Development and Sensory Acceptability of Banana Peel Flour and Balloon Vine (Cardiospermumhalicacabum) Incorporated Noodles

The study aimed to formulate noodles by the utilization of food by-product (banana peel flour) and enhancing the nutritional quality of noodles by incorporation of balloon vine thus making it healthier for consumption. About 38 % of food wastes occur during food processing. The potentially valuable components are present in food wastes orfood by-products, such as polysaccharides, proteins, fats, fiber, flavor compounds, phytochemicals and bioactive compounds, which is beneficial to health. Experimental noodles were developed with the incorporation of unripe banana peel flour and balloon vine in the ( %) ratio 1010 (V1), 1510 (V2) and 2010 (V3) in wheat flour. Pure wheat flour noodles were taken as control. The sensory analysis showed that the experimental noodles V1 was most acceptable than the other variations. The functional properties (Bulk density, water absorption, oil absorption, swelling power) for Control Noodles were found to be 0.66 (g/cm3), 4.68 (ml/g), 1.12 (ml/g), 1.46 (ml/g) respectively and for Experimental Noodles (V1) were found to be 0.65 (g/cm3), 4.34 (ml/g), 1.5 (ml/g), 2.06 (ml/g) respectively. The proximate analysis (moisture %, ash %, protein g/100g, fat %, fibre %, iron mg/100g, calcium mg/100g and potassium mg/100g) for the Control Noodles were found to be 7.9, 5.88, 11.82, 6.67, 2.15, 3.06, 108.12 and 80.16 respectively and for Experimental Noodles V1 were found to be 8.0, 8.1, 15.5, 9.92, 7.14, 8.06, 227.43 and 115.1 respectively.