Effect of harvesting period on physicochemical properties and in vitro digestibility of banana flour
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Abstract
The research finding focused on the effect of unripe bananas with 3 different harvesting times of 60, 70 or 80 days after blooming (DAB) on the physicochemical properties in vitro digestibility and yield of banana flour. The results showed that peel color changed from green to light green with increasing DAB and that the diameter and pulp weight of fruit at 80 DAB had significantly (p≥0.05) larger diameter (35.82 ± 2.74 mm) and higher weight (116.69 ± 1.64 g) than either 60 or 70 DAB. The amount of pulp per finger was not significantly different (p≥0.05) with values in the range of 57.25 to 69.89%. The yield of banana flour ranged between 19.36-25.12%. The pH of flour from bananas 70 DAB was 5.19 ± 0.09 and 80 DAB was 5.30 ± 0.09 both of which were significantly higher (p≥0.05) than banana flour from 60 DAB. The total soluble solids of all the samples was not significantly different (p≥0.05). The swelling power of all samples were not significantly different (p≥0.05) but solubility of the flour after 80 DAB was the lowest. The time of harvest of all the samples showed no significant effect (p≥0.05) on gelatinization temperature, which ranged 80.98 to 83.14°C, other thermal properties and resistant starch (RS) content ranged between 41.42 to 49.55% but estimated glycemic index of 60 DAB sample (45.77 ± 0.88) with significantly higher (p≥0.05) than 70 and 80 DAB samples.
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