A review of the uses and methods of processing banana and plantain (Musa spp.) into storable food products

Abstract

Plantain belongs to the genus Musa of the family musaceae. Nearly all edible plantain cultivar are derived from two wild species, M. acuminate and M. balbisiana (Robinson, 1996). These wild species are classified on the basis of the proportion of the genetic constitution contributed by each parental source (Robinson, 1996). Plantain (Musa spp.) is an important dietary source of carbohydrate in the humid tropical zones of Africa, Asia and South America. (Robinson, 1996). Plantain is rich in vitamins A, C and B group as well as minerals such as calcium and iron (Marriott & Lancaster, 1983). Musa spp. are useful as food to be consumed by human either as flour to be used in confectionaries or as jams and jellies; in chips etc. It's peel can be used as animal feed. All parts of the banana plant have medicinal applications: the flower in bronchitis and dysentery and on ulcers, cooked flowers are given to diabetics etc. It's leaves are also useful for lining cooking pots and for wrapping. Improved processes have also made it possible to utilize banana fibre for ropes, table mats and handbag (Chandler, 1995). Despite these many uses of Musa spp.and the huge tonnages harvested each year, there are certain problems such as inaccessibility to production areas, far distances between production areas and customers, inadequate infrastructures for harvesting, carelessness on the part of harvesters and handlers among others which are all factors that lead to high rate of post harvest losses, hence the need for processing of these important crops. Different processing methods of Musa spp. into new food products which include production of flour, preparation of jams and jellies and the quality attributes of the products obtained from processed Musa spp.. were reviewed. It can therefore be concluded that subjecting Musa spp. to processing methods will help enhance and improve the value of the fruit and make it available all year round for better utilization.

Effect of high hydrostatic pressure on the polyphenols and antioxidant activity of plantain pulp (Musa paradisiacaAAB)

“…The plantain ( Musa paradisiaca AAB) is an important commercial crop cultivated in the tropical and subtropical world regions that belongs to the banana plant group of the Musaceae family and is derived from the AA‐BB hybridization of Musa acuminate ( AA ) and Musa bulbisiana ( BB ). Plantain fruit is distinguished from other bananas such as dessert bananas because it has a starchy flesh rather than being sweet and requires cooking for consumption either unripe or ripe . Plantain pulp is widely prized worldwide for its sensorial and nutritional value and is distinguished by its high content of resistant starch, soluble starch, dietary fibre and reducing sugars.…”

“…Plantain pulp is widely prized worldwide for its sensorial and nutritional value and is distinguished by its high content of resistant starch, soluble starch, dietary fibre and reducing sugars. In addition, it is an excellent source of potassium, calcium and phosphorus, as well as vitamins A, B, and C. Pharmacological studies have detected several biological activities in plantain pulp, such as antioxidant activity (AOX). These activities have been attributed to macrocomponents and phytochemicals such as saponins, terpenoids, dopamine and ascorbic acid, as well as primarily polyphenols (PPs) such as flavonoids…”

“…It has been demonstrated that a diet rich in fruits is associated with a low risk of developing many chronic diseases . In this context, plantain comprises a fruit that is widely consumed after being cooked or processed into flour and chip‐like fried foods and contains EPPs and NEPPs with antioxidant activity, as studied after being boiled, grilled and fried . However, these common processing methods can affect the antioxidant capacity of polyphenols and, in general, they may affect vitamins and other nutrients …”

“…as juices or puree) . Recent studies on plantain only include determinations of PPs and AOX in fresh (unripe and ripe) and cooked fruit for immediate consumption, although there are no reports on the application of new preservation technologies such as HPP. The present study aimed to investigate the effects of HPP under commercial process conditions on the PP content in the forms of EPPs, NEPPs and AOX from the whole pulp of plantain fruits in a mature state.…”

Effect of Different Harvesting Regimes on the Pasting Properties of Selected Varieties of Banana – A Response Surface Study

“…In terms of gross value of production, bananas are the developing world's fourth most important crop after rice, wheat, and maize. The bulk of the banana is eaten as raw [2] and only a very small proportion are processed in order to obtain a storable product [3]. They are harvested unripe and green, because they can ripen and spoil very rapidly.…”