Evaluation of fruit quality in banana nendran (Musa AAB)

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.