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Journal articles on the topic 'Unripe banana'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Martínez-Castaño, Marcela, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga, and Cecilia Gallardo-Cabrera. "Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread." Food Science and Technology International 26, no. 2 (2019): 160–72. http://dx.doi.org/10.1177/1082013219873246.

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Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour)

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Nurmin, Nurmin, Sri Mulyani Sabang, and Irwan Said. "Penentuan Kadar Natrium (Na) dan Kalium (K) dalam Buah Pisang Kepok (Musa paradisiaca L.) Berdasarkan Tingkat Kematangannya." Jurnal Akademika Kimia 7, no. 3 (2018): 115. http://dx.doi.org/10.22487/j24775185.2018.v7.i3.11906.

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This study aimed to determine sodium (Na) and potassium (K) levels in the fruit of banana kepok (Musa paradisiaca L.). The method used in this study was a laboratory experiment using atomic absorption spectroscopy (AAS) instrument. The result showed that the sodium (Na) levels in unripe, ripe, and overripe bananas were 129.83 mg/kg, 125.15 mg/kg, and 122.65 mg/kg, respectively. While the potassium (K) level obtained from unripe, ripe, and overripe bananas was 266.76 mg/kg, 258.61 mg/kg, and 255.22 mg/kg, respectively. Based on these results, it can be concluded that sodium and potassium levels

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3

Escobar, Amanda, Arthur Rocha-Gomes, Clarisse Giovana Maciel dos Reis, et al. "Unripe banana flour (Musa cavendishii) promotes decrease in weight gain and elimination of fecal cholesterol in Wistar rats." Nutrition & Food Science 50, no. 1 (2019): 157–67. http://dx.doi.org/10.1108/nfs-12-2018-0337.

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Purpose The purpose of this study is to evaluate the chemical composition of unripe banana flour from Southeast Brazil and verify its nutritional, physiological and biochemical properties in adult Wistar rats. Design/methodology/approach Analysis of soluble solids, titratable acidity, pH, moisture, ash, lipids, proteins, carbohydrate, resistant and total starch and energy was obtained. In all, 18 male Wistar rats were given different concentrations of unripe banana flour (0, 10 and 20 per cent) and these assessments were performed: feed, caloric and water intake; weight gain; coefficient of fo

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Presa da Silva, Janayna, Edna Regina Netto-Oliveira, Suellen Cristina De Mico Pereira, and Antônio Roberto Giriboni Monteiro. "Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal." Revista Brasileira de Pesquisa em Alimentos 5, no. 3 (2014): 1. http://dx.doi.org/10.14685/rebrapa.v5i3.155.

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<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for

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Thuto and Banjong. "Investigation of Heat and Moisture Transport in Bananas during Microwave Heating Process." Processes 7, no. 8 (2019): 545. http://dx.doi.org/10.3390/pr7080545.

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The numerical method was used to investigate heat and moisture transport during dehydration of bananas from microwave heating. COMSOL multi-physics software was employed to perform the simulation task. A banana is defined as a porous medium. It has constituents of water, vapor, air as the liquid phase and a solid porous matrix. The numerical results of this study were validated with experimental data. The profiles of moisture, vapor and pressure are discussed in this study. Moreover, the effects of the ripening stages of the banana are examined. A higher heat flux was observed from the beginni

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Mentari, Allikha Bias, Siti Nur Kholisoh, Taufik Nor Hidayat, and Umar Hafidz Asy'ari Hasbullah. "Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya." Jurnal Ilmu Pangan dan Hasil Pertanian 3, no. 1 (2019): 94. http://dx.doi.org/10.26877/jiphp.v3i1.3872.

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Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges fro

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Hasbullah, Umar Hafidz Asy'ari, Allikha Bias Mentari, Siti Nur Kholisoh, and Taufik Nor Hidayat. "SENSORY PROPERTIES OF ANALOG COFFEE FROM BANANA PEELS." AGROINTEK 15, no. 2 (2021): 497–506. http://dx.doi.org/10.21107/agrointek.v15i2.6219.

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Banana peel had the potential to be used as analog coffee. The sensory of analog coffee will determine consumer acceptance and potential for production. This research aims to study the effect of banana peel maturity and the length of the oven on the sensory characteristics of banana peel analog coffee. Ripe and unripe Kepok banana peels were dried and then baked in the oven with time variations of 5, 10, and 15 minutes/ 50 gram. Then it was reduced in size and sieved with 60 mesh. The sensory test was used hedonic were performed by untrained panelists and descriptive methods were performed by

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8

PATIL, SONAL, and Shalini S. Arya. "Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources." Current Research in Nutrition and Food Science Journal 6, no. 3 (2018): 678–89. http://dx.doi.org/10.12944/crnfsj.6.3.10.

