From Waste to Palate: Importance of Banana Peel Ash in Assamese Culinary Tradition

Traditionally viewed as waste, Banana peels have been increasingly recognized for their wide-ranging applications. They exhibit strong antioxidant activity, helping to combat oxidative stress. In Assam, banana peel ash has been historically incorporated into local diets, particularly as a natural food additive and functional ingredient. It is commonly used for its alkaline properties, locally known as “Kolakhar”. Despite its traditional importance in Assamese cuisine, there remains a lack of systematic scientific studies investigating its physicochemical properties. This study aims to address this gap by evaluating the pH and alkali element composition of Kolakhar prepared from peels of four banana cultivars belonging to different genomic groups. The study investigated the effect of cultivar type and concentration levels (10%, 20%, and 30%) on the pH of Kolakhar. Furthermore, it analyzed the concentration of four key alkaline elements—potassium, sodium, carbonate and calcium to understand their variability across different cultivars. The findings revealed that alkali element composition in banana peels—potassium, sodium, calcium, and carbonate—varies significantly across cultivars, influenced by their genomic constitution. All the four alkali elements recorded in the order of potassium>carbonate>calcium>sodium and these elements contributed to the alkaline pH of Kolakhar. Among the cultivars tested, Kolakhar prepared from Bhimkal (BB) was found to exhibit the highest quality, based on its mineral content and pH.