Chemical and functional properties of the native banana (MUSA)‎ pseudo-stem

Abstract EN

This research was conducted to evaluate the differences in chemical composition and functional properties of native banana pseudo-stem flour (T₁) and tender core of the banana pseudo-stem flour (T₂).

Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were higher in (T₂) than in (T₁).

The levels of total dietary fiber, insoluble dietary fiber, lignin, hemicellulose and cellulose were all higher in (T₁) than (T₂), while there was no difference in soluble dietary fiber.

(T₁) also had higher contents of polyphenols and flavonoids than (T₂).

Also, antioxidant capacity and free radical-scavenging capacity were higher in (T₁) than in (T₂).

On the other hand, the (T₂) showed higher swelling power, water holding capacity and solubility, although its oil holding capacity was lower than (T₁).

Results conclude that banana pseudo-stem flour is a potential functional food ingredient for products containing high dietary fiber.

Phytochemical screening was done on water extract and ethanol extract.

Also phytochemical tests indicate the presence of phenolic compounds: Flavonoids, Alkaloids, Tannins, Saponins, Steroids, and Glycosides.