Evaluation of fruit quality in banana nendran (Musa AAB)
By: Lakshmy P S.
Contributor(s): Indira V (Guide).
Material type:
BookPublisher: Vellanikkara Department of Home Science, College of Horticulture 2003DDC classification: 640 Online resources: Click here to access online Dissertation note: MSc Abstract: The study entitled "Evaluation of fruit quality in banana 'Nendran' (Musa
AAB)" was undertaken to evaluate the chemical constituents of seven nendran types
and their products and also to assess the quality characters of banana products during
storage.
The nendran types were evaluated for different physical characters like
finger weight, finger length, pulp and peel weight, pulp/peel ratio, curvature and
angularity. Significant variation in all the physical characters was noted between the
nendran types.
The chemical composition of raw nendran types also showed significant
variation. The nendran types were found to be rich in starch, potassium and
phosphorus, but were lower in protein and crude fibre. The nendran type
Chengalikodan had the highest mineral, protein and starch content vhcreas
Attunendran had the highest value for moisture and vitamin C and Neduncndr.m had
the highest crude fibre content.
Banana flour were analysed for different nutrients at monthly intervals I()I'
a period of three months. The banana flour of all ncndran types was poor in crude
fibre. A gradual decrease in all the chemical constituents except moisture content was
observed during storage. The banana flour prepared from the ncndran types
.
Chengalikodan and Nedunendran showed good starch nnd mineral contents.
A gradual increase in the' moisture content of chips was observed during
storage. The chips prepared from the nendran type Chengalikodan had the lowest and
Kaliethan had the highest moisture content at the end of the storage period.
The acceptability studies of cooked banana revealed that Attunendran is
the best nendran type for table purpose while Chengalikodan was organoleptically the
best to prepare chips and porridge. Storage studies revealed a gradual decrease in
quality attributes and overall acceptability of chips and porridge.
There was a steady increase in the total bacterial and fungal count on
storage. The presence of yeast was negligible. The banana flour prepared from the
nendran types Attunendran, Changanassery nendran, Manjeri nendran I and Myndoli
showed minimum count of total microflora when compared to flours made from other
nendran types.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 640 LAK/EV (Browse shelf) | Available | 172218 |
MSc
The study entitled "Evaluation of fruit quality in banana 'Nendran' (Musa
AAB)" was undertaken to evaluate the chemical constituents of seven nendran types
and their products and also to assess the quality characters of banana products during
storage.
The nendran types were evaluated for different physical characters like
finger weight, finger length, pulp and peel weight, pulp/peel ratio, curvature and
angularity. Significant variation in all the physical characters was noted between the
nendran types.
The chemical composition of raw nendran types also showed significant
variation. The nendran types were found to be rich in starch, potassium and
phosphorus, but were lower in protein and crude fibre. The nendran type
Chengalikodan had the highest mineral, protein and starch content vhcreas
Attunendran had the highest value for moisture and vitamin C and Neduncndr.m had
the highest crude fibre content.
Banana flour were analysed for different nutrients at monthly intervals I()I'
a period of three months. The banana flour of all ncndran types was poor in crude
fibre. A gradual decrease in all the chemical constituents except moisture content was
observed during storage. The banana flour prepared from the ncndran types
.
Chengalikodan and Nedunendran showed good starch nnd mineral contents.
A gradual increase in the' moisture content of chips was observed during
storage. The chips prepared from the nendran type Chengalikodan had the lowest and
Kaliethan had the highest moisture content at the end of the storage period.
The acceptability studies of cooked banana revealed that Attunendran is
the best nendran type for table purpose while Chengalikodan was organoleptically the
best to prepare chips and porridge. Storage studies revealed a gradual decrease in
quality attributes and overall acceptability of chips and porridge.
There was a steady increase in the total bacterial and fungal count on
storage. The presence of yeast was negligible. The banana flour prepared from the
nendran types Attunendran, Changanassery nendran, Manjeri nendran I and Myndoli
showed minimum count of total microflora when compared to flours made from other
nendran types.
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