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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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.2018.7(8): 1243-1250
DOI: https://doi.org/10.20546/ijcmas.2018.708.140


Processing of Banana Blossom and its Application in Food Product
P. Fathima Zehla*, D. Vijayalakshmi, V.C. Suvarna and Shilpa Yatnatti
Department of Food Science and Nutrition, UAS, GKVK, Bengaluru-560065, India
*Corresponding author
Abstract:

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.


Keywords: Banana blossom, Nendran, BBP laddu, Sensory score, Nutrient analysis, Microbial population, Storage period
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How to cite this article:

Fathima Zehla, P., D. Vijayalakshmi, V.C. Suvarna and Shilpa Yatnatti 2018. Processing of Banana Blossom and its Application in Food Product.Int.J.Curr.Microbiol.App.Sci. 7(8): 1243-1250. doi: https://doi.org/10.20546/ijcmas.2018.708.140