Interna tional Jo urna l o f Adva nced Bio chemistry Research 20 24 ; SP-8 (2 ): 577 -5 80

ISSN Print: 2617-4693

ISSN Online: 2617-4707
IJABR 2024; SP-8(2): 577-580
Nutritional and phytochemical properties of
www.biochemjournal.com
Received: 07-11-2023
Thellachakrakeli tender banana pseudostem flour
Accepted: 11-12-2023

P Yasaswini P Yasaswini and T Kamalaja

Ph.D Scholar, Food Science
and Nutrition Department, DOI: https://doi.org/10.33545/26174693.2024.v8.i2Sh.652
UAS, Bangalore, Karnataka,
India Abstract
Aims: To evaluate the nutritional and phytochemical composition in the Thellachakrakeli tender
T Kamalaja
banana pseudostem flour.
Senior Scientist, AICRP-Home
Science, Department of Foods Place of Study: Department of Foods and Nutrition, PGRC, PJTSAU, Hyderabad, Telangana, India
and Nutrition, PGRC, Methodology: Pseudostems were dried, powdered and nutritional and phytochemical compounds were
PJTSAU, Hyderabad, evaluated using standard procedures.
Telangana, India Results: The moisture content was 7.50±0.42 g/100 g, protein 4.35±0.13 g/100 g, fat 1.48±0.08 g/100
g, ash 23.51±0.26 g/100 g, carbohydrate 49.48±0.27 g/100 g, energy 228.71±0.91 kcal, crude fibre
13.67±0.41 g/100 g, dietary fibre 30.52±0.13 g/100 g, total phenols 165.36±2.45 mg of GAE/100 g,
total flavonoids 1023.18±0.53 mg of RTE/100 g, DPPH 43.96±0.08% inhibition, tannins 3.74±0.03 mg
of TAE/100 g, water holding capacity (WHC) 444.33±1.52 g/100 g and oil holding capacity (OHC)
278.66±1.52 g/100 g.
Conclusion: The pseudostem of bananas had high nutritional properties. Therefore, it can be utilized
by the food industries to develop value added products.

Keywords: Banana pseudo-stem flour, Thellachakrakeli, food industries, nutritional properties

1. Introduction
Banana is an herbaceous plant that belongs to the family Musaceae. In the world, banana is
the 4th most important food product next to rice, corn and milk [1]. The global annual
production of bananas was 116 million tons, and it is one of the most extremely consumed
fruits [2]. In India, the top five banana producing states are Andhra Pradesh, Gujarat,
Maharashtra, Tamil Nadu and Uttar Pradesh. Andhra Pradesh has the highest share (16.27%)
in banana production and produces 5 million metric tonnes. Telangana’s share was only
0.29% in India [3].
There are mainly two wild species of banana namely Musa acuminata and Musa balbisiana.
Approximately all the edible parthenocarpic bananas belong to these 2 species [4]. Most
important Musa cultivars include Red banana, Tella Chakrakeli, Robusta, Nanjangud
Rasbale, Karpura Valli, Nendran and Grand-9 [5].
The stem of the banana plant is called pseudostem because each plant produces only a single
bunch of bananas before dying and will be substituted by a new pseudostem [6]. The
pseudostem comprises huge overlapping leaf stalk bases which are firmly rolled around each
other to form a bundled and cylindrical structure with approximately 48 cm in diameter [7].
The banana pseudostem can be used more in food rather than in other industries. Therefore,
the utilisation of waste banana pseudostems into various products could specifically benefit
the environment and is cost-effective [8].
Despite the known potential of banana pseudostems, limited research explores the nutritional
composition of specific cultivars, particularly "Tellachakrakeli tender pseudostem". This
research aims to address this gap by analyzing the nutritional profile of Thellachakrakeli
tender banana pseudostem flour, potentially unlocking its value as a functional food
ingredient.
Corresponding Author:
P Yasaswini Understanding the nutritional content of Thellachakrakeli tender banana pseudostem flour is
Ph.D Scholar, Food Science crucial for promoting its utilization as a nutritious and sustainable food resource. This
and Nutrition Department, research could benefit researchers, food developers, and individuals seeking alternative,
UAS, Bangalore, Karnataka, nutrient-rich dietary options.
India
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This research delves into the potential of "Tellachakrakeli" Sangroula [8] was found 6.2% of moisture content in banana
tender banana pseudostem flour, contributing to sustainable pseudostem flour and 8.82% moisture content was observed
waste management while exploring new avenues for dietary by Aziz and co-workers [21]. The variations in moisture
diversification and nutritional security. The findings could content may be due to differences in the variety of bananas,
inform future efforts to combat food insecurity and promote the size of the banana pseudostem slices and drying
environmentally responsible food production. conditions.

