PHYSICO-CHEMICAL CHARACTERIZATION AND PRODUCT

DEVELOPMENT FROM BANANA GERMPLASMS AVAILABLE IN

SOUTH WESTERN REGION OF BANGLADESH

Md. Shamim Akhter*1, Dr. Md. Abdul Mannan2 and Runa La-ela3 1Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna, Bangladesh. 2 Agrotechnology Discipline, Khulna University, Khulna, Bangladesh. 3Food and Nutrition Department, KCC Collegiate School, Khulna University, Khulna, Bangladesh. *Corresponding author's e-mail: shamim11_akhter@yahoo.com

1. Introduction

Musa Spp., which is commonly called banana, is herbaceous plant of family Musaceae. It is

known to have originated from the tropical region of Southern Asia [1] and now cultivated

throughout the tropics [2]. There are probably over 30 well known species within the genus of

Musa and more than 700 varieties [3]. However, banana is important and leading fruit crop of

IRJALS Research Paper

ISSN: 1839-8499

March – 2012 Volume – 1, Issue – 1

Article #01

T

E

S Scholars

Knowledge is Power

www.setscholars.org

Abstract

Banana remains available throughout the year and its consumption rate is also higher than any other fruits in

Bangladesh. In developing countries they are the fourth most important food crop after rice, wheat and maize. The

study was conducted to determine the physico-chemical characteristics of 19 banana germplasms and to develop

products (chips and jam) from banana available in the south western regions of Bangladesh. The experiment was laid

out in the completely randomized design (CRD) with three replications. Better performance was showed by

germplasm No. 6 (Seeded kola) in respect of fruit width, depth and weight of non edible part while germplasm No.

12 (Kathali kola) was better in respect of fruit weight and edible part. The highest length was recorded from

germplasm No. 7 (Kabli kola) and thickest skin was found in germplasm No. 14 (Anazi kola). The maximum titrable

acidity (12.80 %) and TSS (19.89 %) content of fruit pulp were determined from germplasm No. 1 (Sagor kola-1).

pH (5.140) and vitamin C (29.61 ml/100 g) were better in germplasm No. 6 (Seeded kola) and germplasm No. 5

(Kathali kola-1) while germplasm No. 14 (Anazi kola) was better in respect of carotenoids (18.96 mg/100 g),

germplasm No. 12 (Kathali kola-2) in anthocyanin (0.2902 mg/100 g) content and germplasm No. 14 (Anazi kola) in

flavonoids (0.1973 g/100 g) content of fruit pulp. In case of product development, banana chips were successfully

prepared by using 0.01 g of citric acid, 3.0 L soyabin oil and 11 g NaCl in 1000 g mature green banana. Banana jam

were successfully prepared using 900 g sugar with 50 g variations of the treatment in 1000 g of ripen banana.

Keywords: carotenoids, anthocyanin, flavonoids, banana, chips, jam.

Citation: M. S. Akhter, M. A. Mannan, R. La-ela, et al. (2012), PHYSICO-CHEMICAL CHARACTERIZATION

AND PRODUCT DEVELOPMENT FROM BANANA GERMPLASMS AVAILABLE IN SOUTH WESTERN REGION

OF BANGLADESH. IRJALS 1(1): Article #01.

Received: 14-02-2012 Accepted: 10-03-2012

Copyright: @ 2012 M. S. Akhter et al. This is an open access article distributed under the terms of the Creative

Common Attribution 3.0 License.

Bangladesh comprising nearly 42% of total fruit production of this country [4]. Today, they are

grown in at least 107 countries [5]. Worldwide over 1000 banana cultivars or landraces are

recognized [6]. Banana grows well on different countries of the world namely Bangladesh, the

Caribbean Islands, the Canary Islands, Florida, Egypt, Israel, Ghana, Congo, Fiji, Hawaii, Taiwan,

Indonesia, the Philippines, South China, Queensland and Sri Lanka. Total production of bananas

(sweet bananas and plantains) is over 100 million tones [7]. The world production of sweet

banana is approximately 67 million tones per year but only 20% of this enters in the world

trade[8]. Musa Spp. fruits have been reported to prevent anemia by stimulating the production

of hemoglobin in the blood. Its role to regulate blood pressure has been associated with the high

content of potassium[9]. Banana helps in solving the problem of constipation without necessary

resorting to laxatives. Banana can cure heart burns stress, strokes, ulcers and many other

ailments[10]. To improve fruits economics and to eliminate the nutritional problems, banana

can be used in food industry for example by producing banana chips, banana cake and jam.