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This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for se

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9

de Angelis-Pereira, Michel Cardoso, Maria de Fátima Piccolo Barcelos, Rafaela Corrêa Pereira, Juciane de Abreu Ribeiro Pereira, and Raimundo Vicente de Sousa. "Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats." Nutrition & Food Science 46, no. 4 (2016): 504–16. http://dx.doi.org/10.1108/nfs-11-2015-0150.

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Purpose Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals. Design/methodology/approach Proximal composition, total dietary fiber and its insoluble and soluble fractions, mineral content and tannins were evaluated. Glycemic responses were measured using albino Wistar rats (seven animals/group). Findings Flours from pulp and peel of unripe banana presented high content of carbohydrates and minerals. Moreover, flour fr

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AQUINO, CÉSAR FERNANDES, LUIZ CARLOS CHAMHUM SALOMÃO, PAULO ROBERTO CECON, DALMO LOPES DE SIQUEIRA2, and SÔNIA MACHADO ROCHA RIBEIRO. "PHYSICAL, CHEMICAL AND MORPHOLOGICAL CHARACTERISTICS OF BANANA CULTIVARS DEPENDING ON MATURATION STAGES." Revista Caatinga 30, no. 1 (2017): 87–96. http://dx.doi.org/10.1590/1983-21252017v30n110rc.

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ABSTRACT The objective of this work was to morphologically characterize 15 banana cultivars and assess the physical and chemical characteristics of their fruits at two maturation stages, unripe (pre-climacteric) and ripening. The plants were evaluated regarding their pseudostem height and diameter, petiole length, leaf blade length, width and length-to-width ratio. The cultivar Ouro had fruits with lower diameter, total length, market weight and fresh weight at both stages, and also firmer pulp when they were unripe. The cultivar Caru-Roxa had higher fresh fruit and pulp weights, and the culti

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Shreedhana, K., and R. Ilavarasi. "Fabrication of nanocrystalline cellulose from banana peel obtained from unripe plantain bananas." Journal of Physics: Conference Series 1644 (October 2020): 012002. http://dx.doi.org/10.1088/1742-6596/1644/1/012002.

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Tanaid, Receil Ann. "Screening of Variables Affecting Extraction of Pectin from Unripe Banana (Musa acuminata × balbisiana var. Cardaba) Peel using Plackett–Burman Design." Science and Humanities Journal 12, no. 1 (2018): 18–26. http://dx.doi.org/10.47773/shj.1998.111.2.

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Pectin is an important ingredient used as thickener, water binder, and stabilizer in food. Its production could be economically attractive especially if extracted from food processing wastes and by-products.This study screened the different experimental conditions that led to the significant extraction of quality pectin from Cardaba banana. The large production of banana products, which results in discarded banana peels, presents an opportunity for creating alternative processes involving this waste. The Plackett–Burman screening method was used to identify the most important factors early in

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Ningsih, Arista Wahyu, Maftuchah Rochmanti, and Achmad Basori. "Effectiveness of Antidiarrheal Unripe Wooden Banana (Musa paradisiaca L.) in Male Balb-C/Mice Induced with Escherichia coli." Folia Medica Indonesiana 56, no. 3 (2020): 208. http://dx.doi.org/10.20473/fmi.v56i3.22187.

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The survey results in Indonesia in 2017 showed that the diarrhea morbidity rate for all age groups was 6.897.463. In Indonesia, unripe wooden banana has been used empirically as an antidiarrheal by the people in Senduro village, Lumajang, East Java. The study aimed to prove the antidiarrheal effect of ethanol extract of unripe wooden banana (Musa paradisiaca L.) in male Balb-C/mice induced by Escherichia coli bacteria. This study was a laboratory experimental study with post-test only control group design that used 40 mice divided into 8 groups, namely 1 group without treatment (normal mice) a

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Ningsih, Arista Wahyu, Maftuchah Rochmanti, and Achmad Basori. "Effectiveness of Antidiarrheal Unripe Wooden Banana (Musa paradisiaca L.) in Male Balb-C/Mice Induced with Escherichia coli." Folia Medica Indonesiana 56, no. 3 (2021): 208. http://dx.doi.org/10.20473/fmi.v56i3.24558.

