Banana (Musa spp.) is a tropical fruit with excellent sensory characteristics in terms of aroma, flavor and texture, consumed worldwide and exploited in most tropical countries. Green banana flour is rich in flavonoids, which protect the gastric mucosa, has a high content of resistant starch, which acts in the body as a dietary fiber and thus has health benefits. The aim of this study was to assess the quality of biscuits made from banana pulp and peel flour. 5 biscuit formulations were developed with the partial replacement of wheat flour with green banana pulp and peel flour, sample (A), 100% wheat flour; (B), 10% green banana pulp flour; (C), 20% green banana pulp flour; (D), 5% green banana peel flour; (E), 10% green banana peel flour, in order to find out the physicochemical composition by determining pH by potentiometry, titratable acidity by titration, moisture content by dissection at 105ºC, ash by incineration, fat by Goldfish extraction, proteins by biuret, carbohydrates by difference calculation and calorific value by sum calculation and sensory analysis by affective methods. The data was evaluated using the RStudio 4.2.1 statistical package. No significant differences were found in terms of moisture content, lipids and calorific value. Differences were evident in the ash and protein content. The results of physico-chemical parameters shown pH ranging from 7.32 to 7.49, titratable acidity from 0.15 to 0.23%, moisture around 15.86 to 18.39 %, ash from 2.41 to 3.49 %, lipids from 1.53 to 2.34%, protein from 9.13 to 9.81%, carbohydrates from 66.83 to 69.47% and calorific value ranging from 324 to 338 Kcal. Sensory acceptance of the standard formulation was 82.22%. The results obtained show that green banana flour can be used as a partial substitute for wheat flour to produce biscuits with functional properties

Biscuit, banana flour, green banana peel flour, quality control

The yield of banana pulp flour and green banana peel flour was 28.8% for GBF and 10.5% for GBPF. Formulations D and E did not differ statistically in terms of moisture content, ash, fat, protein, acidity, carbohydrates, pH and calorific value. Formulations A, B and C did not differ statistically in terms of fat content, but they did differ statistically in terms of the other parameters; the 10% GBPF formulation had a higher concentration of ash and protein. The standard biscuit made with 100% wheat flour was the formulation that achieved a sensory acceptance rate of 76.44%. It is feasible to use banana pulp flour and banana peel flour since wheat flour had a low ash content compared to banana pulp flour and green banana peel flour. This difference is related to the amount of minerals present in green banana flour. It can therefore be concluded that the production of biscuits based on wheat flour and partial substitution of WT with GBPF proved to be a viable alternative for biscuit production

Abel Alberto Massingue Júnior, Hédio Jonas Albino Xerinda, Angélica Agostinho Machalela, Tiago João Macuacua, António Elísio José, Rafael Francisco Nanelo and Emílio De Cristo Reginaldo Pacule (2025). Physico-chemical and Sensory Quality of Biscuits based on Pulp and Peel of Green (banana) Musa spp. Flour. International Journal on Emerging Technologies, 16(1): 159–171