Evaluation Of Compositional Differences And Functional Properties Of Flour Produced From Selected Banana Cultivar Grown In Nigeria:- Ejike, Chioma J

ABSTRACT

 The study investigated the compositional differences and functional properties of flour produced from selected banana cultivar grown in Nigeria. Four cultivars of banana; Cavendish banana, Lady Finger banana, Gros Michel banana and red banana were procured and processed into flour. The flour were analyzed for their functional, proximate, dietary fiber and starch digestibility composition based on standard methods. The statistical analysis was carried out using one-way ANOVA at 95 % confidence level. Result showed that functional properties ranged from 2.86 to 3.32 %, 1.32 to 2.12 % and 3.53 t.o 5.46 % for water absorption capacity, oil absorption and swelling power respectively. The proximate composition ranged from 6.48 to 7.55 %, 2.07 to 3.01 %, 0.42 to 1.09 %, 2.85 to 3.18 %, 2.42 to 3.19 %, 83.36 to 84.38 % and 351.49 to 354.16 kcal for moisture content, crude protein, fat, crude fiber, ash, carbohydrate and energy value respectively. The dietary fiber ranged from 1.32 to 3.10 %, 5.32 to 6.82 %, 7.38 to 8.41 %, 1.50 to 2.03 %, 1.92 to 3.49 %, 0.78 to 1.23 % and 0.42 to 0.82 % for soluble fiber, insoluble fiber, total dietary fiber, hemicellulose, cellulose, pectin and lignin respectively. The starch digestibility ranged from 65.10 to 72.22 %, 34.52 to 41.24 %, 12.22 to 16.22 %, 15.30 to 17.51 %, 29.52 to 36.22 % for total starch, resistant starch, rapidly digestible starch, slowly digestible starch and starch hydrolysis index respectively. This research work revealed that each cultivar possesses distinct compositional attributes which contribute to their potential application in food formulation and nutrition. This is important for cultivar selection in food processing, while also showcasing bananas as a valuable indigenous raw material in the functional food industry