Furthermore, the use of banana chips and jam are one of the ways to commercialize a local

resource to international market. Thus, banana chips and jam can help to globalize the

marketing system and improve farmer’s income. Considering above mentioned facts, the

research work was under taken with the following objectives to determine the physico-chemical

properties of banana and prepare products (chips and jam) from banana.

2. Related Research

Physical characteristics

It was studied that the maximum fruit weight of the variety 'Alukehel' was 104.5 ± 11.1 g and

that of 'Monthan' was 175.2 ± 20.2 g. The maximum length of 'Monthan' and 'Alukehel’ fruits

were 13.0 cm and 15.0 cm. The ratio of pulp: peel of fresh fruit was 1.8 and 1.9 for 'Alukehel'

and 'Monthan', respectively [11].

Changes of some physical properties of silver bananas (M. Paradisiaca) during ripening period

were studied. The results of the study showed the average of skin thickness reduced from

almost 4.0 mm to 1.5 mm [12].

It was reported that the length and diameter of Cavendish used for the study were 17.0 cm and

6.0 cm and Dream banana were 14.1 cm and 5.3 cm respectively. The average weight per fruit

was 174 g and 125 g for Cavendish and Dream banana, respectively [13]. Physical and

mechanical characteristics of two varieties of green-mature banana fruit were investigated [14].

The textural changes of banana and plantain pulp during ripening were reported. The average

chemical composition of the ripen banana were as follows: crude fat, 1.3; acid detergent fiber,

3.8; crude protein, and hemicellulose, 5.0. They also observed different varieties of banana and

vitamin C was recorded from 10.0 mg/100 g --- 32.0 mg/100 g [15].

The physical, mechanical and chemical properties of banana fruits at different level of ripeness

were determined. The average of skin thickness reduced from almost 3.5 mm to 2.0 mm.

Relation between stages of banana ripeness and these properties were investigated and

correlation coefficients were calculated. Lowest value of the value of lightness of banana peel

(L) was 48.82 and the highest was 70.35 and for represents the blueness (b) the values were

27.4 to 45.73. Lightness of banana peel (L) increased between stages one and three and reached

to 70.35 and stopped until stage six then decreased rapidly to 48.82 at stage seven. Similarly,

represents the blueness varied in this fashion and TSS was 7%-21%. pH found 4.62-5.023[16].

Changes in firmness of banana fruit during ripening were evaluated using sonic technique.

Physical, rheological and chemical properties of bananas were studied during ripening. The

maximum weight, length, girth and edible portion (%) from TC (Tissue Culture plant materials)

plantlets was obtained 156.49 g, 21.92 cm, 11.95 cm and 70.93% respectively. From

conventional sucker plant; the maximum weight, length, girth and edible portion (%) were

161.32 g, 22.31 cm, 12.21 cm and 69.61%, respectively [17]. Researchers studied physico-

chemical changes during maturation and after ripening of bananas. They studied the weight of

fruit, skin thickness, length, edible part sweetness and colour. They also compared physico-

chemical changes during maturation and after ripening of bananas [18].

Chemical characteristics

Investigators observed that the pH of the flour of banana ranged from 5.4 to 5.7. Fresh green

banana is a good source of vitamin C (maximum 25 mg/100 g), but almost 65% is lost during

the preparation of flour (Alukehel and Monthan varieties)[11]. Changes of some physico-

chemical properties of silver bananas (M. Paradisiaca) during ripening period were studied. The

results were correlated to the most important chemical changes in the fruit, such as total acidity,

starch, reducing and non- reducing sugars and soluble solids [12].

TSS indicates soluble solid content of banana flour, and high TSS has been associated with high

sucrose content in banana pulp [19]. It has been reported that the average starch content drops

from 70% to 80% in the pre-climacteric period to less than 1% at the end of the climacteric

period, while sugars, mainly sucrose, accumulate to more than 10% of the fresh weight of the

fruit [20]. T-acidity and vitamin C reached a maximum value at ripening day 3.14 and 2.85,

respectively while pH reached a minimum value at ripening day 2.71. Myristic, palmitic, stearic,

olic, linoleic acid were found in cavendish banana peel [21]. The pH of Cavendish and Dream

bananas was found 4.77 ± 0.16 and 4.63 ± 0.16. The result of the study showed that the TSS was

(4.79 ± 0.34)% and (5.03 ± 0.49)%, respectively [13].

