Banana Biomass Research Articles

Green banana biomass anti-obesogenic, anti-hyperlipidemic, antidiabetic, and intestinal function potential effects: a systematic review.

Apparently, the consumption of resistant-starch food sources, such as green banana biomass, stimulates the proliferation of short-chain fatty acid intestinal bacteria producers, which can contribute to intestinal health and reduce the risk of chronic diseases. However, the available scientific evidence is scarce and no study has systematically evaluated such evidence. The aim of this study was to analyze the potential effects of green banana biomass on anthropometry, body composition, and biochemical and intestinal variables in humans and animals. The Cochrane Library, Embase, Medline/PubMed, Scopus, and Web of Science electronic databases were searched in January 2024 for eligible articles. Studies that tested the effects of cooked peeled or unpeeled green banana on anthropometric, biochemical, and/or intestinal variables were included. This systematic review was conducted according to the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines. The classification and assessment of the quality of studies were based on the relevant criteria related to the design of these studies and the quality criteria checklist of the Academy of Nutrition and Dietetics manual. Twelve studies published between 2001 and 2021 were included in the review. The results of human studies indicate that the ingestion of green banana biomass controlled intestinal dysfunction (50-300 g/day for 5-14 days or 30 g/day for 8 wk) in children, and showed potential anti-obesogenic, anti-hyperlipidemic, and antidiabetic (40 g/day for 24 wk) effects in adults. In rats, biomass consumption led to potential anti-obesogenic (25 g/day for 8 wk), anti-hyperlipidemic, and antidiabetic (∼8-30 g/day for 12 wk) effects. Consumption of green banana biomass seems to exert beneficial effects on intestinal function and potential effects on obesity, dyslipidemia, and diabetes. These effects may be related to increased fecal short-chain fatty acid concentrations as a result of type 3 resistant starch present in biomass. Open Science Framework (OSF) (https://doi.org/10.17605/OSF.IO/TKCWV).

Adding value to banana farming: Antibody production in post-harvest leaves

Banana, a globally popular fruit, is widely cultivated in tropical and sub-tropical regions. After fruit harvest, remaining banana plant materials are low-value byproducts, mostly composted or used as fibre or for food packaging. As an aim to potentially increase farmer income, this study explored underutilised banana biomass as a novel plant tissue for production of a high-value product. Protein scFvTG130 used in this study, is an anti-toxoplasma single chain variable fragment antibody that can be used in diagnostics and neutralising the Toxoplasma gondii pathogen. Using detached banana leaves, we investigated the factors influencing the efficacy of a transient expression system using reporter genes and recombinant protein, scFvTG130. Transient expression was optimal at 2 days after detached banana leaves were vacuum infiltrated at 0.08 MPa vacuum pressure for a duration of 3 min with 0.01% (v/v) Tween20 using Agrobacterium strain GV3101 harbouring disarmed virus-based vector pIR-GFPscFvTG130. The highest concentration of anti-toxoplasma scFvTG130 antibody obtained using detached banana leaves was 22.8 µg/g fresh leaf tissue. This first study using detached banana leaf tissue for the transient expression of a recombinant protein, successfully demonstrated anti-toxoplasma scFvTG130 antibody expression, supporting the potential application for other related proteins using an underutilised detached banana leaf tissue.

Assessment of the biocompatibility and bioimaging potential of fluorescent carbon dots derived from waste biomass

The fluorescent carbon dots (C-dots) are attractive platforms in bioimaging, biosensing, and disease detection applications due to their attractive physicochemical characteristics. Herein, we synthesized fluorescent and biocompatible C-dots from banana biomass through heat treatment. The C-dots were soluble in water and showed a fluorescent behavior under UV light (365 nm). The synthesized C-dots demonstrated an excitation-dependent emission behavior with a satisfying quantum yield of 15 %. The C-dots exhibited different functional groups in their structure. The C-dots have no adverse effects on human dermal fibroblast cells (HDFs), indicating their biocompatibility. The C-dots have successfully delivered inside cells and showed fluorescent behavior. These results showed that the prepared materials could potentially explore high-performance bioimaging applications.

