Processing of banana blossom and its application in food product
Open accessAbstract
Banana is a climacteric fruit, during post-harvest handling and commercialization, huge quantities of this fruit is lost. Majority of harvested fruit is thus wasted when it reaches central collection station because of less appealing characteristics. Hence, as a solution to minimize this issue, nutrient-rich product was formulated from major underutilized byproducts of banana, i.e., blossom. Banana blossom of Nendran variety was procured from the local market, processed and made into powder. Banana Blossom Powder (BBP) was incorporated in laddu at various concentrations. Mean sensory scores indicated BBP laddu with 35 per cent blossom powder was best accepted with overall acceptability score of 8.42. The best accepted BBP laddu was analysed for nutrient content. The result revealed BBP laddu was rich in potassium (410.37mg), good source of energy, protein, fat, fibre and fair source of calcium, iron, sodium, vitamin C and β- carotene. Microbial population during the storage period of 40 days was evaluated. Total bacterial population of best accepted laddu during 40th day was 1.3 x 103cfu/g and the mold population was 2.2 x 102cfu/g. Cost of the product was less than that of the product available in the market with extended nutrient content.
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Banana plant parts may be incorporated into dessert products and sweets to increase their sensory and functional properties.
“Banana plant parts may be incorporated into dessert products and sweets to increase their sensory and functional properties.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [78]
The paper reports incorporating banana blossom powder into laddu, a sweet, and describes the resulting product as nutrient-rich (opening section; page not given). But the Sensory evaluation section says the control scored higher than every blossom-powder variation, so the paper does not support an increase in sensory properties. It studies banana blossom specifically, not banana plant parts generally. (LLM, conf=0.86)
Experimental — accuracy not yet measuredThe inflorescence may be mixed with gram, wheat, potato, corn flour, and cocoa powder to obtain various snacks like laddu, plain cakes, nut chocolate, nuggets, biscuits, or dark chocolate.
“The inflorescence may be mixed with gram, wheat, potato, corn flour, and cocoa powder to obtain various snacks like laddu, plain cakes, nut chocolate, nuggets, biscuits, or dark chocolate [78].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [78]
The product-formulation section describes banana blossom powder incorporated into laddu, and the preparation instructions specify bengal gram and green gram flour. The sensory-evaluation section also reports banana blossom dark chocolate. Our copy does not support the claimed combinations with wheat, potato, corn flour or cocoa powder, or the listed cakes, nut chocolate, nuggets and biscuits; page numbers were not available in the indexed passages. (LLM, conf=0.88)
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Cites
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Jha, P., Meghwal, M., Prabhakar, P. K., & Singh, A. K. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15356 · Cited by 27 · see citing works
Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects
Waraczewski, R., & Sołowiej, B. G. (2024) · Fibers · doi:10.3390/fib12090072 · Cited by 10 · see citing works
“, biscuits, or dark chocolate [78].”
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Phytochemical Analysis and Antioxidant Potential of Methanol Extract of Banana Blossom
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The Role of Agricultural Extension Agents in the Marketing of 'Sang Mulyo' Banana Plantlets
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- Authors
- Fathima Zehla, P., Vijayalakshmi, D., Suvarna, V. C., & Yatnatti, S.
- Affiliations
- University of Agricultural Sciences, Bangalore (IN)
- Venue
- International Journal of Current Microbiology and Applied Sciences
- Publisher
- Excellent Publishers
- Published
- 2018-08-10
- Volume
- 7
- Issue
- 08
- Pages
- 1243-1250
- ISSN
- 2319-7692 (ISSN-L)
- 2319-7706
- OpenAlex
- W2888151125
- Cited by
- 12
- References
- 6
- Citations by year
- 2025: 1 · 2024: 5 · 2023: 2 · 2022: 1 · 2021: 2 · 2018: 1
- FWCI
- 0.70
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- cc-by-nc-sa
- Locations
- International Journal of Current Microbiology and Applied Sciences (publishedVersion, cc-by-nc-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- banana blossom, food waste reduction, sensory acceptability, nutrient content, potassium, microbial spoilage, storage stability, low-cost food products
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