Evaluation of physicochemical and functional characteristics of flour from three cultivars of unripe banana (Musa sp.) cultivated in sabah, malaysia

Abstract

Banana is a climacteric fruit that is available throughout the region of Malaysia. In this study, banana flour was produced from different varieties of unripe banana, namely Saba, Mas and Berangan and characterised in its chemical composition and functional properties. The results obtained showed that the chemical composition of the flour varied according to the variety. The ranged obtained were 3.71 – 4.53% crude protein, 10.32 – 10.72% moisture, 0.12-0.16% crude fat, 1.20 – 2.38% ashes, 0.68 – 1.19% crude fibre, 81.95 – 83.15% carbohydrate and 8.00 – 8.54% dietary fibre. The colour analysis found that significant differences were observed for the L*, a* and b* values of all varieties of banana flours. Flour from Saba cultivar was significantly different from other banana flours in its highest pH value (5.79), oil absorption capacity (1.08 g/g) as well as emulsion activity (17.36%) and had the smallest particles size. Flour obtained from Mas variety had the highest foaming capacity (10.85%) and the swelling capacity while Berangan cultivar had the highest water absorption capacity (1.10%). Pasting profiles of banana flours differed significantly for peak, final, breakdown and setback viscosities. It was ranged from 1511.17-3145.33, 4197.00-5213.67, 1419.67-2871.00 and 4401.00-5121.67 cP, respectively. Gelatinisation properties of all banana flours showed significant differences in peak temperatures, whereas no significant differences were observed for enthalpy (ΔH).