Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Material Balance, Proximate and Functional Analysis of Green Banana Flour Prepared by Cabinet Drying Method


Affiliations
1 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

   Subscribe/Renew Journal


Material balance of the process involved in preparation of green banana flour is an important aspect to be overlooked. Unripe green banana flour prepared by pretreatment of banana slices with sodium metabisulphite followed by cabinet drying method, produced a flour with fairly white colour, good nutritive value and also yield was about 26 per cent. Proximate composition and functional properties such as bulk density, water absorption capacity, swelling capacity, foaming capacity, emulsification capacity and rehydration characteristics of prepared banana flour were determined. Also cost of production of banana flour was about Rs. 9.50/100g which is much less than any other advanced processing technique and is quite affordable.

Keywords

Green Banana, Sodium Metabisulphite, Cabinet Drying, Yield.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Abano, E.E. (2010). Assessments of drying characteristics and physio-organoleptic properties of dried pineapple slices under different pre-treatments. Asian J. Agric. Res., 4(3): 155-161.

  • Abano, E.E. and Sam- Amonah, L.K (2011). Effects of different pretreatments on drying characterstics of banana slices, APRN J. Engg. & Appl. Sci., 6 (3) : 121: 129.

  • Aghbashlo, M., Kianmehr, M.H. and Arabhosseini, A. (2010). Modeling of thin-layer drying of apple slices in a semiindustrial continuous band dryer. Internat. J. Food Engg., 6(4): SSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1922.

  • Alam, S.M., Islam, M.Z., Hoque, M.M. and Monalisa, K. (2014). Effects of drying on the physico-chemical and functional properties of green banana (Musa sapientum) flour and development of baked product. American J. Food Sci. & Tech., 2 (4) :128-133.

  • AOAC (2000). Official methods of analysis, of AOAC International, 17th Ed. WASHINGTON, U.S.A.

  • Appiah, F., Oduro, I. and Ellis, W.O. (2011). Functional properties of Artocarpus altilis pulp flour as affected by fermentation. Agric. Biol. J.N. Am., 2(5) : 773-779.

  • Das I., Das, S.K. and Bal, S. (2004). Specific energy and quality aspects of infrared (IR) dried parboiled rice. J. Food Engg., 62: 9-14.

  • Graham, D.E. and Philips, M.C. (1976). The conformation of proteins at the air-water interface and their role in stabilizing foam. In : Akers, R.J. (Ed.) Academic Press. Foams, pp. 237-255, NEW YORK, U.S.A.

  • Kaddumukasa, P., Kyamuhangire, W., Muyonga, J. and Muranga, F.I. (2005). The effect of drying methods on the quality of green banana flour. African Crop Sci. Conferen. Proc., 7: 1267-1271.

  • Karim, O.R.(2005). Effect of pre-treatment on drying kinetics and quality attributes of air-dehydrated pineapple slices. Ph.D. Thesis, University of Agriculture, Abeokuta, Ogun state, NIGERIA.

  • Masamba, K.G., Mkandawire, M., Chiputula, J. and Nyirenda, K.S. (2013). Evaluation of sensory quality attributes and extect of vitamin C degradation in dried pineapples, mango and banana fruit pieces pre-treated with sodium metabisulphite and lemon juice. Internat. Res. J. Agric. Sci. Soil Sci., 3 (3) :75-80.

  • Menges, H.O. and Ertekin, C. (2006). Mathematical modeling of thin layer drying of golden apples. J. Food Engg., 77: 119-125.

  • Motevali, A.S., Minaeiy, M.H. Khoshtaghazaz, M. Kazemi and Nikbakhtyy, A.M. (2010). Drying of pomegranate arils: Comparison of predictions from mathematical models and neural networks. Internat. J. Food Engg., 6(3): Article 15.

  • Mozumder, N.H.M.R, Rahman, M.A., Kamal, M.S., Mustafa, A.K.M. and Rahman, M.S. (2012). Effects ofpre-drying chemical treatments on quality of cabinet dried tomato powder. J. Envir. Sci. Nat. Res., 5(1):253-265.

  • Narayana, K.and Narasinga Rao, M.S. (1982). Functional properties of raw and heat processed winged bean flour. J. Food Sci., 42: 534-538.

  • Okaka, J.C. and Potter, N.N. (1977). Functional and storage properties of cowpea-wheat flour blends in bread making. J. Food Sci., 42 : 828-833.

  • Singh, P., Shukla, P. and Chauhan, G.S. (2004). Development and quality evaluation of banana flours prepared by oven drying and lyophilization. J.Dairy. Foods Home Sci., 23 (3 &4) : 216-219.

  • Sosulski, F.W., Garratt, M.O. and Slinkard, A.E. (1976). Functional properties of ten legume flours. Internat. J. Food Sci. & Tech., 9 : 66-69.

  • Zhang, P., Whistler, R.L., BeMiller, J.N. and Hamaker, B.R. (2005). Banana starch: production, physical properties and digestibility – A Review. Carbohydrate Polymers, 59: 443-458.

  • Zowariah, I. and Noor Aziah, A.A. (2009). Physicochemical properties of wheat breads substituted with banana flour and modified banana flour. J. Tropic. Agric. & Food. Sci., 37 (1): 33-42.


Abstract Views: 256

PDF Views: 0




  • Material Balance, Proximate and Functional Analysis of Green Banana Flour Prepared by Cabinet Drying Method

Abstract Views: 256  |  PDF Views: 0

Authors

P. P. Thakur
Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
V. S. Pawar
Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
D. M. Shere
Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


Material balance of the process involved in preparation of green banana flour is an important aspect to be overlooked. Unripe green banana flour prepared by pretreatment of banana slices with sodium metabisulphite followed by cabinet drying method, produced a flour with fairly white colour, good nutritive value and also yield was about 26 per cent. Proximate composition and functional properties such as bulk density, water absorption capacity, swelling capacity, foaming capacity, emulsification capacity and rehydration characteristics of prepared banana flour were determined. Also cost of production of banana flour was about Rs. 9.50/100g which is much less than any other advanced processing technique and is quite affordable.

Keywords


Green Banana, Sodium Metabisulphite, Cabinet Drying, Yield.

References