PRODUCTION OF BANANA BLOSSOM FLOUR

AS AN ALTERNATVE INGREDIENT IN
MAKING LACTATION COOKIES
A Thesis Proposal Presented to

The Faculty of Hospitality Management

J.H CERILLES STATE COLLEGE

Pagadian City

In Partial Fulfillment

Of the Requirements for the Degree

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

By

AIGENE M. CARREON RINEL JEAN C. LAWAS CHRISTINE JOY M. MANAOIS

 Chapter I

INTRODUCTION

Banana blossom (Musa paradisiaca) is highly nutritious edible flower. It is a rich in nutrients and antioxidants with several
health benefits. To increase the shelf life of the banana blossoms, they are usually dehydrated. Kanchana et al. (2005).

In southern Indian states many people consume this blossom as a curry consumed with rice and wheat bread. According to
Bhaskar et al. (2011) the research found that banana blossom contains abundant dietary fibrea (5.74g/100g) which helps to
maintain our body health, to reduce the cholesterol level and protect our body from obesity.

Researcher Loganayaki, et al. (2010) also coated that banana flowers are good source of antioxidants includes phenolic
and flavonoids and antioxidants help to enhance the human resistant in various diseases. Banana blossom flower is
extracted by using chloroform, water, and ethanol. According to Kumar (2012) banana blossom has tremendous nutritional
value and health benefits such as for the treatment of bronchitis, dysentery, ulcers etc. Instead of being treated as an
agricultural waste banana blossom can be utilized as an ingredient in food formulations.

In this study, the researchers will focus on the formulation and development of banana blossom flour as an alternative
organic ingredient for nutritionally-enriched lactation cookies and to evaluate consumer acceptability in terms of various
attributes such as color, flavor, odor, and texture. 2
 Conceptual Framework

In recent years, researcher aimed on addressing dietary diseases through promotion of food products
enriched with protein, vitamins, minerals and dietary fiber locally available fruits and or vegetables. Organic food
consumption has been the trend recently, to address the concern on diseases from the food intakes. On the other
hand, new breed of nursing mothers have adopted the intake of lactation cookies that are gluten free and vegan,
made with ingredients to help boost milk production in supply for breastfeeding. The World Health Organization
has strongly recommended exclusive breastfeeding for 6months of early life in order to give adequate nutrients of
infants, ad continued complementary feeding that should be added by breastmilk in 2 years. Breastmilk has been
accepted as the gold standard infant nutrition. (Roosita et.al 2022).

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Figure I- Schematic Diagram

Figure 1. Shows the schematic Diagram of the study.

 
The schematic diagram was anchored from the study of Tamsin ET. Al 2020
The flow of the study is hereby provided by Figure 1 or the schematic model as the main variable of this study. The
first box was the input variable which is the banana blossom. The input variable will be treated differently with 3 formulations.
A treated banana blossom will be then processed to produce a banana blossom flour. The varied banana blossom flour will be
utilized in the production of 3 varied lactation cookies. 4
Statement of the Problem
This study seek to answer the following questions:

1. Does banana blossoms flour be utilized as an alternative ingredients in making lactation cookies?
2. What is the degree of acceptability of the lactation cookies made from banana blossom flour in terms of
its attributes on taste, color, aroma and textures?
3. What is the significant means difference of the three formulations of the banana blossom flour.

Significance of the Study

This research will provide new insights into the development of banana blossom flour specifically on its acceptability as a lactation cookie.

Through this research, the community will further realize promoting the use of banana blossoms, as an alternative organic ingredient in the
production of lactation cookies that is believed to be nutritious and high in fiber.

Moreover, the analysis that is presented in this study will convey valuable information to the following individuals;

Nursing Mothers; the result of this study might help the nursing mothers to produce their own lactation cookies at home.

Entrepreneurs: With this study, a new and innovative way of producing cookies might be a source of launching new products to some entrepreneurs.