Physico-chemical changes during maturation and after ripening of bananas were examined. The

TSS (16%), fat (0.33g), Vitamin C (17.01mg/100g), carotenoids (10.2 µg), calcium (5 mg) etc.

from Cavendish varieties were determined [18]. Untreated fruits of varieties had a good

correlation between pH and hardness, while treated fruits did not show any correlation

between the two properties [15]. The chemical properties of banana fruits at different level of

ripeness were studied. pH was 4.62 to 5.023 and TSS was 7.8 to 21. The results of the study

showed that the average of TA was 3.529% [16].

Nutrients values of banana fruit without peel/100 g were carotenoids (29.7 µg), vitamin C

(14.92), retinol activity equivalents (1.7 µg), energy (350 kcal), total starch (4.8 g), water 73.5%,

and total fiber (1.8 g)[22].Futthermore, it was investigated that banana contains 22.84 g

carbohydrate, 12.23 g sugars, 2.6 g dietary fiber, 0.33 g fat, 3 µg vitamin A equiv., 8.7 mg (15%)

vitamin C, 5 mg (1%) calcium[23]. It is noteworthy that total anthocyanin content in analyzed

bracts ranging from 0 to 2.23 µmole/g bract. The difference between anthocyanin types and

proportion revealed biochemical diversity of wild bananas, which might be useful for

identification of banana species or inferring flavonoids evaluation among each banana

group[24]. Musa sapientum peels were analysed for minerals, nutritional and anti–nutritional

contents. The percentage concentrations of vitamin C, carotenoids, anthocyanin, TSS were 9.0

ml (15%), 3µg (0%), 0.129, 19%, respectively[1]. Phytochemicals like flavonols, carotenoids and

the antioxidant properties of a widely selected fruits and vegetables were tested. It revealed

that the content of α-carotene, β- carotene, moisture, vitamin C and titratable acidity of musa

spp. (ripen) are <0.02 mg/100 g, <0.02 mg/100 g, 68%, 16 mg and 20%, respectively [25].

Product development

A research on post harvest technology section was conducted to find a suitable variety for

preparation of quality banana chips and good packaging. The fresh pulp of banana were

analyzed for its nutritional composition like moisture content, protein, fat, reducing sugar, non-

reducing sugar and total sugar. Based on testing panel, freshly prepared chips from sabri kola

scored first for its colour. For crispness, BARI kola-2 obtains the lowest score while sabri kola

and BARI kola-1 showed the same score [26].

3. Materials and Methods

In the study 19 germplasms of different species of banana were evaluated. The fruits were

collected randomly from different places of Khulna region. The experiments were conducted in

the Horticulture Lab. of Agrotechnology Department of Khulna University, Khulna, Bangladesh

from July, 2010 to November, 2011.

Experiment No. 1 Physico-chemical characterization

Physical Parameters:

The weight of the fruit and the separated skin and seeds were taken in gram with the help of an

electric balance. Length, wide and depth and skin thickness of banana were measured by a slide

calliper and recorded in centimetre.

The percentage of non-edible portion of fruit (flesh) was calculated by the following formula

The percentage of edible portion of fruit was calculated by the formula

Chemical Parameters:

pH of fruit pulp: The pH of fruit pulp was measured by a desktop pH meter.

Determination of Total Soluble Solid (TSS): A drop of juice squeeze from the banana was

placed on the prism of the hand refractometer and percent of total soluble solid was obtained

from direct reading. Temperature correction was made as well [27].

Determination of titratable acidity in juice:

One ml of 0.1N NaoH solution can neutralize 0.064 g of citric acid. Therefore percentage of

titratable acidity in the sample as equivalent of citric acid

ba

cdacidityT

064.0 Where, a = weight of sample, b = volume of aliquot taken for

examination, c = volume made with distilled water, d = average burette reading for sample.

Titration was done and end point was determined by the appearance of pink colour and its

persistence for at least few seconds [28].

