Nutritional and phytochemical properties of Thellachakrakeli tender banana pseudostem flour

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.