Banana Cellulosic Fiber: A Natural Innovative and Sustainable Bio-Resource for Eco-Friendly Industrial Applications

Growing concern about changing climate triggered by global warming, agro-waste disposal and synthetic non-renewable products are major challenges. World is moving from non-degradable and no-renewable, bio-degradable recyclable sustainable substitutions. Thus, there is increasing demand for natural fibers to substitute altered fiber with organic plant fibers like banana tree. After fruit cutting huge banana biomass is leftover in the field with mean biomass generated by a single pseudostem is around1.44 (±0.6) kg on dry weight basis and half ton of banana waste emitted about 0.5-ton CO2 and burring caused global warming. This also badly affects the air quality index AQI (to measure the air pollution levels) by spreading fume mist affecting human and livestock health. A lignocellulose bio-fiber is extracted through raspador machine mechanically. The extracted fiber was processed with 1M NaOH at 80°C for 90 minutes for decontamination. We produced innovative green textile industrial cottage cellulosic organic banana pseudo-stem fiber. It has good spin able quality, durable, antibacterial attributes, and low weightage, absorption of moisture quality morphological and thermal characteristics. Its physico-chemical dynamics ie; fineness tex 3-7 strength bundle tex 20-30 level of moisture 10-11 and density 1.35 (g/cm3) staple Length 10-50 (cm) L/D ratio 150. Strength of tensile (MPa) 600-800. Elongation at break 3-9 (%). The banana fiber is best for potential materials for textile paper food and cottage, medical usage and eco and environment friendly wrapping industry. A novel eco-green technique could boost livelihood of the rural marginalized farmers with value added bio-products by value chain creating system to enhance circular economic wellbeing.

Nutritional value and acceptability of chocolate with high cocoa content and green banana biomass

Chocolate and green banana biomass (GBB) are nutritious foods that benefit well-being and health. GBB adds nutritional value, acceptance, and benefits due to its fiber content, resistant starch, and low glycemic index. Adding GBB to chocolate with high cocoa content (approx. 70%) was evaluated by physicochemical, microbiological, and sensory properties. Samples were analyzed for composition, plastic viscosity, sensory analysis, particle size, and water activity. The results showed that chocolates added with GBB have moisture, lipids, and mineral content values by the current legislation. Viscosity analysis showed that the studied formulations presented expected values for chocolate (2.44–4.79 Pa), not compromising the processing of tempering, molding, cooling, and demolding, demonstrating the feasibility of incorporating GBB into chocolates. The values of the average particle sizes were less than 25 μm in the chocolates and recommended in terms of the sensory aspect. The rheological measurements showed that the Casson plastic viscosity values are in the suggested chocolate range. Sensory analysis revealed that the sample with the highest content of GBB showed the highest acceptance and obtained 56% of purchase intent. Adding GBB to chocolate did not change the physicochemical, microbiological, or sensory characteristics and made the product healthier for consumers.

Fostering sustainable banana cultivation: Maximizing red soil performance with lignin-based humic acid liquid fertilizer

A novel lignin-based humic acid liquid fertilizer (LHF) was prepared by supplementing traditional humic acid fertilizer with lignin. The impact of LHF treatments in two distinct red soils was assessed through examination of soil nutrient content, enzyme activity, microbial abundance, and banana biomass. Compared to the conventional composite liquid fertilizer (CF) treatment, LHF treatment improved soil nutrients, including ammonium nitrogen, nitrate nitrogen, available nitrogen, available phosphorus, and organic matter. These improvements correlated with shifts in enzymatic activities and increases in microbial populations. The LHF treatments significantly promoted nutrient uptake in banana seedlings, and consequently, accelerated growth. This system allowed for precise determination of correlations between soil physicochemical properties and soil microorganisms, increasing our fundamental understanding of the impact of soil fertilization on microbial communities. The integration of lignin into liquid fertilizers represents a step forward in the research and development of high-efficiency fertilizers. Through the improvement of soil fertility and nutrient uptake, lignin application has the potential to significantly contribute to the advancement of sustainable agriculture.