Determination of vitamin C (ascorbic acid) content:

100%

fruitwholeofWeight

partediblenonofWeightpartediblenon

100% fruitwholeofWeight

partedibleofWeightportionedible

100)100(

w

tvgpermgacidAscorbic

Estimation of ascorbic acid:

Thirty g of fruit flesh was weighed and blended it with equal weight of 6% meta phosphoric acid

for 3 to 4 minutes. Fifteen g of this slurry was used in a 100 ml volumetric flask and it was made

up to the volume by adding 3% meta phosphoric acid. This juice was filtrated through a fast

filter paper.

Titration:

The burette was filled with standardized 2, 6-dichlorophenol indophenols dye reagent. Ten cc of

filtered solution was taken in a conical flask and titrated immediately against standard dye

solution, till faint pink colour was observed.

Calculation:

Where,v = volume of dye used in titration against an aliquant diluted sample, t = value of

standardized dye, w = weight of pulp.

Carotenoids:

Calculations

101000)510.(49.1)480.(6.7/

VAAgscarotenoid

Where, A = absorbance of the specific wave length, V = final volume of the carotenoids in 80%

acetone, W = fresh weight of the tissue extracted.

Anthocyanin

Anthocyanin is extracted with ethanolic-hydrochloride and the intensity of the color appeared

was measured calorimetrically.

100

ad

cbesampletheofeAsbsorbanc Where, a = weight of sample (5 g), b = Volume

made for colour measurement, c = total volume made, d = volume of aliquot taken for

estimation, e = volume for 535 nm wavelength

Flavonoid:

2.98)100/(

absorbanceTotalgmgneAnthocyani

Eighty percent methanol was used for the extraction of flavonoids. Ten g of sample was taken

and crushed finely. One hundred ml of 80% methanol added and kept to it in water bath for 10

hours at 400C. The whole solution was filtered through 125 mm filter paper. The filtrate was

then evaporated at room temperature. Finally flavonoids were weighed.

Statistical Analysis:

The collected data were statistically analysed by analysis of variances. The mean of different

parameters were compared by Duncan’s Multiple Range Test (DMRT)[29].

Experiment No. 2 Study of Product Developments from Banana Fruits

Experimental Design and Method of Analysis:

The formulations of the experiment have been shown in the Table 1 and 2.

Banana Chips: Fully mature banana were soaked with citric acid.

Table 1: Formulations for banana chips

Ingredients T1 T2 T3

Mature

banana (g)

1000 1000 1000

Soyabin oil

(L)

3 3 3

Citric acid

(g)

0.001 0.01 0.02

Sodium chloride (g)

11 11 11

The fruits were cut into 1.5 to 1.75 mm thickness. After cutting it was soaked into citric acid

solution up to 5 mins and rinsed it. After rinsing it was drained out water. Then the slice were

fried in soyabean oil and stirred with narrow wooden stick. When the slices were turned to light

yellow colour, the chips were taken out from the saucepan. The prepared chips were mixed with

tasting salt and spices in bowl. After this the processed products were packed in different

packaging materials viz. low density polyethylene pouch, medium density polyethylene pouch,

etc.

Banana Jam: After collection, the ripen fruits were sorted because only those that were fresh,

ripe and not rotten can be used to make jams.

Table 2: Formulations for banana jam

Ingredients T1 T2 T3

Ripen banana

(g)

1000 1000 1000

Sugar (g) 950 900 1000

Citric acid (g) 8.5 8.5 8.5

Pectin (g) 12.0 12.00 12.0

K.M.S (g) 1.0 1.0 1.0

After washing the fruits, peeling was done manually with knives. Finally, the fruits were sorted

again to remove any blackened pieces, bits of peeling seeds, etc. The peeled fruits were then

pulped, and added sugar. They might also be mixed with water or fruit juice. The mixture was

heated to 70oC-80°C and boiled and constantly stirred, at 65°C until it reached the desired

consistency. Required amount of citric acid, pectin, K.M.S and spices (from certified organic

production) was added and the mixture again briefly heated to 80°C. The liquid mass was then

poured into jars and vacuum-sealed. The jars was labelled and finally stored at 20C – 150C [30].

