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DEVELOPMENT OF NUTRITIOUS BAR FROM DRIED PULP POWDER OF

BANANA

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DEVELOPMENT OF NUTRITIOUS BAR FROM DRIED PULP POWDER OF BANANA

Muthu Reka.S1
1 Ph. D Research Scholar, Department of Home Science, The Gandhigram Rural
Institute (Deemed to be University), Gandhigram, Dindigul Dist., Tamil Nadu, India.
E-mail Id - muthurekasankar@gmail.com

ABSTRACT
The banana is a fruit crop with a high nutritional value. India is the country with the highest banana production, with approximately 30 million tonnes per year. There are over 300-500
different banana varieties, but only a few are consumed by humans, and many remain unexplored. It has been reported that banana flesh contains promising bioactive, antioxidant, and
phytochemical compounds. With this above information, the study was carried out to develop nutritious bar from dried pulp powder of banana, to perform sensory analysis of developed
nutritious bar, to analyse the nutrient and phytonutrient composition of developed nutritious bar. As a result, the developed nutritious bar has high overall acceptability with good amount of
nutrient and phytonutrient. The developed nutritious bar could be used as a functional food for the reduction of cholesterol, constipation and cancer.
Keywords: Nutritious bar, banana, phytonutrient, functional food

INTRODUCTION RESULTS AND DISCUSSION

Fruits are an essential part of a healthy diet for humans. Fruits provide an additional Table 1 Figure 2
source of essential nutrients. Bananas are one of the most well-known and significant fruits. Proportion of Ingredients used in the
Development of Nutritious Bar from Dried
The banana is one fruit whose entire fruit has the potential to be nutritious. The entire plant Development of Nutritious Bar from Dried
Pulp Powder of Banana
Pulp Powder of Banana
has nutritional and therapeutic value. The body requires calcium, phosphorus and nitrogen to
30 30
30
maintain healthy tissues, all of which are aided by bananas(Kumar et al., 2012). Bananas,
25 25
25
which are high in Vitamin C and potassium are also an excellent source of Vitamin B complex
20
and antioxidants (Ranjha et al., 2022). Banana consumption is good for the human body
15
because it contains a lot of potassium and iron and has the ability to control blood pressure,
10 10 10 10 10
10
prevent depression and is also highly recommended for anaemic patients(R. Singh et al., 2018). 8 8 8 8 8

5
Making flour from bananas extends its shelf life, allowing it to be stored for an extended period
0 0
0
of time(Yani et al., 2013). Monthan banana contains beneficial phytochemicals such as phenols, NBV1 NBV2

Banana powder Palm sugar Almonds Pistachio Cashew Dates Peanuts Total

carotenoids and flavonoids. Bananas have a higher antioxidant capacity than some berries, NBV1 - Nutritious Bar Variation 1
herbs and vegetables(B. Singh et al., 2016). NBV2 - Nutritious Bar Variation 2
TABLE 2
OBJECTIVES Sensory Analysis of Developed Nutritious Bar from Dried Pulp Powder of Banana
Overall
1. To develop nutritious bar from dried pulp powder of banana; Attributes Variations Appearance Flavour Colour Consistency Taste
Acceptability
2. To perform sensory analysis of developed nutritious bar; and Nutritious
bar from NBV1 3.9±1.40 4.1±1.23 4.1±1.21 4.0±0.03 3.8±11.0 4.0±0.08
3. To analyse the nutrient and phytonutrient composition of developed nutritious bar.
dried
pulp
METHODOLOGY 4.1± 1.17 4.2± 0.35 3.8± 0.81 4.3 ± 0.84 4.4 ± 0.91
powder of NBV2 4.5± 3.51
banana
Figure 1
Table 2 shows the sensory analysis of developed nutritious bar from dried pulp powder of
banana. The Overall acceptability of the developed nutritious bar from dried pulp powder of
Development of Nutritious banana NBV1 scores 4.0±0.08 out of 5 points and NBV2 4.5± 3.51 out of 5 points.
Bar from Dried Pulp Collection of monthan Cleaning the banana and
Powder of Banana
banana slicing TABLE 3 TABLE 4
Nutrient Composition of Developed Phytonutrient Analysis of Developed
Nutritious Bar from Dried Pulp Powder of Nutritious Bar from Dried Pulp Powder of
Banana Banana
Drying the monthan After drying grind, it into Nutritious bar
Make a palm syrup Phytochemical
banana a fine powder
80 75.501
from dried pulp
(Aqueous extract)
70
powder of banana
60 Flavonoids +
Tannins +
50