Simulation of the Catalytic Gasification of Banana Biomass in the Production of Hydrogen, Using Glucose as a Model Compound

In the face of the climate change problem caused by fossil fuels, it is essential to seek efficient alternative energies with a lower environmental impact that are derived from renewable resources. Biomass gasification technology continues to generate significant interest in sustainable energy research as an alternative to traditional combustion technology. Gasification involves the thermochemical conversion of raw materials, resulting in a highly valuable gaseous product known as synthesis gas, commonly used as a fuel. Its numerous advantages include the availability of raw materials, the reduction in harmful emission streams, performance, and costs. As this topic gains momentum in the global energy framework, it is imperative to advance the maturity of this technology by addressing its weaknesses, primarily in terms of efficiency. The objective of this project was to investigate the hydrogen production process through the simulation of glucose gasification as a representative compound for biomass. This was achieved by conducting an integrated simulation of glucose gasification, encompassing both the heat transfer in the external system and the conversion of glucose into hydrogen gas, using the results obtained in the external system as initial conditions. Interrelated aspects of this complex process, including heat transfer and the kinetics of the gasification process, were modeled. Glucose was selected as the model compound due to its availability, simplicity, fundamental understanding, reproducibility, comparability, knowledge of reaction pathways, and simplification of mathematical models. The simulation resulted in a H2:CO ratio of 2.2, and molar fluxes were obtained for H2, CO, CO2, CH4, and H2O consistent with those typically observed in the gasification process of organic matter. These models were constructed, laying the foundation for the adaptability of subsequent optimization studies.

Electrochemical detection of xylobiose in banana biomass using a 3D porous copper oxide foam electrode modified with a molecularly imprinted Poly-L-arginine film

Xylobiose (X2) presents numerous health benefits, including cancer prevention, and can be found in agro-industrial biomass, including bananas. Here, an electrochemical sensor based on molecularly imprinted poly-L-arginine film (MIP) and 3D porous copper oxide foam (3DnpCu) for the ultrasensitive detection of X2 is studied. The MIP/3DnpCu-GCE is prepared by dynamic hydrogen bubble template method, followed by electropolymerization of L-arginine in the presence of X2 as template, followed by electrochemical extraction, resulting in the formation of X2 recognition sites. The sensor was characterized using scanning electron microscopy, X-ray photoelectron spectroscopy, and electrochemical impedance spectroscopy. MIP/3DnpCu-GCE showed a wide linear response in the concentration range of 1.0 × 10−12 to 1.0 × 10−10 mol L−1, limit of detection of 7.7 × 10−13 mol L−1 and sensibility of 1.4 µA pmol−1 L. The sensor exhibited selective X2 recognition, long-term stability (maintaining 86% of its initial current over 8 days), while inter-electrode repeatability displayed an RSD of 2.4%. The applicability of the MIP/3DnpCu-GCE in real samples is demonstrated by successfully quantifying X2 concentration in banana biomass. Furthermore, the comparison between the data obtained using this method and those found by the HPLC method confirmed the accuracy of the sensor.

Boosting Fenton's Oxidation Reaction by a Food Waste-Derived Catalyst for Oxidizing Organic Dyes: Synergistic Effect of Complex Iron Oxides and the Layer Carbon Structure.

