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This study investigates the effects of fermentation on the functional and biological properties of banana peel waste using halophilic fungi. The results indicate that while fermentation reduces carbohydrate and antioxidant levels, it enhances protein concentration and maintains significant antibacterial and antifungal activities. Overall, banana peel exhibits potential as a nutraceutical source, with implications for food security and waste recovery.

Author

25142154038

Language

EN