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The survey results in Indonesia in 2017 showed that the diarrhea morbidity rate for all age groups was 6.897.463. In Indonesia, unripe wooden banana has been used empirically as an antidiarrheal by the people in Senduro village, Lumajang, East Java. The study aimed to prove the antidiarrheal effect of ethanol extract of unripe wooden banana (Musa paradisiaca L) in male Balb-C/mice induced by Escherichia coli bacteria.This study was a laboratory experimental study with post-test only control group design that used 40 micedivided into 8 groups, namely 1group without treatment (normal mice) and 7

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Mohamad Yazid, Nurulain-Syuhada, Muhammad Faiz Zulkifli, Wan Iryani Wan Ismail, and Raseetha Siva. "Chlorogenic acid from banana and papaya peels inhibit lipid accumulation in 3T3-L1 cells." Malaysian Journal of Fundamental and Applied Sciences 15, no. 4 (2019): 561–65. http://dx.doi.org/10.11113/mjfas.v15n4.1186.

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The aim of this study was to determine the capability of chlorogenic acid (CGA) from banana (Saba) and papaya (Caricaceae) peels to inhibit lipid accumulation. Total phenolic content (TPC), CGA content, cytotoxic activity, and lipid profiling for both ethanolic and water extracts of both fruit peels at ripe (Sbr and Cpr) and unripe (Sbur and Cpur) stages were conducted. TPC for Sbr water extract (20.66 mg GAE/g DW) was significantly higher than that of the Sbr ethanolic extract (2.88 mg GAE/g DW). CGA was significantly higher in Cpr water extract (10.08 mg/L) compared to ethanolic extract (5.5

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KAMO, Tsunashi, Nagomi KATO, Nobuhiro HIRAI, Mitsuya TSUDA, Daie FUJIOKA, and Hajime OHIGASHI. "Phenylphenalenone-type Phytoalexins from Unripe Buñgulan Banana Fruit." Bioscience, Biotechnology, and Biochemistry 62, no. 1 (1998): 95–101. http://dx.doi.org/10.1271/bbb.62.95.

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Oyawaluja, A. A., J. O. Oiseoghaede, O. A. Odukoya, and T. E. Aluko. "Extraction and Estimation of Pectins from Unripe, Ripe and Overripe Banana (Musa Acuminata L.) and Plantain (Musa Paradisiaca L.) Peels and their Antioxidant Activities." Nigerian Journal of Pharmaceutical Research 16, no. 1 (2020): 87–96. http://dx.doi.org/10.4314/njpr.v16i1.10.

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Background: Pectin has several unique properties that enabled it to be use as a matrix for entrapment and/or delivery of a variety of drugs, proteins and cells. They are used in pharmaceutical as carriers in drug delivery, and in the treatment of various disease conditions.Objectives: This study aimed at determining percentage yield of pectin, extracted from unripe, ripe, and overripe Banana (Musa acuminata L. Musaceae) and Plantain (Musa paradisiaca L. Musaceae) peels and to evaluate their antioxidant activities.Materials and Method: Pectins were extracted from the stated samples using conven

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Dhiman, Kartar S., Shantha T. Ramasheshan, Prathapa R. Maramreddy, et al. "Pharmacognostical and Histochemical Studies on Apakva Kadali (Unripe Banana Fruit): Musa × paradisiaca L." Journal of Drug Research in Ayurvedic Sciences 2, no. 1 (2017): 10–17. http://dx.doi.org/10.5005/jp-journals-10059-0002.

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ABSTRACT The unripe fruit of Musa × paradisiaca L., classically known as apakva kadali, belonging to the family Musaceae, is used as pathya in atisara (diarrhea), in grahani (irritable bowel syndrome), and agnimandya (loss of appetite). The unripe fruits are considered to be helpful in the management of diabetes mellitus. Being an important medicinal plant, the present investigation is an attempt to explore the pharmacognostical analysis and thin-layer chromatography fingerprint studies on the widely used Musa. × paradisiaca L. The studies revealed that unripe banana fruit showed the presence

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Gallo, Marianna, Francesca Passannanti, Paola Schiattarella, et al. "Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid." Applied Sciences 11, no. 11 (2021): 5153. http://dx.doi.org/10.3390/app11115153.