The constant increase in the human population drives the demand for food supply and thereby increasing the food wastage dramatically all over the world. Especially, around 60% of banana biomass has been generated as inedible domestic waste. Herein, we successfully employed banana waste as a catalyst for Fenton's oxidation reaction. The biomass-derived catalysts were subjected to various characterization techniques such as XRD, ATR-FTIR, confocal Raman spectroscopy, and XPS, XRF, BET, SEM, and TEM analyses. The XRD results revealed that, after carbonization of the dried banana bract material, a perloffite-like metal oxide phase was formed due to the aerial oxidation reaction. Characterization results of Raman and ATR-FTIR confirm that the carbonized catalyst possesses a layer-like structure with different types of functional groups. The calcium, magnesium, potassium, sodium, and iron are the dominating metal species in the resultant material, which was evident from the XRF and EDAX analyses. The carbonized banana bract catalyst is successfully utilized for the Fenton's oxidation reaction at neutral pH. The experimental results showed that the degradation efficiency of the fresh catalyst was 95% in 4 h of reaction time, and the stability of the catalyst was retained up to nine consecutive cycles. The high activity of MB, methylene blue, is mainly attributed to the strong interaction between oxy functional groups of the catalyst and MB molecule as compared to RhB. Further, the calculated efficiency of the hydrogen peroxide was found to be 99% and the self-decomposition of hydrogen peroxide by the formed metal oxides was highly limited.

Arbuscular Mycorrhizal Fungi Inoculation and Intercropping Combine to Control Nematodes in Bananas

Aims: To investigate the combined effect of Arbuscular Mycorrhizal Fungi (AMF) and intercropping on the control of the nematode Radopholus similis in banana.
 Study Design: The study involved an experiment in which banana-banana monocrops alongside banana-groundnut and banana-sweet potato intercrops were inoculated with AMF Rhizophagus irregularis MUCL 41833 to control the nematode R. similis.
 Place and Duration of Study: Centre Africain de Recherches sur les Bananiers et Plantains (CARBAP), from September 2016 to April 2017.
 Methodology: An experiment was conducted under greenhouse conditions (photoperiod 12 h. average temperature 24 - 28°C and 70 - 80% relative humidity) and R. irregularis were tested against R. similis with banana intercropped with either groundnut, sweet potato or banana itself. The plants were cultivated in boxes (30 x 15 x 10 cm) containing sterilized (2x1hour at 121°C) sand/coffee ash substrate (proportion 1:2 v/v), as an intercropping system with the following plant combinations: Banana-banana, banana-groundnut and banana-sweet potato. The experimental set-up was a completely randomized design comprising four treatments and six replicates: (1): Nematode (Nem), (2) AMF, (3) AMF + Nema and (4) control without nematode and without AMF. The ratio of banana: intercrop was 1:1 in the intercropping treatments. A total of 72 boxes was considered in the experimental set-up.
 Results: AMF root colonization of banana was clearly affected by intercropping with about 25% increment observed in banana co-cultivated with groundnut or sweet potato compared to banana-banana combination. Positive effects of AMF expressed as an increase in banana biomass compared to the control treatment was observed in root fresh as well as shoot dry weights. However, the impact of AMF colonization in intercropping systems on R. similis did not confirm its bioprotective effect. Intercropping had a significant (P < .05) effect on R. similis and sweet potato has been shown to be more effective in controlling R. similis with 62% reduction compared to groundnut (24% reduction). Contrarily, banana plant growth decreased in the banana / sweet potato combination.
 Conclusion: Findings in this study indicate that R. similis biological control in the banana intercropping system is more dependent on the intercrop species than on AMF.

Green banana biomass (Musa spp.) as a natural food additive in artisanal tomato sauce

This study aimed to prepare artisanal tomato sauce (TSC, control) containing 10% (TS10) or 20% (TS20) of whole green banana biomass (GBB). Tomato sauce formulations were evaluated for storage stability, sensory acceptability, and color and sensory parameters correlations. Data were subjected to Analysis of Variance, followed by the comparison of means by Tukey's test (p < 0.05 and p < 0.01). Correspondence analysis was used to assess the responses to a Check-All-That-Apply questionnaire. A significant effect was observed (p > 0.05) for the interaction between storage time and GBB addition on all physicochemical parameters. GBB reduced titratable acidity and total soluble solids (p < 0.05), possibly because of its high content of complex carbohydrates. All tomato sauce formulations had adequate microbiological quality for human consumption after preparation. Sauce consistency increased with increasing GBB concentrations, improving the sensory acceptance of this attribute. All formulations achieved the minimum threshold for overall acceptability (70%). A thickening effect was observed with the addition of 20% GBB, resulting in significantly (p < 0.05) higher body, higher consistency, and reduced syneresis. TS20 was described as firm, very consistent, light orange in color, and very smooth. The results support the potential of whole GBB as a natural food additive.

