Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder

Quality attributes of the developed banana flour: Effects of drying methods

“…According to Verma et al [ 57 ], rapid drying eliminates water molecules by trapping acid molecules, which increases acidity. Kabeer et al [ 17 ] stated that freeze-dried ripe banana flour was highly acidic compared to the cabinet dried and spray dried banana flour, which is in agreement with our result.…”

“…The water holding capacity of flour is a hydration parameter that assesses the powder's ability to absorb water and attain the correct consistency [ 17 ]. As demonstrated in Table 1 , the water holding capacity of the different banana cultivars flour prepared by various drying methods ranged from 0.93 ± 0.06 to 2.74 ± 0.06 g water/g dry sample.…”

“…The MOD treatment of both fruits maintained considerably less crude protein than the other techniques and was found to have the lowest crude protein content (2.72 ± 0.07% and 2.85 ± 0.16%). The crude protein content of freeze-dried banana flour recorded in the literature was 1.45% in Sagor banana [ 69 ] and 1.07% in Nendran banana [ 17 ]. The crude protein of both banana (Mehersagar and Sabri) flours on the drying methods follow the descending order FD > CD > FOD > MOD.…”

“…Cabinet drying is the most popular and least expensive technique of drying, providing users with greater flexibility [ 16 ]. In cabinet drying, moisture is evaporated from the materials by circulating hot air throughout the drying chamber [ 17 ]. Microwave drying is the process by which the water molecules in the materials absorb microwave-emitted radiation and induces water evaporation by raising the temperature [ 18 ].…”

Exploring the nutritional, physicochemical and hypoglycemic properties of green banana flours from unexploited banana cultivars of southern India

“…A recent study showed that increased drying temperatures in ripe Nendran bananas resulted in decreased vitamin content. 57 The present study highlights the nutritional richness of raw bananas, despite variations, offering essential vitamins in a well-balanced diet. 58 Representative LC-MS/MS chromatograms of the standard and sample are presented in Supplementary Figs.…”