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Knowledge is Power

March 2012
Volume 1, Issue 1
Article #01

IRJALS
Research Paper
ISSN: 1839-8499

PHYSICO-CHEMICAL CHARACTERIZATION AND PRODUCT

DEVELOPMENT FROM BANANA GERMPLASMS AVAILABLE IN
SOUTH WESTERN REGION OF BANGLADESH
Md. Shamim Akhter*1, Dr. Md. Abdul Mannan2 and Runa La-ela3
1Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna, Bangladesh.
2 Agrotechnology Discipline, Khulna University, Khulna, Bangladesh.
3Food and Nutrition Department, KCC Collegiate School, Khulna University, Khulna, Bangladesh.
*Corresponding author's e-mail: shamim11_akhter@yahoo.com

Abstract
Banana remains available throughout the year and its consumption rate is also higher than any other fruits in
Bangladesh. In developing countries they are the fourth most important food crop after rice, wheat and maize. The
study was conducted to determine the physico-chemical characteristics of 19 banana germplasms and to develop
products (chips and jam) from banana available in the south western regions of Bangladesh. The experiment was laid
out in the completely randomized design (CRD) with three replications. Better performance was showed by
germplasm No. 6 (Seeded kola) in respect of fruit width, depth and weight of non edible part while germplasm No.
12 (Kathali kola) was better in respect of fruit weight and edible part. The highest length was recorded from
germplasm No. 7 (Kabli kola) and thickest skin was found in germplasm No. 14 (Anazi kola). The maximum titrable
acidity (12.80 %) and TSS (19.89 %) content of fruit pulp were determined from germplasm No. 1 (Sagor kola-1).
pH (5.140) and vitamin C (29.61 ml/100 g) were better in germplasm No. 6 (Seeded kola) and germplasm No. 5
(Kathali kola-1) while germplasm No. 14 (Anazi kola) was better in respect of carotenoids (18.96 mg/100 g),
germplasm No. 12 (Kathali kola-2) in anthocyanin (0.2902 mg/100 g) content and germplasm No. 14 (Anazi kola) in
flavonoids (0.1973 g/100 g) content of fruit pulp. In case of product development, banana chips were successfully
prepared by using 0.01 g of citric acid, 3.0 L soyabin oil and 11 g NaCl in 1000 g mature green banana. Banana jam
were successfully prepared using 900 g sugar with 50 g variations of the treatment in 1000 g of ripen banana.
Keywords: carotenoids, anthocyanin, flavonoids, banana, chips, jam.
Citation: M. S. Akhter, M. A. Mannan, R. La-ela, et al. (2012), PHYSICO-CHEMICAL CHARACTERIZATION
AND PRODUCT DEVELOPMENT FROM BANANA GERMPLASMS AVAILABLE IN SOUTH WESTERN REGION
OF BANGLADESH. IRJALS 1(1): Article #01.
Received: 14-02-2012

Accepted: 10-03-2012

Copyright: @ 2012 M. S. Akhter et al. This is an open access article distributed under the terms of the Creative
Common Attribution 3.0 License.

1. Introduction
Musa Spp., which is commonly called banana, is herbaceous plant of family Musaceae. It is
known to have originated from the tropical region of Southern Asia [1] and now cultivated
throughout the tropics [2]. There are probably over 30 well known species within the genus of
Musa and more than 700 varieties [3]. However, banana is important and leading fruit crop of

Bangladesh comprising nearly 42% of total fruit production of this country [4]. Today, they are
grown in at least 107 countries [5]. Worldwide over 1000 banana cultivars or landraces are
recognized [6]. Banana grows well on different countries of the world namely Bangladesh, the
Caribbean Islands, the Canary Islands, Florida, Egypt, Israel, Ghana, Congo, Fiji, Hawaii, Taiwan,
Indonesia, the Philippines, South China, Queensland and Sri Lanka. Total production of bananas
(sweet bananas and plantains) is over 100 million tones [7]. The world production of sweet
banana is approximately 67 million tones per year but only 20% of this enters in the world
trade[8]. Musa Spp. fruits have been reported to prevent anemia by stimulating the production
of hemoglobin in the blood. Its role to regulate blood pressure has been associated with the high
content of potassium[9]. Banana helps in solving the problem of constipation without necessary
resorting to laxatives. Banana can cure heart burns stress, strokes, ulcers and many other
ailments[10]. To improve fruits economics and to eliminate the nutritional problems, banana
can be used in food industry for example by producing banana chips, banana cake and jam.
Furthermore, the use of banana chips and jam are one of the ways to commercialize a local
resource to international market. Thus, banana chips and jam can help to globalize the
marketing system and improve farmers income. Considering above mentioned facts, the
research work was under taken with the following objectives to determine the physico-chemical
properties of banana and prepare products (chips and jam) from banana.

