31 4.4 Total polyphenol content and total flavonoid content of unripe banana flour and fiber-rich powder………. 32 4.5 Total starch, resistant starch and available starch of unripe banana flour and fiber-rich powder……. 33 4.7 Water holding capacity and oil holding capacity of unripe banana flour and fiber-rich powder…….
38 5.4 Total polyphenol content and total flavonoid content of unripe banana flour and high fiber powder………. 38 5.5 Total starch, resistant starch and available starch with unripe banana flour and high fiber powder……. 40 5.7 Water holding capacity and oil holding capacity of unripe banana flour and high fiber powder…….
Flour from unripe bananas has a high content of resistant starch and other essential chemicals, so it has recently been used to make a variety of innovative foods. The main objective of this study was to evaluate some chemical and physicochemical properties of fiber-rich powder prepared by liquefaction of unripe banana flour.
Introduction
Banana flour is a starchy food with a high proportion of indigestible components such as resistant starch (RS 17.5%) and non-starch polysaccharides, which are part of the dietary fiber content (DF 14.5%) (Juarez Garcia et al., 2006). Unripe banana flour has been shown to have nutritional and nutraceutical value (Pacheco-Delahaye et al., 2004). Regular consumption of green banana flour can be expected to provide beneficial health effects to humans due to the high content of these beneficial elements associated with indigestible components (Rodriguez-Ambriz et al., 2008).
UBF is a functional ingredient with a high content of resistant starch (approximately 57% dry weight) (Rayo et al., 2015). Banana flour is a perfect way to preserve the nutritional value of fresh bananas while reducing post-harvest losses (Aurore et al., 2009). However, several studies have been conducted on the production of ripe and unripe banana flour in bakery products (Saifullah et al., 2009).
Researchers recently looked at the effect of unripe banana flour added to pasta, noodles, bread (Juarez-garcia et al., 2006), cling film and cookies, and showed that it had a beneficial effect on nutritional levels. , such as the increase in DF and RS in related food products. Biscuits in general markets are often high in carbohydrates, fats and calories, but poor in dietary fiber, vitamins and minerals, making them an unhealthy food source for daily consumption (Norhayati et al., 2015).
Review of Literature
Banana (Musa acuminata)
Major components of Banana and their health benefits
- Health benefits of phenolics
- Health benefits of biogenic amines
- Health benefits of carotenoids
- Health benefits of phytosterols
- Health benefits of antioxidant
- Health benefits of resistant starch
- Health benefits of dietary fibre
- Health benefits of butyrate
- Health benefits of minerals
Flavonoids have also been shown to have antimutagenic and antitumor effects as a result of these qualities (Rice-Evans et al., 1996). The trans-carotene concentration is higher in yellow- and orange-fleshed banana varieties (Englberger et al., 2006). Individuals with poor carotenoid (provitamin A) intake have been associated with an increased risk of degenerative diseases (Adeniji et al., 2006).
Banana skin and pulp have been found to have a significant level of phytosterols (Akihisa et al., 1986). According to (Goi et al., 2009), polyphenols associated with polysaccharides and proteins in cell walls are important components of dietary fiber. When resistant starch was included in the hydration pretreatment, (Ramakrishna et al., 2000) observed a significant reduction in the frequency of diarrhea.
Several physiological and metabolic effects have been linked to a high DF intake (Drzikova et al., 2005). Low insulin levels can signal the body to burn fat, which helps prevent type 2 diabetes and manage obesity (Penn-Marshall et al., 2010).
Application of banana flour in different kind of food
- Cake batter
- Ice-cream
- Bread
- Pasta or spaghetti
When the level of UBF in the cookies increased, the moisture and dietary fiber content increased, while the protein and fat content decreased. Cookies made with 15 g/100 g UBF and control cookies had identical fat content, and as the amount of UBF in the formulation increased, the fat content decreased. In cookies partially replaced with UBF, the total dietary fiber content increased and this amount improved with increasing concentration of UBF in the formulation.
The GI value in the control cookie was the largest, but the GI value decreased as the UBF in the cookie increased. Cookies containing UBF showed less rapidly digestible starch (RDS) than control cookies, and RDS decreased as the amount of UBF in the cookie increased. The amount of slowly digested starch (SDS) in the control cookie and the cookie made with it.
When the amount of UBF in the cookie increased, there was an increase in SDS. As the concentration of UBF in the cake batter increases, the color of the batter darkens. The results of using banana flour to reduce overflow rates in ice cream samples were found to be consistent with those reported in the literature (Temiz & . Yesilu, 2010).
The total starch content of BF bread was greater than that of control bread, but the accessible starch content was lower in the first bread. Liljeberg et al., 1996). The dietary fiber content of the bread made with BF was higher than that of the control bread sample. The addition of banana flour to the spaghetti reduced the amount of digestible starch (DM) in the spaghetti.
