Banana Flour Research Articles

Functional food potential: pre-gelatinized banana flour blended with peel powder to regulate glucose absorption in caco-2 cells intestinal model

Functional food potential: pre-gelatinized banana flour blended with peel powder to regulate glucose absorption in caco-2 cells intestinal model

Structural and Physicochemical Characterization of Resistant Starch from Sixteen Banana Cultivars across Three Genome Groups.

Banana fruits are rich in starch, and unripe banana flour is considered a beneficial ingredient in the food industry because it has high levels of resistant starch, which significantly aids in promoting gut health and regulating blood sugar and lipid levels. However, the associations between banana cultivars with various genotypes cultivated globally and their resistant starch properties remain unclear. Herein, we investigated resistant starches from 16 banana cultivars covering three genome groups (ABB, AAB, and AAA) in order to reveal the differences and similarities among these cultivars. The results showed that there was a genotype-specific pattern in banana resistant starch (BRS) degradation. The AAA genome BRS exhibited a high degree of resistant starch degradation. The genotypes of the banana cultivars also impacted the granular morphology of the resistant starch. The ABB and AAB genome BRS were more conducive to forming resistant starch. The BRS samples from the three genome groups displayed either B-type or C-type structures. Even within the same genome group, the BRS samples exhibited differences in thermal and pasting properties. These findings reveal the impact of genotypes on BRS content and characteristics, providing a basis for future breeding and resistant starch utilization.

Protective Effect of Banana, Cassava, and Corn Flours on Hepatotoxicity of Malnourished Male Rats

Background: Malnutrition-induced hepatotoxicity is defined as liver damage caused by insufficient nutrition, which results in oxidative stress and damage to liver cells. Objectives: The present study aimed to investigate the protective effects of banana, cassava, and corn flours on hepatotoxicity induced by malnutrition in male rats. Methods: Twenty-four male rats were divided into six groups (n=4): (1) rats received 30 g/rat normal feed daily for 45 days; (2) rats received 30 g malnutrition feed daily for 45 days; rats received 30 g/rat malnutrition feed daily for 15 days and then treated with normal feed (3), banana flour (4), cassava flour (5), and corn flour (6), for 30 days. The malnutrition groups received a diet with protein deficiency for 15 days, then were treated with a diet according to each treatment group. The liver enzymes were analyzed, including aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels. Furthermore, the liver's histopathological changes in each group were evaluated using Hematoxylin eosin staining. Results: The AST levels in malnourished male rats significantly (p<0.05) increased (240.75±67.23 U/L) compared to the control group (170.00±33.52 U/L). While, the ALT levels (66.75±12.69 U/L) were decreased compared to the control group (98.75±26.61 U/L). Furthermore, malnutrition diet in rats caused significant changes in liver histology, including inflammatory cell infiltration, necrosis, congestion of the central vein, cytoplasmic vacuolization, and widened hepatic sinusoid. Interestingly, normalized AST and ALT levels and improved liver histology were observed in malnourished rats after receiving normal feed and flour of banana, cassava, and corn. Conclusions: Banana, cassava, and corn flours exhibited hepatoprotective activity on malnutrition-induced hepatotoxicity in malnourhised male rats.

Physical and textural properties and sensory acceptability of wheat bread partially incorporated with unripe non-commercial banana cultivars

Abstract Unripe banana flour (UBF) is recognised as a functional ingredient because of its nutritional pattern. The influence of substituting wheat flour with unripe non-commercial banana (Luvhele and Mabonde) flours on bread’s physical and textural properties and sensory acceptability was evaluated. Wheat flour was replaced with 2.5, 5, 7.5, and 10% of UBF of Luvhele and Mabonde in bread production. Physical properties such as volume, density, weight, colour, and textural characteristics were determined. Furthermore, a sensory evaluation of the bread was performed. The inclusion of UBF of Luvhele and Mabonde cultivars significantly decreased (P ≤ 0.05) the weight, volume, and specific volume of breads, but a higher density of breads was observed. Breads containing 10% UBF had the highest hardness values (9.92, Luvhele, and 9.96 N, Mabonde). However, breads incorporated with UBF of both banana cultivars had lower chewiness, cohesiveness, and springiness than control bread. The control bread had crumbs and crust that were significantly lighter (P ≤ 0.05) than the crumb of composite breads. Sensory evaluation results showed that bread incorporated with up to 7.5% UBF of both banana cultivars was acceptable in terms of aroma, taste, and overall acceptability.

Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes

Muffins are popular breakfast or snack items and are enjoyed in various cultures around the world. It is typically sweet and can come in various flavours such as blueberry, chocolate chip or banana nut. It is one among numerous baked items frequently crafted using wheat flour. However, individuals with gluten-related diseases such as celiac disorder and gluten intolerance are unable to consume wheat flour. In this research, gluten-free muffins made with a composite flour of rice, pumpkin and unripe banana with different ratios F1 (1:1:1), F2 (3:2:1), F3 (2:1:3) and F4 (1:3:2) were applied. The gluten-free muffins prepared with F3 (2 rice: 1 pumpkin: 3 unripe banana) composite flour showed the highest values of springiness and chewiness among all the samples. The gluten-free muffins using F2 (3 rice: 2 pumpkin: 1 unripe banana) composite flours were the highest for lightness and b* yellowness values. In addition, these muffins also obtained the highest percentages for ash and crude fiber contents. The 9-point scale hedonic test showed that consumers' preferences for gluten-free muffins with a ratio of 2 rice: 1 pumpkin: 3 unripe banana flours (F3) were the highest in scores as compared to the other gluten-free muffins. Thus, the study suggested that F3 which contains 2 rice: 1 pumpkin: 3 unripe banana flours was selected as the best formulation to make gluten-free muffins.

Bioactive and Nutritional Potential of an Infant Food Based on Mangifera Indica, Musa Paradisiaca, Chenopodium Quinoa and Amaranthus Caudatus Flour

There are few studies in the scientific literature on Peruvian native cereal-based instant mixes. Food aid programs of the Peruvian government allow food to be distributed to infants in public schools, and in general, these foods contain carbohydrates and a protein fraction, but there is some rejection on the part of consumers due to the sensory aspect of the product that does not has been considered in this population. The objective of this study is to know the bioactive, nutritional potential and the level of sensory acceptance of infant food made from Andean pseudocereals from the Ancash region and tropical fruits from the Piura region, Peru. Three formulations were prepared based on mango, banana, quinoa and kiwicha flours (T1, T2 and T3) and were compared with a commercial product based on kiwicha and oatmeal. The total amounts of phenolic compounds, vitamin C, antioxidant activity, composition, water absorption index, oil, milk was determined; viscosity and sensory evaluations were carried out with the participation of preschool children (4 and 5 years). The content of phenols, ascorbic acid (AA) and antioxidant capacity of T1 and T2 were 10 times higher than the control treatment. Physical and chemical composition analysis showed that there were no significant differences among the treatments evaluated. Banana flour contributes to the water and oil absorption capacity and viscosity. Finally, the addition of quinoa and kiwicha flour improves milk absorption capacity. The characteristics of the developed mixtures allow the incorporation of more food and less water to increase viscosity acceptance. The greatest preferences were obtained by T2 and T1, obtaining a level of acceptance above 82%, which shows that today children have a healthy food alternative such as mixtures of Andean pseudocereals and tropical fruits without sacrificing their nutritional qualities.

Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour.

Foxtail millet (FM) and green banana (GB) are rich in health-promoting nutrients and bioactive substances, like antioxidants, dietary fibers, and various essential macro and micronutrients. Utilizing GB and FM flour as prebiotics is attributed to their ability to support gut health and offer multiple health benefits. The present study aimed to evaluate the impact of incorporating 10% GB flour (GBF) and different proportions (10-40%) of FM flour (FMF) on the prebiotic potential, antioxidant, nutrient, color, cooking quality, water activity and sensory attributes of noodles. The prebiotic potential, antioxidant, and nutrient of the produced noodles were significantly improved by increasing the levels of FMF. Sensorial evaluation revealed that noodles containing 30% FMF and 10% GBF attained comparable scores to the control sample. Furthermore, the formulated noodles exhibited significantly (p < 0.05) higher levels of protein, essential minerals (such as iron, magnesium, and manganese), dietary fiber (9.37 to 12.71 g/100 g), total phenolic compounds (17.81 to 36.35 mg GA eq./100 g), and total antioxidants (172.57 to 274.94 mg AA eq./100 g) compared to the control. The enriched noodles also demonstrated substantially (p < 0.05) increased antioxidant capacity, as evidenced by enhanced DPPH and FRAP activities, when compared to the control noodles. Overall, the incorporation of 30% FMF and 10% GBF led to a noteworthy improvement in the nutritional and antioxidant qualities of the noodles, as well as the prebiotic potential of the noodles with regard to L. plantarum, L. rhamnosus, and L. acidophilus. The implementation of this enrichment strategy has the potential to confer a multitude of health advantages.

Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.

To prevent losses before consumption due to the rapid ripening of bananas, turning unripe bananas into flour and using it in bakery products can both enhance the functional properties of the product and transform bananas into a high-value product. In this study, it is aimed to enhance the functional properties of banana flour through fermentation, thereby investigating its potential use in the production of healthy snack biscuits which are widely consumed, especially by children and busy people. Different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits, evaluating their impact on physical (color, diameter, thickness, spread ratio), textural (hardness), and functional properties (total phenolic content, antioxidant activity, dietary fiber, glycemic index). The effect of FUBF on biscuit spread ratio compared to UBF was positive (p < 0.05). The addition of UBF or FUBF significantly increased total phenolic content (TPC) and antioxidant activity (p < 0.05), with the highest TPC (1167.88mg GAE/kg) observed in biscuits containing 30% FUBF (p < 0.05). Fermentation showed no significant effect on antioxidant activity of samples (p > 0.05). The glycemic index (GI) values were notably high across all samples, with the control at 78.59 and the 30% FUBF sample at 72.74 (p < 0.05), indicating all samples fell into the high GI food category. Biscuit hardness decreased significantly with UBF or FUBF addition (p < 0.05), while fermentation had no significant impact on hardness (p > 0.05). This study underscores the potential of UBF or FUBF to contribute to healthier snack options with improved functional characteristics.

The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review.

Unripe banana flour starch possesses a high degree of resistance to enzymatic hydrolysis, a unique and desirable property that could be exploited in the development of functional food products to regulate blood sugar levels and promote digestive health. However, due to a multifactorial phenomenon in the banana flour matrix-from the molecular to the micro level-there is no consensus regarding the complex mechanisms behind the slow enzymatic hydrolysis of unripe banana flour starch. This work therefore explores factors that influence the enzymatic hydrolysis resistance of raw and modified banana flour and its starch including the proportion and distribution of the amorphous and crystalline phases of the starch granules; granule morphology; amylose-amylopectin ratio; as well as the presence of nonstarch components such as proteins, lipids, and phenolic compounds. Our findings revealed that the relative contributions of these factors to banana starch hydrolytic resistance are apparently dependent on the native or processed state of the starch as well as the cultivar type. The interrelatability of these factors in ensuring amylolytic resistance of unripe banana flour starch was further highlighted as another reason for the multifactorial phenomenon. Knowledge of these factors and their contributions to enzymatic hydrolysis resistance individually and interconnectedly will provide insights into enhanced ways of extraction, processing, and utilization of unripe banana flour and its starch.

Functional Properties, Nutrient Content, Digestibility and Acceptability of Breakfast Cereals Made from Yellow Maize-Soybean Composite and Firm-Ripe Banana Flour

Breakfast cereals were produced from blends of yellow maize-Soybean composite and firm-ripe banana flours. A Composite flour blend was formulated by mixing yellow maize flour and soybean flour in the ratio of 70:30. Then, five samples of breakfast cereals were produced by substituting firm-ripe banana flour with the composite flour at the following ratios: 95:5 =A, 90:10 = B, 85:15 = C, 80:20 = D, 75:25 =E, and a 100% composite flour blend of yellow maize and Soybean flour (100:0 = F) served as a control. The functionality of the flour blends was assessed. The breakfast cereals were assessed of their proximate composition, anti-nutrient content, in-vitro protein and starch digestibility, and sensory qualities using standard methods. Results revealed that, Bulk density of the samples ranged from 0.90-0.97 g/cm3. Foaming capacity increased significantly from 3.28 to 9.83 %, water absorption capacity increased from 2.60 to 2.40 % while oil absorption capacity decreased from 0.68 to 1.10 % with increased in the percentage composition of firm-ripe banana flour in the blend. Swelling capacity and Gelation temperature ranged from 2.16 to 3.33 % and 72.33 to 75.66 ℃ respectively. Values of protein (9.31 – 12.65 %), lipid (3.61 – 4.94 %), ash (3.16 – 4.22 %) and calorie (372.85 – 382.76 kcal/100g) decreased, while fibre (2.90 – 4.53 %) and carbohydrate (53.92 – 75.77 %) increased, with increasing substitution of firm-ripe banana flour. Phytate (0.57 to 15.45 mg/100g), tannin (40.25-82.92 mg/100g), oxalate (5.24-8.84 mg/100g) and saponin (3.92 to 10.28 mg/100g) were within safe-limits. In-vitro protein digestibility increased from 30.87 to 35.95 % showing significant increase (p˂0.05) with increasing substitution of firm-ripe banana flour, while invitro starch digestibility ranged from 31.74 to 16.21 %. Breakfast cereals developed with up to 10% banana flour compared favourably with Control in all sensory attributes assessed and were acceptable by consumers when served with cold milk.

Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas

Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it. In this paper, the artisanal process for obtaining GBF was optimized. The study of physicochemical and nutritional characteristics of this gluten-free flour indicated a high contribution of starch, fiber, phenolics, K, and Mg to dietary intake. Storage of GBF at room temperature (20 ± 5 °C) for ten months slightly increased its moisture and acidity and decreased its starch content, phenolic content, and pH. Some color changes were observed after 5 months, but sensory characteristics were still acceptable after ten months. Green bananas storage prior to GBF elaboration showed they were suitable for obtaining good quality GBF even after 7 weeks at 6 °C, but only 4 weeks at 12 °C. Discriminant analysis classified the GBF correctly according to the cooperative origin, time, and storage temperature of the bananas used in its preparation. These results provide information that could be used in other banana-producing regions for reducing the environmental impact of fruit waste and obtaining GBF using a simple and inexpensive technological process.

Development and Evaluation of Value Added, Ready to Cook Noodles using Millet Flour, Moringa Leaves Powder and Raw Banana Flour

Development and Evaluation of Value Added, Ready to Cook Noodles using Millet Flour, Moringa Leaves Powder and Raw Banana Flour

Effect of gastrointestinal resistant encapsulate matrix on spray dried microencapsulated Lacticaseibacillus rhamnosus GG powder and its characterization

This study investigated spray drying a method for microencapsulating Lacticaseibacillus rhamnosus GG using a gastrointestinal resistant composite matrix. An encapsulate composite matrix comprising green banana flour (GBF) blended with maltodextrin (MD) and gum arabic (GA). The morphology of resulted microcapsules revealed a near-spherical shape with slight dents and no surface cracks. Encapsulation efficiency and product yield varied significantly among the spray-dried microencapsulated probiotic powder samples (SMPPs). The formulation with the highest GBF concentration (FIV) exhibited maximum post-drying L. rhamnosus GG viability (12.57 ± 0.03 CFU/g) and best survivability during simulated gastrointestinal digestion (9.37 ± 0.05 CFU/g). Additionally, glass transition temperature (Tg) analysis indicated good thermal stability of SMPPs (69.3 – 92.9 ℃), while Fourier Transform infrared (FTIR) spectroscopy confirmed the structural integrity of functional groups within microcapsules. The SMPPs characterization also revealed significant variation in moisture content, water activity, viscosity, and particle size. Moreover, SMPPs exhibited differences in total phenolic and flavonoid, along with antioxidant activity and color values throughout the study. These results suggested that increasing GBF concentration within the encapsulating matrix, while reducing the amount of other composite materials, may offer enhanced protection to L. rhamnosus GG during simulated gastrointestinal conditions, likely due to the gastrointestinal resistance properties of GBF.

Development of Banana Peel Powder Incorporated Functional Cookies

Nendran Banana is one of the most common fruits consumed worldwide, and it contributes significantly to the waste produced by food consumption. Banana peel waste has a significant amount of food fibre, phenols, flavonoids, antioxidants, antibacterial, and anticarcinogenic substances. Repurposing banana processing waste, such as peel, has the potential to boost raw material output and, as a result, reduce food industry waste while simultaneously improving the availability of nutritional and nutraceutical potential among the human population. This study is aimed to assess the nutritional, functional and bioactive compounds of prepared nendran banana peel flour and its incorporation in to various proportion of cookies formulation. Nendran bananas were purchased from a local market, sorted, peeled, soaked in 2% lime juice for 15 minutes, dried, powdered with a mixer grinder, sieved to produce a fine powder, and analysed for physical and functional properties such as length, width, and dimension, water and oil holding capacity, swelling powder, and proximate composition such as moisture, ash, carbohydrate, protein, fat, and fibre. The approximate composition of the banana flour was determined using AOAC standard techniques. Bioactive components were also assessed. The two varieties of cookies were prepared with the incorporation of nendran banana peel powder at the rate of 5 % and 10% and analysed for their nutritional components. The functional features of nendran banana peel powder revealed that it had a higher water-holding capacity, good oil-holding capacity, high solubility, and a high swelling capacity. Nendran Banana Peel Flour was discovered to be high in protein and crude fibre. It possesses greater antioxidant scavenging activity as well as possible polyphenolic substances. The produced food formulation was organoleptically evaluated using a 5-point hedonic rating scale, and the best product was chosen based on the sensory scores. The study suggested that the nendran banana peel flour is a versatile nutritional supplementation and provides a great health impact.

Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time

This research has the objective to determine the effect of flour rasio kepok banana and black rice Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized design Complete (RAL) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40% : 60% and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 mintes minutes). The data obtained was analyzed using ANOVA and followed by Duncan Multiple Range Te. Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there There was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content and water absorption. The best treatment is Banana flour : black rice flour on moisture content, starch content and water absorption. The best treatment is flakes with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value value of water content 4.77%, ash content 2.12%, fat content 8.35%, content protein 5. 5 5,56% starch content 78.01% water absorption 24.96%, hardness 414.57N and dietary Fiber content of 5.22 %, calcium content of 169.89mg/100g and the average of favorability favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)

Development of Ready-to-Eat Breakfast Flakes with Green Banana (&lt;em&gt;Musa Acuminata&lt;/em&gt;) and Jackfruit Seeds (&lt;em&gt;Artocarpus Heterophyllus&lt;/em&gt;) Flour: A Comprehensive Analysis of Nutritional and Functional Properties

Green banana flour (GBF) and jackfruit seed flour (JSF) present sustainable solutions for reducing banana waste and offering a gluten-free alternative in the food industry. The present study explores the feasibility of a composite mixture of GBF and JSF as a nutritious option for preparing breakfast flakes, evaluating their proximate composition and functional properties. The flakes were formulated with 15% JSF and varying ratios of GBF and Corn flour (w/w); T1 (50:35) T2 (60:25), T3 (70:15), T4 (80:5), and a control sample (C) with 100% corn flour. Physico-functional properties of GBF and JSF, proximate composition and antioxidant activity of the breakfast flakes were determined using standard protocols. Sensory evaluation was conducted by a semi-trained panel using a 5-point hedonic scale. The physico-functional data suggested JSF had higher water absorption (24.66±0.58%) and oil absorption (52.33±2.52%) than GBF (5.08±0.38%, 6.14±0.38%). In the sensory data, the T3 sample exhibited the highest scores for taste (4.03±0.91), texture (3.73±0.87), crunchiness (4.03±0.13), and overall acceptability (3.90±0.95). Incorporating GBF and JSF positively impacted nutritional content, with T4 showing the highest crude fibre levels (5.86±0.11%) and total ash content (2.84±0.05%). Additionally, antioxidant activity was significantly elevated (P&lt;0.05) in flakes with GBF and JSF, with the highest observed in T4 (19.70±0.14%) followed by T3 (18.66±0.13). Storage study data confirmed a shelf-life of 4 weeks for the developed flake samples without added preservatives at room temperature. Therefore, the present study demonstrates the potential of GBF and JSF as a healthy alternative in the bakery industry, offering both nutritional benefits and favourable sensory properties.

Extension Design for Making Jackfruit Banana Flour Cookies in Tambaksari Village, Purwodadi Sub-District, Pasuruan District

Jackfruit banana in Tambaksari Village is the dominant variety with a high yield productivity of 4 tons/ha. However, the utilization of these bananas is not optimal, so an innovation was developed to utilize raw jackfruit banana fruit into jackfruit banana flour to be processed into cookies. This study aims to design extension services, analyze the increase in knowledge, and determine the level of skills and attitudes of 15 members of Women Farmers Group Sri Rejeki regarding the making of jackfruit banana flour cookies in Tambaksari Village, Purwodadi District, Pasuruan Regency from February to April 2024. The research method used a qualitative approach with a Level III action research method. The process of implementing Extension includes the stages of planning, action, observation, and reflection. Based on observations and interviews, there are significant changes in behavior supported by simple quantitative data from the results of the first evaluation, which shows an increase in knowledge from the value of increasing knowledge percentage of 59%, the level of attitude with a percentage value of 85% (responsible category), and the level of skills getting 12 skilled people. The second evaluation shows the value of increasing knowledge percentage of 60%, the level of attitude with a percentage value of 86% (responsible category), and the level of skills getting 10 skilled people. The conclusion of this research is that this extension is effective in increasing the knowledge, skill level, and attitude level of Women Farmers Group members in making jackfruit banana flour cookies.