2. Related Research
Physical characteristics
It was studied that the maximum fruit weight of the variety 'Alukehel' was 104.5 11.1 g and
that of 'Monthan' was 175.2 20.2 g. The maximum length of 'Monthan' and 'Alukehel fruits
were 13.0 cm and 15.0 cm. The ratio of pulp: peel of fresh fruit was 1.8 and 1.9 for 'Alukehel'
and 'Monthan', respectively [11].
Changes of some physical properties of silver bananas (M. Paradisiaca) during ripening period
were studied. The results of the study showed the average of skin thickness reduced from
almost 4.0 mm to 1.5 mm [12].
It was reported that the length and diameter of Cavendish used for the study were 17.0 cm and
6.0 cm and Dream banana were 14.1 cm and 5.3 cm respectively. The average weight per fruit
was 174 g and 125 g for Cavendish and Dream banana, respectively [13]. Physical and
mechanical characteristics of two varieties of green-mature banana fruit were investigated [14].
The textural changes of banana and plantain pulp during ripening were reported. The average
chemical composition of the ripen banana were as follows: crude fat, 1.3; acid detergent fiber,

3.8; crude protein, and hemicellulose, 5.0. They also observed different varieties of banana and
vitamin C was recorded from 10.0 mg/100 g --- 32.0 mg/100 g [15].
The physical, mechanical and chemical properties of banana fruits at different level of ripeness
were determined. The average of skin thickness reduced from almost 3.5 mm to 2.0 mm.
Relation between stages of banana ripeness and these properties were investigated and
correlation coefficients were calculated. Lowest value of the value of lightness of banana peel
(L) was 48.82 and the highest was 70.35 and for represents the blueness (b) the values were
27.4 to 45.73. Lightness of banana peel (L) increased between stages one and three and reached
to 70.35 and stopped until stage six then decreased rapidly to 48.82 at stage seven. Similarly,
represents the blueness varied in this fashion and TSS was 7%-21%. pH found 4.62-5.023[16].
Changes in firmness of banana fruit during ripening were evaluated using sonic technique.
Physical, rheological and chemical properties of bananas were studied during ripening. The
maximum weight, length, girth and edible portion (%) from TC (Tissue Culture plant materials)
plantlets was obtained 156.49 g, 21.92 cm, 11.95 cm and 70.93% respectively. From
conventional sucker plant; the maximum weight, length, girth and edible portion (%) were
161.32 g, 22.31 cm, 12.21 cm and 69.61%, respectively [17]. Researchers studied physicochemical changes during maturation and after ripening of bananas. They studied the weight of
fruit, skin thickness, length, edible part sweetness and colour. They also compared physicochemical changes during maturation and after ripening of bananas [18].
Chemical characteristics
Investigators observed that the pH of the flour of banana ranged from 5.4 to 5.7. Fresh green
banana is a good source of vitamin C (maximum 25 mg/100 g), but almost 65% is lost during
the preparation of flour (Alukehel and Monthan varieties)[11]. Changes of some physicochemical properties of silver bananas (M. Paradisiaca) during ripening period were studied. The
results were correlated to the most important chemical changes in the fruit, such as total acidity,
starch, reducing and non- reducing sugars and soluble solids [12].
TSS indicates soluble solid content of banana flour, and high TSS has been associated with high
sucrose content in banana pulp [19]. It has been reported that the average starch content drops
from 70% to 80% in the pre-climacteric period to less than 1% at the end of the climacteric
period, while sugars, mainly sucrose, accumulate to more than 10% of the fresh weight of the
fruit [20]. T-acidity and vitamin C reached a maximum value at ripening day 3.14 and 2.85,
respectively while pH reached a minimum value at ripening day 2.71. Myristic, palmitic, stearic,
olic, linoleic acid were found in cavendish banana peel [21]. The pH of Cavendish and Dream

