Table 1 Chemical analysis of the wheat flour (WF), ripened banana peel powder (BPP), and BPP composite noodles together with the control sample (% on DW basis)

12.85 ± 1.73^a

12.29 ± 1.59^a

1.71 ± 0.23^b

0.47 ± 0.07^b

0.33 ± 0.02^b

85.19 ± 1.78^a

405.35 ± 1.36^a

6.36 ± 0.65^b

8.82 ± 0.64^b

4.52 ± 0.59^a

22.10 ± 3.01^a

11.20 ± 1.73^a

53.36 ± 2.50^b

289.40 ± 2.18^b

7.99 ± 1.24^a

12.97 ± 1.76^a

1.81 ± 0.24^a

2.07 ± 0.89^d

0.35 ± 0.03^d

84.37 ± 1.61^a

405.69 ± 1.58^a

8.65 ± 1.12^a

12.69 ± 1.96^a

1.96 ± 0.14^a

3.97 ± 0.56^c

0.92 ± 0.13^c

82.78 ± 1.92^ab

399.53 ± 1.10^b

9.70 ± 0.71^a

12.30 ± 1.65^a

2.07 ± 0.32^a

3.72 ± 0.33^b

1.50 ± 0.19^b

81.34 ± 1.40^ab

393.20 ± 3.90^c

10.37 ± 1.41^a

11.96 ± 1.85^a

2.19 ± 0.28^a

4.72 ± 0.62^a

2.08 ± 0.28^a

79.78 ± 1.56^b

386.68 ± 1.38^d