Evaluation of the effect of the operational parameter on unripe banana (Musa cavendishii) flour production: case study at Arba Minch

Abstract

Abstract In recent times, there are huge postharvest losses in banana production due to low market price, overproduction, lack of proper storage facilities and inadequate supply chain management. The transformation of fresh bananas to Unripe Banana flour has got immense potential to cope up with the postharvest losses of banana and it adds value to fresh bananas. Due to high availability of minerals such as potassium, calcium, iron and also the presence of high dietary fiber and resistant starch in unripe banana, they promote colon health and act as nutritious food source. In relation to this, the effect of the three types of pretreatment techniques on production of flour from unripe banana and their quality characteristics were analyzed. Drying of banana slices was conducted after performing pre-treatments like optimal osmotic solution variables, sodium meta-bisulfite (SMS), and hot water (at 100 °C). Both the untreated (control) and treated samples was oven dried at 45, 60, and 75 °C for a day (24 h). After complete drying, the banana slices were milled into a powder. For the study of optimum osmotic parameters, the design-Expert (software version 7.0.0) at three level full factorial design was employed. The optimum conditions of minimal solid gain percentage (5.66%) at maximum water loss (29.16%) were obtained at 30 °Brix sugar concentration, 60 °C socking temperature and 90 min soaking time.