ISSN: 2574-2701
Authors: Prasad K*, Gadhave RK, Kaur R, Divyanshi, Das R and Shekhar S
Banana is an excellent nutrient source, grown mainly in tropical and subtropical humid regions and the fruits are available throughout the year. Dessert bananas are primarily consumed fresh or used in several desserts when completely ripe, while plantains are culinary bananas, which are utilized for cooking purposes. Consumers frequently choose one type over another depending on the quality preference. Both banana and plantain belong to the genus musa. Dessert banana is a popular fruit because of its flavor, texture, and high convenience value. Plantains have a high nutritional value since they contain resistant starch, phenolic acids, minerals, and vitamins A and C that benefit human health. Banana is an excellent source of vitamin B6. The positive health benefits of bananas in reducing and treating disease conditions such as ulcers, infections, diabetes, diarrhea, and colitis have recently sparked a research interest in its utilization. Technological aspects of various common processed products of banana such as puree, jam, chips, flour, starch, juice, and wine are covered under the present review. Banana being the highest biomass generating fruit crop also yield substantial amount of waste during the growth and after harvesting of fruits. The aspects of possible and effective utilization into various byproducts are emphasized. Considering the facts of the covered global scenario of banana production and productivity, with the help of little efforts may assist in solving global hunger problem to a significant extent.
Keywords: Banana; Plantain; Processing; Production; Resistant Starch; Nutritional Characteristics
