Banana peels as potential prebiotic and functional ingredient
This study aims to determine the prebiotic potential of the banana peel on the growth of probiotic Lactobacillus spp. in vitro and to utilize the peel as a functional ingredient in preparing biscuits. Peels of dessert banana (pisang berangan) and plantain (pisang nangka) were oven-dried and homogeni...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jurnal Gizi dan Pangan/Journal of Nutrition and Food
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116539/ http://psasir.upm.edu.my/id/eprint/116539/1/116539.pdf |