CHEMICAL AND FUNCTIONAL PROPERTIES OF THE NATIVE BANANA (MUSA) PSEUDO-STEM

Abstract

This research was conducted to evaluate the differences in chemical composition and functional properties of native banana pseudo-stem flour (T 1) and tender core of the banana pseudo-stem flour (T 2). Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were higher in (T 2) than in (T 1). The levels of total dietary fiber, insoluble dietary fiber, lignin, hemicellulose and cellulose were all higher in (T 1) than (T 2), while there was no difference in soluble dietary fiber. (T 1) also had higher contents of polyphenols and flavonoids than (T 2). Also, antioxidant capacity and free radical-scavenging capacity were higher in (T 1) than in (T 2). On the other hand, the (T 2) showed higher swelling power, water holding capacity and solubility, although its oil holding capacity was lower than (T 1). Results conclude that banana pseudo-stem flour is a potential functional food ingredient for products containing high dietary fiber. Phytochemical screening was done on water extract and ethanol extract. Also phytochemical tests indicate the presence of phenolic compounds: Flavonoids, Alkaloids, Tannins, Saponins, Steroids, and Glycosides.