Author(s):

Mohit Kumar, Rekha, Rakesh Gehlot, Rattan Singh, Ritu Sindhu and Sandeep Kumar

Abstract: Banana powder prepared from ripe and overripe bananas samples were evaluated for various physico-chemical characteristics. Data show that ripe banana powder prepared by hot water blanching had significantly lower protein, fat, crude fibre, ash and total phenol but higher moisture content as compared to ripe banana powder prepared by microwave blanching. These banana powders had moisture (2.95, 2.18%), protein (8.24, 9.71%), fat (0.29, 0.47%), crude fibre (2.31, 2.81%), ash (2.18, 2.60%), carbohydrates (86.98, 84.41%), energy (383.67, 380.36 Kcal) and total phenols (9.25, 11.86 mg/100 g). Powder of overripe banana fruits prepared by microwave blanching had significantly higher moisture (3.80%), crude fibre (3.82%) and total phenols (14.22 mg/100 g), and lower protein (5.92%) and fat (0.25%) than that of powder prepared from ripe banana powder. There was significant difference in ash content in powder prepared from overripe banana (2.12%) and ripe banana (2.60%) prepared by microwave blanching but difference was non-significant in powder prepared from ripe banana by hot water blanching (2.18). Total phenols were highest in overripe banana (14.22 mg/100 g) and lowest in ripe banana powder (9.25 mg/100 g) prepared by hot water blanching.

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