International Journal of Advanced Biochemistry Research

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Vol. 8, Special Issue 2, Part H (2024)

Nutritional and phytochemical properties of Thellachakrakeli tender banana pseudostem flour

Author(s): P Yasaswini and T Kamalaja
Abstract: Aims: To evaluate the nutritional and phytochemical composition in the Thellachakrakeli tender banana pseudostem flour.
Place of Study: Department of Foods and Nutrition, PGRC, PJTSAU, Hyderabad, Telangana, India
Methodology: Pseudostems were dried, powdered and nutritional and phytochemical compounds were evaluated using standard procedures.
Results: The moisture content was 7.50±0.42 g/100 g, protein 4.35±0.13 g/100 g, fat 1.48±0.08 g/100 g, ash 23.51±0.26 g/100 g, carbohydrate 49.48±0.27 g/100 g, energy 228.71±0.91 kcal, crude fibre 13.67±0.41 g/100 g, dietary fibre 30.52±0.13 g/100 g, total phenols 165.36±2.45 mg of GAE/100 g, total flavonoids 1023.18±0.53 mg of RTE/100 g, DPPH 43.96±0.08% inhibition, tannins 3.74±0.03 mg of TAE/100 g, water holding capacity (WHC) 444.33±1.52 g/100 g and oil holding capacity (OHC) 278.66±1.52 g/100 g.
Conclusion: The pseudostem of bananas had high nutritional properties. Therefore, it can be utilized by the food industries to develop value added products.
Pages: 577-580  |  173 Views  70 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
P Yasaswini, T Kamalaja. Nutritional and phytochemical properties of Thellachakrakeli tender banana pseudostem flour. Int J Adv Biochem Res 2024;8(2S):577-580. DOI: 10.33545/26174693.2024.v8.i2Sh.652
International Journal of Advanced Biochemistry Research
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