Department of Agricultural Extension Don Bosco college of Agriculture, Sulcorna Quepem Goa
Keywords:
Banana inflorescence, storage studies, nutritional properties, antioxidant, anti-diabetic, antimicrobialAbstract
Banana inflorescence is an underutilised agricultural by-product, though rich in therapeutic properties. Although valued for its fibre content, consumption is restricted due to the tedious preparation procedures involved. Moreover, it is a highly perishable product and browning is the major problem associated with processing. Developing a packaged, shelf-stable, ready-to cook product from the inflorescence would offer consumers a convenient, highly nutritious option. This will also reduce agricultural wastage and improve the economic status of farmers. Our study aimed at storage studies of processed inflorescence in a suitable packaging material for a minimum period of 60 days and its value addition. Nutritional and functional properties were also analysed. Shelf life study indicated that the product packed in metallised polyester-polyethylene pouches was microbiologically safe at every stage of storage and no peroxides and free fatty acids were formed. Cutlet made out of dehydrated and stored inflorescence were well accepted. Methanolic extract of dried inflorescence showed good antioxidant activity. Antimicrobial activity was appreciable and it had fairly good anti-diabetic activity too. Results obtained were promising and revealed that well packaged inflorescence could be stored at room temperature for at least a period of two months without affecting nutritional and sensory qualities.
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