Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)

Menezes, Elizabete Wenzel de; Tadini, Carmen C.; Tribess, Tatiana Beatrís; Zuleta, Ángela; Binaghi, Julieta; Pak, Nelly; Vera, G; Dan, Milana Cara Tanasov; Bertolini, Andrea; Cordenunsi, Beatriz Rosana; Lajolo, Franco Maria

doi:10.1007/s11130-011-0238-0

Cited by 103 publications

(83 citation statements)

References 29 publications

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“…The GBP produced in the present study was elaborated from the variety Balbisiana (prata) and presented lower total phenolic compound contents than those observed by Menezes et al (2011). This difference might be attributed to the varieties of banana used in both studies and also to the phenolic extraction method used by the authors, where the sample was subjected to extraction by an ultrasound-assisted method.…”

Section: Total Phenolic Compoundsmentioning

confidence: 51%

“…However, the total phenolic compounds of the wheat flour could not be determined, probably because the amount present was below the quantification threshold of the method used. Menezes et al (2011) investigated the total phenolic compound content of the GBP from the banana variety Cavendish, known as nanicão in Brazil, and observed a content of 50.65 ± 0.08 mg GAE/100 g dry matter.…”

Section: Total Phenolic Compoundsmentioning

confidence: 99%

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The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Castelo-Branco

Guimarães

Souza

et al. 2017

Braz. J. Food Technol.

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Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour. Keywords: Functional foods; Sensory acceptance; Bioactive compounds. ResumoA farinha de banana verde possui grande potencial como ingrediente funcional em alimentos para fins especiais. No entanto, não há dados na literatura sobre a utilização da mistura de farinha da casca e da polpa da banana verde para o desenvolvimento de produtos, como massas. O objetivo deste trabalho foi desenvolver uma massa alimentícia tipo talharim, substituindo a farinha de trigo por uma mistura de farinha de polpa e de casca de banana verde, em diferentes concentrações. As formulações foram preparadas substituindo a farinha de trigo pela mistura de farinha de polpa e de casca de banana verde em duas concentrações: 15% e 30%. Uma formulação controle com farinha de trigo foi elaborada. As farinhas de polpa e de casca de banana verde apresentaram maiores teores de cinzas, fibras totais e compostos fenólicos totais. A formulação adicionada de 15% da farinha de banana verde apresentou o maior teor de cinzas e a melhor aceitabilidade entre as formulações. Desta forma, foi possível desenvolver uma massa alimentícia tipo talharim com aceitação sensorial satisfatória. Food Technol., v. 20, e2016119, 2017. Received: Sept. 02, 2016 Accepted: June 27, 2017 http://bjft.ital. The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta Castelo-Branco, V. N. et al. Palavras-chave:

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Section: Total Phenolic Compoundsmentioning

confidence: 51%

Section: Total Phenolic Compoundsmentioning

confidence: 99%

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Castelo-Branco

Guimarães

Souza

et al. 2017

Braz. J. Food Technol.

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“…§ § Response of isolated pancreatic islets to glucose 16.7 mM in relation to the secretion response to glucose 5.6 mM (reference 100 %), n=3 rats/group combined with the RS physiological properties, enable these ingredients to be used for development of new products with functional properties [12,31]. Analyses of the unripe banana flour showed that this ingredient is rich in dietary fiber and resistant starch, has low energy and available carbohydrates, as well as moderate antioxidant activity [32]. The initial stage of maturation and the process which the unripe banana goes through are extremely important once they may determine its final RS content.…”

Section: Glucose Tolerance Test (Gtt)mentioning

confidence: 99%

Colonic Fermentation of Unavailable Carbohydrates from Unripe Banana and its Influence over Glycemic Control

Dan

Cardenette

Sardá

et al. 2015

Plant Foods Hum Nutr

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The aim of this study was to evaluate the effect of the colonic fermentation of unavailable carbohydrates from unripe banana (mass - UBM - and starch - UBS) over parameters related to glucose and insulin response in rats. Wistar male rats were fed either a control diet, a UBM diet (5 % resistant starch - RS) or a UBS diet (10 % RS) for 28 days. In vivo (oral glucose tolerance test) and in vitro (cecum fecal fermentation, pancreatic islet insulin secretion) analyses were performed. The consumption of UBM and UBS diets by Wistar rats for 28 days improved insulin/glucose ratio. Also, pancreatic islets isolated from the test groups presented significant lower insulin secretion compared to the control group, when the same in vitro glucose stimulation was done. Total short chain fatty acids produced were higher in both experimental groups in relation to the control group. These findings suggest that UBM and UBS diets promote colonic fermentation and can influence glycemic control, improving insulin sensitivity in rats.

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“…However, others nutrients like calcium, magnesium, potassium, sodium that also are necessary for life, but are present in higher quantities. Research carried from plant sources of conventional and unconventional demonstrate the existence of significant levels of these nutrients, contemplating the needs of recommended daily intakes [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Microscopic and Chemical Characterization of Flour of Fruits: An Alternative Source for Supplemental Feeding

Santos

Carvalho²,

Vale³

et al. 2014

J Food Process Technol

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The present study aimed to characterization microscopic and chemical of four samples of fruit flours: eggplant (Solanum melongena), banana (Musa spp), passion fruit (Passiflora spp) and grape (Vitis vinifera). For the determination of chemical composition acid digestion was via a microwave-assisted using nitric acid and hydrogen peroxide and subsequently analysed by inductively coupled plasma Optical Emission Spectrometry (ICP OES). The validation of method was evaluated by analyzing a certified reference material (CRM), Rice Flour NIST 1568a. The vitamin C contents of the sample flour were determined by the AOAC procedure. The microscopic analyzes were realized with an optical microscope Olympus SZH10 coupled to a digital camera Cannon Power Shot A460. Average mineral concentration in flour samples (in mg/100 g) were: 0.30 to 367 (Ca); 3.38 to 1666 (K); 0.16 to 216 (Mg); 0.023 to 136 (Na); 0.010 to 9.95 (Cu); 0.050 to 27.87 (Fe); 0.052 to 6.55 (Mn); 0,011 to 6,04 (Zn) and 2,9 to 70,4 (Vitamin C). The principal component analysis (PCA) showed that the variables vitamin C and Na have negative correlation with Mn and these variables contribute to discrimination of samples of banana and passion fruit flour's. Characteristic plant tissue components that compose the fruit flours were observed as well as the irregular addition of starch.

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Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)

Cited by 103 publications

References 29 publications

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Colonic Fermentation of Unavailable Carbohydrates from Unripe Banana and its Influence over Glycemic Control

Microscopic and Chemical Characterization of Flour of Fruits: An Alternative Source for Supplemental Feeding

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