الفهرس 
Fruits by-productsOnly 14 pages are availabe for public view
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Abstract
Peel is a major by-product. Peel contributes about 15-20% of the fruit. As peel is not currently utilized for any commercial purpose, it is discarded as a waste and becoming a source of pollution. Peel has been found to be a good source of phytochemicals, such as polyphenols, carotenoids, vitamin E, dietary fiber and vitamin C and it also exhibited good antioxidant properties.
Peel-the main by-product of the banana processing industry represents approximately 30 % of the fruit. This by-product constitutes an environmental problem because it contains large quantities of nitrogen and phosphorus and its high-water content makes it susceptible to modification by microorganisms.
Agricultural and industrial residues are attractive sources of natural antioxidants. By-products, which remain after processing of fruit and vegetable in food processing industry, still contain a huge amount of phenolic compounds. Some studies have already been done on by-products, which could be potential sources of antioxidants.
This study was conducted to study how certain fruit by-products, such as mango and banana peels, could be used as a source of dietary fiber and antioxidants in bakery products (bread and cake). Evaluate the effect of various concentrations (5, 10, 20, 30 and 40%) of examined fruit by-products on bread and cake sensory evaluation. Determine of chemical composition, anti-nutritional factors of mango and banana peels fruits by-products, and some active compounds including (antioxidants and phenolic compounds). Assess certain chemical and physical parameters of mango and banana peels with and without them. Also, investigate the effects of mango and banana peels on the sensory assessment of bread and cake during storage under various conditions.
The obtained results could be summarized in the following:
Chemical composition of mango and banana peels:
The mango peels powder (MPP) had higher contents of protein, fat, fiber, carbohydrates and energy value than banana peels powder (BPP) as wet weight.
While banana peels had higher moisture and ash content that mango peels.
Anti-nutritional value of mango and banana peels:
The highest oxalate, tannin, phytate and trypsin inhibitor recorded for BPP.
While the highest oxalate and trypsin inhibitor content recorded for mango peels powder (MPP).