Skip to main content

Physical and biochemical properties of green banana flour

Plant Foods for Human Nutrition volume 43, pages 19–27 (1993)Cite this article

Abstract

Banana flour prepared from two cooking banana varieties, namely ‘Alukehel’ and ‘Monthan’, were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for ‘Alukehel’ and 25.5% for ‘Monthan’. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1–1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

References

  1. Rodriquez-Soza EJ, Gonzalez MA, Calonie IBD (1977) The preparation of green banana flour. J Agric Univ PR 61: 470–478

    Google Scholar 

  2. Marriot T, Lancaster PA (1983) Bananas and Plantains. In: Chan, HT (ed), Handbook of Tropical Foods. New York: Marcel Dekker Inc., pp. 85–143

    Google Scholar 

  3. Chandraratne MF, Nanayakkara KD (1951) Cultivated varieties of banana in Ceylon. Trop Agriculturist (Ceylon) 10: 70–90

    Google Scholar 

  4. DOA (1985) ‘Banana’, Publication unit, Education and Training Division, Dept. of Agriculture, Peradeniya, Sri Lanka

    Google Scholar 

  5. Suntharalingam S (1990) Nutritional and functional properties of green banana flour. M. Phil Thesis. Postgraduate Institute of Agriculture, University of Paradeniya, Sri Lanka

    Google Scholar 

  6. Nishita KD, Bean MM (1982) Grinding methods: Their impact on rice flour property. Cereal Chem 59: 47–49

    Google Scholar 

  7. AOAC (1975) Official Methods of Analysis. 12th ed. Washington DC: Association of Official Analytical Chemists

    Google Scholar 

  8. McQueen RE, Nicholson JWG (1979) Modification of the neutral detergent fiber procedure for cereals and vegetables using amylase. J AOAC 62(3): 676–680

    Google Scholar 

  9. Goering HK, Van Soest PJ (1970) Forage fiber analyses. USDA, Agric Handbook No 379: 1–20

  10. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith E (1956) Colorimetric methods for determination of sugars and related substances. Anal Chem 28: 350–356

    Google Scholar 

  11. Pucher CW, Laevenworth CS, Vickery HB (1948) Determination of starch in plant tissues. Anal Chem 20: 850–853

    Google Scholar 

  12. Thivend P, Mercier C, Guilbort A (1972) Determination of starch with glucoamylase. In: Methods in Carbohydrate Chemistry. Vol 6. New York: Academic Press, pp. 100–105

    Google Scholar 

  13. Selvendran PR, Ring SU, Du Pont MS (1980) An alternative method for the isolation and analysis of cell wall material from cereals. Cereal Chem 57: 278–283

    Google Scholar 

  14. AACC (1983) Cereal Laboratory Methods. St. Paul, MN: American Association of Cereal Chemists

    Google Scholar 

  15. Anon (1979) Selected Methods for Soil and Plant Analysis. Ibadan, Nigeria: International Institute of Tropical Agriculture

  16. Abaza RH, Blake JT, Markakis P (1968) Oxalate determination: Analytical problems encountered with certain plant species. J AOAC 51: 963–967

    Google Scholar 

  17. Abdullah H, Rohaya MA, Zaipun MZ (1985) Physico-chemical changes during maturation and after ripening of bananas. MARDI Res. Bull. 13: 341–347

    Google Scholar 

  18. Wyman H, Palmer JK (1964) Organic acids in ripening banana fruit. Pl Physiol 39: 630–634

    Google Scholar 

  19. Taylor Sl, Higley NA, Bush RK (1986) Sulfites as food ingredients. Food Technol 6: 47–52

    Google Scholar 

  20. Thewlis BH, Wade P (1974) An investigation into the fate of sulfites added to sweet biscuit doughs. J Sci Food Agric 25: 99–103

    Google Scholar 

  21. Akapapunam MA, Markakis P (1981) Physicochemical and nutritional aspects of cowpea flour. J Food Sci 46: 972–973

    Google Scholar 

  22. Palmer JK (1971) The Banana. In: Hulme AC (ed) The Biochemistry of Fruits and their Products. vol 2. London and New York: Academic Press, pp. 65–105

    Google Scholar 

  23. Kayisu K, Hood L, Van Soest P (1981) Characterization of starch and fibre of banana fruit. J Food Sci 46: 1885–1890

    Google Scholar 

  24. Barnell HR (1940) Studies in tropical fruits. VII. Carbohydrate metabolism of the banana fruit. Ann Bot 7: 297–309

    Google Scholar 

  25. Van Loesecke HW (1950) Bananas. New York: Interscience

    Google Scholar 

  26. Robert AC, McWeeny DJ (1972) The uses of sulfur dioxide in the food industry. J Food Tech 7: 221–223

    Google Scholar 

  27. Fasset DW (1973) Oxalates. In: Toxicants Occuring Naturally in Foods. Washington, DC: National Research Council, pp. 346–362

    Google Scholar 

  28. Carson EM (1972) Functional properties of banana starch. M.S. Thesis. MIT, Cambridge, Mass, USA

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka

    Sarathathevy Suntharalingam & Ganesharanee Ravindran

Authors
  1. Sarathathevy Suntharalingam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ganesharanee Ravindran
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Suntharalingam, S., Ravindran, G. Physical and biochemical properties of green banana flour. Plant Food Hum Nutr 43, 19–27 (1993). https://doi.org/10.1007/BF01088092

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01088092

Key words

  • Green banana flour
  • physical properties
  • chemical composition