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Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão).
Plant Foods Hum Nutr. 2011 Sep; 66(3):231-7.PF

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).

Authors+Show Affiliations

Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil. wenzelde@usp.brNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21732181

Citation

Menezes, Elizabete Wenzel, et al. "Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa Acuminata, Var. Nanicão)." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 66, no. 3, 2011, pp. 231-7.
Menezes EW, Tadini CC, Tribess TB, et al. Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods Hum Nutr. 2011;66(3):231-7.
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C., Bertolini, A. C., Cordenunsi, B. R., & Lajolo, F. M. (2011). Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods for Human Nutrition (Dordrecht, Netherlands), 66(3), 231-7. https://doi.org/10.1007/s11130-011-0238-0
Menezes EW, et al. Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa Acuminata, Var. Nanicão). Plant Foods Hum Nutr. 2011;66(3):231-7. PubMed PMID: 21732181.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). AU - Menezes,Elizabete Wenzel, AU - Tadini,Carmen Cecília, AU - Tribess,Tatiana Beatris, AU - Zuleta,Angela, AU - Binaghi,Julieta, AU - Pak,Nelly, AU - Vera,Gloria, AU - Dan,Milana Cara Tanasov, AU - Bertolini,Andréa C, AU - Cordenunsi,Beatriz Rosana, AU - Lajolo,Franco M, PY - 2011/7/7/entrez PY - 2011/7/7/pubmed PY - 2012/2/23/medline SP - 231 EP - 7 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 66 IS - 3 N2 - 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). SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/21732181/Chemical_composition_and_nutritional_value_of_unripe_banana_flour__Musa_acuminata_var__Nanicão__ L2 - https://doi.org/10.1007/s11130-011-0238-0 DB - PRIME DP - Unbound Medicine ER -