The Potential of Banana (Musa sapientum) Peelings As Tea

A Science Investigatory Project

Presented to

The Philippines School – Abu Dhabi

Junior High School Department

In Partial Fulfillment

Of the Requirements in Science 9

To

Ms. Ma. Rebecca A. Del Rosario

By

Rye Laurenz L. Cabrales Amira Sheba A. Urbano

Erika B. Dimaandal Yuriel A. Ramos

Julian Ericko M. Manansala

Ashley Nicole G. Vivero

Chrissha Lei S. Badilles Marl Ian Q. Martinez

Table of Contents
ABSTRACT…………………………………………………………………………………....4

I. INTRODUCTION....................................................................................................... 5

B. Background of the study……………………………………………………………5

C. Statement of the Problem............................................................................... 6

D. Significance of the Study................................................................................. 7

E. Scope and Delimitation.................................................................................... 7

II. REVIEW OF RELATED LITERATURE........................................................................... 8

A. Related Literature............................................................................................. 8

B. Conceptual Framework.................................................................................. 10

III. METHODOLOGY.................................................................................................. 14

A. Materials........................................................................................................... 14

B. Equipment........................................................................................................ 14

C. Collection and Preparation of Materials to be Tested............................... 15

D. Procedures....................................................................................................... 16
IV. RESULTS AND DISCUSSION.................................................................................. 18

V. CONCLUSIONS AND RECOMMENDATIONS.....................................................14

VI. REFERENCES........................................................................................................15

VII. DOCUMENTATION.............................................................................................17
Abstract
Boiled banana peel tea is a beverage made by boiling banana peels in
water in order to extract flavor, nutrients, and bioactive substances from this
omnipresent fruit waste. This abstract gives an overview of the current
understanding of boiling banana peel tea and its potential advantages.

Banana peels have been discovered to include a variety of nutritious

components, including dietary fiber, vitamins, minerals, and bioactive
substances such as antioxidants. The boiling procedure facilitates the release
of these chemicals, allowing them to be consumed as tea.

While scientific research into boiled banana peel tea is scarce, anecdotal
evidence and traditional practices indicate potential health advantages.
The presence of antioxidants in tea may contribute to its potential antioxidant
activity, which can aid in the fight against oxidative stress and lower the risk
of chronic diseases. Furthermore, the dietary fiber found in banana peels may
benefit digestive health by encouraging regularity and maintaining good gut
bacteria.

However, more research is needed to validate these possible health

advantages, assess the bioavailability of the tea's components, and
comprehend their unique mechanisms of action. Clinical investigations and
controlled experiments can provide further information about the health
effects of boiled banana peel tea.

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I. INTRODUCTION
A. Background of the Study

One of the most widely grown fruit crops for its consumable fruits in
tropical and subtropical areas is the banana (Musa Sapientum). In 2019, 116
million tonnes of bananas will be produced worldwide, and they are
available all year long as banana fruits. The average fruit weighs 125 grams,
of which 25% is dry substance and about 75% is water. When bananas are
fully ripe, they have a range of sizes and hues, including yellow, purple, and
red. However, practically all bananas used for cooking have fruits without
seeds, whereas wild varieties have fruits with several huge, difficult seeds.
The fruits are used in baking and can be consumed raw, boiled, dried, or
powdered into flour. In addition, green or unripe bananas are used to
make starch and cook a variety of recipes.

The world production of bananas is divided according to their use into two
groups: (1) Bananas, whose ripe fruit is eaten as a dessert. It accounts for
56% of global banana production and 97% of exports. (2) Bananas used in
cooking include bananas and other subgroups of cultivars such as “Pisang
Awak” in Asia and represent 44% of global banana production. The ripe
fruit is eaten fresh as a dessert or baked, fried, dried, or roasted. It can also
be processed into vinegar, chips, or starch. The underground stem and
male flowers can be eaten as a vegetable. It has been estimated that 30–
40% of the total banana production is rejected due to not meeting quality
standards. Green fruits are easier to decompose than ripe fruits, making
them wasted fruit and available to livestock. The leaves are also used to
wrap food for cooking, make clothes, and polish floors. Banana waste
includes small-sized, damaged, or rotting fruit, banana peels, leaves, stems,
and pseudoparts. Fresh bananas and dry bananas can be added with
various crops and additives, including molasses, grass, legumes, and rice
bran. Banana and banana leaves, whole pseudostalks, or stalks can be
chopped fresh, fed directly, or sliced with molasses