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Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the addition of anti-browning agents. In this study, we conducted three experimental protocols to evaluate the effect of ripeness grade, heat treatment, and ascorbic acid addition on fermentation performance. At the end of each protocol, the substrate was subjected to the fermentation process (37 °C, 48 h), and then measurements of pH reduction, microb

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Pestaño, Lola Domnina B., John Paul T. Bautista, Reizl JR H. Leguiab, and Sean Danielle D. Puri. "Mathematical Modeling of the Drying Kinetics of Thinly-Sliced Saba (Musa Balbasiana) Using Hot-Air Dryer." MATEC Web of Conferences 156 (2018): 02004. http://dx.doi.org/10.1051/matecconf/201815602004.

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Banana is one of the top produced crops in the Philippines, and among its cultivars is the Musa balbasiana, commonly known as saba. Due to its high moisture content, saba is perishable and one of the methods to increase its shelf-life is drying. The shelf life of saba can be extended up to six months when dried to 12% moisture content. The research focuses on the effect of banana maturity and choses a mathematical model which will best fit its drying kinetics. The banana samples, the unripe and ripe saba, were bone-dried without pre-treatment using a hot-air tray drier. To produce repeatable d

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Thakaeng, Pakathip, Thitirat Boonloom, and Saroat Rawdkuen. "Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour." Molecules 26, no. 7 (2021): 2070. http://dx.doi.org/10.3390/molecules26072070.

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This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The chemical composition, physico-chemical properties, and functional properties of UBF, as well as its application in bread for wheat flour (WF) substitution at different levels, were investigated. Quality attributes of the bread were determined. H

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ON, Ilochi, Chuemere AN, Olorunfemi OJ, and Amah-Tariah FS. "Evaluation of Pharmacognostic, Nutraceutic and Phytotherapeutic Constituents of Unripe Musa sapientum Hydromethanolic Extracts." Journal of Phytopharmacology 10, no. 3 (2021): 156–61. http://dx.doi.org/10.31254/phyto.2021.10302.

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Despite the recent surge in demand for unripe banana products, there is a scarcity of literature regarding their potential health tendencies. This study investigated the various organic biomolecules, minerals and phytotherapeutic constituents in unripe M. sapientum pulp and peel extracts and their associated medicinal relevance. Hydromethanolic solvent (1:4 v/v) was used for extraction. Biochemical analysis of the various plant samples was done using standard laboratory protocols and separate detectors; GCMS and GCFID. Proximate and mineral analysis of unripe M. sapientum samples was compared

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MUYONGA, J. H., R. S. RAMTEKE, and W. E. EIPESON. "PREDEHYDRATION STEAMING CHANGES PHYSICOCHEMICAL PROPERTIES OF UNRIPE BANANA FLOUR." Journal of Food Processing and Preservation 25, no. 1 (2001): 35–47. http://dx.doi.org/10.1111/j.1745-4549.2001.tb00442.x.

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Hoffmann Sardá, Fabiana A., Fernanda N. R. de Lima, Nathalie T. T. Lopes, et al. "Identification of carbohydrate parameters in commercial unripe banana flour." Food Research International 81 (March 2016): 203–9. http://dx.doi.org/10.1016/j.foodres.2015.11.016.

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Salazar, Diego, Mirari Arancibia, Karen Raza, María Elvira López-Caballero, and Maria Pilar Montero. "Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo." Foods 10, no. 7 (2021): 1486. http://dx.doi.org/10.3390/foods10071486.

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The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three d

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Bhinge, Somnath Devidas, Mangesh Bhutkar, Dheeraj Randive, et al. "Comparativein vitrohypoglycemic studies of unripe, ripe and overripe fruit extract ofMusa paradisiaca(Indian banana)." British Food Journal 121, no. 6 (2019): 1236–47. http://dx.doi.org/10.1108/bfj-08-2018-0518.

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PurposeIn the Indian system of medicine – Ayurveda,Musa paradisiacahas been mentioned as a remedy for various diseases and ailments. Based on the folkloric use, the purpose of this paper is to verify and compare the hypoglycemic potential of unripe, ripe and overripe fruit extract ofMusa paradisiaca.Design/methodology/approachHypoglycemic activity of fruit extracts has been evaluated using variousin vitromethods, namely, determination of glucose adsorption capacity, glucose uptake in yeast cells, amylolysis kinetics and glucose diffusion.FindingsThe extracts of unripe, ripe and overripe fruits

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Thanyapanich, Norramon, Ampa Jimtaisong, and Saroat Rawdkuen. "Functional Properties of Banana Starch (Musa spp.) and Its Utilization in Cosmetics." Molecules 26, no. 12 (2021): 3637. http://dx.doi.org/10.3390/molecules26123637.

