Quality evaluation of banana by-products

Abstract

The study entitled 'Quality evaluation of banana by-products' was undertaken to estimate the nutrient composition of banana by-products and organoleptic evaluation and keeping quality of processed products prepared using the by-products of different banana varieties maintained in the Banana Research Station, Kannara, Central Nursery and KHDP, Vellanikkara. The banana by-products were analysed for moisture, protein, fat, starch, fibre, iron, calcium, phosphorus, potassium, sodium and vitamin C. The results revealed that among the different varieties, flower bud of Kunnan had the highest protein content and the highest fat content was observed in peel of Poovan variety. Rhizome of Robusta and peel of Robusta were found to be high in starch and fibre respectively. The calcium and iron content was found to be high in flower buds of Poovan and Palayankodan respectively. Flower bud of Robusta was found to be rich in phosphorus. Kunnan rhizome had the highest potassium and sodium content whereas Robusta flower bud had the highest vitamin C content. Statistically, significant variation was observed between different banana by-products in the case of all nutrients. Results of the organoleptic evaluation revealed that pickles made from banana peel and vattals made from banana pseudostem were more acceptable. Statistically significant variation was observed among different varieties of banana by-products and the variation was insignificant at monthly intervals of storage in the case of pickles and vattals.

The keeping quality of pickles and vattals was assessed by taking the microbial count and the result showed that pickles made from flower bud of Kunnan, pseudostem of Nendran and vattal from pseudostem of Poovan showed contamination at the end of the sixth month of storage. In general, it can be concluded that most of the processed products from banana by-products had good keeping quality.