Sustainable Value Addition in Banana Cake Production as Alternative To Reduce Banana Waste

Abstract

With the rising global demand for the baked goods market and the challenge of managing surplus ripe bananas, especially East African Highland bananas, innovative approaches are essential to reduce food waste. The research centres on using Apple, Gros Michel, and East African Highland (EAH) banana species in banana cake recipes. The objectives were to analyze the cake-making characteristics of the EAH Banana, Apple banana, and Gros Michel banana varieties, to assess the sensory attributes of banana cakes made from these varieties, and to determine consumer preferences. The study involved 180 participants who rated the banana cakes using a 1-9 hedonic scale, focusing on color, flavor, texture, and overall acceptability. Results revealed that ripe EAH bananas possess unique qualities, notably a superior texture and blending efficiency, outperforming the Gros Michel and Apple banana varieties. Although EAH bananas are currently being used for food only and any ripe ones are discarded, this study found for the first time that these ripe bananas can be repurposed for cake, reduce waste, and increase the value of the bananas. Ripe EAH banana cakes were particularly favoured for their appealing appearance, satisfying mouthfeel, and subtly reduced sugar flavour, leading to a significantly expressed intent for repeat purchases.