bananas was found 4.77 0.16 and 4.63 0.16. The result of the study showed that the TSS was
(4.79 0.34)% and (5.03 0.49)%, respectively [13].
Physico-chemical changes during maturation and after ripening of bananas were examined. The
TSS (16%), fat (0.33g), Vitamin C (17.01mg/100g), carotenoids (10.2 g), calcium (5 mg) etc.
from Cavendish varieties were determined [18]. Untreated fruits of varieties had a good
correlation between pH and hardness, while treated fruits did not show any correlation
between the two properties [15]. The chemical properties of banana fruits at different level of
ripeness were studied. pH was 4.62 to 5.023 and TSS was 7.8 to 21. The results of the study
showed that the average of TA was 3.529% [16].
Nutrients values of banana fruit without peel/100 g were carotenoids (29.7 g), vitamin C
(14.92), retinol activity equivalents (1.7 g), energy (350 kcal), total starch (4.8 g), water 73.5%,
and total fiber (1.8 g)[22].Futthermore, it was investigated that banana contains 22.84 g
carbohydrate, 12.23 g sugars, 2.6 g dietary fiber, 0.33 g fat, 3 g vitamin A equiv., 8.7 mg (15%)
vitamin C, 5 mg (1%) calcium[23]. It is noteworthy that total anthocyanin content in analyzed
bracts ranging from 0 to 2.23 mole/g bract. The difference between anthocyanin types and
proportion revealed biochemical diversity of wild bananas, which might be useful for
identification of banana species or inferring flavonoids evaluation among each banana
group[24]. Musa sapientum peels were analysed for minerals, nutritional and antinutritional
contents. The percentage concentrations of vitamin C, carotenoids, anthocyanin, TSS were 9.0
ml (15%), 3g (0%), 0.129, 19%, respectively[1]. Phytochemicals like flavonols, carotenoids and
the antioxidant properties of a widely selected fruits and vegetables were tested. It revealed
that the content of -carotene, - carotene, moisture, vitamin C and titratable acidity of musa
spp. (ripen) are <0.02 mg/100 g, <0.02 mg/100 g, 68%, 16 mg and 20%, respectively [25].
Product development
A research on post harvest technology section was conducted to find a suitable variety for
preparation of quality banana chips and good packaging. The fresh pulp of banana were
analyzed for its nutritional composition like moisture content, protein, fat, reducing sugar, nonreducing sugar and total sugar. Based on testing panel, freshly prepared chips from sabri kola
scored first for its colour. For crispness, BARI kola-2 obtains the lowest score while sabri kola
and BARI kola-1 showed the same score [26].

3. Materials and Methods

In the study 19 germplasms of different species of banana were evaluated. The fruits were
collected randomly from different places of Khulna region. The experiments were conducted in
the Horticulture Lab. of Agrotechnology Department of Khulna University, Khulna, Bangladesh
from July, 2010 to November, 2011.
Experiment No. 1 Physico-chemical characterization
Physical Parameters:
The weight of the fruit and the separated skin and seeds were taken in gram with the help of an
electric balance. Length, wide and depth and skin thickness of banana were measured by a slide
calliper and recorded in centimetre.
The percentage of non-edible portion of fruit (flesh) was calculated by the following formula

% non edible part

Weight of non edible part

100
Weight of whole fruit

The percentage of edible portion of fruit was calculated by the formula

% edible portion

Weight of edible part

100
Weight of whole fruit

Chemical Parameters:
pH of fruit pulp: The pH of fruit pulp was measured by a desktop pH meter.
Determination of Total Soluble Solid (TSS): A drop of juice squeeze from the banana was
placed on the prism of the hand refractometer and percent of total soluble solid was obtained
from direct reading. Temperature correction was made as well [27].
Determination of titratable acidity in juice:
One ml of 0.1N NaoH solution can neutralize 0.064 g of citric acid. Therefore percentage of
titratable acidity in the sample as equivalent of citric acid

T acidity

d 0.064 c
Where, a = weight of sample, b = volume of aliquot taken for
a b

examination, c = volume made with distilled water, d = average burette reading for sample.
Titration was done and end point was determined by the appearance of pink colour and its
persistence for at least few seconds [28].
Determination of vitamin C (ascorbic acid) content:

Estimation of ascorbic acid:

Thirty g of fruit flesh was weighed and blended it with equal weight of 6% meta phosphoric acid
for 3 to 4 minutes. Fifteen g of this slurry was used in a 100 ml volumetric flask and it was made
up to the volume by adding 3% meta phosphoric acid. This juice was filtrated through a fast
filter paper.
Titration:
The burette was filled with standardized 2, 6-dichlorophenol indophenols dye reagent. Ten cc of
filtered solution was taken in a conical flask and titrated immediately against standard dye
solution, till faint pink colour was observed.
Calculation:

Ascorbic acid (mg per 100 g )

vt
100
w

Where,v = volume of dye used in titration against an aliquant diluted sample, t = value of
standardized dye, w = weight of pulp.
Carotenoids:
Calculations

carotenoid s / g 7.6 ( A. 480) 1.49 ( A.510)

V
1000 10

Where, A = absorbance of the specific wave length, V = final volume of the carotenoids in 80%
acetone, W = fresh weight of the tissue extracted.
Anthocyanin
Anthocyanin is extracted with ethanolic-hydrochloride and the intensity of the color appeared
was measured calorimetrically.

Asbsorbance of the sample

eb c
100 Where, a = weight of sample (5 g), b = Volume
d a

made for colour measurement, c = total volume made, d = volume of aliquot taken for
estimation, e = volume for 535 nm wavelength
Anthocyani ne (mg / 100 g )

Flavonoid:

Total absorbance
98.2

Eighty percent methanol was used for the extraction of flavonoids. Ten g of sample was taken
and crushed finely. One hundred ml of 80% methanol added and kept to it in water bath for 10
hours at 400C. The whole solution was filtered through 125 mm filter paper. The filtrate was
then evaporated at room temperature. Finally flavonoids were weighed.
Statistical Analysis:
The collected data were statistically analysed by analysis of variances. The mean of different
parameters were compared by Duncans Multiple Range Test (DMRT)[29].
Experiment No. 2 Study of Product Developments from Banana Fruits
Experimental Design and Method of Analysis:
The formulations of the experiment have been shown in the Table 1 and 2.
Banana Chips: Fully mature banana were soaked with citric acid.
Table 1: Formulations for banana chips
Ingredients

T1

T2

T3

Mature
banana (g)

1000

1000

1000

Soyabin oil
(L)

Citric acid
(g)

0.001

0.01

0.02

Sodium
chloride (g)

11

11

11

The fruits were cut into 1.5 to 1.75 mm thickness. After cutting it was soaked into citric acid
solution up to 5 mins and rinsed it. After rinsing it was drained out water. Then the slice were
fried in soyabean oil and stirred with narrow wooden stick. When the slices were turned to light
yellow colour, the chips were taken out from the saucepan. The prepared chips were mixed with
tasting salt and spices in bowl. After this the processed products were packed in different
packaging materials viz. low density polyethylene pouch, medium density polyethylene pouch,
etc.
Banana Jam: After collection, the ripen fruits were sorted because only those that were fresh,
ripe and not rotten can be used to make jams.

Table 2: Formulations for banana jam

Ingredients

T1

T2

T3

Ripen banana
(g)

1000

1000

1000

Sugar (g)

950

900

1000

Citric acid (g)

8.5

8.5

8.5

Pectin (g)

12.0

12.00

12.0

K.M.S (g)

1.0

1.0

1.0

After washing the fruits, peeling was done manually with knives. Finally, the fruits were sorted
again to remove any blackened pieces, bits of peeling seeds, etc. The peeled fruits were then
pulped, and added sugar. They might also be mixed with water or fruit juice. The mixture was
heated to 70oC-80C and boiled and constantly stirred, at 65C until it reached the desired
consistency. Required amount of citric acid, pectin, K.M.S and spices (from certified organic
production) was added and the mixture again briefly heated to 80C. The liquid mass was then
poured into jars and vacuum-sealed. The jars was labelled and finally stored at 20C 150C [30].

Organoleptic evaluation
Sensory evaluations of the freshly prepared and stored chips and jams were done by testing
panel. Acceptability score was computed according to the scale of seven [31]. They were asked
to evaluate the crispiness, taste, flavour, texture and overall acceptability by a scoring rate on a
7-point hedonic scale, 7 = highly acceptable (HA), 5 = slightly acceptable (SA), and 2 =
unacceptable (UA). The different preferences as indicated by scores were evaluated by
statistically methods.

