potential use of banana peels for the production of fermented products

IJED: Vol. 9, No. 1, (January-June 2012): 1-7

* Department of Biotechnology, Navsari Agricultural University, Navsari-396 450, (India),(Corresponding author: [email protected])

** Department of Biotechnology, Veer Narmad South Gujarat University, Surat – 395 007, (India).

POTENTIAL USE OF BANANA PEELS FOR THEPRODUCTION OF FERMENTED PRODUCTS

Hiren Patel*, Anchit Patel**, Tejash Surati** & Gaurav Shah**

Owing to scarcity of raw materials as well as hike in procuring price, scientist are compelled tomove towards the use of an organic waste generated by the humans and use it as a substrate forthe fermentation process. One of these wastes recognized is banana peel. The banana plant isthe largest herbaceous flowering plant and serves as an ideal and low cost food source fordeveloping countries where most of the populations consume bananas as food. Banana parts areuseful as insecticide, antioxidant, color absorber, in preparation of various functional foods,wine, alcohol, biogas, cattle feed, etc. Scientists have identified many useful organic compoundspresent in the banana peel and it has been found to contain approximately 35% of the totalweight of the banana. In our research we used these banana peels as a substrate and were ableto produced alcohol and citric acid with the help of microorganisms. After the fermentation, theremaining effluent was used as a fertilizer in the farming. Main advantage of using banana peelsis it is availability throughout the year. This is eco-friendly process and in future we may be ableto produce antibiotics, extracellular enzymes and biomass by using banana peels as a majorsubstrate to carry out fermentation process.

Keywords: Banana peel, Alcohol, citric acid, fermentation.

INTRODUCTION

Fuel is the basic need of any country. Rising concerns with the contribution of fossil fuels toglobal warming coupled with their global depletion trends provide added impetus to the researchfor alternative fuels that are environment friendly. Continued utilization of these fuels and poorregeneration practices of traditional sources of fuels are the major challenges for the fast growinghuman population (Cattalo, et al, 2002, Malgwi, et al, 2003). Now a day, due to high industrialgrowth, the fossil fuel sources are rapidly disappeared and day by day, cost of petrol, diesel andnatural gas increases due to high demand and scarcity of sources. In last 10 years, the fuel costincreases approximately 150%, so scientists are move toward the sources of renewable energy.Biofuel is one of them. Bioethanol and Biodiesel are the example of Biofuel. Energy independenceand climatic consideration are clearly among the key challenges of this century. Ethanol iswidely viewed as a viable alternative. This is particularly so, because in addition to its use inboosting the transport sector and ensuring environmental quality, it can also catalyze agriculturalproductions. More so, it has other economic implications as it can be put to many uses. Ethanol

2 • Hiren Patel, Anchit Patel, Tejash Surati & Gaurav Shah

can be used as an organic extract ant in many chemical industries (Kosaric, et al; 1990). Thus,it can be used as solvent in detergents, paints, printing inks and dyes. It can also be useful inlatex processing and photochemical applications. The low freezing point of ethanol has made ituseful as the fluid in thermometers for temperatures below -40oC, the freezing point of mercury.It can also be used as food in beverages and it is a constituent of pharmaceutical and medicinalpreparation such as cough syrup, mouthwash and other disinfectants.

Although the craze for using grains and other foods in ethanol production particularly in thedeveloped economies has gained grounds, the developing economies cannot afford the “luxury”.This is because of issues that borders on food insecurity and lack of relevant technologies. If theuse of ethanol as a fuel should gain the desired popularity and worldwide acceptance, then theuse of wasted and inexpensive renewable should be considered. In the recent years, cellulosicbiomass from agricultural residues is in focus. This can to a large extent reduce the ethanolproduction costs (Nwabueze Tu, et al; 2006, Sharma N, et al; 2007). Today for the productionof Bioethanol various substrate are used like sugarcane bagasses, sugarcane molasses andcellulosic substrates. Due to high utilization of the substrate, they are rapidly disappeared so,it’s time to find out the new substrate which may be useful for the fermentation industry. Bananapeel is one of them (K Paramanik, et al; 2005 & K Tanaka, et al; 1999).

