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Effect of drying techniques on yield, nutritional, minerals of wild banana pulp (Musa balbisiana Colla): physicochemical and morphological characterization thereof

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dc.contributor.author Borah, Twinkle
dc.contributor.author Washmin, Nooreen
dc.contributor.author Bora, Nayan Jyoti
dc.contributor.author Saikia, Jadumoni
dc.contributor.author Bomzon, Padma Sangmu
dc.contributor.author Ahmed, Tobiul Hussain
dc.contributor.author Manna, Prasenjit
dc.contributor.author Saikia, Siddhartha Proteem
dc.contributor.author Banik, Dipanwita
dc.date.accessioned 2022-04-13T11:04:07Z
dc.date.available 2022-04-13T11:04:07Z
dc.date.issued 2021-03
dc.identifier.issn 0007-070X
dc.identifier.uri http://111.93.204.14:8080/xmlui/handle/123456789/538
dc.description.abstract Purpose – The study was aimed to compare the effect of three drying techniques viz., spray, freeze and hot air oven (HAO) drying on yield, nutritional parameters, minerals and physicochemical and morphological characterization of wild banana pulp (Musa balbisiana Colla). Design/methodology/approach – Contents of carbohydrate was estimated by Anthrone reagent, protein by Kjeldahl, fat by Soxhlet, dietary fiber and ash by Association of Official Analytical Chemists (AOAC), minerals by Atomic Absorption Spectrophotometry, gross calorific value by Bomb calorimeter, moisture by moisture analyzer, water activity by water activity meter, morphological characterization by Scanning Electron Microscopy (SEM), statistical level of significance at p < 0.05 by ANOVA, predictive modeling by simple and multiple linear regression. Findings – Freeze and HAO drying were standardized with matured (stage 2) and spray drying with ripe bananas (stage 6). Freeze drying showed highest yield (76.69 ± 0.15%), minerals viz., K (1175.67 ± 1.41), Fe (2.27 ± 0.09), Mg (120.33 ± 0.47), Mn (4.40 ± 0.28) mg/100 g, protein (7.53 ± 0.14%), lesser moisture (7.95 ± 0.01%), water activity (0.17 ± 0.02aw), hygroscopicity (6.37 ± 1.09%), well dispersed particles by SEM. HAO drying exhibited highest dietary fiber (18.95 ± 0.24%), gross calorific value 357.17 kcal/100 gm, higher solubility (47.22 ± 0.86%). Spray drying showed highest carbohydrate (85.29 ± 0.01%), lowest yield (28.26 ± 0.32%), required 30.5% adjuncts. Research limitations/implications – Effect of three drying techniques and use of adjuncts were not uniform for ripe and matured bananas.Practical implications – Commercial utilization of seeded wild banana. Social implications – Value addition of wild banana in Assam, India. en_US
dc.language.iso en en_US
dc.publisher British Food Journal (Emerald Publishing Limited) en_US
dc.subject Musa balbisiana en_US
dc.subject Wild banana en_US
dc.subject Pulp en_US
dc.subject Powder en_US
dc.subject Spray en_US
dc.subject Oven en_US
dc.subject Freeze drying en_US
dc.subject Nutritional en_US
dc.subject Physicochemical en_US
dc.title Effect of drying techniques on yield, nutritional, minerals of wild banana pulp (Musa balbisiana Colla): physicochemical and morphological characterization thereof en_US
dc.type Article en_US


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