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Vol. 10, Issue 4 (2021)

Nutritional composition of Grand-9 tender banana pseudo-stem flour

Author(s):
P Yasaswini, T Kamalaja, T Supraja and V Kavitha Kiran
Abstract:
Grand-9 banana pseudo-stem was considered as waste after harvesting and generally used to burn which cause environmental issues. But the nutrients present in the pseudo-stem have a great impact on human health. The present study focused on the nutritional composition of Grand-9 tender banana pseudo-stem flour. The moisture content was 7.46 ± 0.16%, protein 6.72 ± 0.15%, fat 2.86 ± 0.12%, ash 28.91 ± 0.02%, carbohydrate 39.17 ± 0.20%, energy 209.32 ± 0.49 K.cal, crude fibre 14.86 ± 0.23%, dietary fibre 33.04 ± 0.08%, total phenols 172.27 ± 0.10 mg of GAE/100g, total flavonoids 978.62 ± 0.59 mg of RTE/100g, DPPH 36.88 ± 0.21% inhibition, tannins 3.21 ± 0.01 mg of TAE/100g, water holding capacity (WHC) 539.4 ± 0.57%, oil holding capacity (OHC) 225 ± 1.0%. Therefore, it shows that banana pseudo-stem flour can be used to incorporate in various foods to improve the nutritional quality.
Pages: 1192-1195  |  432 Views  276 Downloads


The Pharma Innovation Journal
How to cite this article:
P Yasaswini, T Kamalaja, T Supraja, V Kavitha Kiran. Nutritional composition of Grand-9 tender banana pseudo-stem flour. Pharma Innovation 2021;10(4):1192-1195.
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