Valorization of the waste from Musa spp through the ancestral afro-esmeralda culture for the production of natural products at the "Miguel de Unamuno" School

Abstract

Introduction: The banana (Musa spp) is one of the most cultivated and consumed species worldwide, especially in tropical and subtropical climates. Its origin is in Southeast Asia, but over time it has spread to different regions due to its adaptability and the high nutritional value of its fruit. Although it is commonly considered a tree, it is actually a herbaceous plant, since it does not have a woody trunk; instead, its main structure is made up of a pseudostem composed of overlapping leaves. The objective of this work is to develop sustainable food products from Musa spp. as raw material, integrating traditional knowledge and practices of the Afro-Esmeraldan culture, through innovative and ecological processes that promote healthier eating, rescue ancestral knowledge and contribute to the reduction of environmental impact. Materials and methods: A qualitative-experimental methodology was applied. The experimental approach allowed for a precise analysis of the importance of reusing food byproducts, such as banana peels, in the development of sustainable practices and their impact on sustainable ecology. Furthermore, the qualitative approach facilitated the collection and analysis of statistical data within a specific population, providing a more detailed view of the perception and application of these practices. Results: The main result was that the revaluation of banana plant residues and parts, such as the peel, pseudostem, and leaves, demonstrates that they can be transformed into functional and ecological products. Discussion: These can include healthy and sustainable foods, as well as other edible products, contributing to more environmentally responsible production. Conclusions: This transformation not only reduces waste but also promotes the comprehensive use of Musa spp., promoting innovative alternatives for food and sustainability.