Postharvest Properties of Unripe Bananas and the Potential of Producing Economic Nutritious Products

Figures & data

Table 1. Formula and ingredients of backed and fried tortilla chips

	Quantity (g)
Ingredients	Baked tortilla	Fried tortilla
Dried banana flour	20	20
Flour of dry corn	5	5
Minced ras cheese	4	–
Baking powder	1	1
Corn starch	2.5	2.5
Vegetable oil	1	–
Onion powder	–	1
Garlic powder	–	1
Salt	0.25	0.25
Water	20–25 ml	20–25 ml

Table 2. Physical characteristics of the banana fruit

Variety	Fruit weight (g)	Pulp weight (g)	Peel weight (g)		Fruit thickness (cm)		Pulp/peel ratio (cm)	Pulp thickness (cm)	Peel thickness (cm)	Fruit length (cm)
Williams	95.09 ± 0.81*	56.43 ± 0.62*	37.80 ± 0.33*		2.90 ± 0.03		1.49 ± 0.02	2.62 ± 0.04	0.28 ± 0.02	13.1 ± 0.07*
Baradika	30.21 ± 0.53	17.20 ± 0.23	12.74 ± 0.0.31		2.43 ± 0.04		1.37 ± 0.03	1.92 ± 0.02	0.51 ± 0.02*	9.30 ± 0.08
Cooking quality of the banana fruit
	Pulp weight (g)						Pulp weight change (%)
Variety	Before cooking	5 min cooking	10 min	15 min	20 min		5 min	10 min	15 min	20 min
Williams	56.6 ± 0.43	59.2 ± 0.50	60.9 ± 0.61	62.4 ± 0.57	62.8 ± 0.56		4.5 ± 0.07	7.7 ± 0.08	10.2 ± 0.11	12.0 ± 0.13
Baradika	18.0 ± 0.13	19.7 ± 0.12	21.4 ± 0.16	21.8 ± 0.13	22.1 ± 0.14		9.1 ± 0.08*	18.2 ± 0.11*	21.0 ± 0.17*	22.3 ± 0.22*

*Means that the differences are significant between the two varieties at (P ≤ 0.05).

Table 3. Chemical properties of the banana fruit and flour

Tests	Williams	Baradika
Fruit
TSS	4.90 ± 0.05	5.30 ± 0.04
pH	5.63 ± 0.12	5.70 ± 0.09
TA	0.34 ± 0.02	0.35 ± 0.03
Moisture	70.50 ± 0.83*	62.30 ± 0.63
Flour
Ash	3.20 ± 0.03*	2.10 ± 0.03
Protein	5.40 ± 0.05*	2.96 ± 0.04
Crud fat	3.57 ± 0.07	4.12 ± 0.05
Total fiber	1.52 ± 0.04	1.59 ± 0.03
Total starch	68.55 ± 1.1	73.12 ± 0.92*
Minerals contents of the flour
Nutrients (mg/100 g)	Williams	Baradika
Fe	13.2 ± 0.32	12.6 ± 0.42
Na	300 .0 ± 1.22	433.0 ± 1.43*
P	20.7 ± 0.53*	13.3 ± 0.41
Ca	83.2 ± 0.76*	71.8 ± 0.80
K	1424.0 ± 1.70*	1253.0 ± 1.81

*Means that the differences are significant between the two varieties at (P ≤ 0.05).

Table 4. Physical characteristics and pasting properties of Williams and Baradika banana flour

					Color
Variety	Bulk density (gm/ml)	Water AI %	Solubility %	Swelling power %	L	a	b
Williams	0.78 ± 0.02	300.0 ± 0.58*	0.28 ± 0.04	3.0 ± 0.06	37.3 ± 0.49	2.22 ± 0.02	11.93 ± 0.33
Baradika	0.89 ± 0.04	274.6 ± 0.053	0.36 ± 0.03	2.7 ± 0.06	42.6 ± 0.53*	2.05 ± 0.02	14.16 ± 0.36*
	Pasting properties
Variety	Peak viscosity (RVU)	Trough viscosity (RVU)	Breakdown viscosity (RVU	Final viscosity (RVU)	Setback viscosity (RVU)	Paste time (Min.)	Pasting temperature (^◦C)
Williams	2050 ± 2.1	1874 ± 1.73	176 ± 0.88	2960 ± 3.11	1086 ± 1.87	6.93 ± 0.07	84.20 ± 0.69
Baradika	4218 ± 2.53*	2695 ± 2.0*	1523 ± 1.9*	3784 ± 3.31*	1089 ± 1.98	5.27 ± 0.08	79.10 ± 0.88

*Means that the differences are significant between the two varieties at (P ≤ 0.05).