4. Results and discussion

Experiment No. 1 Study of Physic-Chemical Characteristic of Banana Germplasms
Physical Characteristics:
Data on physical characteristics of bananas are presented in Table 3. The fruit was
significantly varied among the nineteen germplasms. The weight of fruits was found at a
range of 38.07 g to 131.4 g. The maximum weight was observed in germplasm No. 12 (131.4
g) which was statistically similar to the germplasm No. 6 (128.5 g); while minimum in
germplasm No. 2 (38.07 g) which was statistically similar to the germplasm No. 8 (44.28 g)
and germplasm No. 18 (44.53 g). The average weight of fruit was found 77.36 g. The
coefficient of variation was found 6.53%. The present result agrees with the report of
Suntharalingam and Ravindran, 1993. They found the maximum weight 104.5 11 g.
Moreover, the average weight of Dream banana was found as 125 g [13].
Significant variation was observed among the 19 germplasm in relation to the fruit length
and ranging at 8.133 cm to 15.70 cm (Table 1). The largest fruit length was observed in the
germplasm No. 7 (15.70 cm) which was statistically similar to the germplasm No. 16 (15.40
cm); while smallest fruit length was found in germplasm No. 2 (8.13 cm), which was
statistically similar to the germplasm No. 18 (8.13 cm), germplasm No. 15 (8.30 cm),
germplasm No. 8 (8.37 cm), and germplasm No. 4 (9.10 cm). The average length of banana
germplasm was found 11.167 cm. The coefficient of variation was found 5.23% and the
significant level was 0.01 (Table 3).
Similar result has been reported for bananas by several investigators. The maximum length
of 'Monthan' and 'Alukehel fruits were 13.0 cm and 15.0 cm. In addition, it was reported
that the length of Cavendish and Dream banana were 17.0 cm and 14.1 cm, respectively [11]
[13] [18].
Significant differences were found among the nineteen (19) germplasms in respect of skin
thickness of banana germplasm and range from 0.100 cm to 0.500 cm. The thickest skin was
found in germplasm No. 14 (0.500 cm) which was statistically similar germplasm No. 6
(0.483 cm) and No. 4 (0.470 cm). The thinnest skin was observed in germplasm No. 15
(0.100 cm) followed germplasm No. 5 (0.183 cm) which was statistically similar to
germplasm No. 8 (0.183 cm), germplasm No. 18 (0.200 cm), germplasm No. 10 (0.233 cm).
The average skin thickness was observed 0.3 cm per fruit, respectively. Skin thickness many

by varied from fruits to fruits due to different physiological activity of different germplasm
(Table 3).
Similar study was accomplished regarding changes of some physical properties of silver
bananas (M. Paradisiaca) during ripening period. The results of the study showed that the
average skin thickness was reduced from almost 4.0 mm to 1.5 mm [12].
Chemical Characteristics of Banana Fruit:
Data on chemical characteristics of bananas are presented in Table 4. The pH was found
significantly different among the 19 germplasms. The highest pH of fruit pulp was recorded
from germplasm No. 6 (5.14) followed by germplasm No. 7 (5.04). The lowest pH content of
fruit pulp was observed in germplasm No. 10 (4.40) which was statistically similar to
germplasm No. 9 (4.40) and No. 19 (4.43). Average pH content of fruit pulp, coefficient
variation and level of significant were found 4.67, 0.81% and 0.01, respectively. The present
outcomes are close to the findings of several co-workers. They reported that the pH of
Cavendish and Dream bananas was found 4.77 0.16 and 4.63 0.16, respectively. Similar
results in respect of pH content were also reported to be 4.62 to 5.023[11] [13] [16].
The highest total soluble solids of fruit pulp were observed in germplasm No. 1 (19.83%)
which was statistically similar to germplasm No. 8 (19.6%). The least amount of total
soluble solids of fruit pulp was observed in germplasm No. 14 (6.50%) which was
statistically similar to germplasm No. 7 (7.00%). Average total soluble solids and coefficient
variation were found 14.37% and 4.63%, respectively (Table 4).The present outcomes are
close to the findings of Soltani, 201016. This result also supported the findings of Nadia et
al.,1998 [32].
The titratable acidity was varied significantly among the 19 germplasm . The maximum
amount of titratable acidity was found in germplasm No. 1 (12.80 %) followed by the
germplasm No. 12 (5.45%). The minimum amount of titratable acidity was recorded from
germplasm No. 6 (2.56%) which was statistically similar to the germplasm No. 5 (2.84 %),
No. 17 (2.84%), No. 19 (2.94%), No. 16 (3.03%), No. 4 (3.12%), No. 3 (3.22%) and No. 2
(3.32%). Average titratable acidity was found 4.172% (Table 4). The results support the
findings wher TA was found 3.14%33. Titrateble acidity of banana fruits at different level of
ripeness was shown, on an average, as 3.529% [16].
Vitamin C (ascorbic acid) content of fruit pulp showed significant variation among the 19
germplasm. The highest vitamin C content fruit pulp was found in germplasm No. 5 (29.61

