Value Addition and Development of Innovative Food Products from Nam Wah Banana Peels Flour for Ban Kluai Community Enterprise, Huai Bong Subdistrict, Chaloem Phra Kiat District, Saraburi Province

Abstract

The objectives of this research aimed to (1) survey the consumer needs regarding the development of food products made from banana peel flour, (2) develop a formula for food products using banana peel flour, (3) design packing and labeling for the developed food products, and (4) study the consumer satisfaction with the developed products. The study involved four sample groups: (1) 400 consumers to survey the need for product development,  (2) 100 participants, including leaders, group members, and consumers, to develop the product formula, (3) 10 key informants, including leaders and group members, to select the packaging and design the label, and (4) 400 consumers, including leaders and group members, to assess product satisfaction. The tools used in this study included a questionnaire for the consumer needs survey to develop the food products, a sensory questionnaire to develop the product formula, a focus group discussion to determine the requirements for selecting packaging and designing the label, and a satisfaction survey to asses consumer opinions on the developed products. Frequency, percentage, means, and standard deviation were used to analyze the data. The findings of this study revealed that consumers preferred the development of a waffle product. The suitable formula included 20% banana flour as a substitute for banana flour 2% banana peel flour as a part of all ingredients. The developed products received consumer preference scores ranging from moderately like to most liked. The packaging and labeling met consumer requirements, and the satisfaction survey indicated that the developed product achieved the highest ratings in all evaluated characteristics.