As the amount of banana flour in the spaghetti increased, the (insoluble indigestible fiber) IIF increased and the (soluble indigestible fiber) SIF decreased. The increase in IIF is due to the high concentration of this fraction in banana flour (57.75%), while the decrease in SIF is due to the cooking loss value, which increased as the amount of banana flour in the spaghetti increased. The values calculated in the spaghetti to which banana flour had been added were lower than those calculated in the control sample.
Materials and Method
- Study period and study area
- Experimental design
- Sample collection
- Preparation of unripe banana flour
- Preparation of fibre-rich powder
- Formulation and processing of biscuits
- Proximate analysis of biscuits, unripe banana flour and
- Total flavonoid content (TFC)
- Total phenolic content (TPC)
- Antioxidant activity of unripe banana flour and
- Determination of Chloride ion (Cl - )
- Determination of Calcium (Ca ++ )
- Determination of Magnesium (Mg)
- Determination of Phosphorus (P)
- Determination of Potassium (K + )
- Determination of Iron (Fe)
- Determination of Zinc (Zn)
- Determination of Copper (Cu)
- Determination of starch (TS, RS, AV)
- Determination of water and oil holding capacity of
- Statistical tools to be used for data analyses
The intensity of the color produced is inversely proportional to the concentration of sodium in the sample. The amount of sodium was estimated (mmol/L) by subtracting the absorbance of the sample from the absorbance of the blank, dividing by the result obtained by subtracting the absorbance of the standard from the absorbance of the blank and finally multiplying it value obtained with the concentration of the standard. The intensity of the color formed is directly proportional to the amount of chloride present in the sample.
The amount of chloride ion was estimated (mmol/l), dividing the absorbance of the sample by the absorbance of the standard and finally multiplying the obtained value by the concentration of the standard. The amount of calcium was estimated (mg/dl), dividing the absorbance of the sample by the absorbance of the standard, and finally multiplying the obtained value by the concentration of the standard. The intensity of the chromophore formed is proportional to the magnesium concentration in the sample.
The amount of magnesium was estimated (mg/dl), dividing the absorbance of the sample by the absorbance of the standard and finally multiplying the obtained value by the concentration of the standard. The amount of phosphorus was estimated (mg/dl), dividing the absorbance of the sample by the absorbance of the standard and finally multiplying the obtained value by the concentration of the standard. The amount of potassium was estimated (mmol/l), dividing the absorbance of the sample by the absorbance of the standard and finally multiplying the obtained value by the concentration of the standard.
The intensity of the color formed is proportional to the iron concentration in the sample. The amount of iron was estimated (μg/dl) by subtracting the absorbance of the blank sample from the absorbance of the sample, dividing by the absorbance of the standard, and finally multiplying the obtained value by the concentration of the standard . The intensity of the complex formed is directly proportional to the amount of zinc present in the sample.
The amount of zinc was estimated (μg/dl), dividing the absorbance of the sample by the absorbance of the standard and finally multiplying the value obtained by the concentration of the standard. The intensity of the complex formed is directly proportional to the amount of copper present in the sample. The amount of copper was estimated (μg/dl), dividing the absorbance of the sample by the absorbance of the standard and finally multiplying the value obtained by the concentration of the standard.
Results
The result of the antioxidant capacity of unripe banana flour and high fiber powder is shown in Table 4.3 and expressed as Trolox equivalent. There was a significant difference (p<0.05) in antioxidant activity between unripe banana flour and high fiber powder. All values showed (ME ± SD = mean ± standard deviation) scores of WHC and OHC of unripe banana flour.
Similar results also observed by Martinez et al., (2009) for unripe banana flour in the ingredient for the increase of carbohydrate indigestible pasta. The results of the total moisture content of banana flour and fiber-rich powder were varied from that the total moisture content of unripe banana flour was lower; Liao et al., (2015) also reported lower moisture content for the chemical composition of green banana flour powder. Crude fiber results ranged from (1.5 to 1.6)% for fiber-rich powder and unripe banana flour.
Furthermore, the fat content results of unripe banana flour and high fiber powder were comparable and this result was higher than the values reported by others, estimated to be between (0.33 and 0.82)% (Da Mota et al.,2000). . Total phenolic content (TPC) results ranged from mg GAE/100 g for unripe banana flour and high fiber powder. The total phenolic content of UBF and FRP was higher than the value reported by Savlak et al. 2016) for unripe banana flour (UBF) for different particle size distributions.
The polyphenol content of high-fiber powder was lower than the value found by Rodríguez-Ambriz et al., (2008) for the characterization of a high-fiber powder prepared by liquefaction of unripe banana flour. The total phenolic content of unripe banana flour was lower than the findings reported by Khoza et al., (2021) for green banana flour. According to Khoza et al. (2021), unripe banana flour has a lower total flavonoid content than high-fiber powder.
The result of total starch was higher in unripe banana flour than in the fiber-rich powder. The water holding capacity of unripe banana flour (2.6 ± 0.04) g water/g dry sample is lower than reported by Pragati et al., (2014) for comparative study of ripe and unripe banana flour during storage. Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour.
Comparative study of the properties of ripe banana flour, unripe banana flour and cooked banana flour with a view to efficient utilization of these flours. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced under different drying conditions.
