Nutritional evaluation of banana inflorescence and development of food products
Article Sidebar
Main Article Content
Abstract
Bananas, being versatile herbaceous plants, are valuable for their fruit, fruit peel, inflorescence, pseudostem and fibre, which are nutritionally, medicinally and industrially valuable. This study ventures to report nutritional, functional and food products (pickles and cookies) using the inflorescence of a native variety of bananas in southwest India. Uncooked and cooked inflorescence flours did not show notable changes in moisture or total lipid contents. Protein, crude fibre and ash contents were significantly higher in uncooked as compared to cooked flours, whereas the opposite was true for carbohydrates and calorific value. Cooked flours had significantly higher bulk density, swelling power, percent solubility, and water-absorption capacity, whereas uncooked flours had significantly lower gelation concentration, emulsion activity and foam properties. Oil-absorption capacity and emulsion stability did not show any difference between uncooked and cooked flours. Pickles (uncooked and cooked chops) and cookies (uncooked and cooked flours) offered good sensory scores, indicating their acceptability as food products. The study suggested that the inflorescence of bananas could be a valuable source of dietary supplements and food products owing to its superior nutritional properties, functional attributes and sensory values.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Ackbarali, D. S. and Maharaj, R. (2014). Sensory evaluation tool in determining acceptability of innovative products developed by undergraduate students in food science and technology at the University of Trinidad and Tobago. Journal of Curriculum and Teaching, 3:10-27.
Adebowale, Y. A., Adeyemi, I. A. and Oshodi, A. A. (2005). Functional and physicochemical properties of flours of six Mucuna species. African Journal of Biotechnology, 4:1461-1468.
AOAC (2012). Official Methods of Analysis. Association of official analytical chemist 19th edition, Washington DC, USA.
Baljeet, S. Y., Rithika, B. Y. and Roshan, L. Y. (2010). Studies on functional properties and incorporation of buckwheat flour for biscuit making. International Food Research Journal, 17:1067-1076.
Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural and Food Chemistry, 25:258-261.
Bligh, E. G. and Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37:911-917.
Butool, S. and Butool, M. (2013). Nutritional quality on value addition to jack fruit seed flour. International Journal of Science and Research, 4:2406-2411.
Chandra, S. and Samsher, L. (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8:4849-4852.
Chandra, S., Singh, S. and Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52:3681-3688.
Coffman, C. W. and Garcia, V. V. (1977). Functional properties and amino acid content of protein isolate from mung bean flour. Journal of Food Technology, 12:473-484.
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A. and Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28:350-356.
Ekanayake, S., Jansz, E. R. and Nair, B. M. (1999). Proximate composition, mineral and amino acid content of mature Canavalia gladiata seeds. Food Chemistry, 66:115-119.
Elaveniya, E. and Jayamuthunagai, J. (2014). Functional, physicochemical and anti-oxidant properties of dehydrated banana blossom powder and its incorporation in biscuits. International Journal of ChemTech Research, 6:4446-4454.
Fingolo, C. E., Braga, J. M. A., Vieira, A. C. M., Moura, M. R. L. and Kaplan, M. A. C. (2012). The natural impact of banana inflorescences (Musa acuminata) on human nutrition. The Annals of the Brazilian Academy of Sciences, 84:891-898.
Florenta, A. W., Loh, A. M. B. and Thomas, H. E. (2015). Nutritive value of three varieties of banana and plantain blossoms from Cameroon. Greener Journal of Agricultural Science, 5:52-61.
Kabirullah, M. and Willis, R. B. H. (1982). Functional properties of acetylated and succinylated sunflower protein isolate. Food Technology, 17:235-249.
Krishnan, A. S. and Sinija, V. R. (2016). Proximate composition and antioxidant activity of banana blossom of two cultivars in India. International Journal Agriculture Food Science & Technology, 7:13-22.
Kusumayanti, H., Handayani, N. A. and Santosa, H. (2015). Swelling power and water solubility of cassava and sweet potatoes flour. Proceedings of Environmental Science, 23:164-167.
Liyanage, R., Gunasegaram, S., Visvanathan, R., Chathuni, J., Weththasinghe, P. et al. (2016), Banana blossom (Musa acuminate Colla) incorporated experimental diets modulate serum cholesterol and serum glucose level in Wister rats fed with cholesterol. Cholesterol, 2016:9747412. 10.1155/2016/9747412
Lowry, O. H., Rosebrough, N. J., Farr, A. L. and Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry, 193:265-275.