mg/100 g) followed by the germplasm No. 4 (26.00 mg/100 g) and germplasm No. 14
(25.28 mg/100 g). The lowest amount of ascorbic acid content fruit pulp was observed in
germplasm No. 11 (6.500 mg/100 g) followed by germplasm No. 15 (8.530 mg/100 g), No.
17 (9.287 mg/100 g) and No. 7 (10.04 mg/100 g). Average vitamin C content was found
15.918 mg/100 g (Table 4).
The present findings agree with the findings where vitamin C content was found as 25
mg/100 g and 17.01 mg/100 g [18].
Significant differences were found in nineteen germplasms in respect of carotenoids content
of banana germplasm. Carotenoid of banana fruits was found at a range 2.49 mg/100 g to
8.96 mg/100 g. The maximum carotenoid was observed in germplasm No. 14 (18.96
mg/100 g) which was followed by germplasm No. 10 (14.92 mg/100 g). The minimum
carotenoids was recorded from germplasm No. 3 (2.49 mg/100 g) followed by the
germplasm No. 1 (3.29 mg/100 g). The average carotenoid was observed 8.27 (Table 4).
Carotenoids during maturation and after ripening of bananas was found 10.2 mg [18].

Table 3: Physical characteristics of different local banana germplasm*

Germplas
m No.

Banana
Species

Weight
of fruits
(g)

Length
of fruits
(cm)

Wide of
Fruit (cm)

Depth of
fruits (cm)

Skin
thickness
(cm)

Weight of
non-edible
part (g)

1
2
3
4
5
6
7
8
9
10

Sagor kola-1
Chapa kola
Sobri kola
Zin kola
Kathali kola-1
Seeded kola
Kabli kola
Dudh sagor kola
Thota kola
Chini champa
kola 1
Deshi sagor kola
Kathali Kola-2

106.7 c
38.07 i
70.80 f
56.13 g
51.89 gh
128.5 a
118.8 b
44.28 hi
51.71 gh
51.25 gh

13.90 c
8.13 g
9.57 f
9.10 fg
9.80 f
11.63 e
15.70 a
8.37 g
9.57 f
9.40 f

3.47cde
2.80j
3.57cd
3.23 efgh
3.03 ghij
4.57 a
3.67 c
2.93 hij
3.03 ghij
3.17 efghii

3.47 b
2.67 h
3.45 b
3.07 cdef
2.83 efgh
4.30 a
3.23 bcd
3.00 defg
2.78 fgh
2.73 gh

0.317 bc
0.367 b
0.267 cde
0.470 a
0.183 g
0.483 a
0.367 b
0.183 g
0.250 def
0.233efg

111.9 bc
131.4 a

14.53 bc
12.70 d

3.47 cde
4.20 b

3.47 b
4.20 a

Bagnali kola
Anazi kola
Chini champa
kola-2
Sagor kola- 2
Sagor kola-3
Kathali Kola-3
Over ripen chini
champa

68.46 f
96.86 d
49.26 gh

11.93 de
13.93 c
8.30 g

2.90 ij
4.27 b
3.10 ghij

115.4 bc
86.22 e
44.53 hi
47.64 gh

15.40 ab
12.57 de
8.13 g
9.50 f

77.36
0.01

11.17
0.01

11
12
13
14
15
16
17
18
19
Average
Level Of
Significance

Weight of
edible part
(g)

Percentag
e of Edible
part (%)

