Studies on Development of Nutritionally Enriched Banana Flour Ladoo
Abstract
Food based approaches are recognized as inessential part of an urgently needed more comprehensive strategy for improving nutrition by increasing the availability and consumption to combat nutrient deficiencies. Banana flour ladoo was developed and standardized largely for the children, adolescence and lactating mothers. The present study is carried out to develop a nutritionally enriched banana ladoo. The banana flour ladoo was composed of banana flour, pearl millet, flax seed, Moringa powder, palm jaggery and desi cow ghee. Banana flour was taken in the form of three different compositions and control form (50%,60%, 70% and 100%) & analyzed for sensory physio-chemical, textural and color analysis. The results obtained that banana flour ladoo with treatment 3 (70 % of banana flour, 15 % of pearl millet flour, 13 % of flaxseed powder, 2% of Moringa powder, 80% palm jaggery and 20% of desi cow ghee) is more acceptable and nutritious compared to treatment-1, treatment-2 and control (banana flour). It has protein content of 11.34 grams, carbohydrates 97.24, moisture 3.5 and ash 4%. The hardness of banana flour ladoo treatment 3 is 60 gwhich is lowest value compared to other treatments. The treatments of banana flour ladoos are packed in LDPE pouches and stored at room temperature (27°C). Hence it may be recommended that banana flour ladoo could be healthy value added product and overcome from certain nutrient deficiency.
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Introduction
India is the largest producer of bananas in the world with a production of 297 lakh metric tonnes on 8.4 lakh hectares of land according to an estimate, 290 lakh metric tonnes (97%) is consumed domestically, while another 5 lakh metric tonnes or so is lost due to bananas perishability.The majority of banana exports from India are to west Asian and north African countries like UAE, Bahrain, Egypt, Saudi Arabia, Qatar and Iran. The banana variety that grown in Kadapa district is Grand Nain. These are banana cultivars of Musa acuminata. It is one of the most commonly Cavendish banana cultivar group. It is also known as the Chiquita banana because it is the main product of Chiquita brands international. Banana fruits are the major source of energy-producing carbohydrates, potassium, vitamin-b6, vitaminc, dietary fibre, antioxidants and minerals such as potassium, magnesium, sodium and phosphorus. Bananas have no fat, cholesterol or salts and therefore make an excellent food rich in nutritional substances and ideal as a snack for both children and adults. Palm Jaggery also known as Taad Gud (Taar Gur) in Hindi and Karuppatti It was originally made from the sugary sap of the Palmyra Palm. The taste of the Palm Jaggery which is made from the coconut juice has a chocolate-like taste which makes it a great substitute to refined sugar Palm Jaggery which is made from Palm tree extract has a number of minerals and vitamins. They have a large number of medicinal properties, which also acts a healthy and natural sweetener. Palm Jaggery is an incomparable substitute of refined sugar. When comparing it to the refined sugar, the nutrient of palm jaggery remains in it even after the manufacturing process is completed. Palm Jaggery intensifies the taste of many dishes in India because it provides both sweet and savoury flavour. The leaves of the Moringa oleifera tree are very nutritious. They can be consumed fresh, cooked or dried. Since dried Moringa leaves retain their nutrient content, it is possible to convert them into leaf powder. Moringa Leaf Powder is an excellent nutritional supplement and can be added to any dish. Moringa contain high amount of vitamins, calcium, iron, potassium, antioxidants and all essential amino acids in a good proportion which are the building blocks of protein. The dried powder Moringa leaves have high level of vitamin E, Beta-carotene. Beta-carotene most potent precursor of vitamin A. Drying the leaves assist to concentrate the nutrients, facilitate conservation and consumption. Flaxseed is the seed from the flax plant, an annual herb, which is a member of the Linaceae family. The whole flaxseed is flat and oval with pointed tips and contains a seed coat or true hull (also called testa), a thin endosperm, two embryos and an embryo axis. Every part of the linseed plant is utilized commercially, either directly or after processing. The shell yields good quality fiber having high mechanical properties and low density instead the seed provides oil rich in omega-3, digestible proteins and lignans; it is also use to manufacture paints, varnishes, linoleum, oilcloths, printing inks, soaps and numerous other products. Bajra (Pearl Millet) is an important crop in India and it is the largest producer of bajra in the world. Bajra is rich in proteins, vitamins and minerals like iron and calcium. It has high calorific value and hence it is grounded into flour and is used in making various products like Breads, Cookies, and Biscuits. Bajra consumption prevents anaemia and promotes a healthy nervous system. It helps to overcome acidity due to its alkaline nature. Hence, Bajra is used as ingredient for protein enrichment. It is good for digestion and has antibacterial, antifungal and antioxidant properties. Ghee contains 99-99.5 % fat and less than 0.5% moisture. Contains fat soluble vitamins (A, D, E, and K) and essential fatty acids. Cow ghee is preferable to buffalo ghee because it has carotene vitamin A which is good for eye and brain function buffalo ghee has more fats and calories as compared to cow ghee.
Conclusion
This development and quality evaluation of nutritionally enriched banana flour ladoo was to overcome the Nutrient deficiency. The banana flour ladoo was prepared by using three different treatments (T1, T2, and T3) along with control in the ratio of 50%, 60%, 70% & 100% and evaluated for protein carbohydrate, ash, moisture, color, texture profile analysis. It has protein content of 11.34 grams, carbohydrates 97.24, moisture 3.5 and ash 4%. The hardness of treatment 3 is 60 g. The treatments are packed in LDPE pouches and stored at room temperature (27°C). Sensory and microbial analyses were also conducted. Treatment – 3 was more nutritious as composition of banana flour: pearl millet: flax seed: Moringa powder: palm jaggery: (70:15:13:2:80) and desi cow ghee was more nutritious and acceptable. The cottage level processing industries may adopt this developed process technology of banana flour ladoo for income generation.