Karakteristik Fisik dan Kandungan Gizi Tepung Pisang Lokal Lampung dengan Metode Perebusan

Lampung Province is the third largest banana producer in Indonesia with various types of bananas. It affects the differences of physical characteristics and nutritional content. Besides the type of banana, the processing can also affect the differences in its characteristics. The objective of the research was to determine the physical characteristics and nutritional content of banana flour from 8 types of bananas grown in Lampung Province as a source of local flour with the boiling method. The study was designed in a completely randomized block design with 3 replications. The results showed that the type of banana affected the physical characteristics and nutritional content of banana flour. Nangka bananas had the highest yield (42.06%) and muli bananas had the lowest yield (24.45%). Ambon kuning and tanduk had the highest degree of whiteness (44.60 and 41.20) and this is influenced by the color of the black pith. Muli banana flour was the highest protein content (3.54%). Fat content in nangka banana flour is the highest (1.09%). Ash of muli banana and ambon banana flour were the highest content (2.99% and 2.68%). Crude fiber of muli banana flour and kepok manado banana flour were the highest content (3.17% and 3.21%). The starch, amylose, and ratio of amylose/amylopectin of kepok manado and tanduk banana flour were the same and the highest content (respectively ranging between 74.53–76.29%, 26.18–28.92%, and 0.35–0.41). Vitamin C and total acid in local banana flour ranged from 0.51–2.34 mg/100 g and 0.62–2.25 respectively, muli bananas had the highest content of vitamin C and total acid with values of 2.34 mg/100 g and 2.25%. The boiling process can be applied as one of pre-treatment before making local Lampung banana flour. Keywords: banana flour, boiling method, local banana, nutritional

Techno-functional and nutritional variations of Cardaba banana flour as influenced by different modification techniques

The majority of gluten-free flours have significant techno-functional shortcomings as well as occasionally poor nutritional quality, all of which necessitate modifications. Thus, the objective of this study was to determine how different modification techniques such as fermentation, pre-gelatinization, acetylation, oxidation, and acid-thinning influence the nutritional, functional, pasting, and thermal properties of Cardaba banana flour – a gluten free flour. Oxidized flour exhibited improved setback viscosity and trough, in addition to protein and crude fibre. The technological parameters and general nutritional profiles of the flour were not considerably improved by acid-thinning and acetylation modifications. However, the most significant and crucial nutritional, functional, pasting and thermal properties of the flour experienced a substantial improvement during pre-gelatinization and fermentation treatments. Total phenol contents and antioxidants, dietary fibre, resistant, slowly digestible and rapidly digestible starches, essential mineral elements such as Na, K, P and nutritional important mineral ratios, Na/K, and Ca/P, as well as functional, pasting, and thermal stability indices, were improved during fermentation and pre-gelatinization, thus indicating the potential of these methods to minimize the inherent drawbacks of the native flour. Pre-gelatinization and fermentation technologies could considerably improve the technological, functional and nutritional characteristics of Cardaba banana and improve its food and industrial applications.

Pelatihan Pembuatan Tepung Pisang dan Produk Olahannya Bagi Ibu-Ibu Anggota PW Jemaat GKI Getsemani Kotaraja, Jayapura

Banana is the well-known fruit plant with nearly every part of the plant can be used or consumed. Banana fruit are rarely converted into banana flour, especially in Jayapura. Instead, they are typically eaten raw or processed into fried or chipped bananas. This community service project's objectives were to: (a) spread knowledge of the advantages of banana flour; and (b) teach people in making processed banana flour so that it can be sold for profit rather than just for personal use. After a lecture on banana flour benefit, participants were given the opportunity to make cakes using the flour. This project was conducted on August 26 and September 2, 2023 with 27 participants from the Gethsemane Indonesian Christian Church Women's Fellowship in the Kotaraja Jayapura area as participants. Banana flour was made using the drying method in the sun or in the oven. Cake products made from banana flour made in this activity were banana flour cookies and brownies. This activity received a good response and high satisfaction from activity participants, with the rate to 97%.