Screening the functional properties of unripe banana flour from 35 varieties based on their genomic and sub-genomic groups
Maseko, Kayise Hypercia
Maseko, Kayise Hypercia
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Abstract
Banana (Musa spp.) is a fruit that is grown in the tropical and sub-tropical regions of the world. It is exported internationally and consumed ripe by local populations in South Africa. However, due to postharvest losses, unripe (green) Musa banana fruits have gained interest in the food industry due to their high starch content. Assessing the postharvest losses and the development of preservation measures to extend the shelf-life of the banana pulp, is essential in preserving the quality of the fruit after harvest. The primary objective of this research programme was to examine the structural, physical, and chemical characteristics of the flour from different varieties in comparison to their genome and sub-genome groups. An improved understanding of these factors will influence the development of functional food products in the food industry with a better understanding of the characteristics of each variety. Banana flour was prepared from 35 varieties grown in the same gene bank plantation in Mpumalanga, and their properties (chemical, pasting, rheological, functional properties) evaluated. The morphology of the starch granules with respect to the particle size was used to determine the differences in the surface area, geometric mean diameter, and sphericity of the varieties. The banana starch granules were observed as irregular shapes (elongated ovals) with ridges and spheroid forms in varying sizes, ranging from 0.91 μm – 202.47 μm (Ferret’s diameter). The average chemical composition (% dry matter) of the unripe banana flour was as follows: moisture 9.22±0.08, ash 3.11±0.05, protein 2.02±0.04, and the macro minerals P 0.07±0.00, K 1.25±0.03, Mg 0.13±0.00. Considering the effects of the processing parameters of the flour; the pasting properties, water holding capacity and oil holding capacity was determined to range between 4513 – 8953 cP (peak viscosity), 1.13 – 2.40 g/g, and 0.90 – 1.93 g/g, respectively. The Cavendish sub-genome group (AAA genome group) was the most predominate variety mainly due to it being the most popular variety worldwide. However, varieties from the Pome synthetic hybrid sub-genome group (AAAB genome group) were predominate displaying high ash, minerals (K, Mg, Mn, B), and protein values. Overall, the genome groups presented the most accurate ranges when compared to the ranges obtained for specific varieties. The experimental results from this dissertation will contribute significantly to understanding the various genome and sub-genome groups of the banana varieties influenced by their composition.
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Submitted in partial fulfilment of the requirements for the degree, Magister of Agricultural Science in the Department of Biotechnology and Food Technology, Faculty of Science at the Tshwane University of Technology
Date
2022-02
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Tshwane University of Technology
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Keywords
Screening, Functional properties, Unripe banana flour, Genomic groups, Sub-genomic groups