The research finding focused on the effect of unripe bananas with 3 different
harvesting times of 60, 70 or 80 days after blooming (DAB) on the physicochemical properties
in vitro digestibility and yield of banana flour. The results showed that peel color changed from
green to light green with increasing DAB and that the diameter and pulp weight of fruit at 80
DAB had significantly (p≥0.05) larger diameter (35.82 ± 2.74 mm) and higher weight (116.69
± 1.64 g) than either 60 or 70 DAB. The amount of pulp per finger was not significantly
different (p≥0.05) with values in the range of 57.25 to 69.89%. The yield of banana flour
ranged between 19.36-25.12%. The pH of flour from bananas 70 DAB was 5.19 ± 0.09 and 80
DAB was 5.30 ± 0.09 both of which were significantly higher (p≥0.05) than banana flour from
60 DAB. The total soluble solids of all the samples was not significantly different (p≥0.05).
The swelling power of all samples were not significantly different (p≥0.05) but solubility of the
flour after 80 DAB was the lowest. The time of harvest of all the samples showed no significant
effect (p≥0.05) on gelatinization temperature, which ranged 80.98 to 83.14°C, other thermal
properties and resistant starch (RS) content ranged between 41.42 to 49.55% but estimated
glycemic index of 60 DAB sample (45.77 ± 0.88) with significantly higher (p≥0.05) than 70
and 80 DAB samples.
Keywords
Harvesting period, Banana flour, Physicochemical property and In vitro digestibility
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
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