Physicochemical, Nutritional, and Antinutritional Characterization of Banana Peels Processed Using Two Drying Methods

Banana peels, 30–40% of the fruit, often discarded, can be sustainably valued depending on postharvest quality preserved or modified by processing. This study aimed at evaluating the effect of two drying methods (drying at room temperature and in an oven at 45 °C) on the physicochemical, nutritional, and antinutritional properties of four clones of banana peels (Batard, Grande naine, PITA 14, and CARBAP K74) at different ripening stages. Fresh and dried peels were analyzed at five ripening stages based on color. Drying significantly influences (p < 0.05) these parameters. Dried peels had higher acidity, pH, and soluble solids. Drying could either increase or decrease the nutritional parameters, with protein (4.32–10.89%), lipid (2.72–14.97%), carbohydrate (55.64–70.17%), and dry matter (11.29–92.44%). Cyanide content remained below 1%. The study suggests that banana peels, particularly Batard and CARBAP K74, are rich in nutrients. Drying at 45 °C best preserves their nutritional and physicochemical properties while reducing cyanide in CARBAP K74 and Grande naine. These findings highlight banana peels as a valuable resource in human and animal feeding.