2. Materials and Methods 3.1.2 Protein

In this present study, the pseudostems were dried, powdered The protein content of Thellachakrakeli tender banana
and evaluated nutritional and phytochemical compounds pseudostem flour (TCHBPF) (4.35±0.13%) was specified in
present in the pseudostem flour. Banana pseudostems of Table 1. Farzin and co-workers [22] reported that protein
Thellachakrakeli variety were procured from Medarametla content in banana pseudostem flour of Bichi variety and
village, Korisapadu Mandal, Andhra Pradesh. The banana Kacha variety was 9.13% and 4.26% respectively. The
pseudostem were cleaned under tap water. Then the outer results of the TCHBPF variety were in accordance with the
sheaths were removed till the inner tender core. The inner results reported in the above findings. This might be due to
tender core was made into slices with the help of a stainless the same soil and climatic conditions in the cultivated crops.
steel knife. Then the slices were soaked in 0.2% w/v citric
acid solution for 10 minutes to control the browning 3.1.3 Fat
reaction. Then these tender core pieces were blanched at 100 The fat content of Thellachakrakeli tender banana
°C for 2minutes and dried using a laboratory tray dryer at 60 pseudostem flour (TCHBPF) was 1.48±0.08% (Table 1).
°C. It took 8 hours to dry completely. The dried sample was Sangroula [8] in his study on banana pseudostem flour found
powdered using a mixer. Then the powder was sieved with a that the fat content was 1.8%. The slight variation in the
400-micron sieve and stored in air tight bags. One kg fresh present study may be due to the varietal difference.
weight of Thellachakrakeli tender core banana pseudostem
after drying yields 25 g banana pseudostem flour. 3.1.4 Ash
The nutritional quality parameters of Thellachakrakeli The ash content represents the mineral content of the
banana pseudostem flour include moisture [9]; protein [10]; sample. The mean ash content of Thellachakrakeli tender
crude fibre [11]; ash [12] and fat [13]; carbohydrates & energy banana pseudostem flour (TCHBPF) was 23.51±0.26%
[14]
; dietary fibre [15]; total phenols [16]; total flavonoid [17]; (Table 1). Tiroutchelvame and co-workers [23] represented
DPPH [18]; tannins [19] and physical parameters like water 28% ash content in the banana pseudostem flour.
holding capacity and oil holding capacity [20] were analysed
using standard methods. 3.1.5 Crude Fibre
Crude fibre is the indigestible cellulose, pentoses, lignins
3. Results and Discussion and other components present in the food. The crude fibre
Thellachakrakeli variety of tender core banana pseudo-stem content of TCHBPF (13.67±0.41) was represented in Table
flour consists of various nutrients which help to maintain 1. Tiroutchelvame and co-workers [23] reported higher crude
good health. The nutrient parameters of the pseudo-stem fibre content (15%) in banana pseudostem flour. While
powder are presented in Table-1. Sangroula [8] reported lower crude fibre content (13.3%)
compared to the present investigation. This might be due to
Table 1: Nutritional composition of Thellachakrakeli tender differences in the maturity levels of banana pseudostems.
banana pseudo stem flour (100 gms)
Nutritional parameters Values Units 3.1.6 Dietary fibre
Moisture 7.50±0.42 % Total dietary fibre is comprised of both soluble dietary fibre
Protein 4.35±0.13 % and insoluble dietary fibre. It is a type of carbohydrate,
Fat 1.48±0.08 % which holds digestion and absorption. Consumption of
Ash 23.51±0.26 % dietary fibre has a lot of positive health effects such as it
Crude fibre 13.67±0.41 % aids in the maintenance of GI tract function, reduces the risk
Total dietary fibre 30.52±0.13 % of diabetes, obesity, coronary heart disease and several types
Carbohydrates 49.48±0.27 % of cancer [24]. The dietary fibre analytical results of
Energy 228.71±0.91 kcal TCHBPF (30.52±0.13%) was given in Table 1. Bhaskar and
Total phenols 165.36±2.45 mg of GAE/100 g co-workers [25] reported 28.8% of dietary fibre content in the
Total flavonoids 1023.18±0.53 mg of RTE/100 g Elakki bale variety which was slightly lower than the
DPPH 43.96±0.08 % inhibition present investigation. This was due to differences in the
Tannins 3.74±0.03 mg of TAE/100 g
usage of drying processing techniques in the banana
Water holding capacity (WHC) 444.33±1.52 %
pseudostem flour preparation.
Oil holding capacity (OHC) 278.66±1.52 %
*GAE- Gallic Acid Equivalent *RTE- Rutin Equivalent *TAE-
Tannic Acid Equivalent 3.1.7 Carbohydrates
The carbohydrate content of Thellachakrakeli tender banana
3.1 Proximate composition pseudostem flour (TCHBPF) was 49.48±0.27% (Table 1).
3.1.1 Moisture The highest carbohydrate content was due to the lower
The moisture content of any flour less than 10% will helps protein, fat, ash content of TCHBPF. Ramu and co-workers
[26]
to maintain good keeping quality (El Wakeel, 2007). The represented the carbohydrate content of banana
moisture content of Thellachakrakeli tender banana pseudostem flour as 46.58%. This might be due to
pseudostem flour (TCHBPF) was 7.5±0.42% (Table 1). differences in the drying conditions of the pseudostems.
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3.1.8 Energy (TCHBPF) was 278.66±1.52% given in Table 1.

