The flower of the banana plant is also known as banana blossom
or banana heart. The family to whom banana belongs is called Musaceae. There are about fifty recognized species of banana, all under the genus Musa. Among all these species, Musa balbisiana was preferred in this research study. M. balbisiana is a wild species of bananas. It is at the origin of many edible bananas through its hybridization with Musa acuminata and is associated with tolerance to abiotic stresses. (Musa balbisiana, 2016).
Nutritional Facts of Banana Blossom
Banana blossom is an excellent source of fiber in the human diet.
The benefits of having fiber in the diet are well documented in nutritional and medical literature. Banana blossom is a rich source of other nutrients and antioxidants which have several health benefits. (Perera, 2011)
Composition in terms of 100 grams
Food Energy 51 kcal Phosphorus 73.3mg
Protein 1.6 g Iron 56.4 mg Fat 0.6 g Copper 13.0 mg Carbohydrate, total (incl. fiber) 9.9 g Potassium 553.3 mg Fiber 5.7 g Magnesium 48.7 mg Ash 1.2 g Vitamin E (mg/kg) 1.07 mg Calcium 56.0 mg
The results indicate that banana flowers are good source of
minerals such as magnesium, iron and copper. It contains high quality protein because of its well-balanced essential amino acid in addition to high dietary fiber and flavonoid concentrations. (Sheng et al, 2010) B. Related Studies on Banana Blossom
A study was conducted making banana blossom powders into dark
chocolate. The banana blossom was processed into flour and incorporated with cocoa to make banana blossom dark chocolate. Different variations were made and the level of acceptability were evaluated through the sensory evaluation. (Sharmila and Puraikalan, 2015)
Another study was conducted by determining the proximate
analysis and observing the antioxidant activity of the banana blossom in different cultivars. In their proximate analysis, moisture, protein, dietary fiber and carbohydrates have found out to be the main components of the banana blossom. DPPH free radical scavenging assays was used in observing the antioxidant activity. The antioxidant components were determined and some of these components are phenols, flavonoids and Vitamin E. (Krishnan and Sinija, 2016)
C. Related Studies on Retorted Dishes
A study was conducted on the development and evaluation of shelf
stable retort pouch processed ready-to-eat tender jackfruit curry where jackfruits are prepared and processed by using steam-air retort with an overriding pressure of 15 psi and was stored under ambient conditions. After the retort processing, the samples were analyzed for changes in moisture, fat, free fatty acids, peroxide value, microbiological, texture, and sensory quality. The hardness of the jackfruit has seen significant changes due to heat induced softening of the tissue. Further no significant changes was seen in free fatty acids and peroxide values during storage. The product was acceptable based on texture and sensory characteristics during storage. (Lakshmana and Jayaprahash et al, 2013)
The effect of retort processing on the shelf life and safety of
soya peas curry was investigated. Ready-to-eat soya peas curry was packed in laminated retort pouches and processed in a steam-air retort with overriding pressure and then stored the samples in ambient conditions for nine months. It was found out through microbiological analysis that retort processing achieved commercial sterility and chemical characteristics and sensory quality during storage have insignificant changes. (Abhishek and Kumar et al, 2014)
Another study was conducted using chopped mussel meat. It was
packaged in retort pouches and was processed in a laboratory-scale water immersion retort, suitable for overpressure conditions. It was found out that it showed better yield after storage and no differences were found out for other physicochemical parameters. (Tribuzi and de Aragao et al, 2015)