Relationship between fruit morphological characteristics and banana flour phytochemistry
Article Sidebar
Main Article Content
Abstract
Assessing the similarity between the phytochemical traits of banana flour and the its fruit morphological characteristics would streamline the complex process of chemical identification. The findings showed a close relationship between protein content and peduncle length (r = -0.46), antioxidant activity and bract external color (r = -0.40), and protein content and immature fruit peel color (r = -0.46). Furthermore, the canonical correlation analysis indicated that the aggregate relationship between fruit morphological characteristics and flour phytochemical properties can be represented by the first canonical correlation (r = 0.92) with the proportion eigenvalue accounted for 58% of the overall variation. The peduncle length, bract external color, and remains of flower were the most prominent variables in delineating the overall fruit morphological characteristics with r = 0.45, -0.59, and -0.45, respectively, whilst the protein content served as the most representative variable for the flour phytochemical properties with r = -0.57. Therefore, it can be concluded that the flour phytochemical properties of banana fruit, especially protein content, can be estimated from its morphological appearance of the peduncle length, bract external color, and remains of flower.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Afzal, M. F., Khalid, W., Akram, S., Khalid, M. A., Zubair, M., Kauser, S., Mohamedahmed, K. A., Aziz, A. and Anusha Siddiqui, S. (2022). Bioactive profile and functional food applications of banana in food sectors and health: a review. International Journal of Food Properties, 25:2286-2300.
Ahmed, J., Thomas, L. and Khashawi, R. (2020). Influence of hot-air drying and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions. Food Hydrocolloids, 99:105331.
Akbari, A., Jelodar, G., Nazifi, S. and Sajedianfard, J. (2016). An overview of the characteristics and function of vitamin C in various tissues: relying on its antioxidant function. Review article. Zahedan Journal of Research in Medical Sciences, 18: e4037. DOI:10.17795/zjrms-4037
Anyasi, T. A., Jideani, A. I. and Mchau, G. R. (2013). Functional properties and postharvest utilization of commercial and noncommercial banana cultivars. Comprehensive Reviews in Food Science and Food Safety, 12:509-522.
Ayo-Omogie, H. N. and Odekunle, O. Y. (2017). Substituting wheat flour with banana flour: Effects on the quality attributes of doughnut and cookies. Applied Tropical Agriculture, 22:134-137.
Borbi, M. A., Dolan, K. D., Siddiq, M., Hooper, S. and Sami, A. (2020). Development and quality evaluation of banana‐rice‐bean porridge as weaning food for older infants and young children. Legume Science, 2: e41.
Campuzano, A., Rosell, C. M. and Cornejo, F. (2018). Physicochemical and nutritional characteristics of banana flour during ripening. Food Chemistry, 256:11-17.
Chang, L., Yang, M., Zhao, N., Xie, F., Zheng, P., Simbo, J., Yu, X. and Du, S. K. (2022). Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.). Food Bioscience, 47:101624.
Dibakoane, S. R., Du Plessis, B., Da Silva, L. S., Anyasi, T. A., Emmambux, M. N., Mlambo, V. and Wokadala, O. C. (2023). Nutraceutical properties of unripe banana flour resistant starch: a review. Starch‐Stärke, 75:2200041.
Elayabalan, S., Subramaniam, S., Shobana, V. and Ashok Kumar, K. (2017). An overview on phytochemical composition of banana (Musa spp.). Indian Journal of Natural Sciences, 7:12408-12419.
Essa, A. H., Alkobaese, S. K. H., Kazem, R. H. and Qasim, M. A. (2023). Utilization of lupine, corn, quinoa and banana flours to produce nutritious cake for celiac disease patients. In IOP Conference Series: Earth and Environmental Science (Vol. 1252, No. 1, p. 012176). IOP Publishing.
Fan, X. and Konold, T. R. (2018). Canonical correlation analysis. In The reviewer’s guide to quantitative methods in the social sciences. Routledge, pp.29-41.
Grajek, W., Olejnik, A. and Sip, A. (2005). Probiotics, prebiotics and antioxidants as functional foods. Acta Biochimica Polonica, 52:665-671.
IPGRI. (1996). Descriptors for Banana (Musa spp.). International Plant Genetic Resources Institute, Rome, Italy.
Khawas, P. and Deka, S. C. (2016). Comparative nutritional, functional, morphological, and diffractogram study on culinary banana (Musa ABB) peel at various stages of development. International Journal of Food Properties, 19:2832-2853.
Mardia, K. V., Kent, J. T. and Taylor, C. C. (2024). Multivariate analysis. John Wiley & Sons.
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R. and Lajolo, F. M. (2011). Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant foods for human nutrition, 66:231-237.