• Nutrient composition of Banana peels (Anonymous, et al; 2001, 2005 & Ranzani,et al; 1996):

Element Concentration (mg/g)

Potassium 78.10 ± 6.58Calcium 19.20 ± 0.00Sodium 24.30 ± 0.12Iron 0.61 ± 0.22Manganese 76.20 ± 0.00Bromine 0.04 ± 0.00Rubidium 0.21 ± 0.05Strontium 0.03 ± 0.01Zirconium 0.02 ± 0.00Niobium 0.02 ± 0.00

• Minerals Composition of Banana peels:

Parameter Concentration

Moisture (%) 6.70 ± 2.22Ash (%) 8.50 ± 1.52Organic matter (%) 91.50 ± 0.05Protein (%) 0.90 ± 0.25Crude Lipid (%) 1.70 ± 0.10Carbohydrate (%) 59.00 ± 1.36Crude Fiber (%) 31.70 ± 0.25Hydrogen cyanide (mg/g) 1.33 ± 0.10Oxalate (mg/g) 0.51 ± 0.14Phytate (mg/g) 0.28 ± 0.06Saponins (mg/g) 24.00 ± 0.27

Potential Use of Banana Peels for the Production of Fermented… • 3

• Production of Banana in different countries (Bansiddhi, et al; 2003):

Top banana producing nations – 2007 Million Metric Tons

India 21.77China 8.04Philippines 7.48Brazil 7.10Ecuador 6.00Indonesia 5.46Tanzania 3.50Costa Rica 2.08Thailand 2.00Mexico 1.96

• State wise Productivity of Banana in India:

Sl. No. Name of the State Productivity (t/ha) [2006-2007]

1. Assam 13.832. Andhra Pradesh 30.023. Bihar 38.804. Gujarat 54.545. Kerala 7.85

• The year wise record of banana production in Gujarat:

Sl. No. Year Area (’00 Hectares) Production (MT)

1. 2001-02 33139 11543302. 2002-03 35187 14030773. 2003-04 42909 17609014. 2004-05 46347 19792575. 2005-06 49234 2498776

MATERIALS AND METHOD

Source of Banana Peels

The ripe banana peels were collected from the local markets in Surat, Gujarat. The banana peelswere used within 24 hour after collection.

Yeast Strains

The Yeast strains Saccharomyces cerevisiae (Ameh, et al; 1989 & Benitez, et al; 1983) andAspergillus niger were collected from the BCC, VNSGU, Surat, Gujarat.

Processing

The ripe banana peels were first chopped into small pieces by clean knife. The 35 gram of thesepieces of peels were taken and mixed with 200 ml of tap water in 250 ml Erlenmeyer flask.After this the flask containing the mixture was autoclaved at 121 °C at 10 psi. Then the pH of


the mixture is adjusted and again autoclaved at 121°C at 10 psi. This mixture is then used asfermentation medium.

Optimum pH

The pH of the fermentation medium was adjusted to 5.4, 5.6, 5.8 and 6.0 for Saccharomycescerevisiae and 5.2, 5.4, 5.6 and 5.8 for Aspergillus niger in different flasks. Then 5 ml of activatedculture of Saccharomyces cerevisiae and Aspergillus niger was added into fermentation mediumand incubated the flasks at room temperature.

Inoculum Size

The different inoculums size (2.5 ml, 5 ml, 7.2 ml and 10 ml) of activated culture ofSaccharomyces cerevisiae and Aspergillus niger was inoculated in different flask containingfermentation medium.

Ethanol Production

The ability of the selected strains to produce ethanol was determined by the potassium dichromatemethod (Anderson, et al; 1986).

