Promising green banana and plantain genotypes for making flour

Abstract

The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield. The obtained flours were characterized by color (L*, C*, and h*) and by moisture, total and resistant starch, ash, protein, lipid, and fiber contents. A low genetic variability was observed among plantains for the evaluated physicochemical and nutritional characteristics. The Chifre de Vaca, Comprida, Terra Ponta Aparada, Trois Vert, Terrinha, and Terra Maranhão plantains showed the highest dry matter contents and flour yield. The Chifre de Vaca, Comprida, Curare Enano, Mongolo, Trois Vert, and Terra Maranhão plantains and the 'Pacovan', 'Prata Anã', 'BRS Platina', and 'BRS SCS Belluna' bananas had resistant starch levels above 60%. The flour from 'BRS SCS Belluna' presented the highest contents of ash, protein, and fiber, as well as the lowest caloric value. Considering dry matter content, flour yields, and resistant starch, the Chifre de Vaca, Comprida, Trois Vert, and Terra Maranhão plantains are the best options to produce flour. From a nutritional point of view, 'BRS SCS Belluna' is a good option for producing flour rich in resistant starch, mineral, protein, and fiber contents.

Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics

“…Results obtained in the analysis of banana flour showed that WGBF had higher ash content, which was also observed in other studies, with contents varying from 2.45 to 2.59% in pulp flour and from 3.58 to 4.27% in flour with peel (Fasolin et al, 2007;Borges et al, 2009;Bezerra et al, 2013;Sardá et al, 2016;Reis et al, 2019;Khoza et al, 2021).…”

“…The fruits of each sample were cut into slices of approximately 5 mm thick and subjected to treatment against enzymatic browning (immersion for 15 minutes in a solution of 0.1 g L -1 of ascorbic acid and 0.3 g L -1 of citric acid). After this period, the drained slices were dehydrated in a drying oven with air circulation at a temperature of 50 °C for 24 h (Reis et al, 2019).…”

Development of a cake rich in resistant starch with good sensory acceptance

“…Cultivar BRS SCS Belluna was used to obtain the GBF used in the present study. The flour was prepared according to Reis et al (2019), at the Food Science and Technology Laboratory at Embrapa Cassava & Fruits, located in Cruz das Almas -Bahia, Brazil.…”

“…With the growing and rapid access to information and market trends in the food sector, consumers have increasingly sought healthier products that offer nutritional benefits (Ferronatto, Rossi, & Cappellari, 2020). Food rich in fiber and resistant starch (RS) fall into this group (Freitas, Silveira, Veras, & Santos, 2017), which takes the green banana to a prominent position for being a good source of RS (Reis, Viana, Assis, Sena, Souza, & Amorim, 2019;Campuzano et al, 2018). Additionally, its consumption in the recommended amount directly contributes to the proper functioning of the immune system and intestinal function (Öztürk & Mutlu, 2019).…”

“…Green banana flour (GBF), a product obtained from the natural or artificial drying of banana, has considerable levels of protein, mineral salts, and dietary fiber (Carmo, 2015;Reis et al, 2019). It has been widely used in the preparation of functional foods by the industry, especially in the production of bakery and dietetic products, making it a known source of RS and mineral salts (Vernaza, Gularte, & Chang, 2011;Campuzano et al, 2018).…”