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Unripe banana fruit of Musa acuminata (Musa AAA; Hom Khieo) and Musa sapientum L. (Musa ABB; Namwa) growing in Chiang Rai (Thailand) were used for extraction. The yield of the starches was 16.88% for Hom Khieo (HK) and 22.73% for Namwa (NW) based on unripe peeled banana fruit. The amylose contents of HK and NW were 24.99% and 26.23%, respectively. The morphology of starch granules was oval shape with elongated forms for large granules and round shape for small granules. The HK and NW showed B-type crystalline structure and the crystallinities were 23.54% and 26.83%, respectively. The peak temp

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Putri Damayati, Ratih, Firda Agustin, and Ayu Febriyatna. "Tepung Pisang Berlin Unripe Meningkatkan Fungsi Kognitif Tikus Yang Diinduksi High Fat Diet." Indonesian Journal of Human Nutrition 7, no. 2 (2020): 84–91. http://dx.doi.org/10.21776/ub.ijhn.2020.007.02.1.

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Konsumsi lemak yang berlebih berdampak pada ketidakseimbangan sistem saraf utamanya pada otak. Pisang berlin unripe atau unripe banana flour (UBF) mengandung magnesium dan flavonoid. Tujuan penelitian yakni untuk mengetahui pengaruh tepung pisang berlin unripe terhadap fungsi kognitif tikus yang diinduksi HFD. Tikus wistar sebanyak 18 ekor dikelompokkan menjadi kelompok tikus normal (K-), kelompok tikus yang diinduksi HFD (K+), dan tikus yang diinduksi HFD+UBF. HFD diinduksi selama 9 minggu dan intervensi UBF diberikan selama empat minggu. Parameter yang diuji yakni kandungan pakan HFD+UBF fun

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Ayo, JA, A. Ochefu, and A. Agbatutu. "Effect of ripening on the Chemical Composition of Green locally Cultivated Banana Cultivars (Musa Spp.) Peel." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 3, no. 1 (2020): 52–66. http://dx.doi.org/10.46912/napas.158.

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The study investigated the Effect of ripening on the proximate, minerals, vitamins and photochemical composition of green locally cultivated banana cultivars peels. The matured unripe green banana fruits were collected from Ussa, Ussa LGA, Taraba State, Nigeria. The proximate, minerals, vitamins and photochemical composition of banana cultivars peels were determined using standard methods. The moisture, protein and carbohydrate content of the peel of unripe green banana decreased from 8.64 to 8.43, 5.47 to 5.23 and 73.04 to 72.42%, respectively, while the ash, fats and fibre content increased

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BHOYAR, D. R., P. A. KAHATE, R. R. SHELKE, and H. V. WADATKAR. "Standardization of process line for preparation of unripe banana shrikhand." RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE 5, no. 2 (2014): 136–39. http://dx.doi.org/10.15740/has/rjahds/5.2/136-139.

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Agama-Acevedo, Edith, José J. Islas-Hernandez, Perla Osorio-Díaz, et al. "Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study." Journal of Food Science 74, no. 6 (2009): S263—S267. http://dx.doi.org/10.1111/j.1750-3841.2009.01215.x.

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Atzingen, Dênia Amélia Novato Castelli Von, Alfredo Gragnani, Daniela Francescato Veiga, et al. "Gel from unripe Musa sapientum peel to repair surgical wounds in rats." Acta Cirurgica Brasileira 26, no. 5 (2011): 379–82. http://dx.doi.org/10.1590/s0102-86502011000500009.

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PURPOSE: To determine the optimum concentration of a gel obtained from unripe banana (Musa sapientum) peel for wound treatment in rats. METHODS: A randomized triple blind study was conducted with 40 Wistar rats, which were divided into 4 groups: CG, control group; G2%, 2% gel concentration group; G4%, 4% gel concentration group; and G10%, 10 % gel concentration group. The banana peel gel was applied daily, for 7 days, to a 4-cm² wound created on the back of each animal of all groups. After this period, the wounds were biopsied. Statistical analysis was carried out using the Kruskal-Wallis test

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Battaglini Franco, Patrícia, Leiliane Aparecida de Almeida, Rodrigo Fernando Costa Marques, Gunther Brucha, and Maria Gabriela Nogueira Campos. "Evaluation of Antibacterial Activity of Chitosan Membranes Associated to Unripe Banana Peel." Materials Science Forum 869 (August 2016): 859–63. http://dx.doi.org/10.4028/www.scientific.net/msf.869.859.