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B. Statement of the Problem
This research seeks to answer the following questions:

1. Can Banana Leaves be used as tea?

2. What are the nutrients of banana peels?

3. How much banana can be used as a flavorful banana tea?

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C. Significance of the Study
The findings of this study will be beneficial in several ways:

1. It will provide insights into the potential of Banana peels as an alternate

source of tea.

2. It will contribute to the development of healthy living.

3. It may inspire further research on other renewable resources for healthy

refreshments like tea.

4. It will teach others about not wasting potential things we can use or

eat.

D. Scope and Delimitation

This study will focus on the banana peels and their potential use in nutritional

consumption. The research will involve boiling banana peels in order to

extract its juices to make tea. Furthermore, the research will be conducted

under controlled laboratory conditions, and the findings may necessarily

reflect real-world applications.

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II. REVIEW OF RELATED LITERATURE
A. Related Literature
1. Banana (Musa sapientum) Peels As Tea

Dinesh, R., Manikandan, R., and Senthilkumar, M. published a paper titled

"Utilization of banana peel waste for the production of herbal tea" in the

International Journal of Green Pharmacy in 2016. The study looks into the

possibility of using banana peel waste to make herbal tea, focusing on the

extraction method, phytochemical analysis, and sensory evaluation of the

tea.

The article "Valorization of banana peels for the production of dietary fiber-

rich powders: characterization and application in the formulation of herbal

tea" by Yapo, B. M., Koffi, K. L., and Bouatenin, K. M. was published in the

Journal of Food Measurement and Characterization in 2018. The study

investigates the use of banana peels in the creation of dietary fiber-rich

powders, with a particular focus on their characterisation and application in

the formulation of herbal tea.

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 2. Banana (Musa sapientum) Peels’ Nutrients and Edibility

While the scientific literature on banana peel tea is scarce, there are studies

and research that examine the potential health benefits and nutritional

composition of banana peels. Debnath, S., and C. P. Malik published a paper

titled "Exploration of nutritive value, minerals, and nutraceutical properties of

different parts of banana (Musa paradisiaca L.)" in the International Journal

of Food and Nutritional Sciences in 2016. The goal of this study was to look at

the nutritional content, mineral composition, and nutraceutical qualities of

different portions of the banana plant.

Adaramola, B., Adedokun, M., and Farombi, E. published a paper titled

"Nutritional and chemical value of banana (Musa sapientum) peels" in the

Pakistan Journal of Nutrition in 2012. The goal of this study was to look at the

nutrient content and chemical value of banana peels, specifically those from

the Musa sapientum type.

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Furthermore, Nair, M. S., Nampoothiri, K. M., and John, R. P. published their

work "Banana peel: A potential feedstock for biorefineries" in the journal

Applied Microbiology and Biotechnology in 2017. The purpose of the study

was to look at the possibility of banana peels as a feedstock for biorefineries,

which are facilities that convert biomass into a variety of value-added goods

such as biofuels, enzymes, and other bioproducts.

Lastly, Rodrguez-Garca, C., Sánchez-Mata, M. C., Cámara, M., Torija, M. E.,

and Villanueva-Suárez, M. J. published a paper titled "Composition of

banana peel flour obtained from green and ripe bananas and its use in the

development of gluten-free cookies" in the journal Food Chemistry in 2018.

The purpose of this study was to assess the composition of banana peel flour

derived from both green and ripe bananas and to investigate its possible use

in gluten-free cookie formulations.

