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Agriculture and Food Sciences Research 
Vol. 9, No. 2, 50-58, 2022 

ISSN(E) 2411-6653/ ISSN(P) 2518-0193 
DOI: 10.20448/aesr.v9i2.4110 

© 2022 by the authors; licensee Asian Online Journal Publishing Group 

 
 

 
 
 
Valorization of Garlic Peel as a Potential Ingredient for the Development of 
ValueAdded Rice Based Snack Product Pukhelein 

 
Jesparwell Lyngdoh1   

Subhajit Ray2   

  
( Corresponding Author)  

1,2Department of Food Engineering &Technology, Central Institute of Technology Kokrajhar, Kokrajhar, India. 
1Email: jesparwelltongkhar@gmail.com  Tel: +919501884237 
2Email: subhajit@cit.ac.in Tel: +919330054980 

 

 
Abstract 

The present study was designed to develop and evaluate the nutritional, functional, sensory 
properties and texture profile data of garlic peel powder fortified viz. 2%, 5% and 10% value added 
pukhelein and compared with control sample.  Garlic peel showed crude fiber, carbohydrate and 
ash content viz. 60.57%, 21.71% and 16.34%, total phenolic content (TPC) of 108.79 µg/ml GAE, 
total flavonoid content (TFC) of 33.27 mg Quercetin/ml and antioxidant activity (33.38 mg/ml) 
respectively. 5% formulation exhibited the highest crude fiber, protein content, TPC (326.6 µg/ml 
GAE), TFC (91.38 mg Quercetin/ml) and total antioxidant content (54.68 µg/ml).Sensory 
evaluation data showed good result in 5% formulation in terms of appearance, texture and taste. 
Texture profile analysis showed that a considerable decrease in hardness, springiness, 
cohesiveness, gumminess and chewiness and resilience. The outcome of the study revealed that 
5% garlic peel powder fortified pukhelein exhibited the best result among all formulations. 

 
Keywords: Garlic peel, Utilization, Functional components, Sensory properties, Value addition, Pukhelein. 

 
Citation | Jesparwell Lyngdoh; Subhajit Ray (2022). Valorization of 
Garlic Peel as a Potential Ingredient for the Development of 
ValueAdded Rice Based Snack Product Pukhelein. Agriculture and 
Food Sciences Research, 9(2): 50-58. 
History:  
Received: 18 May 2022 
Revised: 12 July 2022 
Accepted: 27 July 2022 
Published: 16 August 2022 
Licensed: This work is licensed under a Creative Commons 

Attribution 4.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Funding: This study received no specific financial support. 
Authors’ Contributions: Both authors contributed equally to the conception 
and design of the study. 
Competing Interests: The authors declare that they have no conflict of 
interest. 
Acknowledgment: Authors are grateful to the Department of Food 
Engineering &Technology, Central Institute of Technology Kokrajhar, 
Kokrajhar, Assam, India for providing the necessary laboratory facilities to 
carry out this research work. 
Transparency: The authors confirm that the manuscript is an honest, 
accurate, and transparent account of the study; that no vital features of the 
study have been omitted; and that any discrepancies from the study as planned 
have been explained. 
Ethical: This study followed all ethical practices during writing. 

 

 

Contents 
1. Introduction ...................................................................................................................................................................................... 51 
2. Materials and Methods ................................................................................................................................................................... 52 
3.  Result and Discussion .................................................................................................................................................................... 54 
4. Conclusion ......................................................................................................................................................................................... 57 
References .............................................................................................................................................................................................. 57 
 

 
 
 
 

 

 

 

 

mailto:jesparwelltongkhar@gmail.com
mailto:subhajit@cit.ac.in
https://creativecommons.org/licenses/by/4.0/
https://creativecommons.org/licenses/by/4.0/
https://www.doi.org/10.20448/aesr.v9i2.4110
https://orcid.org/0000-0003-0081-9836


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Contribution of this paper to the literature 
This study contributes to existing literature by emphasizing the development and evaluation of 
garlic peel powder fortified rice based innovative value-added snack product pukhelein with 
respect to nutrition, functional, sensorial and textural properties. 

