Banana Nutrition - Function and Processing Kinetics

He is a fellow of the Nigerian Institute of Food Science and Technology (NIFST) and a professional member of the following scientific bodies: (i) South African Association of Food Technologists (SAAFoST), (ii) American Association of Cereal Chemists International (AACCI), (iii) Institute of Food Technologists (IFT), (iv) the ISEKI Food Association (IFA) where he is the current South African country representative, and (v) member of the Education Committee of the International Union of Food Science and Technology (IU FOST). The chapter on "Pharmacological activities of banana" deals with the significance of the banana in traditional medicine and the pharmaceutical industry.

Jideani and Tonna A. Anyasi Department of Food Science and Technology,

The chapter on "Banana drying kinetics" deals with the highly perishable fruit, which requires some form of preservation. The chapter assesses the models of drying kinetics in the prediction of the drying behavior and in the optimization of the drying parameters of banana fruit.

Jideani

Introduction

Useful processes (natural and artificial) in the preservation of banana fruit are the focus of this chapter. The different chemical constituents such as apigenin glycosides, myricetin-3-O-rutinoside, kaempferol-3-O-rutinoside, dopamine and serotonin have been reported in different parts and varieties of banana [1].

Banana phyto-constituents

Various parts of ripe and immature forms of banana plant have been shown to possess prominent anti-diabetic [7], anti-ulcer [8] and radical scavenging activities. This chapter mainly focuses on the pharmacological studies that validate the traditional use of banana for various types of diseases and highlights the geographic distribution of banana and its use in the pharmaceutical industry.

Pharmacological activities of banana

• Antioxidant activity
• Anticancer effect
• Antiulcer activity
• Antidiabetic effect
• Antimicrobial activity
• Wound healing attribute
• Effect on atherosclerosis

The researchers obtained 8.4 and 16.8 mg/day based on the conversion of effective doses of banana peel extract for rats. Thus, 200 mg/kg body weight of banana peel extract can reduce the total cholesterol level in rats.

Banana and pharmaceutical industries

Thus, it was concluded that banana peel extract is effective in lowering the total cholesterol content of obese mice, reflecting its anti-atherosclerotic effect (Figure 6). Thus, it was concluded that banana peel extract is effective in lowering the total cholesterol content of obese mice, reflecting its anti-atherosclerotic effect (Figure 6).

Banana in global traditional medicine and beliefs including geographical spread

• Banana in global traditional medicine and beliefs
• Banana geographical spread

Topical application of banana peel has long been used for the treatment of burn wounds in Brazilian local and traditional medicine [61]. In urgent cases, banana peel can be wrapped directly around an injury due to its antiseptic nature [62].

Conclusion

Effects of ripening stage and varieties on the chemical composition of banana and plantain peels. Evaluation of banana (Musa sp.) flowers of selected cultivars for their antioxidant and antihyperglycemic potentials.

ABBB Klue Terapod Cooking Philippines and America

Introduction 1 Overview on banana

The fruit (Figure 1) grows well at an altitude of about 1000 m and sometimes in the subtropics at higher altitudes. Banana is said to be among the human foods that was introduced in the first century. Therefore, in some countries, the fruit is used in the production of a variety of energy drinks, as well as dried bananas for athletes.

Nutritional composition of banana fruit

• Carbohydrates
• Protein and Amino Acids
• Vitamins
• Minerals

As mentioned in Pareek's works [10], it was reported in Hawaii that 'Apple' bananas. Research further showed that low fasting blood glucose and liver glycogenesis can be increased by the presence of fiber in banana fruit [1]. 42] differences were observed in the mineral content of bananas grown in both Ecuador and Tenerife.

Banana phytochemicals and bioactives

• Banana volatiles
• Nutrigenomics of banana nutrients

Many oxidants in the human body lead to damage to biomolecules such as proteins, lipids, carbohydrates and DNA. Astringency in ripe fruits decreases, which is associated with a change in the structure of tannins, instead of a decrease in their levels, as they form polymers [28]. In the works of Neeha and Kinth [78], nutrigenomics is defined as the study of the interaction between nutrients and genes, proteins and metabolic processes such as DNA and RNA synthesis and glycogenesis.

Utilisation of banana bioactives as nutraceuticals and food ingredients

Studies on genetic improvement of banana fruit are progressing at a rapid pace, using modern biotechnology that includes genetic engineering. These significant differences in PVAC composition of the fruit can have significant consequences on the nutritional profile of banana varieties [79]. It is important to understand fruit maturity during the preparation of banana flour to produce desired food products.

Health benefits associated with banana bioactives

Banana by-products, such as peels, are readily available for use as raw materials, as they are considered waste during the processing of foods such as jams, chips, and noodles for the green technology industry. Therefore, the preparation of banana by-products for use in the food industry does not require excessive handling compared to other fruit by-products with potent hazardous ingredients [89]. These peels are useful in displaying antimicrobial activity against a wide variety of bacteria and fungi [92].

Current trends in banana bioactive utilisation

Since the discovery of banana as a fruit for human consumption, there are no reports in the literature showing that it contains dangerous phytochemicals.

Conclusion

Journal of Food Science and Technology-Mysore.. hyperglycemic effect of the aqueous extract of banana fruiting stems in Streptozotocin-induced diabetic rats. Anti-hyperglycemic effect of the aqueous extract of banana infructescence stems in Streptozotocin-induced diabetic rats. Use of banana (Musa acuminata Colla AAA) peel extract as an antioxidant source in orange juice.