Adding banana powder After 5mins nutritious bar 43.488

Phenol -
Put it in the bar mould is ready
and dry nuts in palm syrup 40
Saponins +
30
27.086 Alkaloids +
20
Terpenoids +
Sensory Analysis of Developed Nutritious Bar from Dried Pulp 12.8556
11.034 Phytosterol +
Powder of Banana
10
1.9122
3.3706
4.8034
Steroids +
0
Nutritious bar from dried pulp powder of banana/ 100g
Glycosides -
Sensory analysis of the developed nutritious bar from dried pulp powder of banana was Carbohydrate (g) Protein (g) Fat (g) Moisture(g) Quinones -
Ash(g) Calcium (mg) Iron (mg) Vitamin-C (mg)

carried out by using 5-point hedonic scale with 30 non- trained members. Table 3 shows the nutrient composition (‘+’) = Presence and the (‘-’) = Absence
present in the developed nutritious bar from Table 4 shows the phytonutrient
Nutrient Composition of Developed Nutritious Bar from Dried Pulp dried pulp powder of banana. Nutritious bar constituents present in aqueous extract of
has carbohydrate 43.488(g), protein developed nutritious bar. The developed
Powder of Banana 12.8556(g), fat 11.034(g), moisture 27.086 (g), nutritious bar contains flavonoids, tannins,
The nutrients namely carbohydrate, protein, fat, moisture, ash, calcium, iron, vitamin- ash 1.9122(g), calcium 75.501(mg), iron saponins, alkaloids, terpenoids, phytosterol
3.3706(mg), vitamin-C 4.8034(mg). and steroids. The other phytonutrient like
C was estimated in the developed nutritious bar from dried pulp powder of banana by using phenol, glycosides and quinones are absent
CONCLUSION in the developed nutritious bar.
the standard procedure.
The results of this study showed that REFFERENCES
Phytonutrient Analysis of Developed Nutritious Bar from Dried Pulp
the developed nutritious bar has high
Powder of Banana 1. Kumar, K. P. S., Bhowmik, D., Duraivel, S., & Umadevi, M. (2012).
Traditional and medicinal uses of banana. Journal of Pharmacognosy and
overall acceptability with good amount of Phytochemistry, 1(3), 51–63.
2. Ranjha, M. M. A. N., Irfan, S., Nadeem, M., & Mahmood, S. (2022). A
The following tests were carried out to deduct the presence of phytonutrient comprehensive review on nutritional value, medicinal uses, and processing of
nutrient and phytonutrient. The developed banana. Food Reviews International, 38(2), 199–225.
constituents like alkaloids, terpenoids, tannin, phenol, flavonoids, phytosterol, glycosides, 3. Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016). Bioactive compounds in
banana and their associated health benefits–A review. Food Chemistry, 206,
nutritious bar has the potential to be used as 1–11.
steroids, saponins and quinones. 4. Singh, R., Kaushik, R., & Gosewade, S. (2018). Bananas as underutilized fruit
a dietary supplement among all age groups. having huge potential as raw materials for food and non-food processing
industries: A brief review. The Pharma Innovation Journal, 7(6), 574–580.
5. Yani, A., Arief, R. W., & Mulyanti, N. (2013). Processing of banana flour
using a local banana as raw materials in Lampung. International Journal on
Advanced Science, Engineering and Information Technology, 3(4), 289.