Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

Khoza, Minenhle; Dlamini, Bhekisisa C.

doi:10.3390/foods10122894

Cited by 25 publications

(17 citation statements)

References 60 publications

(112 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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).…”

Section: Physicochemical Characteristics Of Flourssupporting

confidence: 84%

“…The mineral contents in green banana flours are quite variable. Khoza et al (2021) analyzing the mineral profile in green banana flours from five cultivars (Grande Naine, Pisang Awak, Finger Rose, FHIA-01 and Du Roi) obtained variations of: Ca, 8.7 to 28.25 mg /100 g; Mg, 92.4 to 118.5 mg /100 g; K, 290.95 to 1033.25 mg /100 g; P,31.72 to 99.25 mg /100 g; Zn,0.18 to 0.93 mg /100 g and Fe, 1.33 to 2.88 mg /100 g in dry weight.…”

Section: Mineralsmentioning

confidence: 99%

See 1 more Smart Citation

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

Cândido

Leonel

et al. 2022

Braz. J. Food Technol.

View full text Add to dashboard Cite

The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties.

show abstract

Section: Physicochemical Characteristics Of Flourssupporting

confidence: 84%

Section: Mineralsmentioning

confidence: 99%

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

Cândido

Leonel

et al. 2022

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

“…Changes or loosening of the starch structure observed in FM flours due to SF could have been the reason for the observed disparities in the thermal properties, SC, WAC, and AOC of the flour. Khoza et al [ 92 ] proposed a relationship between the morphology of flour and the SC, WAC, and thermal properties of the flour.…”

Section: Resultsmentioning

confidence: 99%

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mudau

Ramashia

Mashau

2022

Foods

View full text Add to dashboard Cite

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals.

show abstract

“…Other emerging edible flours are required to supplement the demand with cost-effective and fortification functions. The flour from fruit is reliable in solving the problem of the world’s wheat stock [ 123 ]. Among the fruit, the flour of mangrove fruit is a proper candidate due to its richness in protein, carbohydrate, alkaloid, flavonoid, steroid, and other metabolites [ 124 ].…”

Section: The Mangrove Fruit In the Intermediary Stage Of Processed Foodmentioning

confidence: 99%

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

et al. 2022

View full text Add to dashboard Cite

Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food materials. Famous local food materials with treasury properties such as mangrove fruits are an excellent source to be listed as emerging food candidates with ethnomedicinal properties. Thus, this study reviews the nutrition content of several edible mangrove fruits and the innovation to improve the fruit into a highly economic food product. Within the mangrove fruit, the levels of primary metabolites such as carbohydrates, protein, and fat are acceptable for daily intake. The mangrove fruits, seeds, and endophytic fungi are rich in phenolic compounds, limonoids, and their derivatives as the compounds present a multitude of bioactivities such as antimicrobial, anticancer, and antioxidant. In the intermediary process, the flour of mangrove fruit stands as a supplementation for the existing flour with antidiabetic or antioxidant properties. The mangrove fruit is successfully transformed into many processed food products. However, limited fruits from species such as Bruguiera gymnorrhiza, Rhizophora mucronata, Sonneratia caseolaris, and Avicennia marina are commonly upgraded into traditional food, though many more species demonstrate ethnomedicinal properties. In the Middle East, A. marina is the dominant species, and the study of the phytochemicals and fruit development is limited. Therefore, studies on the development of mangrove fruits to functional for other mangrove species are demanding. The locally accepted mangrove fruit is coveted as an alternate food material to support the sustainable development goal of eliminating world hunger in sustainable ways.

show abstract

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

Cited by 25 publications

References 60 publications

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

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

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

Contact Info

Product

Resources

About