English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Banana peels from two varieties William and Maghrabi represent 40% of all weight of banana fruit. Chemical composition (moisture (90.88, 90.76%), total solid (9.12, 9.24), crude protein (5.21, 6.68%), ether extract (5.52, 6.96%), ash (13.84, 12.44%), lignocellulose (49.14, 41.31%), pectin (12.77, 13.03%), available carbohydrates (26.29, 19.58%) and total carbohydrates (75.43, 73.92%). As well as the optimum condition for pectin extraction are temperature (90-95°C), time (60 min), pH (2) and tested as gelling agent in fig jam preparation. The properties of pectin such as degree of esterification are between (62.43 to 64.11%), equivalent weight are between (738.08 to 751.57) and methoxyl content are between (5.69 to 6.66%) for William and Maghrabi respectively. Finally, it could be concluded that banana peels are a good sources of pectin and some food nutrients such as minerals, sugars and dietary fibers.

BANANA (Musa sp.) PEELS AS A SOURCE OF PECTIN AND SOME FOOD NUTRIENTS