Banana Stem (Musa paradisiaca L.) Fiber as a Functional Ingredient in Plant-Based Vegan Meat Analogues

Abstract

The increasing demand for healthy and sustainable food products has led to the rapid development of plant-based meat analogues. Banana stem, an underutilized agricultural by-product, is a rich source of dietary fiber with excellent nutritional and functional properties. The incorporation of banana stem fiber into vegan meat products can enhance fiber content, improve texture, and promote sustainable utilization of agricultural waste. This review highlights the potential application of banana stem fiber in plant-based meat analogues and discusses the role of malted green gram flour, coconut chaff, tapioca flour, and ladies finger in improving protein content, binding ability, moisture retention, and overall product quality. The combined use of these ingredients contributes to the development of a nutritious, fiber-rich, and consumer-acceptable vegan meat analogue. Overall, banana stem fiber-enriched vegan meat products represent a promising approach toward sustainable and functional food development.