Organoleptic evaluation

Sensory evaluations of the freshly prepared and stored chips and jams were done by testing

panel. Acceptability score was computed according to the scale of seven [31]. They were asked

to evaluate the crispiness, taste, flavour, texture and overall acceptability by a scoring rate on a

7-point hedonic scale, 7 = highly acceptable (HA), 5 = slightly acceptable (SA), and 2 =

unacceptable (UA). The different preferences as indicated by scores were evaluated by

statistically methods.

4. Results and discussion

Experiment No. 1 Study of Physic-Chemical Characteristic of Banana Germplasms

Physical Characteristics:

Data on physical characteristics of bananas are presented in Table 3. The fruit was

significantly varied among the nineteen germplasms. The weight of fruits was found at a

range of 38.07 g to 131.4 g. The maximum weight was observed in germplasm No. 12 (131.4

g) which was statistically similar to the germplasm No. 6 (128.5 g); while minimum in

germplasm No. 2 (38.07 g) which was statistically similar to the germplasm No. 8 (44.28 g)

and germplasm No. 18 (44.53 g). The average weight of fruit was found 77.36 g. The

coefficient of variation was found 6.53%. The present result agrees with the report of

Suntharalingam and Ravindran, 1993. They found the maximum weight 104.5 ±11 g.

Moreover, the average weight of Dream banana was found as 125 g [13].

Significant variation was observed among the 19 germplasm in relation to the fruit length

and ranging at 8.133 cm to 15.70 cm (Table 1). The largest fruit length was observed in the

germplasm No. 7 (15.70 cm) which was statistically similar to the germplasm No. 16 (15.40

cm); while smallest fruit length was found in germplasm No. 2 (8.13 cm), which was

statistically similar to the germplasm No. 18 (8.13 cm), germplasm No. 15 (8.30 cm),

germplasm No. 8 (8.37 cm), and germplasm No. 4 (9.10 cm). The average length of banana

germplasm was found 11.167 cm. The coefficient of variation was found 5.23% and the

significant level was 0.01 (Table 3).

Similar result has been reported for bananas by several investigators. The maximum length

of 'Monthan' and 'Alukehel’ fruits were 13.0 cm and 15.0 cm. In addition, it was reported

that the length of Cavendish and Dream banana were 17.0 cm and 14.1 cm, respectively [11]

[13] [18].

Significant differences were found among the nineteen (19) germplasms in respect of skin

thickness of banana germplasm and range from 0.100 cm to 0.500 cm. The thickest skin was

found in germplasm No. 14 (0.500 cm) which was statistically similar germplasm No. 6

(0.483 cm) and No. 4 (0.470 cm). The thinnest skin was observed in germplasm No. 15

(0.100 cm) followed germplasm No. 5 (0.183 cm) which was statistically similar to

germplasm No. 8 (0.183 cm), germplasm No. 18 (0.200 cm), germplasm No. 10 (0.233 cm).

The average skin thickness was observed 0.3 cm per fruit, respectively. Skin thickness many

by varied from fruits to fruits due to different physiological activity of different germplasm

(Table 3).

Similar study was accomplished regarding changes of some physical properties of silver

bananas (M. Paradisiaca) during ripening period. The results of the study showed that the

average skin thickness was reduced from almost 4.0 mm to 1.5 mm [12].

Chemical Characteristics of Banana Fruit:

Data on chemical characteristics of bananas are presented in Table 4. The pH was found

significantly different among the 19 germplasms. The highest pH of fruit pulp was recorded

from germplasm No. 6 (5.14) followed by germplasm No. 7 (5.04). The lowest pH content of

fruit pulp was observed in germplasm No. 10 (4.40) which was statistically similar to

germplasm No. 9 (4.40) and No. 19 (4.43). Average pH content of fruit pulp, coefficient

variation and level of significant were found 4.67, 0.81% and 0.01, respectively. The present

outcomes are close to the findings of several co-workers. They reported that the pH of

Cavendish and Dream bananas was found 4.77 ± 0.16 and 4.63 ± 0.16, respectively. Similar

results in respect of pH content were also reported to be 4.62 to 5.023[11] [13] [16].

The highest total soluble solids of fruit pulp were observed in germplasm No. 1 (19.83%)

which was statistically similar to germplasm No. 8 (19.6%). The least amount of total

soluble solids of fruit pulp was observed in germplasm No. 14 (6.50%) which was

statistically similar to germplasm No. 7 (7.00%). Average total soluble solids and coefficient

variation were found 14.37% and 4.63%, respectively (Table 4).The present outcomes are

close to the findings of Soltani, 201016. This result also supported the findings of Nadia et

al.,1998 [32].