Additive fungal interactions drive biocontrol of Fusarium wilt disease.

Host-associated fungi can help protect plants from pathogens, and empirical evidence suggests that such microorganisms can be manipulated by introducing probiotic to increase disease suppression. However, we still generally lack the mechanistic knowledge of what determines the success of probiotic application, hampering the development of reliable disease suppression strategies. We conducted a three-season consecutive microcosm experiment in which we amended banana Fusarium wilt disease-conducive soil with Trichoderma-amended biofertilizer or lacking this inoculum. High-throughput sequencing was complemented with cultivation-based methods to follow changes in fungal microbiome and explore potential links with plant health. Trichoderma application increased banana biomass by decreasing disease incidence by up to 72%, and this effect was attributed to changes in fungal microbiome, including the reduction in Fusarium oxysporum density and enrichment of pathogen-suppressing fungi (Humicola). These changes were accompanied by an expansion in microbial carbon resource utilization potential, features that contribute to disease suppression. We further demonstrated the disease suppression actions of Trichoderma-Humicola consortia, and results suggest niche overlap with pathogen and induction of plant systemic resistance may be mechanisms driving the observed biocontrol effects. Together, we demonstrate that fungal inoculants can modify the composition and functioning of the resident soil fungal microbiome to suppress soilborne disease.

Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream

The homemade ice cream formulations produced from the partial replacement of dairy fat with unripe banana biomass (UBB) were elaborated and characterized. Formulations 1, 2 and 3 with 2.6%, 12.5% and 21.9% of reconstituted UBB, respectively in partial replacement of heavy cream were compared to the traditional formulation (0% UBB and 100% of heavy cream). The characterization included: physicochemical, microbiological, and sensory analyses. Fat reduction of at least 22.6% in centesimal composition were noticed among the formulation with UBB (p < 0.05). The titratable acidity and meltdown rate of the formulations increased with the addition of UBB and fat reduction. The sensory analysis showed that the preference of the panellists reduced with substitution of cream for UBB. The traditional formulation and formulation 1 were the most preferred. There was no difference in the attributes of overall impression, appearance, creamy texture, color, sweet taste and vanilla flavor between the traditional formulation and formulation 1 in the acceptance test. It was also found that the intention to consume those same formulations was positive. Therefore, the production of ice cream using prebiotic fat replacers are an interesting option to be explored in an attempt to combine sensory acceptance with health benefits.

Variation in the rates of biomass removal by soil macro-fauna in different land uses at Rashad, South Kordofan, Sudan

One of the main implications of reducing biodiversity is the loss or decline of ecosystem function. We have previously seen in the Rashad location that agricultural practices have a lower effect on ant biodiversity. However, how they affect the environmental services, they provide is unclear. The main objective of this study was to evaluate whether the conversion of native areas into agricultural systems affects the removal of biomass carried out by ants, an important ecosystem function linked to decomposition and predation. We sampled three transects from (the Rashad district). Each sampling plot consisted of a grid of 12 pitfall traps filled with sardine baits (simulating animal organisms) and bananas (as attractive vegetable resources). In addition, grass seeds (Sorghum bicolor) were applied in both natural (Campo, Kubos, and forest) and agricultural settings (soy monoculture, pastures, and organic agriculture). The Results showed that ant&amp;rsquo;s removal was highest in sardine with an average of 87.3g (&amp;sigma; &amp;plusmn; 23.8), followed by banana (average of 70.5g, &amp;sigma; &amp;plusmn; 31.5) and lowest in the seed (mean of 7.8g, &amp;sigma; &amp;plusmn; 7.3) (highest p = 0.017). Only the soy monoculture regions showed the lowest levels of sardine removed, indicating an effect associated with the kind of land use. Because little biomass is eliminated in both natural and agricultural settings, no effect of the seeds bait has been observed. As for the banana bait, the data suggested a redundancy effect with another group of macro-fauna). Our results suggest that there is a redundancy effect with another group of macrofauna. However, macrofauna biomass (excluding ants) does not explain this biomass removal. In addition, it detected no impact of ant species composition on removed biomass. The reduction of sardine and banana biomass was correlated with ant richness, indicating that the effects on ecosystem function depend on the particularities of each evaluated role (such as resource type), the type of land use, and the ant richness in the study area.

