight/fruit and inulin content. Banana peel harvested at light three-quartersstage had the highest inulin content of 0.57% dry weight, whereas banana peel at light full three-quarters stage, full three-quartersstage and full stage had inulin content of 0.39, 0.35 and 0.32% dry weight, respectively. Banana peels at light three-quarters had the highest of percentage of peel fresh and dry weight/fruit of 51.4 and 45.3%, respectively. The results indicated that banana peel at light three-quarters stage had a significant amount of inulin (0.57% dry weight) for use as an alternative source of a raw material for functional food producers and animal feed.