Shelf life assessment of Banana pseudostem cutlet

Abstract

Banana pseudostems are the biological wastes obtained in huge amounts during each harvest. Their vast quantity aids in difficult disposal. Researches then came up with innovative ideas to produce value added products from them. Based on the medicinal research on banana pseudostem and their rich therapeutic properties, banana pseudostem powders are used in various food products as a means of fiber fortification in biscuts and cookies.In this research, cutlets were produced with the addition of banana pseudostem flour at level 0%(control), 5%, 10%, 15%. Cutlets at level 10 % showed best results and therefore it was evaluated to determine its cooking yield, moisture analysis, ash content, crude fibre, pH and microbial and sensory analysis. Pseudostem powder addition in cutlets resulted in higher cooking yield (98.91%) for treatments in comparison to control while the pH value (6.38) was also higher than the control. The control retained high moisture content (43.33%), ash (2.48%) and crude fiber(0.45%). Sensory evaluation projected minimal differences in texture, colour, overall appearance in treatments on comparison with the controls on 0th, 7th and 14th day. The scores obtained were in the range of acceptability. Cutlet prepared with banana pseudostem powder gained better acceptability than control. This research is a contribution for food fortification. Bananapseudostem powder act as a neutraceutical with its promising medicial properties in enhancing the mineral intake. Utilization of waste into a commercial consumable product is the innovative insight of this study.