الفهرس 
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Abstract
Fruits are the sweet or sour fleshy structures of an edible plant in the raw state. These are rich sources of vitamins and sugars, along with bioactive compounds (including fiber and phenolic compounds) and have been associated with a reduced risk of major chronic degenerative diseases. It was found that banana is a very common fruit in the world market ranked after rice, wheat and corn in terms of its importance as a food crop. Bananas are considered a staple food in many countries and because of their high nutritional value they have a positive impact on the health and well-being of many people. Many researchers have proven that bananas are an important source of health. Bananas are very rich in carbohydrates, vitamins C (as well as vitamins A and some B vitamins) and many important minerals, including potassium, copper, magnesium, calcium, and iron. Bananas contain many bioactive compounds, such as phenols, carotenoids and biogenic amines, which are highly desirable in the diet because they exert many positive effects on human health and well-being. Many of these compounds have antioxidant activities and are effective in protecting the body from various oxidative stresses. In the past, bananas were effectively used in the treatment of various diseases, including reducing the risk of many chronic degenerative disorders. Besides tasting good, bananas have multiple health benefits. It can fight intestinal disorders, has antibacterial and antioxidant activities.
This investigation was carried out to study the following:-
1) Effect of drying and freeze drying on chemical composition and sensory evaluation of green and yellow banana (pulp and peel).
2) Some chemical, microbiological and sensory evaluation of cake replacement with green and yellow banana (pulp and peel) under investigation.
The most important results obtained were as follows:
Chemical composition of bananas
The obtained results showed that the content of moisture, protein, fat, carbohydrates, ash and fiber used in oven drying of yellow banana pulp was 8.89, 0.98, 1.96, 74.05, 3.75 and 10.25%, respectively. where the freeze drying yellow banana pulp was 8.03, 0.99, 1.93, 72.94, 3.37 and 12.75%, respectively. While the percentage of drying green banana pulp in the oven was 8.10, 0.95, 1.90, 75.9, 3.95 and 9.25%, respectively. where the green banana pulp by freeze drying were 7.30, 0.97, 1.85, 74.34, 3.75 and 11.75%, respectively. The results of the chemical composition of yellow and green bananas subjected to freeze drying were better than those of yellow and green bananas exposed to oven drying.
Chemical composition of the peel
The obtained results showed that the moisture, protein, fat, carbohydrate, ash and fiber content used in oven drying the yellow banana peel was 8.89, 0.98, 1.96, 74.05, 3.75 and 10.25%, respectively. where the freeze drying yellow banana pulp was 8.03, 0.99, 1.93, 72.94, 3.37 and 12.75%, respectively. While the percentage of drying of green banana peel in the oven was 8.10, 0.95, 1.90, 75.9, 3.95 and 9.25%, respectively. The green banana peels by freeze drying were 7.30, 0.97, 1.85, 74.34, 3.75 and 11.75%, respectively. The results of the chemical composition of the peel of yellow and green bananas exposed to freeze drying were better than those of yellow and green bananas exposed to oven drying.
Antioxidants activity
It is clear from the results that the yellow banana pulp that was subjected to freeze drying has a high percentage of antioxidant activity that reached 91.84%. But; Green banana pulp subjected to freeze drying had a low antioxidant content of 24.02%. While the yellow banana pulp exposed to drying in the oven contained a high percentage of antioxidants, which reached 88.25%. While the percentage of antioxidants decreased in the green banana pulp exposed to oven drying, reaching 11.96, while the yellow banana peel exposed to oven drying and freeze drying obtained 88.25% and 89.25%, while the green peel exposed to oven drying and freeze drying obtained 11.96% and 91.60.
Chemical composition of cake.
Regarding the chemical composition of cake prepared by replacement wheat flour with yellow bananas pulp subjected to oven drying and freeze drying in different levels.
The obtained results showed that the percentage of moisture, protein, fat, carbohydrates, ash and fiber in the comparison cake was 27.22, 8.48, 33.80, 26.48, 1.65 and 2.16%, respectively. Freeze drying increased the percentage of protein and fiber and reduced the moisture content compared to cake samples prepared by replacing (10% and 20%) of wheat flour with yellow banana pulp exposed to oven drying
Regarding the chemical composition of the cake prepared by replacement wheat flour with green bananas pulp exposed to oven drying and freeze drying in different levels.
The obtained results showed that the percentage of moisture, protein, fat, carbohydrates, ash and fiber in the comparison cake was 27.22, 8.48, 33.80, 26.48, 1.65 and 2.16%, respectively. Freeze drying increased the percentage of protein and fiber and reduced the moisture content compared to cake samples prepared by replacing (10% and 20%) of wheat flour with green banana pulp exposed to oven drying.
Regarding the chemical composition of cake prepared by replacement wheat flour with yellow banana peel exposed to oven drying and freeze drying in different levels.
The obtained results showed that the percentage of moisture, protein, fat, carbohydrates, ash and fiber in the comparison cake was 27.22, 8.48, 33.80, 26.48, 1.65 and 2.16%, respectively. Freeze drying increased the percentage of protein and fiber and reduced the moisture content compared to cake samples prepared by replacing (5% and 10%) of wheat flour with yellow banana peel exposed to oven drying.
Regarding the chemical composition of the cake prepared by replacement wheat flour with green banana peel exposed to oven drying and freeze drying in different levels.
The obtained results showed that the percentage of moisture, protein, fat, carbohydrates, ash and fiber in the comparison cake was 27.22, 8.48, 33.80, 26.48, 1.65 and 2.16%, respectively. Freeze drying increased the percentage of protein and fiber and reduced the moisture content compared to cake samples prepared by replacing (5% and 10%) of wheat flour with green banana peel exposed to oven drying.
Regarding the sensory evaluation of the cake:
The results of the sensory evaluation such as the appearance, color, texture, taste and smell of the prepared cake samples indicated that all of them are highly acceptable to the arbitrators, and high degrees were recorded in all sensory properties, whether directly after prepared or during the storage period at the cooling temperature, and it was noted that the cake prepared by replacing (10% and 20%) of wheat flour with yellow and green banana peels subjected to freeze drying, as well as cake prepared by replacing (5% and 10%) of wheat flour with yellow and green banana peels subjected to freeze drying, recorded the best evaluation scores in most of the sensory properties.
The results of the statistical analysis also indicated that there was a gradual decrease in the sensory evaluation scores during the storage period in all sensory attributes, but it was acceptable.
Microbiological evaluation:
There was a decrease in the numbers of total bacteria, bacteriophages, yeasts and fungi in all samples of cake prepared by replacing (10 and 20%) of wheat flour with yellow and green banana pulp subjected to oven drying and freeze drying, as well as samples of cake prepared by replacing (5 and 10%) of wheat flour with yellow and green banana peel oven drying and freeze drying (time zero, three days and six days) compared to the control sample, and the best results were cake samples prepared by replacing (20%) wheat flour with yellow and green banana pulp subjected to freeze drying as well as cake samples prepared by replacing (10%) wheat flour with banana peel Yellow-green exhibition freeze drying. While, with the progression in the storage period, an increase in the total number of these measurements was observed. All bacteria numbers were within the permissible limits of the Egyptian standard, and they were all healthily safe.