Effects Of Drying On The Nutrient Composition, Antioxidant Capacity And Bioactive Compounds Of Pineapple Peel Powder For Nutritional Enrichment:- Odunukwe, Chinecherem E

ABSTRACT

This study aimed to determine the effect ofthe microwave drying method on the nutrient qualities of cooking banana slices. Microwave drying offers a faster and more energyefficient alternative to traditional drying methods, but its impact on the retention of nutrients has been underexplored. The study analyzed key nutritional parameters, including vitamin E 0.6 to 1.64 mg/lOOg, vitamin Bl 0.02 to 0.19 mg/lOOg, vitamin B2 ■1.07 to 0.25 mg/lOOg,. vitamin B3 0.41 to 1.24 mg/lOOg, vitamin B6 0.12 to 0.74 mg/lOOg, moisture content 3.77 to 5.00 %, protein content 1.73 to 3.83 %, fat content 0.16 to 0.95 %, fiber content 1.47 to 1.74 %, ash content 1.42 to 2.26 %, carbohydrate content 86.76 to 90.38 %, energy value 371.00 to 372.37 %, and antioxidant activity, m microwave-dried banana slices compared to fresh and conventionally dried samples. Results indicate that microwave drying effectively preserves most nutrients, particularly dietary fiber and minerals, while significantly reducing drying time. However, there was a slight degradation of heat-sensitive nutrients such as vitamin E. The method also retained the slices' natural color and texture better than oven or air drying. These findings suggest that microwave drying is a promising method for preserving the nutritional and sensory qualities of cooking banana slices, making it suitable for industrial applications and the production of nutrient-rich, shelf-stable banana products. Further optimization of microwave settings can improve the retention of heat-sensitive compounds.