Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão) View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2011-07-06

AUTHORS

Elizabete Wenzel Menezes, Carmen Cecília Tadini, Tatiana Beatris Tribess, Angela Zuleta, Julieta Binaghi, Nelly Pak, Gloria Vera, Milana Cara Tanasov Dan, Andréa C. Bertolini, Beatriz Rosana Cordenunsi, Franco M. Lajolo

ABSTRACT

Banana flour obtained from unripe banana (Musa acuminata, var. Nanicão) under specific drying conditions was evaluated regarding its chemical composition and nutritional value. Results are expressed in dry weight (dw). The unripe banana flour (UBF) presented a high amount of total dietary fiber (DF) (56.24 g/100 g), which consisted of resistant starch (RS) (48.99 g/100 g), fructans (0.05 g/100 g) and DF without RS or fructans (7.2 g/100 g). The contents of available starch (AS) (27.78 g/100 g) and soluble sugars (1.81 g/100 g) were low. The main phytosterols found were campesterol (4.1 mg/100 g), stigmasterol (2.5 mg/100 g) and β-sitosterol (6.2 mg/100 g). The total polyphenol content was 50.65 mg GAE/100 g. Antioxidant activity, by the FRAP and ORAC methods, was moderated, being 358.67 and 261.00 μmol of Trolox equivalent/100 g, respectively. The content of Zn, Ca and Fe and mineral dialyzability were low. The procedure used to obtain UBF resulted in the recovery of undamaged starch granules and in a low-energy product (597 kJ/100 g). More... »

PAGES

231-237

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11130-011-0238-0

DOI

http://dx.doi.org/10.1007/s11130-011-0238-0

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1013214134

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/21732181


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