Utilizing Banana Peel as an Alternative to Meat in Preparing Plant-based Burger Patty

Background of the Study

Today, Hamburger is one of the most popular foods that individuals love to eat. Many fast food
chains all over the world serve this meal. Because of its high demand in the food industry, and due to
the meat becoming more expensive, Fast food chains have to purchase cold-cut products for burger
patty. A readily made food that contains preservatives can be dangerous to health. Sodium nitrite is a
food preservative which is used as a preservative in foods has the function of preventing spoilage and
the growth of microbes as well as maintaining the color on meat.

Hamburgers are popular because of its appealing sensory characteristics, practicality, and high
protein content with high biological value, vitamins, and minerals content. It become a habitually
consumed food in many countries (Ramadhan et al., 2011). Red meat that is used in making burger
pattie is known to have high saturated fat content. High fat intake is related to an increased risk of
obesity, some cancers, high cholesterol blood rates, hypertension, and coronary heart disease. These
factors have prompted several health organizations to alert the beef industry about the need of
developing food products with less fat and to value foods with lower fat content. Saturated fat hardens
arteries, elevates blood pressure and increases the risk of cardiovascular disease. Red meats as well as
other foods high in saturated fatty acids (SFAs) have consistently been advised to be consumed in
moderation by nutritional authorities. (Scollan et al., 2015)

The prevalence of several lifestyle disorders, such as obesity, diabetes, cancer, and heart
conditions, has led consumers to prefer healthier food items, with natural and organic food sources,
including fruits and vegetables. Incorporating substantial amounts of natural materials in food can
greatly improve the nutritional value by increasing the vitamin and mineral contents, and functional
value by increasing the fiber contents of the product. (Bueno et al., 2012)

It has been suggested that the lipid content of hamburger meat may be reduced in order to
make this product healthier. Numerous studies emphasized the potential of substituting some of the fat
with another ingredient or a combination of ingredients known as fat replacers. (Troy et al. 1999;
Sáyago-Ayerdi et al. 2009). According to studies, the physical and sensory qualities of meat products
with lower fat can be improved by various fat substitutes made of carbohydrates like starches and
fibers, among others, when used at concentrations of up to 3%. (Berry 1994; Desmond et al. 1998; Troy
et al. 1999; Anderson & Berry 2000).

Utilizing waste fruit (mainly from fruit peels and scrap) is an interesting alternative for food
production. This is a concrete and acceptable proposal because fruit residues are sources of fiber,
vitamins, minerals, flavonoids, and phenolic compounds with positive health effects that may help in
preventing the development of several chronic diseases. (Oliveira, 2002).

One of the Philippines’ major crops is bananas. It is one of the most popular fruits consumed
globally. The country is renowned for producing different banana species. The "Saba" cultivar (Musa BBB
"Saba" (Musa acuminata x Musa balbisiana)) is one of its most well-known varieties. Banana is cultivated
primarily for its fruit, leaves, and, to a lesser extent, for the production of fiber. However, a lot of by-
products were also created, which are usually being disposed.  Every year, an estimated 2.5 metric tons
of banana peduncles are discarded and allowed to decompose in the plantation.

The annual production of banana peels is over 36 million tons, and its existing endpoint is
connected to negative environmental effects and economic losses (Gomes et al., 2020). Every day,
tonnes of banana peel wastes is generated in fruit markets and home garbage, causing an unpleasant
odour because of anaerobic digestion of the biomass, which produces gases that disturb the natural
balance of air. Although ripe bananas are consumed unprocessed, significant quantities of bananas are
industrially processed into banana flour, chips and other processed goods, resulting in vast banana peel
waste.

The abundance of banana in the Philippines is an opportunity to create an innovative food

product that uses banana peel as a main ingredient. Banana fruit peel provides a lot of fiber, potassium,
and antioxidants that has positive effects to health. In addition, Banana peels are packed with
polyphenols, carotenoids, and other antioxidants that fight cancer-causing free radicals in your body. It
is a great alternative to meat as it can improve the nutritional content of burger pattie. It is also more
budget-friendly compared to using ground meat that is advantageous for consumers. Banana peel as a
replacement to meat can contribute to waste reduction in the community. It is for these benefits that
the researchers choose banana peel to conduct an experimental study.

The objectives of this study is to explain the cooking process in converting saba banana peel into
a burger pattie. It aims to promote healthy living to individuals by eating plant-based burger pattie made
from banana peel. From the results of this experiment, the researchers were able to determine the
characteristics of the banana peel burger pattie in terms of its taste, texture, and aroma. The
researchers conducted this study to determine the acceptability of banana (saba) peel as an alternative
to meat in preparing burger pattie.

References

Bueno, C. M., Sedano, S., Beltran, E. D., & Mary Ann Tavanlar. (2012). CHEMICAL, COOKING AND
SENSORY CHARACTERISTICS OF BURGER PATTIES WITH DIFFERENT LEVELS OF BANANA
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WebMD Editorial Contributors. (2020). Health Benefits of Banana Peel. WebMD; WebMD.

https://www.webmd.com/diet/health-benefits-banana-peel

Joel Padilla Rivadeneira, Wu, T., Ybanez, Q., Dorado, A. A., Migo, V. P., Rey, F., & Ann, K.
(2020). Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization,
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Inayah & Wahyuni, S. (2019). Preservatives Material Content of Sodium Nitrite (NaNO2) on Meat
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Sabrina Carvalho Bastos, Teresa, M., Carlos José Pimenta, Alves, T., Cleiton Antônio Nunes, Karina, A.,
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