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B. Conceptual Framework
The underlying theoretical and conceptual basis for comprehending the

components and processes involved in creating and consuming this specific

form of tea is referred to as the conceptual framework of boiled banana

peel tea. While no precise conceptual framework for boiled banana peel

tea has been published, we can define a broad framework based on the

essential aspects involved in the process:

1. Banana Peel as a Raw Material:

The conceptual framework begins with the observation that banana

peels can be used as a potential element in the production of tea.

Banana peels are normally thrown after being acquired from ripe or

unripe bananas, however they can be repurposed and used to extract

flavor, nutrients, and bioactive substances.

2. Nutritional and Bioactive Components:

Banana peels are known to include a variety of nutritious components,

including dietary fiber, vitamins, minerals, and bioactive substances

such as antioxidants. These ingredients contribute to the potential

health benefits of drinking banana peel tea.

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3. Preparation and Boiling Process:

The framework contains the preparation and boiling method for boiled

banana peel tea. This usually entails washing and boiling banana peels

in water to extract the tastes and nutrients into the liquid. The boiling

process helps to liberate the chemicals found in the peels, allowing

them to be consumed.

4. Potential Health Benefits:

Because of the presence of bioactive chemicals and nutrients, the

conceptual framework recognizes that boiled banana peel tea may

provide potential health advantages. These advantages may include

antioxidant capabilities, digestive health promotion, and anti-

inflammatory characteristics. It is crucial to note, however, that the

specific health effects of boiled banana peel tea may differ

depending on individual characteristics and the tea's specific

composition.

5. Consumption and Evaluation:

The framework acknowledges the final step of eating and evaluating

the boiling banana peel tea's taste, scent, and potential impacts on

well-being. Individuals who drink the tea can evaluate its sensory

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 properties and subjective experiences to determine its acceptability

and potential advantages.

It is crucial to note that the conceptual framework presented here is merely a

rough sketch and may vary depending on the unique practices and

experiences related with boiled banana peel tea. Furthermore, scientific

studies and empirical facts can help us better grasp the potential impacts

and benefits of this sort of tea.

C. Hypothesis

If The procedure of boiling banana peels in water is thought to release useful

chemicals, such as antioxidants and nutrients, into the liquid, resulting in a

beverage with possible health benefits, then we could successfully make tea

without wasting any banana peelings.

D. Definition of Terms

Banana: A banana is an elongated, edible fruit, botanically referred to as a

berry, produced by numerous species of large herbaceous flowering plants in

the genus Musa. Bananas used for cooking may be referred to as "plantains"

in some countries to distinguish them from dessert bananas.

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Banana Peels: A banana peel, sometimes known as a banana skin in British

English, is the fruit's outer covering. Banana peels are used as animal food, as

an ingredient in cooking, in water purification, in the production of many

biochemical products, and in jokes and comedic situations.

Water: the liquid that falls from the clouds as rain, forms streams, mountains,

lakes, and seas, and is a major constituent of all living matter, and which,

when pure, is an odorless, tasteless, very slightly compressible liquid oxide of

hydrogen H2O that appears bluish in thick layers, freezes at 0° C and boils at

100° C, has a maximum density at 4° C and a high specific heat, is feebly

ionized to hydrogen and hydroxyl ions,

Tea: Tea is a fragrant beverage made by pouring hot or boiling water over

cured or fresh Camellia sinensis leaves, an evergreen shrub native to East Asia

that is thought to have originated in the borderlands of southwestern China

and northern Myanmar. Tea is also infrequently created from Camellia

taliensis leaves.

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III. METHODOLOGY
A. Materials
1. Banana (Peels)

2. Water - 2 ½ Cups (591.471 ml)

B. Equipment
1. Kitchen Knife

2. Cutting Board

3. Pan / Pot

4. Heat Source (Stove)

5. Strainer

6. Mug / Cup

C. Collection and Preparation of Materials to be Tested

1. Banana (Musa sapientum) flesh will be removed and the peelings

(washed) were collected

2. The samples will be cleaned, peeled, and sliced

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D. Procedures
1. Preparation of Banana Peels:

a. Collect Philippine Bananas (Musa sapientum)

b. Clean, peel, and slice the banana peels

c. Remove the banana and separate it from the peel.

d. Wash thoroughly in clean water.

e. Trim the peels' ends.

