Published Paper Details:

The growing interest in sustainable and nutrient-dense food options has led to the exploration of underutilized plant materials, such as banana blossoms. The main aim is to utilize by-product of banana (banana blossoms) by developing a ready-to-eat product with improved nutritional value. In this study, banana blossoms were processed into powder form and integrated into formulations for hummus and bread. The nutritional profile, encompassing protein, carbohydrates, dietary fiber, vitamin C, and antioxidant properties, were thoroughly analyzed. Furthermore, assessments of microbial safety and sensory characteristics were also performed to evaluate the quality and consumer acceptability of the products. The findings demonstrated a notable enhancement in protein, dietary fiber, and vitamin C levels in the fortified products (with banana blossoms) when compared to the control samples (without banana blossoms). Sensory assessments indicated a high level of consumer approval, particularly regarding texture and flavour improvements. Microbial safety tests confirmed that the developed products were safe for consumption. These findings underscores the potential of banana blossoms as a nutrient-rich ingredient in value added food development.