Assessment of the Acceptability of Banana Tree Pith (Bani) as an Alternative Food Source in Chip Form

Camille L. Cormanes

doi:10.55927/jeda.v4i4.465

Authors

Camille L. Cormanes Palompon Institute of Technology

DOI:

https://doi.org/10.55927/jeda.v4i4.465

Keywords:

Banana Pith Chips, Upcycled Foods, Consumer Acceptance, Value–Attitude–Behavior (VAB) Model Sensory Evaluation, Sustainable Snacks

Abstract

This study investigates the potential of banana tree pith (bani), an underutilized agricultural by-product, as a sustainable alternative snack in chip form. Using a descriptive developmental research design based on secondary data, the study evaluates the nutritional value, sensory acceptability, and market potential of banana pith chips. Rich in fiber, low in fat, and containing bioactive compounds, banana pith offers a nutritious and eco-friendly ingredient for health-oriented snack production. Guided by the Value–Attitude–Behavior (VAB) model, consumer acceptance is analyzed through sensory and behavioral factors, highlighting that eco-labeling and environmental messaging enhance willingness to try and purchase. The findings demonstrate that banana pith chips are nutritionally viable, sensorially acceptable, and marketable when supported by sustainable branding and consumer education. The study contributes to sustainable food innovation aligned with SDGs 2, 12, and 13 and recommends further research on sensory optimization, shelf life, cost-efficiency, and localized market adoption.

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