RESULTS

Table 1Alcohol Production by Aspergillus niger

Alcohol concentration (mg/ml)

Day

Sl. No. Organism Parameter 1 2 3 4 5 6

1. pH at Inoculum 5.2 - 1.9 2.1 3.4 3.3 32. size (5 ml) 5.4 - 1.0 2.3 3.5 3.4 3.13. 5.6 - 2.2 2.6 3.7 3.5 3.24. Aspergillus 5.8 - 1.8 2.2 3.5 3.2 3.05. niger Inoculum 2.5 - 0.9 1.3 3.1 3.1 2.86. size (ml) atpH-5.6 5.0 - 1.2 2.7 3.5 3.3 3.07. 7.5 - 1.0 2.4 3.2 3.0 2.68. 10.0 - 0.7 1.7 2.8 2.6 2.5

Table 2Alcohol Production by Saccharomyces cerevisiae

Alcohol concentration (mg/ml)

Day


1 pH at Inoculum 5.4 - 1.1 1.2 1.3 1.4 1.352 size (5 ml) 5.6 - 1.0 1.2 1.35 1.5 1.43 5.8 - 1.2 1.35 1.5 1.6 1.454 Saccharomyces 6.0 - 1.0 1.1 1.25 1.35 1.35 cerevisiae Inoculum 2.5 - 0.5 0.9 1.25 1.3 1.26 size (ml) atpH-5.8 5.0 - 0.9 1.2 1.3 1.5 1.37 7.5 - 0.6 1.0 1.3 1.4 1.48 10.0 - 0.7 0.9 0.9 1.0 1.0


• Graphical representation of Alcohol production by Aspergillus niger :

Figure 1 Figure 2

• Graphical representation of Alcohol production by Saccharomyces cerevisiae :

Figure 3 Figure 4

Table 3Citrate Production by Aspergillus niger

Citrate concentration (µg/ml)

Day


1 pH at Inoculum 3.5 - 18 42 54 76 1002 size (7.5 ml) 4.0 - 13 35 52 68 923 4.5 - 12 38 53 70 904 Aspergillus 5.0 - 9 33 48 61 785 niger Inoculum 2.5 - 9 26 47 52 656 size (ml) atpH-3.5 5.0 - 19 36 57 67 817 7.5 - 22 39 63 82 908 10.0 - 11 29 51 68 84


• Graphical representation of Citric acid production by Aspergillus niger:

Figure 3 Figure 4

DISCUSSION

As shown in the Table 1 and Table 2, the highest production of the ethanol is observed at pH-5.6and inoculum size-5 ml by Aspergillus niger & for Saccharomyces cerevisiae it is at pH-5.8 andinoculum size-5 ml, respectively. As shown in the Table 3, the highest production of Citrate wasobserved at pH-3.5 and Inoculum size 7.5 ml by A. niger. Due to high sugar content in bananapeels, yeast can metabolizes the sugar anaerobically & produce large amount of ethanol. But itcan’t produce cellulase enzyme which is require to degrade the cellulose, present in the bananapeels (Essien JP, et al; 2005). In that case A. niger is able to produce different kind of enzymese.g. amylase, cellulase & protease which is responsible for degradation of polysaccharide in tomonosaccharide and A. niger utilizes these monosaccharide in anaerobic condition to producemore ethanol compare to S.cerevisiae. This production of ethanol may be increased by thechemical and enzymatic hydrolysis of the polysaccharides. In chemical methods concentratedH

2SO

4 & HCl is used and in enzymatic method, cellulase, amylase & pectinase enzymes are

used (Peterson, et al, 1989). A. niger can also produce high amount of citric acid from bananapeels in aerobic condition. Till now, Banana peels are considered as a waste and thrown withoutuse. Banana peel contains 35% weight of total banana fruit. This banana peel may very muchuseful in production of valuable fermented products. Banana peels are available throughout theyear Emaga, et al, 2007). After the fermentation is completed the waste or effluent may used asa fertilizer. So it is ecofriendly process.

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