 
1. Introduction 

Garlic(Allium sativum) is a species ofbulbous flowering plant in the genus Allium and has been known since the 
ancient times to have many benefits. It is also used as a food ingredient all around the world because of its 
characteristic flavor and aroma. Garlic is considered as a medicine in many countries as it is believed to treat and 
prevent diseases like high blood pressure, coronary heart disease, high attack and cholesterol.  It is also used in 
cancer treatment like breast cancer, prostate cancer colon and bladder cancer. It contains allicin and has high anti-
fungal and anti-viral properties [1]. Through various studies, different parts of the plants have been shown to 
possess many properties which are valuable for functional ingredients for food and promoting health-beneficial 
effects [2, 3]. However, behind the well-known usefulness of garlic plant, there is one part of it which is still widely 
considered as waste. The garlic peel/skin is usually discarded directly without any further use [4].Garlic peel 
could be used as an alternative for more costly waste water treatment processes. Due to the high consumption of 
garlic high amount of peels were discard, in the community. In regards to environment this waste was used as an 
adsorbent to remove methylene blue from aqueous solution [5].Garlic peels also has high antimicrobial and 
antioxidant properties and its possibility of using it as a preservative in cooked beef [6].There have been several 
efforts to study the potential of garlic peel even though they are still very limited. Rahmawati, et al. [7] was 
explored the phytochemical activities of garlic peel extract and its potential utilization as a natural food additive 
and functional ingredient in the future. There studies are of two phases; in the first phase they identify and 
compares the phytochemical content and their activities between aqueous and ethanolic extract. In the later phase, 
they focus on their extraction method and it was found that the highest amount of antioxidant activity, flavonoid 
and phenolic content could be obtained in treatment of raw material-solvent ratio20gm/100ml. Ifesan, et al. [6] 
carried out research on the properties of Antioxidant and Antimicrobial garlic peel extract and its possible way of 
using it as a natural food additive and preservative in cooked beef. Chitsaz, et al. [8] did a study on the effects of 
garlic peel/peel in biochemical, haematological and digestive enzyme parameters of juvenile belunga species and its 
uses as feed formulation and there are also studies of   which further agrees the effectiveness of garlic peel in marine 
organism and biochemical digestive enzyme, which was selected as a fish model due to its importance in 
commercial sturgeon aquaculture. Hameed and Ahmad [5] studied on the potential use of garlic peel for the 
removal of methylene blue from aqueous solution. Garlic peels a cheap and waste material, was found to be very 
effective to remove methylene blue from aqueous solution. Kallel, et al. [9] were reported on the phenolic 
extraction from the disposed garlic husk (GH) using different solvents (water, methanol and ethanol) and the result 
obtained stated that garlic husk is a potential source of natural antioxidant that can be used in different medicinal, 
biological and in food industry application. Based on the evidence provided by the studies above, there might be a 
possibility to utilize garlic peel and garlic peel extract as a natural food additive or even as a functional food or a 
value addition to any product in the future. This study was to determine the proximate composition, flavonoid 
content, phenolic content, antioxidant capacity and to investigate the nutritional, functional, textural and sensory 
qualities of value added garlic peel powder fortified pukhelein. Table 1 represents the availability of phytochemical 
components in garlic peel with respect to the ethanol and water extraction. 

 
Table 1. List of phytochemical/functional components in garlic peel. 

Secondary metabolites  Ethanol extract Garlic peel Water extract Garlic peel 

Alkaloid  - - 

Saponin  + + 
AGI - - 
Antimicrobial activity(S. cerevisiae) - + 
Flavonoid + + 
Antioxidant activity + + 
Phenolics  + + 

Note: +Indicates presence, - Indicates absences [10]. 

 
Table 2 represents the applicability of different categories of garlic waste in various food products and their 

beneficial activities. 
 

