Chapter 6: The Characterization of Banana (Musa acuminata × balbisiana ABB cv. Awak) Pseudo-Stem Flour
Banana pseudo-stem, an underutilised agricultural residue generated from banana plant after harvesting of the fruit, is yet to be widely utilised in the food industry. However, it possesses several important bioactive substances with the potential as a source of less expensive functional food. Th...
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| Format: | Book Section |
| Language: | English English |
| Published: |
Nova Science Publishers
2018
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/3855/1/FH05-FBIM-18-22026.pdf http://eprints.unisza.edu.my/3855/2/FH05-FBIM-18-22052.pdf http://eprints.unisza.edu.my/3855/ |
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| Summary: | Banana pseudo-stem, an underutilised agricultural residue generated from banana plant
after harvesting of the fruit, is yet to be widely utilised in the food industry. However, it
possesses several important bioactive substances with the potential as a source of less
expensive functional food. There are important characteristics to understand prior to the
development of new formulation for food products, such as bakery products. Therefore,
the objective of the present study is to compare the physico-chemical properties and the
microstructure of banana pseudo-stem flour (BPF) with commercial wheat flour (CWF).
Matured banana (Musa acuminata × balbisiana ABB cv. Awak) pseudo-stem from base
to a shoot long length of the plant was used to be processed into flour prior to analysis.
High protein (13.5%) CWF was used to compare its composition with BPF. The macro
and micro elements; total, insoluble, and soluble dietary fibres; total sugars; pentosans;
total phenolic content; antioxidants activity; pH; total soluble solids; and titratable acidity
were significantly higher (P < 0.05) in BPF than those in CWF. The scanning electron
microscope (SEM) image of BPF obtained in the present study illustrated starch granule
with oval and irregular or cuboidal shapes, while the starch granules of CWF were
comprised of two types: A-type granules with disk-like or lenticular shape, and B-type
granules with roughly spherical or polygonal in shape. Hence, it can be concluded that
the high content of chemical compositions in BPF is an indication of its potential
application in food products to increase nutritional intake in daily diet. |
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