CHEMICAL COMPONENTS OF THE BANANA (Musa sp.) FLOUR PRODUCED BY DRYING

Revista Brasileira de Engenharia Agrícola e Ambiental

Cirne, Luiza Eugênia da M. Rocha²  Silva, Mozaniel Gomes da²  Moraes Neto, João Miguel de¹  Pedroza, Juarez Paz² 

[1] UFPB, Campina Grande, Brazil;UFPB, Brazil

关键词:  drying;    banana flour;    chemical components;   

DOI  :  10.1590/1807-1929/agriambi.v2n3p316-318

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

With the purpose of producing a low cost flour, looking for its exploitation as a supplementary food for the school and nursery children in the rural area, unripe and ripe banana were submitted to a sun-drying for an 18 hours period. The ripe bananas had an additional drying in an oven adjusted at 60ºC for 24 hours. Later on, the chemical composition of the flour was evaluated by the ash, total carbohydrate, reduced sugar and protein analyses. The statistical analysis showed that for the percentage of reduced sugars and carbohydrates significant differences occurred between the treatments, while for the other percentages such effects were not observed.

【 授权许可】

Unknown