Abstract:
Banana is the major fruit available in Sri Lanka subjected to undergo a higher level
of postharvest losses due to its perishable nature. This can be overcome by
harvesting it in the immature stage and converting it into green banana powder.
The green banana powder can be used to replace wheat or rice flour. Thus, the study
was to produce green banana powder from two banana varieties, namely Ambul and
Puwalu from Kilinochchi district, Sri Lanka, and evaluate their quality characters.
Initially, fresh green banana slices of both varieties were undergone hot water
blanching and potassium metabisulphite treatment to prevent browning reactions.
Then, drained slices were dehydrated in a cabinet dryer for 18 hours at 65 0C. Dried
slices were ground into a fine green banana powder. Proximate composition,
antioxidant properties, and keeping quality of both varieties of green banana
powder were evaluated. Ambul variety recorded the highest powder yield, crude fat,
crude fiber, and moisture, whereas the highest crude protein and ash content was
obtained in Puwalu. The potassium and phosphorus contents were predominant in
both green banana powders, however, Ambul powder showed a higher value for
both P and K contents. Total sugar content was significantly high in Puwalu. The
Ambul powder contained higher vitamin C content. Both banana powders contained
a higher degree of antioxidant properties. Total phenolic content and antioxidant
capacity were found to be high in Puwalu, whereas the highest total flavonoid
content was obtained in Ambul powder. For the shelf-life analysis, both powders
could be stored for up to two months without noticeable changes in their quality
characters. Based on the findings of this study, the production of green banana
powder from Ambul and Puwalu varieties could be possible with acceptable quality
characters and it can be used as a tool for the reduction of postharvest losses of
banana. Further, research needs to be done on the incorporation of green banana
powder in food preparations.
