DEVELOPMENT AND ACCEPTABILITY OF FLOUR FROM GREEN CAVENDISH BANANA (MUSA ACUMINATA CAVENDISH) AND ITS POTENTIAL PRODUCT

Abstract

Green Cavendish banana is a variety of banana (Musa acuminata Cavendish) that is harvested while still unripe and green, commonly used for cooking or processing into various food products.This study aimed to develop bread made from green Cavendish banana (Musa acuminata Cavendish) flour as the raw material. Green Cavendish bananas, sourced from a banana plantation, underwent phytochemical analysis to assess antioxidant components, health benefits, and potential foaming properties. The study conducted a thorough nutritional analysis of banana flour, scrutinizing components such as oil, moisture, protein, phosphorus, magnesium, copper, potassium, and manganese through various methods. It also delved into the characteristics, bioactive elements, nutritional value, and sensory appeal of Green Cavendish Banana Flour and its derivative products. Notably, phytochemical analysis revealed the presence of beneficial compounds like flavonoids, phenols, condensed tannins, and saponins in Green Cavendish Bananas, implying potential health benefits and foaming properties. Moreover, the research furnished a detailed breakdown of the nutritional composition of Green Cavendish Banana Flour, incorporating vital information about its oil, protein, phosphorus, magnesium, copper, potassium, and manganese content, alongside the methods used for measurement. The study also elucidated the ingredients and processes involved in creating banana bread.Importantly, the sensory evaluation demonstrated the high overall acceptability of banana bread made from Green Cavendish Banana Flour, encompassing favorable responses to its appearance, aroma, texture, and taste. Collectively, these findings underscore the promising potential of Green Cavendish Banana products, both from a nutritional perspective and in terms of consumer preferences and sensory appeal. In conclusion, the study highlights the rich reserves of bioactive compounds and essential nutrients in Green Cavendish Banana and its derivative products. The phytochemical analysis emphasized these benefits, while the composition analysis illuminated their nutritional content. Additionally, the high acceptability of banana bread made from Green Cavendish Banana Flour underscores its role as a nutritious and delightful food choice.