The energy content of TCHBPF was 228.71±0.91 Kcal/100 Yuliatmoko [29] studied the OHC of Musa Cavendish banana
g (Table 1). Farzin and co-workers [22] reported that the pseudostem flour and reported 300.40% which was higher
energy content in Bichi and Kacha varieties of pseudostem than the present investigation varieties. This might be due to
flour was 363.8 Kcal/100 g and 335.94 Kcal/100 the varietal differences of banana pseudostems.
respectively which were higher than the present
investigation. This might be due to lower ash content in 4. Conclusion
Bichi (10%) and Kacha (8%) varieties compared to In conclusion, the research on the nutritional composition of
TCHBPF. Thellachakrakeli tender banana pseudostem flour
underscores its potential as a valuable resource rich in
3.2 Phytochemical composition dietary fiber, crude fiber, and phytochemicals. These
3.2.1 Total phenols components play essential roles in maintaining
Total phenols content of Thellachakrakeli tender banana gastrointestinal health, combating free radicals, and
pseudostem flour (TCHBPF) was 165.36±2.45 mg of providing essential minerals. Moreover, the findings suggest
GAE/100 g (Table 1). Ramu and co-workers [26] stated that that Thellachakrakeli banana pseudostem flour can be
the total phenols content in Musa species Nanjangud Rasa utilized in the development of various value-added products
Bale pseudostem flour was 188.64 mg of GAE/100 g. The aimed at improving human health. Importantly, promoting
variation might be due to differences in the banana the utilization of banana pseudostems offers a sustainable
pseudostem species. and cost-effective solution for banana farmers, mitigating
environmental pollution caused by burning pseudostems.
3.2.2 Total flavonoids Overall, this research highlights the nutritional benefits and
Total flavonoid content (1023.18±0.53 mg of RTE/100 g) of practical applications of Thellachakrakeli tender banana
Thellachakrakeli banana pseudostem flour (TCHBPF) was pseudostem flour, contributing to both agricultural
given in Table 1. However, the total flavonoids content in sustainability and human well-being.
tender banana pseudostem flour (M. acuminata × balbisiana
Colla cv. Awak) was 1042 mg of CEQ/100 g [21]. This was 5. Funding and Acknowledgement
on par with the results of TCHBPF which was due to similar There is no external funding provided for this research.
climatic conditions. Ethics statement no specific permits were required for the
described field studies because no human or animal subjects
3.2.3 DPPH antioxidant activity were involved in this research.
DPPH antioxidant activity of Thellachakrakeli banana
pseudostem flour (TCHBPF) was 43.96±0.08% inhibition 6. Competing interests
(Table 1). Saravanan and Aradhya [26] estimated the DPPH Authors have declared that no competing interests exist.
radical scavenging activity in methanol extract of different
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