'' '' '' '' '' Development of Health Mix from Banana
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 2145-2150
DOI: https://doi.org/10.20546/ijcmas.2020.911.254

Development of Health Mix from Banana
K. Shanthi1* and S. Jesupriya Poornakala2
1Department of Food Science and Nutrition, Community Science College and Research Institute, Madurai, Tamil Nadu Agricultural University, India
2Krishi Vigyan Kendra, Vamban, Pudukkottai District, India
*Corresponding author

Bananas are among the world’s leading food crops, after rice, wheat and maize. Banana is a dessert fruit for millions and it contains nearly all the essential nutrients. Banana accounts for 31.7 per cent of the total fruit production in India. It has short shelf life of 6- 10 days under tropical condition. Converting this perishable fresh fruit into shelf stable high value products like powder flour will be of immense value. The present study was undertaken to develop health mix from `Chakkai banana variety. Freshly harvested fully matured green fresh banana fruits were utilized for the study. The selected banana fruits were washed, surface dried, steamed (15 min), peeled and cut into circular slices of 3 mm thickness, dried at 60 + 5oC in a cabinet drier for 6 to 8 h, milled/ ground, sieved, packed and stored at room temperature for the preparation of health mixes. Standardized methods for preparation of sprouted bajra flour and sprouted bengal gram flour were utilized for the present study. Different combinations of banana flour, sprouted bajra flour, sprouted green gram flour, nuts and oil seeds (cashew nut and white sesame seeds) in varied percentage were tried for the development of health mixes. The developed mixes were served with milk to the 10 semi-trained judges using 9 -point hedonic scale rating. Development of banana health mix using banana flour (40%), sprouted bajra flour (20%), sprouted green gram flour (25 %) and cashew nut (15%) was found to be highly acceptable in colour and appearance, texture, taste, flavour and over all acceptability. There was slight variation in the nutrient content of the developed mixes than the control.

Keywords: Banana, Chakkia variety, Health mix, Nutrient content, Sensory characters
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How to cite this article:

Shanthi, K. and Jesupriya Poornakala, S. 2020. Development of Health Mix from Banana.Int.J.Curr.Microbiol.App.Sci. 9(11): 2145-2150. doi: https://doi.org/10.20546/ijcmas.2020.911.254
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