Physico-chemical and sensory analysis of banana flour

Abstract

The flour was obtained by drying green bananas in a dehydrator at a temperature of 60 oC for 6-10 hours. Then it was analyzed physico-chemically by determining the content of polyphenols (80,16 g/100 g), titratable acidity (0,18 o), moisture (9,5%), ash (3,4 %) and pH- flour flour (4,9). Green banana flour was found to have a significant carbohydrate content (70,84 g/100g); dietary fiber (8,5 g/100 g); proteins (4,3 g/100 g) and lipids (0,33 g/100 g).