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VOL. 6, ISSUE 4 (2021)
Development of breakfast cereal using banana blossom bracts and determination of its nutritive value and acceptability
Authors
Agadha S, Rekha Mahizhnan
Abstract
Banana flower, also known as banana blossom or heart or bud, is the splendid looking male, sterile flower of the banana plant. In this study, the outer bracts of the banana flower was incorporated to prepare a breakfast cereal. A Standard breakfast cereal (A1) was prepared using whole wheat flour. Banana blossom bracts incorporated breakfast cereal had two variation, A2 – 60g and A3 – 80g of banana blossom bracts paste. Proximate composition such as moisture, ash, carbohydrates, protein, dietary fiber, calcium and iron were analyzed. As banana blossom bracts are a good source of antioxidants, they were analyzed for its antioxidant activity, vitamin A and vitamin C of all the three samples. Sensory analysis was conducted for the samples by analyzing the parameters such as color, appearance, flavor, texture, taste and overall acceptability. Both the variations A2 and A3 were found to be rich in dietary fiber (41.2% & 63.7%, respectively) and antioxidant activity (14.7% & 20.6%, respectively) along with other chemical compositions including proximate, minerals and anthocyanin content. The results revealed that the variations A3 followed by A2 was rich in dietary fiber and antioxidant activity and can be used as a functional ingredient to formulate different products to achieve low- calorie and high fiber products. The banana blossom bracts are rich in anthocyanin content and can be used to extract natural color dyes commercially in large scale industries.
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Pages:95-98
How to cite this article:
Agadha S, Rekha Mahizhnan "Development of breakfast cereal using banana blossom bracts and determination of its nutritive value and acceptability ". International Journal of Food Science and Nutrition, Vol 6, Issue 4, 2021, Pages 95-98
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