Soil Organic Nitrogen Indirectly Enhances Pepper-Residue-Mediated Soil Disease Suppression through Manipulation of Soil Microbiome

Banana Fusarium wilt-suppressive soils are effective against pathogen invasion, yet soil physicochemical factors responsible for conducive or suppressive behavior have not been reported. Here, we investigated the changes in banana biomass, disease incidence (DI), soil culturable microbes and physicochemical properties by incorporating pepper and banana residues into conducive and suppressive soils. Before the incorporation of any residues, the suppressive soil significantly increased banana biomass and decreased DI compared to the conducive soil. The biomass of the suppressive soil was significantly higher than that of the conducive soil after the incorporation of either pepper or banana residues. Compared with the control (CK), the incorporation of pepper residues to both soils significantly reduced DI, while banana residues had the opposite effect. Additionally, both conducive and suppressive soils supplemented with pepper residues significantly reduced the amounts of culturable Fusarium oxysporum and increased the amounts of beneficial Pseudomonas and Bacillus. The pepper residue extracts significantly inhibited the growth of F. oxysporum mycelium. Soil alkali-hydrolyzable nitrogen (AN) responded most strongly to residue application to suppressive soil. The AN factor was significantly and positively correlated with banana biomass; however, there was no direct and significant negative correlation with DI. Further analysis of the results showed that elevated AN content could stimulate the amounts of culturable Bacillus in the soil, and Bacillus antagonized the proliferation of pathogen and thus indirectly and effectively reduced banana DI. In conclusion, soil AN content can indirectly improve the disease suppression ability of pepper-residue-mediated suppressive soil by manipulating the soil microbiome.

Probiotic viability of requeijão cremoso processed cheese formulations

The increased demand for foods that provide nutritional and health benefits increased research in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease their action on the gastrointestinal system, making it vital to protect them using encapsulation techniques that allow their incorporation into various food products. The study herein aimed to evaluate the best way to incorporate Lactobacillus acidophilus (free and encapsulated) to Requeijão cremoso processed cheese varieties. The microorganism was applied to different curd formulations using green banana biomass as a partial fat substitute. The pH, probiotic viability during shelf life and throughout the simulated gastrointestinal conditions, and capsules produced were assessed. While applying free Lactobacillus acidophilus to Requeijão cremoso varieties proved functionally ineffective, the encapsulated formulations presented satisfactory probiotic counts in all treatments (8–10 log CFU g-1).

Design and Development of a Catalytic Fixed-Bed Reactor for Gasification of Banana Biomass in Hydrogen Production

Hydrogen produced from biomass is an alternative energy source to fossil fuels. In this study, hydrogen production by gasification of the banana plant is proposed. A fixed-bed catalytic reactor was designed considering fluidization conditions and a height/diameter ratio of 3/1. Experimentation was carried out under the following conditions: 368 °C, atmospheric pressure, 11.75 g of residual mass of the banana (pseudo-stem), an average particle diameter of 1.84 mm, and superheated water vapor as a gasifying agent. Gasification reactions were performed using a catalyzed and uncatalyzed medium to compare the effectiveness of each case. The catalyst was Ni/Al2O3, synthesized by coprecipitation. The gas mixture produced from the reaction was continuously condensed to form a two-phase liquid–gas system. The synthesis gas was passed through a silica gel filter and analyzed online by gas chromatography. To conclude, the results of this study show production of 178 mg of synthesis gas for every 1 g of biomass and the selectivity of hydrogen to be 51.8 mol% when a Ni 2.5% w/w catalyst was used. The amount of CO2 was halved, and CO was reduced from 3.87% to 0% in molar percentage. Lastly, a simulation of the distribution of temperatures inside the furnace was developed; the modeled behavior is in agreement with experimental observations.