39.69 b
10.31 ghi
11.24 fghi
15.50 f
12.00 fghi
80.86 a
33.13 c
13.21 fgh
12.81 fgh
13.83 fg

Percentag
e of Nonedible part
(%)
37.20 c
27.15 de
16.08 ij
27.65 de
23.15 fg
62.92 a
27.88 de
29.85 d
24.86 ef
26.96 de

66.99 d
27.76 j
59.55 e
40.63 h
39.89 h
47.64 fg
85.72 b
31.07 lj
38.81 h
37.42 hi

36.10 h
27.15 fg
16.08 ab
27.65 fg
23.15 de
62.92 j
27.88 fg
29.85 g
24.86 ef
26.96 fg

0.317 bc
0.300 cd

30.29 cd
26.32 d

27.14 de
20.01 gh

81.66 b
105.10 a

27.14 fg
20.01 cd

2.90 efgh
3.30 bc
3.10 cde

0.283 cde
0.500 a
0.100 h

15.99 ef
43.72 b
7.36 i

23.37 fg
44.77 b
14.93 j

52.46 f
53.15 ef
41.90 gh

23.37 de
44.77 i
14.93 a

3.43 cdee
3.30 defg
3.13 fghi
2.87 ij

3.27 bcd
3.20 bcd
3.07 cdef
2.87 efgh

0.300 cd
0.267 cde
0.200 fg
0.317 bc

41.02 b
20.00 e
8.44 hi
9.88 ghi

35.57 c
23.22 fg
18.95 hi
20.73 gh

74.36 c
66.21 d
36.09 hi
37.76 hi

35.57 h
23.22 de
18.95 bc
20.73 cd

3.38
0.01

3.21
0.01

0.300
0.01

23.45
0.01

28.02
0.01

53.90
0.01

0.01

CV %
6.53
5.23
4.93
4.89
8.78
11.07
6.66
7.50
6.43
*In a column, figures having similar letters do not differ significantly whereas figures having dissimilar letters differ significantly as per DMRT.

Table 4: Chemical characteristics of different banana germplasm*

Germ
plasm
No.
1

Banana
Species

pH

TSS (%)

T-acidity (%)

Vitamin C
(mg/100g)

Carotenoids
(mg/100 g)

Anthocyanin
(mg/100 g)

Flavonoids (g/100
g)

Sagor kola4.460 j
19.83 a
12.80 a
11.53 gh
3.289 k
0.0274 l
0.1240 i
1
2
Chapa kola
4.760 d
18.17 b
3.317 gijk
2090 c
10.88 d
0.0183 m
0.1720 c
3
Sobri kola
4.660 ef
16.57 cd
3.217 ghijk
12.28 fg
2.493 l
0.0489 j
0.1780 b
4
Zin kola
4.700 e
17.50 bc
3.123 hijk
26.00 b
4.301 j
0.0305 l
0.1247 i
5
Kathali
4.700 e
14.50 fg
2.840 jk
29.61 a
7.3941 g
0.0397 k
0.1333 gh
kola-1
6
Seeded kola
5.140 a
18.27 b
2.560 k
14.44de
4.803 ij
0.0611 i
0.1460 f
7
Kabli kola
5.040 b
7.000j
4.267 cdef
10.04 hi
4.803 ij
0.1588 e
0.1230 i
8
Dudh sagor
4.600 gh
19.67 a
3.790 defgh
11.53 gh
5.300 i
0.2749 b
0.1520 e
kola
9
Thota kola
4.400 k
15.33 ef
4.553 cd
15.80 d
13.93 c
0.1832 d
0.1620 d
10
Chini
4.400 k
16.33 de
4.643 c
15.08 de
14.92 b
0.1436 f
0.1240 i
champa
kola 1
11
Deshi sagor 4.653 efg
11.67 h
4.263 cdef
6.500 j
6.576 h
0.1497 f
0.1357 g
kola
12
Kathali
4.577 hi
15.83 de
5.450 b
13.72 ef
9.614 e
0.2902 a
0.1730 c
Kola-2
13
Bagnali
4.530 i
13.83g
3.980 cdefg
22.34 c
10.63 d
0.2667 bc
0.1050 k
kola
*In a column, figures having similar letters do not differ significantly whereas figures having dissimilar letters differ significantly as per DMRT.