The titratable acidity was varied significantly among the 19 germplasm . The maximum

amount of titratable acidity was found in germplasm No. 1 (12.80 %) followed by the

germplasm No. 12 (5.45%). The minimum amount of titratable acidity was recorded from

germplasm No. 6 (2.56%) which was statistically similar to the germplasm No. 5 (2.84 %),

No. 17 (2.84%), No. 19 (2.94%), No. 16 (3.03%), No. 4 (3.12%), No. 3 (3.22%) and No. 2

(3.32%). Average titratable acidity was found 4.172% (Table 4). The results support the

findings wher TA was found 3.14%33. Titrateble acidity of banana fruits at different level of

ripeness was shown, on an average, as 3.529% [16].

Vitamin C (ascorbic acid) content of fruit pulp showed significant variation among the 19

germplasm. The highest vitamin C content fruit pulp was found in germplasm No. 5 (29.61

mg/100 g) followed by the germplasm No. 4 (26.00 mg/100 g) and germplasm No. 14

(25.28 mg/100 g). The lowest amount of ascorbic acid content fruit pulp was observed in

germplasm No. 11 (6.500 mg/100 g) followed by germplasm No. 15 (8.530 mg/100 g), No.

17 (9.287 mg/100 g) and No. 7 (10.04 mg/100 g). Average vitamin C content was found

15.918 mg/100 g (Table 4).

The present findings agree with the findings where vitamin C content was found as 25

mg/100 g and 17.01 mg/100 g [18].

Significant differences were found in nineteen germplasms in respect of carotenoids content

of banana germplasm. Carotenoid of banana fruits was found at a range 2.49 mg/100 g to

8.96 mg/100 g. The maximum carotenoid was observed in germplasm No. 14 (18.96

mg/100 g) which was followed by germplasm No. 10 (14.92 mg/100 g). The minimum

carotenoids was recorded from germplasm No. 3 (2.49 mg/100 g) followed by the

germplasm No. 1 (3.29 mg/100 g). The average carotenoid was observed 8.27 (Table 4).

Carotenoids during maturation and after ripening of bananas was found 10.2 mg [18].

Table 3: Physical characteristics of different local banana germplasm*

Germplasm No.

Banana Species

Weight of fruits

(g)

Length of fruits

(cm)

Wide of Fruit (cm)

Depth of fruits (cm)

Skin thickness

(cm)

Weight of non-edible

part (g)

Percentage of Non-

edible part (%)

Weight of edible part

(g)

Percentage of Edible part (%)

1 Sagor kola-1 106.7 c 13.90 c 3.47cde 3.47 b 0.317 bc 39.69 b 37.20 c 66.99 d 36.10 h 2 Chapa kola 38.07 i 8.13 g 2.80j 2.67 h 0.367 b 10.31 ghi 27.15 de 27.76 j 27.15 fg 3 Sobri kola 70.80 f 9.57 f 3.57cd 3.45 b 0.267 cde 11.24 fghi 16.08 ij 59.55 e 16.08 ab 4 Zin kola 56.13 g 9.10 fg 3.23 efgh 3.07 cdef 0.470 a 15.50 f 27.65 de 40.63 h 27.65 fg 5 Kathali kola-1 51.89 gh 9.80 f 3.03 ghij 2.83 efgh 0.183 g 12.00 fghi 23.15 fg 39.89 h 23.15 de 6 Seeded kola 128.5 a 11.63 e 4.57 a 4.30 a 0.483 a 80.86 a 62.92 a 47.64 fg 62.92 j 7 Kabli kola 118.8 b 15.70 a 3.67 c 3.23 bcd 0.367 b 33.13 c 27.88 de 85.72 b 27.88 fg 8 Dudh sagor kola 44.28 hi 8.37 g 2.93 hij 3.00 defg 0.183 g 13.21 fgh 29.85 d 31.07 lj 29.85 g 9 Thota kola 51.71 gh 9.57 f 3.03 ghij 2.78 fgh 0.250 def 12.81 fgh 24.86 ef 38.81 h 24.86 ef