Table 5. Sensory evaluation of the prepared banana products from ‘Williams’ and ‘Baradika’ banana. Each value is the mean of 30 replications (n = 30)

	Fried slices		Fried tortilla chips		Baked tortilla chips
Sensory attributes	Williams	Baradika	Williams	Baradika	Williams	Baradika
Odor	8.2 ± 0.03 a	8.7 ± 0.04 a	7.9 ± 0.02 b	7.7 ± 0.03 b	7.2 ± 0.02 bc	6.8 ± 0.03 c
Texture	7.6 ± 0.04 b	8.8 ± 0.02 a	8.5 ± 0.05 a	8.3 ± 0.04a	8.2 ± 0.04a	7.9 ± 0.03a
Taste	8.4 ± 0.05 a	9.1 ± 0.03 a	8.2 ± 0.04 ab	8.3 ± 0.05 ab	7.7 ± 0.03 b	6.8 ± 0.03 b
Color	9.5 ± 0.06 a	9.7 ± 0.05 a	7.8 ± 0.03 b	7.4 ± 0.02b	7.9 ± 0.02 b	6.7 ± 0.04 b
Crispiness	8.8 ± 0.03 a	9.0 ± 0.05 a	8.0 ± 0.03 b	8.2 ± 0.03 b	8.6 ± 0.05 a	7.6 ± 0.04 b
Acceptability	8.5 ± 0.04 a	9.0 ± 0.06 a	8.4 ± 0.02 a	8.1 ± 0.04 ab	8.3 ± 0.05 ab	7.4 ± 0.04 b

At each product, paired comparisons were made for all sensory attributes using “Duncan’s Multiple Range Test.” Different letters in each row indicate a significant difference at P ≤ 0.05.

Table 6. Production and marketing costs of tons of banana products

	Williams banana variety				Baradika banana variety
	Chips		Tortilla		Chips		Tortilla
Costs	EP/ton	% of total final costs	EP/ton	% of total final costs	EP/ton	% of total final costs	EP/ton	% of total final costs
Production cost (price of banana crop)	3800	56.72	3800	30.66	1000	25.64	1000	13.90
Marketing cost
Collecting	400	5.97	400	3.22	400	10.25	400	5.56
Sorting, grading, peeling and chopping	900	13.43	900	7.26	900	23.10	900	12.50
Frying or drying	800	11.94	800	6.45	800	20.50	800	11.11
Mixing, baking and frying (for tortilla)			5695	45.95			3295	45.79
Packaging	500	7.46	500	4.03	500	12.80	500	6.95
Transporting	300	4.47	300	2.42	300	7.70	300	4.17
Total marketing cost	2900	43.28	8595	69.34	2900	74.36	6195	86.10
Total final cost	6700	100	12395	100	3900	100	7195	100

EGP = Egyptian pound

Table 7. Economic efficiency and profitability indicators of banana chips and tortilla chips made from (’Williams’ and ‘Baradika’)

	Banana (Williams)		Banana (Baradika)
Statement	Chips	Tortilla	Chips	Tortilla
Selling price of kilogram	55.55	55.55	55.55	55.55
Produced amount of product (kg)	198	230	215	228
Total revenue of ton	10999	12776.5	11943.3	12665.4
Total final cost of ton	7600	12395	3900	7195
Net profit per ton = (total revenue – total final cost)	3399	318.5	8043.3	5470.4
Product incentive per ton = (Net profit per ton/Selling price of ton of banana crop) × 100	89.44	10.04	804.33	547.04
Return on the expendable pound = (Net profit per ton/Total final cost of ton)	0.45	0.03	2.06	0.76

Source: Collected and calculated from the data of the field study in Qena Governorate for the study 2018.