The effect of substitution of banana peel flour fermented by Rhizopus oryzae on the physicochemical and sensory characteristics of cookies

Banana peel flour is very beneficial for health due to being rich in fat, minerals, and fiber. The substitution of wheat flour with varying levels (0-40%) of fermented banana peel flour by Rhizopus oryzae on the physicochemical and sensory characteristics of cookies was evaluated. The formulation of each cookie used different levels of fermented banana peel flour by 0, 10, 20, 30, and 40% (F0, F1, F2, F3, and F4), respectively. All formulations showed a higher increase in fat, ash, and fiber content with increasing substitution levels, while protein and carbohydrate content decreased. The substitution level of fermented banana peel flour did not significantly affect the physical characteristics of cookies. Substitution of fermented banana peel flour by 20% provides sensory attributes favored by consumers. The utilization of fermented banana peel flour by Rhizopus oryzae proved to be a potential alternative as an ingredient in the production of nutritious and high-fiber cookies.