10 Chini champa kola 1

51.25 gh 9.40 f 3.17 efghii 2.73 gh 0.233efg 13.83 fg 26.96 de 37.42 hi 26.96 fg

11 Deshi sagor kola 111.9 bc 14.53 bc 3.47 cde 3.47 b 0.317 bc 30.29 cd 27.14 de 81.66 b 27.14 fg 12 Kathali Kola-2 131.4 a 12.70 d 4.20 b 4.20 a 0.300 cd 26.32 d 20.01 gh 105.10 a 20.01 cd

13 Bagnali kola 68.46 f 11.93 de 2.90 ij 2.90 efgh 0.283 cde 15.99 ef 23.37 fg 52.46 f 23.37 de 14 Anazi kola 96.86 d 13.93 c 4.27 b 3.30 bc 0.500 a 43.72 b 44.77 b 53.15 ef 44.77 i 15 Chini champa

kola-2 49.26 gh 8.30 g 3.10 ghij 3.10 cde 0.100 h 7.36 i 14.93 j 41.90 gh 14.93 a

16 Sagor kola- 2 115.4 bc 15.40 ab 3.43 cdee 3.27 bcd 0.300 cd 41.02 b 35.57 c 74.36 c 35.57 h 17 Sagor kola-3 86.22 e 12.57 de 3.30 defg 3.20 bcd 0.267 cde 20.00 e 23.22 fg 66.21 d 23.22 de 18 Kathali Kola-3 44.53 hi 8.13 g 3.13 fghi 3.07 cdef 0.200 fg 8.44 hi 18.95 hi 36.09 hi 18.95 bc 19 Over ripen chini

champa 47.64 gh 9.50 f 2.87 ij 2.87 efgh 0.317 bc 9.88 ghi 20.73 gh 37.76 hi 20.73 cd

Average 77.36 11.17 3.38 3.21 0.300 23.45 28.02 53.90 Level Of

Significance 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01

CV % 6.53 5.23 4.93 4.89 8.78 11.07 6.66 7.50 6.43 *In a column, figures having similar letters do not differ significantly whereas figures having dissimilar letters differ significantly as per DMRT.

Table 4: Chemical characteristics of different banana germplasm*

Germplasm

No.

Banana Species

pH TSS (%) T-acidity (%) Vitamin C (mg/100g)

Carotenoids (mg/100 g)

Anthocyanin (mg/100 g)

Flavonoids (g/100 g)

1 Sagor kola-1

4.460 j 19.83 a 12.80 a 11.53 gh 3.289 k 0.0274 l 0.1240 i

2 Chapa kola 4.760 d 18.17 b 3.317 gijk 2090 c 10.88 d 0.0183 m 0.1720 c 3 Sobri kola 4.660 ef 16.57 cd 3.217 ghijk 12.28 fg 2.493 l 0.0489 j 0.1780 b 4 Zin kola 4.700 e 17.50 bc 3.123 hijk 26.00 b 4.301 j 0.0305 l 0.1247 i 5 Kathali

kola-1 4.700 e 14.50 fg 2.840 jk 29.61 a 7.3941 g 0.0397 k 0.1333 gh

6 Seeded kola 5.140 a 18.27 b 2.560 k 14.44de 4.803 ij 0.0611 i 0.1460 f 7 Kabli kola 5.040 b 7.000j 4.267 cdef 10.04 hi 4.803 ij 0.1588 e 0.1230 i 8 Dudh sagor

kola 4.600 gh 19.67 a 3.790 defgh 11.53 gh 5.300 i 0.2749 b 0.1520 e

9 Thota kola 4.400 k 15.33 ef 4.553 cd 15.80 d 13.93 c 0.1832 d 0.1620 d 10 Chini

champa kola 1

4.400 k 16.33 de 4.643 c 15.08 de 14.92 b 0.1436 f 0.1240 i

11 Deshi sagor kola

4.653 efg 11.67 h 4.263 cdef 6.500 j 6.576 h 0.1497 f 0.1357 g

12 Kathali Kola-2

4.577 hi 15.83 de 5.450 b 13.72 ef 9.614 e 0.2902 a 0.1730 c

13 Bagnali kola

4.530 i 13.83g 3.980 cdefg 22.34 c 10.63 d 0.2667 bc 0.1050 k

*In a column, figures having similar letters do not differ significantly whereas figures having dissimilar letters differ significantly as per DMRT.