Table 2. Summary table of potential application of different forms of garlic waste. 

Form of garlic waste Application matrix/ 
final product 

Function/ benefits  Reference  

Garlic peel powder Cooking rice  Add vitamins and nutrients [11] 
Garlic peel powder Wheat bread Bread with enhance antioxidative properties [11] 
Ginger peel powder Wheat flour extrudate  Enhance vitamin and antioxidant [12] 
Garlic peel extract Soup Enhance soup with flavor and nutritional component [11] 
Garlic peel powder Beef  Use as a food additive [13] 
Garlic peel ash Hair Strengthen the hair [12] 
Garlic extract  Face  Treat against itchy skin [11] 

 
 
 
 



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2. Materials and Methods 
2.1 Collection of Samples 

Garlic samples were purchased from the local market adjacent to the institute, Kokrajhar, Assam, India. Figure 
1 illustrates the manufacturing flow diagram of garlic peel powder.   
 

 
Figure 1. Processing of garlic peel powder. 

 

2.2. Determination of Proximate Composition 
2.2.1. Determination of Moisture Content 

Moisture content of garlic peel was determined by the following formula according to the description of AOAC 
[14]. 
Moisture (%) = (W1- W2) X 100 

                   W 
Where,  
W1 = Weight of the sample and the dish before drying. 
W2 = Weight of the dish after drying. 
W = Weight of the sample. 
 

2.2.2. Determination of Ash Content 
Ash content of garlic peel was determined by using muffle furnace as described by AOAC [14].  

Ash (%) = W2-W1 X 100/ WS 
Where,  
W2 = wt. of the crucible with ash. 
Ws = wt. of the sample. 
W1 = Weight of the crucible. 
 

2.2.3. Determination of Protein Content 
Protein content of garlic peel was determined as described by Lowry, et al. [15]. 

 

2.2.4. Determination of Crude Fiber 
Crude fiber of garlic peel was determined by the following formula as described by AOAC [14].  

Crude fiber % by wt. = (W 1 – W2) X100 
                                               W  
Where,  
W1 = wt.  after drying. 
W2 = wt.  after ashing 
W = wt. of the sample 
 

2.2.5. Determination of Crude Fat Content  
Crude fat of garlic peel was determined by the following formula as described by AOAC [14]. 

% Crude fat = (W2 – W1) x 100     
                         W 
Where,  
W1- weight of the flask. 
W2- weight of the flask and extracted fat, 
 W- weight of the sample 
 

2.2.6. Determination of Carbohydrate Content 
Carbohydrate content of garlic peel was determined by using the formula as described in anthrone method [16, 

17]. 
Concentration of unknown= [(Absorbance of unknown*concentration of standard) /Absorbance of standard] 

 
 
 
 



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2.3. Extraction of Sample                                                 
Extraction of samples was done by taking 1 g of garlic peel powder suspended in 35 mL of methanol were 

mixed and kept for 1 hour in   a sonication bath. The extract was mixed rapidly by centrifuge for 10minutes. The 
extract was filtered using Whatman filter paper and is store in the dark prior further analysis. 
 

2.3.1. Determination of Total Phenolic Content (TPC) 
Total phenolic content of garlic peel was estimated spectrophotometrically [18]. 

 

2.3.2. Determination of Total Flavonoid Content 
Total flavonoids content of garlic peel was estimated by the method described by Malik and Singh [19]. 

 

2.3.3. Estimation of Total Antioxidant Capacity by DPPH (Radical Scavenging Activity) 
Total antioxidant capacity (radical scavenging activity) was measured by using the free radical,DPPH (2,2-

diphenyl-1picrylhydrazyl) [20]. 
Radical scavenging activity (%) = [(Ao-As)/Ao] X 100 

Where, Ao is absorbance of control (blank) and As is absorbance of sample extract 
 

2.4. Utilization of Garlic Peel Powder in Traditional Food for the Development of Value-Added Product 
Garlic peel powder contributes a significant role for the development of value added pukhelein. Figure 2 

illustrates the manufacturing flow diagram of garlic peel powder fortified value added pukhelein. 
 

