Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour.

Minenhle Khoza,Eugenie Kayitesi,Bhekisisa C Dlamini

doi:10.3390/foods10122894

Abstract

This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°–24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.

Highlights

The diabetes endemic continues to increase associated with obesity, inactive lifestyles and high-energy diets [1]
The varying functional and physicochemical properties of the green banana flour (GBF) cultivars suggest that they can be utilized as raw materials in different food products
The morphological characteristics of the GBF starch and the fact that it appears to be linked to high Water Absorption Capacity (WAC) suggest their possible application in the development of edible films

Summary

Introduction

The diabetes endemic continues to increase associated with obesity, inactive lifestyles and high-energy diets [1]. These diseases are the leading cause of demise and disability worldwide. Studies have revealed that adequate consumption of fruits and vegetables is vital for reducing the burden of heart diseases and diabetes, possibly due to their relatively high dietary fiber, resistant starch, antioxidants and bioactive compounds contained in these foods [1,6,7]. There has been an intensive development of secondary food products made from fruits and vegetables as sources of dietary fiber and indigestible starches, with more focus on developing new products. The development of such food products allows the consumer to have permanent access to the nutritional benefits of fruit and vegetable products, in spite of their seasonality, and healthy food can be made available throughout the year [8]

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