Standardizing the Processing Techniques of Value Added Banana Products

Banana is a rich source of carbohydrate, vitamins particularly Vitamin-B, potassium, phosphorous, calcium and magnesium. Objectives of the study were to standardize processing techniques of value added banana products, estimating the nutrient contents and storage life of the processed products. Value added banana products like banana bar, banana fig, banana jam, banana sauce, banana squash, banana thokku, banana pickle, were standardized by trial and error methods. Raw banana flour incorporated noodles and chocolate were developed with different variations and were standardized. Biochemical analysis was carried out for Banana Bar and Banana Fig and banana squash. The nutrient content of 100g of banana bar contains 20.22 % of moisture, 1.2% of ash, 20.84g of Carbohydrate, 0.2 g of Crude fibre, 14.6 mg of Vitamin-C, 20μg of β-Carotene, 2.06μg of Total Phenol, 0.1% of Flavanoids, 21.7 mg of Phosphorous, 217.7mg of
Potassium, 70.34mg of Magnesium, 1.094 mg of Manganese, 360mg of Sodium. The nutrient content of 100g of banana fig and squash were Moisture- 16.24% and20.22 %, ash- 1.4% and 0.9% ,Carbohydrate- 27.16g and 24.68 gm, Crude fibre 0.3 g and0.4 gm, Vitamin-C, 12.4 mg and18 mgβ-Carotene 22μg and 24 μg, Total Phenol -2.08μg and 2.06 μg , Flavanoids-0.2% and 0.2 % .The storage life of the processed banana products was carried out and it was found out that all the products showed low level of contamination for a period of 15 days at ambient and low temperature.