 
Figure 2. Development of garlic peel powder fortified traditional rice based product (Pukhelein). 

 

 
Figure 3. Garlic peel powder fortified pukhelein. 

 
Figure 3 illustrates the development of value added garlic peel powder fortified rice based snack product 

pukhelein. 

 
2.5. Texture Profile Analysis 

Texture profile analysis (TPA) was followed by instrumental method in terms of the different textural 
parameters e.g. hardness, chewiness, cohesiveness, gumminess, resilience and springiness [21].  
 

2.6. Sensory Evaluation 
Evaluation of sensory parameters was performed by nine point hedonic rating test as described by Ray [22].  
 

2.7. Development of ValueAdded Rice Based Snack Pukhelein 
Rice- based snack Pukhlein were prepared by incorporating of garlic peel powder in various proportions in rice 

flour. The product was shown in Figure 4. 



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Figure 4. Pukhlein (Control and fortified with different proportions of garlic peel powder). 

 
Table 3. Proximate Composition of Garlic peel. 

Parameters (%) Garlic peel 

Ash 16.34 
Carbohydrates 21.71 
Crude fiber 60.57 
Fat 0.83 
Moisture content 3.36 
Protein 8.24 

 

3.  Result and Discussion 
3.1. Proximate Composition 

Experimental result obtained from Table 3 showed that garlic peel was a very rich source of ash, crude fiber 
and protein content. However, a very negligible amount of lipid exists. Less moisture content established the 
profound by product stability. The result was significantly comparable with the result obtained by Kallel, et al. [9]. 
Significant mineral content of garlic peel indicates its potentiality of fortification and at the same time higher level 
of crude fiber directs its digestibility.  
 

Table 4. Total phenolic, flavonoid and antioxidant content. 

Functional parameters Result 

Total phenolic content (Gallic acid equivalent µg/ml) 108.7961351 
Total flavonoid content (mg Quercetin/ml) 33.27 
Antioxidant activity (mg/ml) 33.38 

 

3.2. Phytochemical / Functional Composition in Garlic Peel Extract 
Experimental result obtained from Table 4 showed that the total phenolic as 108.79 µg/ml gallic acid 

equivalent, total flavonoid33.27mg/ml quercetin and antioxidant activity of 33.38 mg/ml respectively. TPC value 
showed higher value as compared with the result of Syeda, et al. [23]. Similarly, total flavonoids content (TFC) 
exhibited significantly enhanced value than the result obtained from Syeda, et al. [23]. Similarly, antioxidant 
activity by DPPH radical scavenging assay method exhibited the higher value than the experimental investigation 
of Syeda, et al. [23]. Moreover, the result revealed that garlic peel has a potential to be regard as an anticancer as 
phenolic was used in cancer treatment [1]. Decades of research suggest people who eat more generous amount of 
antioxidant-rich food have increased protection against disease. Protection of food product was related to 
antioxidant ability responsible for providing fight against free radicals and reduces oxidative stress. The result of 
the study showed better result in terms of methanol extracted total antioxidant capacity (TAC) or antioxidant 
activity than Kotenkova and Kupaeva [24]. 
 

3.3. Proximate Composition of Garlic Peel Powder Fortified Pukhelein 
The proximate composition of value-added rice-based snack (Pukhlein) will be represented in Table 5. 

 
Table 5. Proximate composition of value added pukhelein. 

