Effects of Drying on Stability of Nutrients in Banana Pseudostem in Species Musa balbisiana and Musa acuminata

Banana pseudostem is known to be beneficial to health, but so far is rarely used by the food industry. Pseudostems from two banana species (Musa balbisiana and Musa acuminata) were dried in a cabinet dryer. Four drying treatments were chosen for Musa balbisiana: 40C without (BP40) and with 3 min blanching at 70C (BP40B), 50C without (BP50) and with 3 min blanching at 70C (BP50B). BP50 resulted in lowest moisture content (4.4%), highest drying efficiency, ash (14.0%), total mineral content (6579.3 mg/100 g) and whitest colour. There was no significant difference (P > 0.05) between treatments in protein, fat and carbohydrate contents. Since BP50 was the most efficient treatment, it was also selected for drying of Musa acuminata. Musa acuminata pseudostem had higher moisture, protein, ash and mineral content but no significant difference (P > 0.05) was observed in the fat and carbohydrate values between the two banana species. Practical Applications This paper reveals the most appropriate processing steps (blanching and drying) for pseudostem of two main banana species. Bananas are among the most widely grown crops in the tropical and sub-tropical areas of the world. However, the pseudostem, although consumed in a number of countries, has so far not been considered as a valuable raw material for human nutrition. This paper describes the effects of blanching and drying conditions on the nutritionally useful components for human population.