Future Researchers: Future researchers might explore the various benefits of banana blossom flour that is produced into a lactation cookie. 5
 Scope and Limitations
In this study, the flowering stalk itself - the inflorescence also
takes its time, emerging anywhere from 10 to 18 months after the
banana has either been planted or has broken ground from the
underground rhizomes. But beware: If the bananas turn yellow on
the stalk, they're already overripe. The study is only limited to
determine the acceptability of banana blossom flour as an
alternative ingredient in lactation cookie making. This study will
be conducted at the JH Cerilles State College - Pagadian Annex,
Pagadian City, and Zamboanga Del Sur. The respondents of the
study will limit not only to those nursing mothers but as well as
other individuals who consume cookies. The result of the most
acceptable lactation cookie may be used as working research to
assess its effectiveness for future research.
Definition of Terms
Banana Blossom- is a nutritional edible flower present in the tip of the
banana plant. This will be the main ingredient of this study.
Banana Blossom Flour (BBF) - The result of the treated banana blossom
with 3 formulations. Its nutritional relevance and suitability for improving
nutritional health of populations is considered in doing this research.
Cookies- refer to a baked product generally containing three major
ingredients: flour, sugar and fat; these are mixed with other minor
ingredients to form dough. Standardize and practical product.
Citric Acid Solution –a 5-percent solution of citric acid, dissolve 2
tablespoons fine citric acid in 1 pint (2 cups) of boiled water. This
product is intended for industrial use and is not certified for use in
food.
Lactation Cookies – is the expected product of this study which
utilizes banana blossom flour instead of the usual wheat/white flour.
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 Chapter II: REVIEW OF RELATED LITERATURE AND STUDIES
Banana Blossom Flower
According to Liyanage et al. (2016) aside from their
unique tart taste, Banana blossoms come with an incredible
array of health benefits: they are abundant in fiber, protein,
potassium, vitamins A, C, E, and K, and iron making them a
great addition to the kitchen.
Banana flower has outstanding medicinal properties
Sowmya Binu (2020), also known as a banana blossom or
banana heart.
Banana Blossom as Flour
Banana blossom is generally consumed as a
vegetable in Bangladesh. The blossom is consumed with rice
or wheat bread, as a salad by the people in different countries
of Asia [4]. 100 g of banana blossom contains around 51 kcal
of energy, 5.7 g of fiber, 56.0 mg of calcium, 73.3 mg of
phosphorus, 56.4 mg of iron, 13.0 mg of copper, 553.3 mg of
potassium, 48.7 mg of magnesium, 34.0 mg of vitamin E and
137.0 mg of flavonoids especially quercetin . So, it's
desirable that these unique nutritional values of banana
blossom should get maximum utilization and incorporation
of this banana blossom in food products can be performed
for value addition.
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 Chapter III:
METHODOLOGY
Standard Procedure for Banana Blossom Flour Standard Procedure for Lactation Cookies

1. Banana blossoms from the Saba variety with tightly packed bracts 1. Preheat oven to 350 degrees Fahrenheit

were chosen. 2. In a mixing bowl, mix the coconut oil and sugar until soft.

2. The tough outer layers were removed until the pale pink leaves 3. Add the egg and vanilla and mix.

appeared which are tender and edible. 4. Combine the milled flaxseed and water in a separate bowl and then

3. The edible bracts removed were immediately submerged in water add to the mixing bowl.

with brine solution until it is oxidized to avoid discolorations. 5. Add the flour, brewer's yeast, cinnamon and salt to the mixing bowl

4. This process of removing the leaves, then the smaller fronds was and mix again.

repeated until the leaves became too small to peel. 6. By hand, mix in the oats, raisins and whole flaxseed.

5. At this point, just chop off whatever remains of the stem, and slice 7. Scoop out the batter onto a baking tray lined with parchment paper.

or dice the smaller leaves and small heart at the center. Flatten the cookies slightly. Recipe will make 12 cookies.

6. The fronds and bracts submerged in hot water were chopped before 8. Bake for 12 minutes.

it was squeezed to remove the bitter taste and pongee smell.

7. The chopped banana blossom will be ground to become a flour.

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 References:
Kim BY, Choi HS, Lyu ES (2014): Quality characteristics of cookies prepared with oat
Bethany Moncel (2021) The Spruce Eats. Dordash Meredith Publishing Family
and barley powder. Korean J Food Cook Sci 30(4):428-434
Chandalia et al (2020) Production of natural banana blossom concentrate
https://doi.org/10.9724/kfcs.2014.30.4.428
Dr. Komal, Parvinder Kaur. Development 3 (5), 1930-1931- 2019
Lee, Yeonje (2018) Development of Cookies with Brewer's Yeast and Beans to Improve
Gandhi, A.P., Kotwaliwale, N., Kawalkar, J.,Srivastav, D.C., Parihar, V.S. and

Raghunadh, Skin Health of Lactating Women.

P.(2001). Effect of incorporation of defatted soy flour on the quality of sweet

Mahatma Phule (2020) PRODUCTION OF NATURAL BANANA BLOSSOM
biscuits. J. Food Sci.Technol., 38(5): 502-503.
CONCENTRATE
Humeera Tazeen. Tamil Nadu Agricultural University (1992) PRODUCTION OF
Mullins, Brittany (2021) Healthy Lactation Cookies
NATURAL BANANA BLOSSOM CONCENTRATE
Preeti Birwal. Punjab Agricultural University (1992) PRODUCTION OF NATURAL
Jamuna J Bhaskar, Mysore S Shobha, Kari Sambaiah, Paramahans V Salimath. Beneficial

effects of banana flower and pseudostem on hyperglycemia and advanced glycation end-products BANANABLOSSOMCONCENTRATE
in streptozotocin-induced diabetic. Journal of physiology and biochemistry 67 (3), 415-425, 2011
Worobetz k (2000) Banana Industry Can It Be Sustainable
Loganayaki (2010)

Kanchana S Wickramarachchi, Senaratne L Ranamukhaarachchi. Preservation of fiber-rich Shwetha Acharya. (2006) PRODUCTION OF NATURAL BANANA BLOSSOM

banana blossom as a dehydrated vegetable. CONCENTRATE

Katrin Roosita, Bahriyatul Ma’rifah, Naufal Muharam Nurdin, Faisal Anwar. Korean Tamana Tasnim, Pabitra Chandra Das, Anjuman Ara Begum, Asmual Husna Nupar, Md

Journal of Family Medicine 43 (1), 56, 2022 Anisur Rahman Mazumber. Journal of Agricultural Food Research 2, 100071, 2020
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Thanks!

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