Banana Chips:

It was revealed that the colour of chips prepared from T2 secured the highest score (6.6 out of 7) over the

chips of other treatment. But no significant difference was found between the colour preference of the

chips prepared from the treatment T1 and T3 (Table 5). The appearance and brightness of colour might be

depends on pulp quality, especially the porosity of pulp texture of banana.

Significant differences were found among the three treatments of chips in respect of crispiness. Crispiness

of the stored chips prepared from the treatment T1 and T2 was preferred more than that of T3. The

maximum score (6.2 out of 7) showed in T2. Among the chips of different treatment, T3 scored (4.3 out of 7)

the least crispness (Table 5). This might be due to its porosity. The moisture content of chips is depended

on relative humidity of the storage structure. For retaining crispiness, chips stored for short period was

also helpful.

Table 5: Crispiness, colour, taste, flavour and overall acceptability of banana chips

Treat

ment

Acceptability Score*

Colour Taste Flavour Crispiness Overall acceptability

T1 4.3 b 4.3 b 4.3 b 6.0 a 4.73 b

T2 6.6 a 6.4 a 6.2 a 6.2 a 6.35 a

T3 3.5 b 2.6 c 2.9 c 4.3 b 3.33 c

Note: T1 = 0.001 g citric acid, T2 = 0.01 g citric acid and T3 = 0.02 g citric acid

*Scoring for acceptability was made according to the following scale as followed by Hossain and Siddique

(1982): 7 for each highly acceptable comment. 5 for each slightly acceptable comment. 2 for each were

unacceptable comment.

There was significant variation among three treatments in respect of overall acceptability of chips. In

respect of overall consideration of colour, taste, flavour and crispiness of chips prepared from T2 secured

the highest score (6.35 out of 7) which were statistically similar to the treatment T1. Above colour, taste,

flavour and crispness of chips prepared from the treatment T3 was showed least scored (3.33 out of 7)

(Table 5).

Banana Jam:

Table 6: Colour, taste, flavour, texture and overall acceptability of banana jam

Treatment Acceptability Score*

Colour Taste Flavour Texture Overall

acceptability

T1 5.3 a 4.5 b 5.5 ab 4.7 a 5.0 b

T2 6.2 a 6.2 a 6.2 a 6.4 a 6.25 a

T3 3.5 b 2.9 c 4.3 b 4.0 b 3.68 c

Note: T1 = 950 g sugar, T2 = 900 g sugar and T3 = 1000 g sugar

*Scoring for acceptability was made according to the following scale as followed by Hossain and Siddique

(1982): 7 for each highly acceptable comment.5 for each slightly acceptable comment.2 for each

unacceptable comment.

Significant difference was found among the three treatments of jam in respect of overall acceptability.

Above tastes, flavour, colour, and texture of product were showed better performance in T2 among the

three treatments and score was 6.25 out of 7. Treatment T3 was showed least score (3.68 out of 7) (Table

6).The results regarding banana chips and jam co-incide with the findings of another worker as well[26].

5. Conclusion

An overview of the results obtained in this study indicated that a significant variation was found among the

nineteen germplasms. Statistical analysis indicated that most of the physico-chemical characteristics of

banana were found superior in germplasm No. 1 (sagor kala-1), 5 (Kathali kola-1), 6 (Seeded kola), 7 (Kabli

kola), 12 (Kathali Kola-2) and 14 (Anazi kola). Further trial is needed on other characters of the germplasm

like iron, protein, fat, total carbohydrate, moisture, calcium etc. for the selection of the above mentioned

germplasms as variety.

Considering the appearance of visual colour of chips prepared from treatment T2 was found most suitable

for its bright colour. In respect of overall consideration of taste, flavour and crispiness, chips prepared from

T2 (0.01 g citric acid) secured the highest score over the chips of other treatment. Based on testing panel,

freshly prepared jam from 900 g sugar containing treatment T2 scored first for its colour, flavour, texture,

taste and overall acceptability.

However, the preparation of banana chips and jam are very simple and can easily be processed in rural

areas where modern facilities of processing are not available. Many food industries also can adopt the

procedure for medium and large scale processing. Establishment of small-scale processing unit at grower’s

level can utilize the banana for processing of chips and jam ultimately which will contribute to minimize

post harvest losses of banana and generate income to the root-level growers.

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