STM Journals Peer-reviewed research from Consortium e-Learning Network

Research & Reviews : Journal of Food Science & Technology

Effect of heat treatment on nutritional value and bioactive compounds of banana heart (Musa acuminata Colla)

  1. Amanda de Jesus Silva ORCID iD
  2. Larissa Almeida Alves ORCID iD
  3. Alex Sander Lopes da Silva ORCID iD
  4. Abdon Luis Ornelas Latif ORCID iD
  5. Laise Cedraz Pinto ORCID iD
  6. Clícia Maria de Jesus Benevides ORCID iD

Abstract

The banana heart is considered an unconventional food plant and is rich in nutrients and bioactive compounds. The aim of this study was to evaluate the effect of Heat Treatment (HT) on the proximate composition and phenolic content in flours obtained from different parts of the banana heart: bracts, Mangará and Flowers, with a part submitted to HT (bleaching for 3 min). Samples with and without HT were dehydrated (45°C/24h) and ground to obtain the respective flours. The contents found varied from: ashes (9.43 - 12.98%), proteins (14.33 - 26.02%), lipids (2.33 - 5.01%), carbohydrates (17.92 - 34.02%), fiber (27.54 - 37.69%) and phenolics from 2.48 to 37.73mg% and 276.39 to 714.13mg% (respectively for gallic and tannic acid equivalents). The HT reduced most of the nutrients and contributed to increase the levels of total phenolics.

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