Proximate Analysis, Physicochemical Characteristics and Health Promoting Properties of Raw Banana Flour

Authors

  • Deepali Singh
  • Sunita Mishra

Keywords:

Raw Banana Flour, proximate analysis, physicochemical properties, mineral content, functional properties, pH, total soluble solids, total sugar and titrable acidity.

Abstract

This study aimed to investigate proximate analysis, physicochemical properties, mineral content and functional properties of raw banana flour. This study was conducted at Babasaheb Bhimrao Ambedkar University in the 2021-2022 session. With proximate composition, it was found that raw banana flour consists of carbohydrate of 62.30gm/100, fat of 0.701/100gm, protein of 4.33gm/100gm, ash 2.72gm/100gm, and moisture content of 8.3gm/100gm. In mineral composition, Potassium was the most abundant amongst all. In ascorbic analysis, it was found Vitamin C content 12 mg/100gm. Banana flour samples were also evaluated for physicochemical properties such as pH, total soluble solids, total sugar and titrable acidity and we found that 5.4, 5.32-degree brix, 2.64gm/100gm and 3.30%. This study suggested the use of banana flour in the preparation of food products for digestion disease patients, besides adding nutritional value to the food products.

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Published

2022-07-12

How to Cite

Deepali Singh, & Sunita Mishra. (2022). Proximate Analysis, Physicochemical Characteristics and Health Promoting Properties of Raw Banana Flour . International Journal of Progressive Research in Science and Engineering, 3(07), 17–20. Retrieved from https://journals.grdpublications.com/index.php/ijprse/article/view/654

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Section

Articles