Gelation has sought to found every hydrocolloids’ function. Traditional method of pectin extraction from underutilized banana waste is significant in food industry to tackle the food security issue. The effect of sugar concentration (20.8%, 27.7%, 41.6% and 48.6%) on gels’ characteristics were investigated after the gel was efficaciously fabricated with the ratio of 1:08 (banana peel: water). For spreadability Line Spread assay, it was reported that increasing the percentage of sugar has decreased the distance of gel spread. There was a significant decrease (P<0.05) in the gel tenderness as the percentage of sugar increase. Similarly, the moisture content and water activity for gel were significantly reduced as the amount of sugar amplified at (p<0.05). All the four formulations showed a tremendous differences for color and texture analysis. From this study, this research managed to prove the capacity of pectin from banana peel in upholding the watermelon jam. Keywords : Banana, Sugar Concentration, Gel Formation, Pectin.

Nowadays, the consumption of fast-foods and snacks among consumers has increased and led to demand in cereal bars. The need for nutritional and functional foods likewise increased at the same pace. Consumers do not eat these snacks only to provide satisfaction for their hunger, but also to supply essential nutrients to body. The aim of this study was therefore, to develop cereal bars with high dietary fibre and other nutritional contents. The objective of this study was to develop various formulations of cereal bars using different combination of Sunnahfruits such as dates (Phoenix dactylifera), raisins (Vitis vinifera L.) and figs (Ficus carica). The cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The cereal bars were assessed for water activity and proximate composition. It was observed that the cereal bar, B, made with 70g of glucose syrup, 100g honey and 450g of total fruits had the highest value of moisture (18.73%) as compared to other formulations (P = .05). There were no differences in protein contents of the cereal bars formulated. Ash contents of the samples were significantly different (P= .05) in samples B and F; the values ranged between 0.97 and 1.88. The fat contents were significantly different with sample B having the highest fat content (10.72%) and carbohydrate contents were affected by fibre contents; samples with lower crude fibres had higher carbohydrate contents which also reflect in the energy contents of the cereal bar samples. Lowest aw (water activity) was observed in the samples with lower fruit contents which could be as a result of their lower moisture contents. As a conclusion, incorporation of glutinous rice flakes with different compositionSunnahfoods and binding agents; honey and glucose syrup can be used to formulate cereal bars with appreciable proximate and energy contents. Keywords:Cereal bar; dietary fibre; functional food; water activity; sunnah fruits.