International Journal of Food Science and Nutrition

Authors
Minali Masih, Tushar Desale

Abstract
The utilization of over ripe banana in the form of banana bread was investigated. Banana bread was prepared with different variations of wheat flour & over ripe banana, i.e., 80:20, 70:30, 60:40 and 50:50. The physico-chemical and sensory parameters were evaluated for consumer acceptability by using a 9-point hedonic scale. On the other hand, chemical properties of the banana bread were tested, such as protein content by Folin Lowry method, fat content by Soxhlet method, carbohydrate content by DNS method and moisture content by hot air oven method. Moisture content in banana bread were decreased from 52.45%, 52.30%, 52.20% and 51.74% respectively. So the sample B having ratio 70:30 of wheat flour contain 5g/100g protein, 9.7g/100g carbohydrate and 2g/100g fat with good flavour, taste, texture, colour and appearance showing the health benefits of increasing the appetite of body and because of its nutritional value, incorporation was highly acceptable while the other samples were also acceptable.