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The treatment of skin wounds is a worldwide problem due to possible complications of healing process, such as infections, sepsis and even death. Current treatment strategies involves the use of dressings, bandages and topical application of antibiotic to the wound. An ideal dressing should protect against bacterial contamination, while covering the wound. The aim of this study was to investigate the antibacterial activity of chitosan membranes associated to banana peel for potential wound dressing application, since both materials have previously demonstrated antimicrobial properties. The acti

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Debnath, Bikash, and Kuntal Manna. "Phytochemicals and Nutrient Profiles, Anti-oxidant Activity Study of Three Edible Parts (Flower, Fruit and Stem) of Musa paradisiaca." Current Biotechnology 8, no. 1 (2019): 32–41. http://dx.doi.org/10.2174/2211550108666190315161848.

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Background:Musa paradisiaca (Banana plant), which belongs to the family of Musaceae, is a well-known herbaceous flowering edible plant. The flower, fruit, and stem part of the plant have been used for nutrients and health benefits.Objective:The aim of this study is to determine the secondary metabolites, proximate composition, minerals, heavy metals, and anti-oxidant activity of three edible parts (flower, unripe fruit, and stem) of Musa paradisiaca.Methods:The content of alkaloid and tannin was determined by simple titrimetric method and colorimetric method was used for the determination of t

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Destro, Tainá Miranda, Helio Souza Junior, Talita Gabrielli Lima, Lilian Azevedo Miranda, and Marcia Pires Ferreira. "Potential use of green banana biomass in the preparation of chocolate cake and salty pie." Agronomy Science and Biotechnology 6 (March 31, 2021): 1–11. http://dx.doi.org/10.33158/asb.r129.v6.2020.

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The green banana biomass is a new product which has easy applicability in recipes, adding benefits to people's health because it is an ingredient high in resistant starch, recommended for prevention and support in the treatment of diseases such as diabetes, obesity, dyslipidemia, cancer, intestinal disorders, celiac disease etc. The aim of this study was to investigate the potential use of green banana biomass in the preparation of chocolate cake and salty pie. The biomass replaced part of the wheat flour used in the recipes at a ratio of 30% and 50% for the cake and pie, respectively. The gre

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Franco, Patrícia Bataglini, Leiliane Aparecida de Almeida, Rodrigo Fernando Costa Marques, Mariana Altenhofen da Silva, and Maria Gabriela Nogueira Campos. "Chitosan Associated with the Extract of Unripe Banana Peel for Potential Wound Dressing Application." International Journal of Polymer Science 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/9761047.

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The authors report the preparation of chitosan membranes associated with the extract of unripe banana peel. Extracts were prepared by decoction, using boiling distilled water. The extraction process was repeated three times. First and third extracts served as solvent to prepare chitosan membranes by solvent evaporation technique. The chitosan membranes associated with the first and third extracts of unripe banana peel exhibit good flexibility, transparency, and uniformity. Scanning Electron Microscopy images showed dense membranes. Brownish color of membranes was observed due to the presence o

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Borsoi, Luana Manfioletti, Mariana Guadagnini Lisboa Soares, Amanda Inácia de Souza Silva, Geralda Gillian Silva Sena, José Luis Ramírez Ascheri, and Erika Madeira Moreira da Silva. "Nutritional and technological potential of whole unripe Bluggoe and Prata-Anã banana flours." Research, Society and Development 9, no. 12 (2020): e23191211179. http://dx.doi.org/10.33448/rsd-v9i12.11179.

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The objective of this work was to evaluate the nutritional and technological potential of whole unripe Prata-Anã and Bluggoe flours. Both types of bananas were selected at stage 1 of ripening, including pulp and peel to obtain flour. Determinations of yield, color, chemical composition, resistant starch (RS), antioxidant capacity, total phenolics, tannins, water activity, water absorption, water solubility, oil absorption, and viscosity were carried out. Unripe Prata-Anã and Bluggoe flours presented average yields of 24.2 % and 24.8 %, respectively. The Bluggoe cultivar had a higher pulp conte

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Espinosa-Solis, Vicente, Jay-lin Jane, and Luis A. Bello-Perez. "Physicochemical Characteristics of Starches from Unripe Fruits of Mango and Banana." Starch - Stärke 61, no. 5 (2009): 291–99. http://dx.doi.org/10.1002/star.200800103.

