Vol. 8, Issue 10, Part D (2024)

The present investigation on “Studies on Physico-chemical properties of Banana (Musa spp) papad’’ was carried out at Department of Post-Harvest Management, College of Horticulture, Dr. Y.S.R Horticultural University, Venkataramannagudem, Andhra Pradesh during 2023-24 under Factorial Completely Randomized Design (FCRD) with two factors, Factor I include 4 different varieties (Kovvuru bontha, Tella chakkarakeli, Karpura chakkarakeli and Grand naine), Factor II include flour treatments (control, urad flour, jack seed flour and soya flour), 16 treatment combinations replicated thrice. They were evaluated on the basis of physical parameters such as recovery (%) and drying time (hours) while, biochemical parameters i.e., starch content (%), total sugars (%) and vitamin-c (mg/100 g). The results revealed that V₂T₁ exhibited the highest vitamin-C content (8.12 mg/100 g) and the shortest drying time (5.12 hours). However, high starch content (54.18 %) was reported in V₁T₁ and maximum recovery percent was found to be in V₁T₂. Highest percentage of total sugars was noticed in V₄T₁.