Prospectives for the development of a circular bioeconomy around the banana value chain

Bananas are one of the most widely consumed crops globally. However, this industry generates a large amount of residual biomass that is currently undervalued. The disposal of banana residues creates an environmental issue. A circular economy is an economic system characterized by minimizing virgin resources extraction and waste disposal to the environment. The bioeconomy is the production of renewable biological resources and the conversion of these resources and waste streams into value-added products. This study has two main aims: (i) to perform a literature review to describe the state-of-the-art regarding the obtention of non-food bioproducts derived from banana residues, and (ii) to propose an envisioned circular bioeconomy around the banana value chain with a focus on closing the loop for material and energy self-sufficiency. This review has made it possible to explore recent advances in the use of residual banana biomass as raw material for obtaining compounds of interest through biologically-based processes and focused on the concept of biorefinery. Likewise, it has been determined that aerobic fermentation is the widely investigated strategy for the production of bioenergy from banana residues, in addition, techno-economic analysis studies indicate that the use of biorefineries are sustainable and economically viable as long as more than one compound of industrial interest is obtained. However, the commitment of stakeholders is crucial to overcome the barriers to a transition from a linear economy to a circular economy. A circular bioeconomy around the banana value chain was depicted, in which the residual banana biomass could cover the energy requirements of primary production at least. Technical feasibility is only one side of the coin; the innovation potential of the system has other barriers associated with economic and cultural issues that must be overcome.

Green banana biomass (Musa sp.) as an ingredient in the development of pasta

Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as color parameters of different GBB samples, and applying them to gnocchi pasta to determine the resulting technological and cooking properties. The bananas (‘BRS Platina, ‘Fhia 01,’ and ‘Fhia 18’) were grown in an area of the Agroecological Production Integrated System, in Seropédica-RJ, Brazil; the bananas were harvested unripe and pressured cooked to obtain their biomass. The pH values, total titratable acidity, total soluble solids, reducing sugars, moisture, ash, proteins, lipids, total starch, total energetic value (TEV), vitamin C, total phenolic compounds (TPC), minerals, and color were significantly different among the different GBB samples used. Each GBB showed different values of certain analyzed parameters; for instance, ‘BRS Platina’ presented low contents of total starch, lipids, TEV and high levels of vitamin C and TPC. The GBB ‘Fhia 01’presented the highest levels of moisture, proteins, and potassium. All GBBs provided good technological attributes (cooking time, weight increase, cooking loss, and volume increase) for the prepared gnocchi dough. Overall, the application of GBB as an ingredient in gnocchi formulation provided good technological quality and increased nutritional value, thus meeting the growing demand of the consumer market for products with greater health benefits.

Lactose-free dulce de leche with different concentrations of green banana biomass

Abstract The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to develop a more nutritional lactose-free dulce de leche with less calories and higher yielding by adding green banana biomass. Five lactose-free dulce de leche formulas have been elaborated in which four were added 5%, 10%, 15% and 20% of green banana biomass and one of them received a standard 0.5% of commercial starch addition. The samples were evaluated regarding its microbiological, physicochemical and sensorial quality. The different lactose-free dulce de leche formulas attended the microbiological standards and demonstrated an increased yield of the green banana biomass concentration. The results indicated that the rise of the green banana biomass concentration has increased moisture and decreased protein, lipids and calories levels. In regards of acceptance, all samples evaluated received grades between 7.23 to 8.72, that is, above 6 which is the minimum value accepted to all the evaluated attributes hence demonstrating the acceptance on behalf of evaluators. All samples presented high ratios of intent to purchase therefore confirming the acceptance results found. It has been observed that the use of green banana biomass aggregated positive characteristics to the product and did not influence the sensorial quality of the sweets, seeing that all of them could improve their yield and thus demonstrating to be a good option to the development of healthier products.