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Zabalaga, Rosa F., and Sergio C. Carballo. "Convective Drying and Water Adsorption Behavior of Unripe Banana: Mathematical Modeling." Journal of Food Processing and Preservation 39, no. 6 (2014): 1334–41. http://dx.doi.org/10.1111/jfpp.12352.

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BHOYAR, D. R., P. A. KAHATE, R. R. SHELKE, and H. V. WADATKAR. "Sensory evaluation and chemical composition of shrikhand blended with unripe banana." FOOD SCIENCE RESEARCH JOURNAL 6, no. 1 (2015): 40–44. http://dx.doi.org/10.15740/has/fsrj/6.1/40-44.

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M., Hasmadi, I. Addrian, Z. Umairah Balqis Adawiyah, A. H. Mansoor, and M. K. Zainol. "Evaluation of physicochemical and functional characteristics of flour from three cultivars of unripe banana (Musa sp.) cultivated in Sabah, Malaysia." Food Research 5, no. 4 (2021): 135–44. http://dx.doi.org/10.26656/fr.2017.5(4).642.

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Banana is a climacteric fruit that is available throughout the region of Malaysia. In this study, banana flour was produced from different varieties of unripe banana, namely Saba, Mas and Berangan and characterised in its chemical composition and functional properties. The results obtained showed that the chemical composition of the flour varied according to the variety. The ranged obtained were 3.71 – 4.53% crude protein, 10.32 – 10.72% moisture, 0.12 - 0.16% crude fat, 1.20 – 2.38% ashes, 0.68 – 1.19% crude fibre, 81.95 – 83.15% carbohydrate and 8.00 – 8.54% dietary fibre. The colour analysi

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Wenda, Nabenus, F. R. Wolayan, I. M. Untu, and H. Liwe. "KECERNAAN BAHAN KERING DAN BAHAN ORGANIK KULIT PISANG RAJA TERFERMENTASI DENGAN Rhizopus oligosporus DALAM RANSUM AYAM BROILER." ZOOTEC 40, no. 1 (2019): 134. http://dx.doi.org/10.35792/zot.40.1.2020.26923.

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DIGESTIBILITY OF DRY MATTER AND ORGANIC MATTER OF RAJA BANANA PEELS WITH Rhizopus oligosporus FERMENTED IN BROILER RATION. This study aims to determine the digestibility of dry matter and organic material rations using the peels of banana Raja fermented with Rhizopus oligosporus in broiler chickens. This research was conducted using 20 broilers of Arbor Acres CP. 707 Strain aged 5 weeks, with an average body weight of ± 1067 grams. The design used was: Student t-test consisting of 2 treatments, each treatment consisted of 10 broilers as a test. The rations used in this study were: Raja Banana

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Chandra, Rosita D., Chandra A. Siswanti, Monika N. U. Prihastyanti, Heriyanto, Leenawaty Limantara, and Tatas H. P. Brotosudarmo. "Evaluating Provitamin A Carotenoids and Polar Metabolite Compositions during the Ripening Stages of the Agung Semeru Banana (Musa paradisiaca L. AAB)." International Journal of Food Science 2020 (May 12, 2020): 1–9. http://dx.doi.org/10.1155/2020/8503923.

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Banana cultivars that are rich in provitamin A carotenoids and other nutrients may offer a potential food source to help alleviate vitamin A deficiencies, particularly in developing countries. The local plantain type banana, Agung Semeru (Musa paradisiaca L.), was investigated, in order to analyse the changes in the compositions of the provitamin A carotenoids and metabolite compounds, including the amino acids, organic acids, and sugars, during the ripening stage as this banana is widely processed for food products in either the unripe, ripe, or overripe stages. The bananas that had reached t

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Bolfarini, Ana Carolina Batista, Jackson Mirellys Azevêdo Souza, Fernando Ferrari Putti, et al. "Physicochemical characteristics of unripe and ripe banana ‘FHIA 18’ submitted to phosphorus fertilizer over three production cycles." Semina: Ciências Agrárias 41, no. 1 (2020): 33. http://dx.doi.org/10.5433/1679-0359.2020v41n1p33.