Banana Chips:
It was revealed that the colour of chips prepared from T2 secured the highest score (6.6 out of 7) over the
chips of other treatment. But no significant difference was found between the colour preference of the
chips prepared from the treatment T1 and T3 (Table 5). The appearance and brightness of colour might be
depends on pulp quality, especially the porosity of pulp texture of banana.
Significant differences were found among the three treatments of chips in respect of crispiness. Crispiness
of the stored chips prepared from the treatment T1 and T2 was preferred more than that of T3. The
maximum score (6.2 out of 7) showed in T2. Among the chips of different treatment, T3 scored (4.3 out of 7)
the least crispness (Table 5). This might be due to its porosity. The moisture content of chips is depended
on relative humidity of the storage structure. For retaining crispiness, chips stored for short period was
also helpful.
Table 5: Crispiness, colour, taste, flavour and overall acceptability of banana chips
Treat
ment

Acceptability Score*
Colour

Taste

Flavour

Crispiness

Overall acceptability

T1

4.3 b

4.3 b

4.3 b

6.0 a

4.73 b

T2

6.6 a

6.4 a

6.2 a

6.2 a

6.35 a

T3

3.5 b

2.6 c

2.9 c

4.3 b

3.33 c

Note: T1 = 0.001 g citric acid, T2 = 0.01 g citric acid and T3 = 0.02 g citric acid
*Scoring for acceptability was made according to the following scale as followed by Hossain and Siddique
(1982): 7 for each highly acceptable comment. 5 for each slightly acceptable comment. 2 for each were
unacceptable comment.
There was significant variation among three treatments in respect of overall acceptability of chips. In
respect of overall consideration of colour, taste, flavour and crispiness of chips prepared from T2 secured
the highest score (6.35 out of 7) which were statistically similar to the treatment T 1. Above colour, taste,
flavour and crispness of chips prepared from the treatment T3 was showed least scored (3.33 out of 7)
(Table 5).

Banana Jam:
Table 6: Colour, taste, flavour, texture and overall acceptability of banana jam
Treatment

Acceptability Score*
Colour

Taste

Flavour

Texture

Overall
acceptability

T1

5.3 a

4.5 b

5.5 ab

4.7 a

5.0 b

T2

6.2 a

6.2 a

6.2 a

6.4 a

6.25 a

T3

3.5 b

2.9 c

4.3 b

4.0 b

3.68 c

Note: T1 = 950 g sugar, T2 = 900 g sugar and T3 = 1000 g sugar

*Scoring for acceptability was made according to the following scale as followed by Hossain and Siddique
(1982): 7 for each highly acceptable comment.5 for each slightly acceptable comment.2 for each
unacceptable comment.
Significant difference was found among the three treatments of jam in respect of overall acceptability.
Above tastes, flavour, colour, and texture of product were showed better performance in T 2 among the
three treatments and score was 6.25 out of 7. Treatment T3 was showed least score (3.68 out of 7) (Table
6).The results regarding banana chips and jam co-incide with the findings of another worker as well[26].

5. Conclusion
An overview of the results obtained in this study indicated that a significant variation was found among the
nineteen germplasms. Statistical analysis indicated that most of the physico-chemical characteristics of
banana were found superior in germplasm No. 1 (sagor kala-1), 5 (Kathali kola-1), 6 (Seeded kola), 7 (Kabli
kola), 12 (Kathali Kola-2) and 14 (Anazi kola). Further trial is needed on other characters of the germplasm
like iron, protein, fat, total carbohydrate, moisture, calcium etc. for the selection of the above mentioned
germplasms as variety.
Considering the appearance of visual colour of chips prepared from treatment T2 was found most suitable
for its bright colour. In respect of overall consideration of taste, flavour and crispiness, chips prepared from
T2 (0.01 g citric acid) secured the highest score over the chips of other treatment. Based on testing panel,

freshly prepared jam from 900 g sugar containing treatment T2 scored first for its colour, flavour, texture,
taste and overall acceptability.
However, the preparation of banana chips and jam are very simple and can easily be processed in rural
areas where modern facilities of processing are not available. Many food industries also can adopt the
procedure for medium and large scale processing. Establishment of small-scale processing unit at growers
level can utilize the banana for processing of chips and jam ultimately which will contribute to minimize
post harvest losses of banana and generate income to the root-level growers.

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