Production of banana pseudo-stem fiber

• Plantation and harvesting
• Extraction of fiber
• Retting of banana pseudo-stem fiber
• Degumming of banana pseudo-stem fiber

Banana pseudo-stem juice can be taken orally or applied externally to bites and stings. The pseudostem of the banana plant is the stem of the banana plant that provides and transports nutrients from the soil to the fruit. Generally, only 11 outer leaf sheaths on the banana pseudo stem can be extracted for its fiber.

Banana pseudo-stem fiber properties 1 Morphological properties

• Physical and mechanical properties
• Durability and biodegradability
• Thermal properties
• Chemical properties
• Antibacterial test

The study of the biodegradability of banana pseudostem fiber can be done by burying the fiber in soil. As shown in both tables, the banana pseudostem is mainly composed of cellulose. The effect of extractives on the microbial resistance properties of banana pseudo-stem fiber can also be investigated.

Table 2 shows the composition of constituents of banana pseudo-stem based on different literatures [17]

Applications of banana pseudo-stem

Analysis of the effect of physical state of banana pseudo-messy fibers on it. antibacterial properties can be made as follows. One of the most common banana fiber products made today is rope and cordage. Banana pseudostem juice (BPS) is a juice extracted from banana pseudostems.

Conclusion

Nevertheless, the banana pseudostem usually becomes biomass waste when the harvest time of banana fruit is completed. Characterization of banana (Musa spp.) pseudo-stem and fruit-bundle stem as a potential renewable energy resource. Characterization of banana (Musa spp.) pseudo-stem and fruit-bundle stem as a potential renewable energy resource.

Drying techniques

• Natural drying methods .1 Solar drying
• Artificial drying methods .1 Convective drying
• Drying kinetics and modelling
• Quality aspects of dehydrated banana flour .1 Rehydration ratio

One of the problems with microwave heating is the lack of water towards the end of the drying process. In drying kinetics, air temperature is one of the main factors affecting drying kinetics during dehydration. Pretreatment reduces the initial moisture content and changes the tissues of bananas, which helps to accelerate the drying rate [87].

Conclusions

Case studies on the effect on the effect of air drying conditions on convective freeze drying. Influence of drying conditions on effective moisture distribution, activation energy and energy consumption during thin-layer drying of Berber fruit (Berberidaceae). Effect of drying conditions on drying constants and moisture diffusivity during thin-layer drying of figs.

Topic detection and network analysis methodology

Therefore, the documents were indexed for 'banana' in the titles using table indexing and index query nodes, resulting in 28 relevant documents. Betweenness centrality reflects a node's ability to take control of other nodes' communications and manage resources in the network. Closeness centrality is the ability of a node not to be controlled by other nodes and measures how close a node is to others in the network.

Author network

The more direct connections each term has, the more power it has in the network and therefore the more important it is.

Chemical entities used in banana sensory documents

Co-occurrence term interaction in the banana sensory documents The directed network for the co-occurrence terms consists of 53 nodes and 904

Chemical compounds related to banana sensory include modified atmospheric packaging (MAP), beta-glucan, green banana flour (GBF), carbon dioxide, alpha-amylase and ethylene. Co-occurrence link interaction in the banana sensory documents The directed network for co-occurrence terms consists of 53 nodes and 904 The directed network for the co-occurrence terms consists of 53 nodes and 904 edges with in-degree varying from 6 to 37 (banana) with a mean value of 17 that can be centrally controlled. over information dissemination in the network acting as gatekeepers of information [10].

Discovered knowledge on banana sensory

Terms with high betweenness centrality are also high in scale and eigenvector centrality and are therefore associated with many highly correlated terms. Therefore, the sensation of banana is related to its use in mixed fruits, image analysis, gum arabic and bananas coated with chitosan, and co-extruded with food grains.

Quality of banana peel and fruit

Three themes, each consisting of five terms, were extracted from the sensory documents of bananas, as detailed in Figure 5. The authors found that 10% gum arabic with 1% chitosan could be used as an edible coating to commercially extend the storage of banana fruit up to 33 days. Improving banana storage for 33 days with edible gum arabic and chitosan coating will greatly reduce wastage.

Use of banana fruit in food and wine

Nijiru, Kitawira and Matoke excelled in acceptable quality chips and are recommended for chips by food processors in Ethiopia. Cardaba varieties were the heaviest and the longest with 88% more edible portions per unit of fresh weight than the peel, while Kitawira and Nijiru are the smallest, shortest and thinnest fruits.

Sensory acceptability of banana peel and flour in food products Ripe banana pulp is rich in fibre, polyphenols and simple sugars (61.1 g/100 g)

Green banana flesh (9g/100g) had a negative impact on product acceptability due to acidification of the product, so the rejection is related to taste and overall quality. The authors concluded that the use of green banana pulp may contribute to the nutritional quality of fermented milk due to its phenolic compounds, resistant starch and fiber, thus influencing consumer health due to its probiotic and prebiotic effects. Replacing wheat flour with fermented banana increased the crude fiber, carbohydrate and protein content of the bread.

Conclusion

It also improved cooking loss and emulsion stability, 60% replacement did not affect the color and texture of the sausage. The mock stem is obtained after the surrounding leaf sheaths are removed with harvest. Texture, physical and sensory impact of using green banana puree to replace fat in reduced sugar pound cakes.