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The banana fruits of ‘FHIA 18’ have sensory properties like the ‘Prata’ ones. However, there is no information regarding to phosphorus (P) requirement of this hybrid and its effects on postharvest quality. This study aims to evaluate the physicochemical properties of ‘FHIA 18’ banana fruits submitted to different phosphorus levels under the edaphoclimatic conditions of the municipality of São Manuel, state of São Paulo, during three successive production cycles. Therefore, different levels of Phosphorus (0 [0%], 20 [50%)], 30 [75%], 40 [100%], 50 [125%] and 60 kg ha-1 year-1 P2O5 [150%]) were

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Dafri, M., R. Ratianingsih, and Hajar Hajar. "PENANGANAN PRODUKSI BUAH PISANG PASCA PANEN MELALUI MODEL PENGENDALIAN GAS ETILEN." JURNAL ILMIAH MATEMATIKA DAN TERAPAN 15, no. 2 (2018): 173–87. http://dx.doi.org/10.22487/2540766x.2018.v15.i2.11351.

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Bananas is a kind of fruit that has many benefits and economic value. However, because it is perishable, an unappropriate post-harvest handling will decreasing the economic value. Many factors affect the ripening of bananas, one of it is ethylene gas. The ethylene gas that contained in the banana flows from the higher concentration to the lower one. The flow should be controlled in order to make it decaying properly. Temperature is a parameter that affects the flow of ethylene. This research offers storage temperature regulation such that the life time of banana could be extended. A mathematic

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Aquino, César Fernandes, Luiz Carlos Chamhum Salomão, Helena Maria Pinheiro-Sant’ana, Sônia Machado Rocha Ribeiro, Dalmo Lopes De Siqueira, and Paulo Roberto Cecon. "Carotenoids in the pulp and peel of bananas from 15 cultivars in two ripening stages." Revista Ceres 65, no. 3 (2018): 217–26. http://dx.doi.org/10.1590/0034-737x201865030001.

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ABSTRACT The current study aims to evaluate the occurrence and concentration of carotenoids in the pulp and peel of 14 banana and one plantain cultivars in two ripening stages. We analyzed the occurrence and content of lutein, α-carotene, β-carotene, β-cryptoxanthin, and lycopene - by high performance liquid chromatography with UV-visible detection, the content of total carotenoids by spectrophotometry. In the unripe pulp, the ‘Ouro’ cultivar stood out with lutein concentration 13 times higher than that of the ‘Marmelo’. As for α-carotene and β-carotene, ‘Terrinha’ plantain stood out with mean

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ou,, Leiz, Kaywood Elijah,, Muhammad Aqeel Ashraf, Mohd Armi Abu Samah, and Ahmed Jalal Khan Chowdhury. "EVALUATION OF GREEN SOLUTION POTENTIALS OF UNRIPE BANANA (MUSA SAPIENTUM) PEEL BIOMASS." Acta Scientifica Malaysia 3, no. 1 (2019): 09–16. http://dx.doi.org/10.26480/asm.01.2019.09.16.

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Agustin, Firda, Ayu Febriyatna, Ratih Putri Damayati, et al. "Effect of Unripe Berlin Banana Flour on Lipid Profile of Dyslipidemia Rats." Majalah Kedokteran Bandung 51, no. 2 (2019): 70–74. http://dx.doi.org/10.15395/mkb.v51n2.1630.

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Anyasi, Tonna A., Afam I. O. Jideani, and Godwin R. A. Mchau. "Phenolics and essential mineral profile of organic acid pretreated unripe banana flour." Food Research International 104 (February 2018): 100–109. http://dx.doi.org/10.1016/j.foodres.2017.09.063.

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Oliveira, Juliana Marinho de, Laize Trajano Macêdo, Hyan Matheus Freitas das Neves da Silva, Isabelle de Lima Brito Polari, Fernando Luiz Nunes de Oliveira, and Geíza Alves Azerêdo. "Functional potential of beet yogurt." Research, Society and Development 9, no. 9 (2020): e196997153. http://dx.doi.org/10.33448/rsd-v9i9.7153.

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Aims: To produce a yogurt with the addition of beet and unripe banana flours in order to add nutritional value and make this drink a functional food, since the supply of vitamins, minerals, and fibers can help in the prevention of non-transmissible chronic diseases (NTCDs). Methods: Microbiological, physicochemical, and sensory analyses were performed to certify its innocuousness to health, nutritional improvement, and acceptance by consumers, respectively. Results: The yogurt containing 4% of each flour presented coliforms at 45ºC within the maximum values established by the current legislati

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