Descriptive Analysis of the Physicochemical, Microbial, and Functional Properties of Peel N' Crunch from Banana (Musa Acuminata X Balbisiana) Peels

Abstract

The increasing generation of food waste has intensified the need to address this issue through innovative product development that promotes sustainability and food security. This study evaluated the feasibility of developing Peel N’ Crunch, a functional snack product made from banana (Musa acuminata x balbisiana) peels, through the assessment of its physicochemical, microbial, nutritional, sensory properties. Laboratory analysis were conducted to determine the moisture content, pH level, microbial presence, and nutritional composition, while sensory evaluation was performed using a 4-point Likert scale among 100 consumers from Poblacion, Nabunturan, Davao de Oro. Results showed that the product had a low moisture content (3.46&% ±0.05) and a slightly acidic pH (5.45), indicating good shelf stability and suitability for low-moisture snack foods. Microbial analysis revealed mold, yeast, and Escherichia coli levels are within the acceptable safety limits, confirming the product safety under proper manufacturing conditions. Sensory evaluation results indicated positive consumer acceptance, with overall ratings “Satisfied” to “Very Satisfied” for appearance, aroma, taste, and texture. Nutritional analysis further showed a moderate energy and fat content with controlled sodium levels. Overall, the findings demonstrate that the Peel N’ Crunch is a safe, acceptable, and a promising sustainable snack product that supports food waste valorization and functional food development.