Chapter 6: The Characterization of Banana (Musa acuminata × balbisiana ABB cv. Awak) Pseudo-Stem Flour

Ho, Dr. Lee Hoon (2018) Chapter 6: The Characterization of Banana (Musa acuminata × balbisiana ABB cv. Awak) Pseudo-Stem Flour. In: Flour: Production, Varieties and Nutrition. Nova Science Publishers, USA, pp. 97-120. ISBN 978-1-53613-761-3

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Abstract

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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