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Assessment of nutritional quality and global antioxidant response of banana (Musa sp. CV. Nanjangud Rasa Bale) pseudostem and flower
Ramith Ramu1, Prithvi S Shirahatti1, KR Anilakumar2, Shivasharanappa Nayakavadi3, Farhan Zameer4, BL Dhananjaya5, MN Nagendra Prasad6
1 Department of Biotechnology, Sri Dharmasthala Manjunatheshwara College of Post Graduate Centre, Dakshina Kannada, India
2 Food Quality and Assurance Department, Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore, India
3 Department of Veterinary Pathology, Animal Science Section, ICAR-Central Coastal Agricultural Research Institute, Ela, Goa, India
4 Department of Studies in Biotechnology, Microbiology and Biochemistry, Mahajana Life Science Research Centre, Pooja Bhagavat Memorial Mahajana Post Graduate Centre, Mysore, India
5 Toxinology/Toxicology and Drug Discovery Unit, Centre For Emerging Technologies, Jain University, Bengaluru, India
6 Department of Biotechnology, Sri Jayachamarajendra College of Engineering, Mysore, India
Correspondence Address:
M N Nagendra Prasad
Department of Biotechnology, Sri Jayachamarajendra College of Engineering, JSS Institution Camp, Manasagangothri, Mysore - 570 006, Karnataka
India
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/pr.pr_67_17
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Background: The assessment of the nutritional composition and phytochemical screening of banana pseudostem (PB) and flower (FB) advocate this nonconventional food source for routine consumption, considering its various health benefits. Objectives: The aim is to assess the proximate nutrient composition, fatty acids, minerals, amino acid profile, and global antioxidant response (GAR) of PB and FB. Methods: Standard analytical procedures were used to determine the nutritional quality and GAR of PB and FB. Results: The chemical analysis illustrated that functional profile (water holding capacity, oil holding capacity, swelling power, and solubility), and proximate (ash, moisture, protein, fat, dietary fiber, and carbohydrate) contents were substantially high in FB than PB. With a well-proportionate amino acid profile, PB (0.56) and FB (0.54) comprised of a high ratio of essential to nonessential amino acids than those of FAO/WHO requirement (0.38). The mineral analysis revealed that PB and FB were rich in macro and micro minerals in the order K > Ca > Mg > P > Na and K > Mg > Na > Ca > P, respectively. Linoleic acid was found to be the major component in PB and FB. Besides, total antioxidant activity conducted for PB and FB by GAR method, measuring both bio-accessible and insoluble fractions, revealed that the soluble fraction fared better than the chemical extracts. Conclusion: The results revealed high nutritional qualities of the byproducts of banana and the low cost of its production promotes their use as a prospective nonconventional food resource with high nutraceutical value. |
