Table 1. Chemical quality of banana peel at different fermentation duration.
| Parameter | Fermentation duration | |||
|---|---|---|---|---|
| T0 | T1 | T2 | T3 | |
| Moisture (%) | 37.90 ± 1.53a | 36.23 ± 1.53b | 39.92 ± 1.88a | 37.43 ± 0.86a |
| Ash (%) | 24.85 ± 0.39c | 29.82 ± 0.05a | 27.57 ± 0.30b | 28.15 ± 0.08b |
| Crude protein (%) | 7.42 ± 0.51 | 6.65 ± 0.24 | 6.43 ± 0.09 | 6.44 ± 0.21 |
| Crude fat (%) | 7.83 ± 0.02 | 7.90 ± 0.05 | 7.42 ± 0.25 | 7.39 ± 0.28 |
| Crude fiber (%) | 10.01 ± 0.81a | 8.18 ± 0.15c | 8.06 ± 0.13c | 8.75 ± 0.03b |
| NFE (%) | 49.89 ± 1.15a | 47.45 ± 1.26b | 48.52 ± 1.30b | 49.27 ± 1.26a |
| ME (kcal/kg) | 28.60 ± 48.86 | 27.52 ± 32.59 | 28.15 ± 32.82 | 27.68 ± 31.87 |
Note: Non-significant mean (p < 0.05) on all treatments. T0 = no fermented banana peel; T1 = banana peel fermented for 6 days; T2 = banana peel fermented for 12 days; and T3 = banana peel fermented for 18 days.