Starch and amylose variability in banana cultivars
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Unripe banana fruit flour based products has a more beneficial effect on stomach related ailments in human beings due to the presence of more resistant starch (RS), which is strongly associated with amylose content. The present study was carried out to analyse sugars, starch and amylose content of mature unripened banana fruits of nine banana cultivars. Among tested cultivars, starch content varied in the range of 80.53–86.76 % and amylose content ranged from 24.41 to 36.87 %. Amylose content differentiates the dessert bananas from plantain and cooking bananas. The plantain and cooking bananas viz, Nendran, Monthan and Saba recorded >34 % of amylose and they have greater potential in food industries as raw material. Preparation of amylose rich banana fruit flour products reduces considerable post-harvest losses, especially in Nendran, thereby converting the rejected/culled banana fruits into flour based food products.
KeywordsAmylose Cooking bananas Dessert bananas Starch Sugars Unripened banana fruit flour
Thanks are due to the Director, NRCB, Trichy, who provided all facilities and logistics to carry out this research programme under institute funded project.
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