Méchin, V., Damerval, C. and Zivy, M. (2007). Total protein extraction with TCA-acetone. In: Thiellement, M., Zivy, M., Damerval, C. and Méchin, V. (eds.). Methods in Molecular Biology, Volume 355. Human Press Inc., Totowa, New Jersey, USA, pp.1-8
Mohapatra, D., Mishra, S. and Sutar, N. (2010). Banana and its by-product utilisation: An overview. Journal of Scientific and Industrial Research, 69:323-329.
Neto, V. Q., Narain, N., Silvia, J. B. and Bora, P. S. (2001). Functional properties of raw and heat-processed cashew nut (Anacardium occidentale L.) kernel protein isolate. Nahrung, 45:258-262.
Niveditha, V. R. and Sridhar, K. R. (2017). Improvement of functional attributes of kernels of wild legume Canavalia maritima by Rhizopus oligosporus. In: Gupta, V. K., Zeilinger, S., Filho, E. X. F., Durán-Domínguez-de-Bazúa, M. and Purchase, D. (eds.). Microbial Applications: Recent Advancements and Future Developments. Walter de Gruyter, Berlin, pp.334-353.
Okilya, S., Mukisa, I. M. and Kaaya, A. N. (2010). Effect of Solar Dryingon the Quality and acceptability of Jackfruit Leather. Electronic Journal of Environmental, Agricultural Food Chemistry, 9:101-111.
Petrova, I., Petkova, N. and Ivanov, I. (2016). Five edible flowers–Valuable source of antioxidants in human nutrition. International Journal of Pharmacognosy and Phytochemical Research, 8:604-610.
Rop, O., Jurikova, T., Neugebauerova, J. and Vabkova, J. (2012). Edible flowers–A new promising source of mineral elements in human nutrition. Molecules, 17:6672-6683.
Seena, S. and Sridhar, K. R. (2005). Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Research International, 38:803-814.
Shad, M. A., Nawaz, H., Hussain, M. and Yousuf, B. (2011). Proximate composition and functional properties of rhizomes of lotus (Nelumbo nucifera) from Punjab, Pakistan. Pakistan Journal of Botany, 43:895-904.
Sharmila and Puraikalan, Y. D. (2013). Development and Evaluation of Banana Blossom Incorporated Dark Chocolate. International Journal of Science and Research, 4:1409-1411.
Soans, J. C., Pavithra, M. and Sridhar, K. R. (2023). Bioactive attributes of ethnically edible banana inflorescence. In: Öztürk, M., Sridhar, K.R., Sarwat, M., Altay, V. and Martinez, F.M.H. (eds,), Ethnic Knowledge and Perspectives of Medicinal Plants – Curative Properties and Treatment Strategies. Apple Academic Press, USA and Canada, pp.561-578.
Söderberg, J. (2013). Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food. Dissertation, Faculty of Natural Resources and Agricultural Sciences, Department of Food Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden, p. 37. https://stud.epsilon.slu.se/6240/
Sridhar, K. R. and Seena, S. (2006). Nutritional and antinutritional significance of four unconventional legumes of the genus Canavalia – A comparative study. Food Chemistry, 99:267-288.
StatSoft (2008). Statistica Version 8. StatSoft Inc, Tulsa, Oklahoma, USA.
Vilhena, M. B., Franco, M. R., Schmidt, D., Carvalho, G. and Azevedo, R. A. (2015). Evaluation of protein extraction methods for enhanced proteomic analysis of tomato leaves and roots. The Annals of Brazilian Academy of Sciences, 87:1853-1863.
Vu, H. T., Scarlett, C. J. and Vuong, Q. V. (2019). Changes of phytochemicals and antioxidant capacity of banana peel during the ripening process; with and without ethylene treatment. Scientia Horticulturae, 253:255-262.
Wickramarachchi, K. S. and Ranamukhaarachchi, S. L. (2005). Preservation of fibre-rich banana blossom as a dehydrated vegetable. ScienceAsia, 31:265-271.
Xu, C., Xu, Y. and Huang, B. (2008). Protein extraction for two-dimensional gel electrophoresis of proteomic profiling in Turfgrass. Crop Science, 48:1608-1614.
