Published Paper Details:

Abstract: Some fruits offer greater medicinal benefits, one such fruit is banana. They are a great source of energy. Banana, plantain, or Musa paradisiaca L is a very good source of antioxidants, vitamin C and vitamin B6. The natural fibre in bananas also contribute to many health benefits. They are-healthy bowels, cardiovascular health, protection from strokes, protection from ulcers, improve blood pressure, may boost mood, boost energy, help reduce water retention. Dietary fibre in banana is found to decrease colorectal cancer risk. From the study, it was found that dried plantain banana pulp powder act as a potential herbal drug for the treatment of peptic ulcer. Value addition in food products will result in nutrient-rich products which have a higher degree of quality. The main aim of the study is to develop various value added products which is ready to eat and preferred for people of all age groups and to observe the shelf life of the Musa paradisiaca L pulp flour. There were six value added products develop from Musa paradisiaca L pulp flour and three formulations of each value added product were developed and one product developed from Musa paradisiaca L pulp. Acceptability trials were conducted by semi trained panelists consisting of 20 numbers from the Department of Food, Nutrition and Dietetics. Scoring was done on 9-point hedonic scale. The developed value added products were sensorily evaluated. The results of the sensory evaluation test revealed that the sample 1(40% banana) formulation of biscuit, cheela, steam cake, noodles and baked nimki and sample 3(60% banana) formulation of muffin were acceptable by the semi trained panelists. Chips were also liked by the semi trained panelists. The shelf life of the Musa paradisiaca L pulp flour was studied by storing them in different packaging materials at room temperature for a period of two months. Over a period of 2 month, the Musa paradisiaca L pulp flour was checked to see which packaging materials prevented the spoilage of the flour. The different packaging materials for shelf life study were plastic container and glass container. The packaging materials like plastic container and glass container stored the flour without spoilage and without the loss of the flour colour, aroma and taste period of 60 days. This may be due to the airtight property of these packaging materials.