Parameters   Control 2% 5% 10% 

Ash 0.39 0.51 0.56 0.53 
Carbohydrates  54.7 55.4 55 55.5 
Fats  16.1 15.8 15.3 14.6 
Crude fibre 2.39 2.53 5.1 3.8 
Protein  4.07 5.9 6.05 5.8 
Moisture  20.2 19.8 19.3 18.4 

 
Experimental result revealed that the incorporation of garlic peel powder increases the ash and crude fiber in 

the value-added product (Pukhlein). Higher ash content means high in mineral content in the garlic peel. Similarly, 



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the crude fibre is increased as the garlic peel is rich in crude fibre. The incorporation of garlic peels exhibited 
increasing protein content but decreasing fat content in the valued- added product. Therefore, while comparing all 
formulations of garlic peel powder fortified value added product, 5% formulation showed better result in terms of 
increased level of ash, crude fiber and protein content.  

 

3.4. Functional Potential of Value- Added Pukhlein 

 
Figure 5. Functional potential of value-added rice based snack (Pukhlein) 
with different proportion of garlic peel powder. 

Figure 5 showed that 5% garlic peel powder fortified value added pukhelein contains maximum amount of total 
phenolic content (TPC), total flavonoids content (TFC) and total antioxidant capacity (TAC). In general garlic peel 
powder addition to pukhelein enhanced the functional potential due to the occurrence of function components in 
significant level. Moreover, 5% formulation showed the better result due to possibly the release of potential 
functional components in comparison to other. 

 

3.5. Sensory Evaluation 
 

 
Figure 6. Sensory evaluation of value-added rice snack (Pukhlein) with 
different proportion of garlic peel powder 

 
Figure 6 illustrates the evaluation of sensory parameters of formulated garlic peel powder value added 

pukhelein.Sensory evaluation was done by using nine point hedonic rating test. In this investigation, the sensory 
panel was constituted by twenty five panellist including faculty members, PG and Ph.D.scholars of the institute. 
Based on the evaluation of panellist, it was found that 5% garlic peel powder fortified rice based snack pukhelein 
exhibited the best result in terms of appearance, taste, aroma, texture and overall acceptability in comparison to 
other formulations. No such comparative data of other researchers were found.  
 

3.6. Textural Characteristics of Value-Added Rice Snack (Pukhlein) With Different Proportion of Garlic Peel 
Powder 

 
Figure 7. Hardness of fortified pukhelein. 

 



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Figure 7 represents the hardness as one of the important textural attribute of value added garlic peel powder 
rice based snack pukhelein. 

 

 
Figure 8. Springiness of fortified pukhelein. 

 

Figure 8 represents the springiness as one of the important textural attribute of value added garlic peel powder 
rice based snack pukhelein. 
 

 
Figure 9. Cohesiveness of fortified pukhelein. 

 
Figure 9 represents the cohesiveness as one of the important textural attribute of value added garlic peel 

powder rice based snack pukhelein. 
 

 
Figure 10. Gumminess of fortified pukhelein. 

 
Figure 10 illustrates the gumminess as one of the important textural attribute of value added garlic peel 

powder rice based snack pukhelein. 
 



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Figure 11. Chewiness of fortified pukhelein. 

 
Figure 11 illustrates the chewiness as one of the important textural attribute of value added garlic peel powder 

rice based snack pukhelein. 
 

 
Figure 12. Resilience of fortified pukhelein. 

 
Figure 12 illustrates the resilience as one of the important textural attribute of value added garlic peel powder 

rice based snack pukhelein. 
Experimental investigation based upon various figures viz. hardness, springiness, cohesiveness, chewiness, 

gumminess and resilience obtained from texture profile analysis (TPA) revealed the significance of 5% garlic peel 
powder in comparison to other formulations e.g.2%, 10% and even control i.e.0% fortified pukhelein due to 
decreased value. These characteristics established it as a novel product. No such comparative data of other 
researchers were found in this endeavour. 
 

4. Conclusion 
In this study, garlic peel as a valuable by product was considered for the development of value added product 

pukhelein. Different properties viz. nutritional, functional, sensory and textural attributes were analyzed for 
conrol,2%,5% and 10% garlic peel powder fortified value added product. Finally, after considering all analytical 
datas and sensory perception it was established that 5% formulation was considered to be the best one. 
 

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