2. Banana Tea Extraction:

a. Boil the water in the pan/pot at 100 °C

b. Place the peels on boiling water

c. Boil the Banana peels for 10 mins

3. Production of The Banana tea:

a. Strain and put the boiled liquid from the pan into a cup.

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4. Evaluation of Health Properties:

a. Flavor Test

5. Data Analysis

Amount of banana Color Taste

peels

65 g Banana Peels w/ Brownish It tastes bland, and

340 ml of water lacks flavour.

100 g Banana Peels Dark Yellow It perfectly tastes like

w/ 709 ml of water the Philippine fruit,
saba.

1 kg Banana Peels w/ Dark Brown It tastes like a banana

1L of water but due to the large
quantity of banana
peels, it's more on the
bitter side.

6. Conclusion and Recommendations:

a. Draw conclusions based on the analysis of the test results

b. Provide recommendations for potential applications and future

research

7.Discussion of Data

Experiment 2:

After 1 minute and 30 seconds of boiling the Banana Peel, the water

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changed color. 3 minutes and 28 seconds later, some of the banana’s color

turned a little greenish brown. Then after 7 minutes and 45 seconds, the water

turned a little brown. We stopped boiling the banana peels after exactly 10

minutes. The smell of the peels are completely gone and all the smell that

was from the banana peel went to the water which is now tea. For our first

taste test, we added 2 teaspoons of sugar on the banana peel tea. After

consuming the finished product, the tea had a hint of the taste of a banana,

and with sweeteners like sugar, honey or cinnamon, it would make the taste

a lot more flavourful.

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C. Methodology Flow Chart

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IV. RESULTS AND DISCUSSION
From thorough research and experiment, we had come to a

conclusion that overall, experiment #4 had the best outcome. Not only

does it taste like the Philippine fruit saba when cooked. We have found

out through this project that after using the banana peels for tea you

can use them as fertilizer for your plants. The more peels we use the

darker the tea we make, the same goes for how long we boil the tea.

We found out that if you drink too much banana peel tea you would

experience nausea, vomiting, upset stomach, and hyperkalemia since

this tea is high in potassium. We recommend only drinking this tea every

few days (2 days).

V. RECOMMENDATION
If you are interested in conducting a science investigatory project using

banana peel tea, there are a few potential research areas and

recommendations to consider. Waste management and

biodegradability: Investigate the potential use of banana peel tea as a

natural alternative for wastewater treatment. Shelf life and stability:

Study the shelf life of banana peel tea under different storage

conditions. Due to our demonstration that it is possible to make tea out

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of banana peelings, we advise future studies to base their work on how

to make it taste better.

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VII. DOCUMENTATION

Picture 1 - Banana tried drying 6 hours in the heat of Sun (failed

experiment #1)

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Picture 2 - Banana tried drying 8 hours in the heat of Sun (failed

experiment #1)

Picture 3 - Banana tried drying 12 hours in the heat of Sun (failed

experiment #1)

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Picture 4 - Washing the banana peels. (experiment #2)

Picture 5 - Drying the banana peels with tissue. (experiment 2)

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Picture 6 - Cut them down to smaller pieces to fit in the pot. (experiment 2)

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Picture 7 - put the cut banana peels in the pot with boiling water.

(experiment 2)

Picture 8 - 1 minute and 30 seconds from boiling. (experiement 2)

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picture 9 - 3 minutes and 28 seconds from boiling. (experiement 2)

picture 10 - 7 minutes and 45seconds from boiling. (experiement 2)

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picture 11- stopped boiling at exactly 10 minutes. (experiment 2)

picture 12 - pouring the tea into the cup using a strainer so the peels dont fall

to the cup. (experiement 2)

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pictures 13,14,15 Banana peels after boiling for 10 minutes (experiement 2)

Experiment #2 is a success

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Experiment #3

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boiling 1kg of banana peels with 160 ml of water:

Result:

The tea is seen to be dark brown from the amount of banana peels used.

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Experiment #4

Boiling 100g of banana peels

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