Abstract
Abstract: The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield. The obtained flours were characterized by color (L*, C*, and h*) and by moisture, total and resistant starch, ash, protein, lipid, and fiber contents. A low genetic variability was observed among plantains for the evaluated physicochemical and nutritional characteristics. The Chifre de Vaca, Comprida, Terra Ponta Aparada, Trois Vert, Terrinha, and Terra Maranhão plantains showed the highest dry matter contents and flour yield. The Chifre de Vaca, Comprida, Curare Enano, Mongolo, Trois Vert, and Terra Maranhão plantains and the 'Pacovan', 'Prata Anã', 'BRS Platina', and 'BRS SCS Belluna' bananas had resistant starch levels above 60%. The flour from 'BRS SCS Belluna' presented the highest contents of ash, protein, and fiber, as well as the lowest caloric value. Considering dry matter content, flour yields, and resistant starch, the Chifre de Vaca, Comprida, Trois Vert, and Terra Maranhão plantains are the best options to produce flour. From a nutritional point of view, 'BRS SCS Belluna' is a good option for producing flour rich in resistant starch, mineral, protein, and fiber contents.
Highlights
Bananas and plantains belong to the genus Musa and result from the intra- and interspecific hybridizations of two species: Musa acuminata Colla and Musa balbisiana Colla
The highest dry matter content was found for plantains, with an average of 40.40%, which did not differ among each other (Table 1)
Dry matter content can directly influence flour yield and, is an important parameter that must be considered when choosing the raw material for flour production, directly reflecting in the producer’s profit
Summary
Bananas and plantains belong to the genus Musa and result from the intra- and interspecific hybridizations of two species: Musa acuminata Colla (genome A) and Musa balbisiana Colla (genome B). Dessert bananas (AA, AAA, and AAB genomic groups) are consumed raw at several stages of maturity (Gibert et al, 2009), whereas plantains, which are part of the AAB group, are not palatable when raw, being consumed cooked, fried, or as a flour due to their high starch content even when ripe. In Brazil, plantains, known as “banana-daterra”, differ from dessert bananas due to their larger and starchier fruits that are generally palatable only after cooking (Daniells, 2003). To include green bananas in human diet, the best option is in the form of flour, which can be directly consumed or used in baked, dietetic, and baby food products (Vernaza et al, 2011). Its production technology is simple and increases banana shelf life and value, it is easy to transport and store, and it creates opportunities for the rural agro-industries (Yani et al, 2013)
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