Munir, H., Alam, H., Nadeem, M. T., Almalki, R. S., Arshad, M. S. and Suleria, H. A. R. (2024). Green banana resistant starch: A promising potential as functional ingredient against certain maladies. Food science & nutrition, 12:3787-3805.
Noomhorm, A., Anal, A. K. and Ahmad, I. (2014). Functional foods, nutraceuticals and probiotics as functional food components. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits, 1-19.
Pehlivan, F. E. (2017). Vitamin C: An Antioxidant Agent. InTech. doi: 10.5772/intechopen.69660
Peng, M., Tabashsum, Z., Anderson, M., Truong, A., Houser, A. K., Padilla, J., Akmel, A., Bhatti, J., Rahaman, S. O. and Biswas, D. (2020). Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods. Comprehensive reviews in food science and food safety, 19:1908-1933.
Rahman, T., Akter, S., Sabuz, A. A. and Rana, R. (2021). Characterization of wheat flour bread fortified with banana flour. International Journal of Food Science and Agriculture, 5:1.
Ranjha, M. M. A. N., Irfan, S., Nadeem, M. and Mahmood, S. (2022). A comprehensive review on nutritional value, medicinal uses, and processing of banana. Food Reviews International, 38:199-225.
Saccenti, E., Hoefsloot, H. C., Smilde, A. K., Westerhuis, J. A. and Hendriks, M. M. (2014). Reflections on univariate and multivariate analysis of metabolomics data. Metabolomics, 10:361-374.
Salih, Z. A., Siddeeg, A., Taha, R. T., Bushra, M., Ammar, A. F. and Ali, A. O. (2017). Physicochemical and functional properties of pulp and peel flour of dried green and ripe banana (Cavendish). International Journal of Research in Agricultural Sciences, 4:348-353.
Santos, K. L., Bragança, V. A., Pacheco, L. V., Ota, S. S., Aguiar, C. P. and Borges, R. S. (2022). Essential features for antioxidant capacity of ascorbic acid (vitamin C). Journal of molecular modeling, 28:1.
Sarker, S., Shuvo, S. D., Takey, M., Hadaytullah, M., Al Reza, M. S. and Zubair, M. A. (2022). Determination of proximate composition, antioxidant activity, vitamin C, total phenolic and flavonoid content of banana blossom powder for optimization of its use. Annals: Food Science & Technology, 23.
Sherry, A. and Henson, R. K. (2005). Conducting and interpreting canonical correlation analysis in personality research: A user-friendly primer. Journal of personality assessment, 84:37-48.
Sun, L., Ji, S. and Ye, J. (2010). Canonical correlation analysis for multilabel classification: A least-squares formulation, extensions, and analysis. IEEE Transactions on Pattern Analysis and Machine Intelligence, 33:194-200.
Suryanto, E., Momuat, L. I., Taroreh, M. and Wehantouw, F. (2011). Potensi Senyawa Polifenol Antioksidan dari Pisang Goroho (Musa sapien Sp.). Agritech, 31:289-296.
Syukriani, L., Febjislami, S., Lubis, D. S., Hidayati, R., Asben, A., Suliansyah, I. and Jamsari, J. (2021). Physicochemical characterization of peel, flesh and banana fruit cv. raja [Musa paradisiaca]. In IOP Conference Series: Earth and Environmental Science (Vol. 741, No. 1, p. 012006). IOP Publishing.
Udo, I. I., Etokakpan, O. U., Ukwo, S. P. and Ukpong, E. O. (2021). Evaluation of the proximate compositions, dietary fibre and resistant starch contents of selected varieties of banana and plantain. Journal of Advances in Food Science & Technology, 8:1-9.
Uurtio, V., Monteiro, J. M., Kandola, J., Shawe-Taylor, J., Fernandez-Reyes, D. and Rousu, J. (2017). A tutorial on canonical correlation methods. ACM Computing Surveys (CSUR), 50:1-33.
Vagare, R. D., Mane, S. R. and Bais, S. K. (2025). Review on phytochemical analysis of finished product by chromatographic techniques. International Journal of Pharmacognosy and Herbal Drug Technology, 3:2583-8962.
Vatanasuchart, N., Butsuwan, P. and Narasri, W. (2015). Nutritional composition, in vitro starch digestibility and estimated glycemic index of three varieties of 'Kluai Namwa'banana (Musa sapientum L.) and its products. Maejo International Journal of Science & Technology, 9.
Zhuang, X., Yang, Z. and Cordes, D. (2020). A technical review of canonical correlation analysis for neuroscience applications. Human brain mapping, 41:3807-3833.
