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Authors
Affiliations
1 Department of Home Science, College of Agriculture, Vellayani,Trivendrum Kerala, IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 1 (2014), Pagination: 54-57
Abstract
The banana blossom of three varieties viz., Nendran, Rasakadali and Palayankodan were selected for the study. Freshly harvested blossoms were collected, washed, bracts removed, a chopped finely and pre-treated using citric acid solution. Three products viz., dried slices, flour and RTC product were developed using pre-treated banana blossom. The nutrients including energy, protein, sodium, potassium, calcium and iron were analysed and found that banana blossom has high nutritional significance.
Keywords
Nendran, Nutritional Quality, Product Development