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Plant Foods for Human Nutrition

, Volume 66, Issue 3, pp 231–237 | Cite as

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

  • 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
ORIGINAL PAPER

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).

Keywords

Antioxidant activity Dietary fiber Resistant starch Starch microscopy Unripe banana flour 

Abbreviations

AAPH

2, 2′-azobis (2-amidinopropane)

AS

Available starch

DF

Dietary fiber

FRAP

Ferric reducing antioxidant power

GOD/POD/ABTS

Glucose-oxidase-peroxidase/2,2′-Azino-di-[3-ethylbenzthiazoline] sulfonate

ORAC

Oxygen radical absorbance capacity

RS

Resistant starch

TS

Total starch

UBF

Unripe banana flour

Notes

Acknowledgements

The authors acknowledge the 106PI0297 CYTED/CNPq project for international cooperation that allowed the scientific interchange between different Ibero-American laboratories as well as CNPq for the scholarships granted to authors Tatiana Beatris Tribess and Milana C. T. Dan.

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Elizabete Wenzel Menezes
    • 1
    • 6
  • Carmen Cecília Tadini
    • 2
  • Tatiana Beatris Tribess
    • 2
  • Angela Zuleta
    • 3
  • Julieta Binaghi
    • 3
  • Nelly Pak
    • 4
  • Gloria Vera
    • 4
  • Milana Cara Tanasov Dan
    • 1
  • Andréa C. Bertolini
    • 5
  • Beatriz Rosana Cordenunsi
    • 1
  • Franco M. Lajolo
    • 1
  1. 1.Department of Food and Experimental Nutrition, Faculty of Pharmaceutical SciencesUniversity of São PauloSão PauloBrazil
  2. 2.Department of Chemical Engineering, Escola PolitécnicaUniversity of São PauloSão PauloBrazil
  3. 3.Faculty of Pharmacy and BiochemistryUniversity of Buenos AiresBuenos AiresArgentina
  4. 4.Department of Nutrition, Faculty of MedicineUniversity of ChileSantiagoChile
  5. 5.EMBRAPA Food TechnologyRio de JaneiroBrazil
  6. 6.Departamento de Alimentos e Nutrição Experimental, FCFUniversidade de São PauloSão PauloBrazil

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