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Conference place : Desalegn Hotel, Addis Ababa
Conference place : Desalegn Hotel, Addis Ababa
Contents
• Introduction
• Objectives
• Methodology
• Results and Discussion
• Conclusion
• Implication of the study
• Limitation of the study
• References
Introduction• Fruits are consumed world wide as a part of food.
• Nearly 25-30 per cent of the total harvested produce is wasted due to poor post harvest techniques.
• Simple and cost effective processing of the produce needs to be emphasised.
• Drying and dehydration can help to preserve the harvested fruit.
• Fruits will retain a high proportion of its original food value, if the process is done correctly
Objectives
• To process selected banana varieties by sun drying, cabinet drying, microwave drying and osmotic dehydration.
• To assess the nutrient content and study shelf life of dried banana varieties
Methodology
Selection of banana varieties
Selection of processing methods
(Motevali et.al)
Sun Drying
Microwave dryingCabinet dryingOsmotic drying
Red Banana-AAAPoovan-Mysore
AABNendran -AAB
Rasthali –Silk AABNey poovan-ABRobusta -AAA
Standardization/Organoleptic
evaluation
Analysis of Nutrient Content
Shelf Life Study
Criteria used in selection of banana
• Cracked, wounded and bruised fruits were discarded.
• Over ripe and soggy texture were avoided.
• Giving an off odour were not selected.
• With holes and burrowing marks, indicating insect infestation were discarded
• Fruits were selected just about to ripen as it is a judicious decision and these fruits will last long.
Selected Banana Varieties
Red banana
Poovan banana
Nendran banana
Selected Banana Varieties
Rasthali banana
Ney Poovan banana
Robusta banana
Analysis of NutrientsNUTRIENT PROCEDURE
Energy Calorimetric method
Carbohydrate Anthrone method
Protein Microkjeldahl method
Fat Volumetric method
Dietary fibre AACC &AOAC method
Vitamin A Spectrophotometer method
Vitamin C Volumetric method
Potassium ICMR standard procedure
Total Antioxidant Activity ORAC Assay
Shelf Life Study
Selection Of Packing material
Shelf Life Study
Organoleptic Evaluation
Moisture Content(Gravimetric)
Total Plate Count(HBP)
Polythene covers
Plastic Containers
RESULTS…
Varieties
Color
SundriedMicrowave
dried
Cabinet
dried
Osmotic
dried
Red banana Deep brown Deep brown Light brown Dark brown
Poovan Deep yellow Light brown Light brown Deep yellow
Nendran Deep yellow Deep yellow Deep yellow Deep yellow
Rasthali Deep yellow Deep brown Deep yellow Deep yellow
Ney Poovan Light brown Light brown Light brown Light brown
Robusta Light brown Light brown Light brown Light brown
The colour of dried banana varieties
(Kanchana et .al,2012)
Varieties
Texture
SundriedMicrowave
driedCabinet dried Osmotic dried
Red banana Breakable Breakable Breakable Pliable
Poovan Breakable Breakable Breakable Breakable
Nendran Hard Hard Hard Hard
Rasthali Breakable Breakable Breakable Breakable
Ney Poovan Pliable Pliable Pliable Pliable
Robusta Hard Hard Hard Hard
The Texture of Dried Banana
Varieties
Drying time and Temperature
Sun drying (hrs)
Microwave drying
Cabinet drying
Osmotic Dehydration
Steeping(Hrs)
Cabinet drying(Hrs)
Hrs. 0C Hrs. 0C
Red bananaPoovanNendranRasthaliNeypoovanRobusta
483648364848
6.456.307.306.307.156.15
454545454545
88.30
8787
105105105105105105
242424242424
101011111011
Time and Temperature taken for Drying
(Panagiotou et.al,1998),(Masken,M,2000)
18
19
20
21
22
23
24
Red bananaPoovanbanana Nendran
banana Rasthalibanana Ney poovan
banana Robustabanana
Sun dried
Microwave dried
Cabinet dried
Osmotic dried
MEAN SCORES OF DRIED BANANA VARIETIES ON ORGANOLEPTIC EVALUATION
Scores: 20-25 Excellent; 15-19-Highly acceptable; 13-14-Acceptable
10-12-Fairly acceptable; Less than 10-Not acceptable
0
200
400
600
800
1000
1200
1400
1600
Fresh banana
Sun Dried
Microwave dried
Cabinet dried
Osmotic dried
Nutrient content of red banana
Fresh banana
Micro wave dried
Osmotic dried0
200
400
600
800
1000
1200
1400
1600
Fresh banana
Sun dried
Micro wave dried
Cabinet dried
Osmotic dried
Nutrient content of Poovan banana
0
200
400
600
800
1000
1200
1400
1600
Fresh banana
Sun dried
Microwave dried
Cabinet dried
Osmotic dried
Nutrient content of Rasthali banana
Fresh banana
Micro wave dried
Osmotic dried
0
200
400
600
800
1000
1200
1400
1600
Fresh banana
Sun dried
Micro wave dried
Cabinet dried
Osmotic dried
Nutrient content of Ney poovan banana
Fresh banana
Sun dried
Microwave driedCabinet driedOsmotic dried
0
200
400
600
800
1000
1200
1400
1600
Fresh banana
Sun dried
Microwave dried
Cabinet dried
Osmotic dried
Nutrient content of Robusta banana
Nutrient Fresh banana
Sun dry Microwavedry
Cabinet dry
Osmoticdry
Energy 380 k cal
Carbohydrate 80 g
Protein 0.08g
Fat 9.2g
Dietary fibre 5g
Vitamin A 85ug
Vitamin C 12mg
Potassium 376mg *3.5 *4 *3.5 *4
Total Antioxidant
Activity 6 *12 *13 *12 *12
(Dennis,1999 & Izonfuo and Omuaru 1998)
Nutrient content of dried banana varieties: To Sum up…
Mean organoleptic scores of Sun dried banana varieties on storage
VARITIES 0 day 30th day 60th day 90th day
Red
banana
21.9 19.4 14.6 12.9
Poovan 21.7 20.6 16.9 12.0Nendran 22.7 20.2 14.4 13.2
Rasthali 20.6 18.3 16.5 13.4
Ney
poovan
21.7 19.4 14.4 14.9
Robusta 21.9 18.7 15.3 14.6
Scores: 20-25 Excellent; 15-19-Highly acceptable; 13-14-Acceptable; 10-12-Fairly acceptable; Less than 10-Not acceptable
VARITIES 0 day 30th day 60th day 90th day
Red banana 22.6 18.2 14.2 13.4
Poovan 22.5 19.5 18.0 13.1
Nendran 23.9 20.6 15.1 13.6
Rasthali 21.0 19.0 17.0 14.2
Ney poovan 22 19.1 15.7 14.4
Robusta 21.8 19.2 15.8 14.9
Mean organoleptic scores of Microwave driedBanana varieties on storage
Scores: 20-25 Excellent; 15-19-Highly acceptable; 13-14-Acceptable; 10-12-Fairly acceptable; Less than 10-Not acceptable
VARITIES 0 day 30th day 60th day 90th day
Red banana 22.2 18.1 14.8 13.4
Poovan 22.3 19.5 17.6 13.2
Nendran 22.9 20.5 15.3 13.6
Rasthali 21.4 19.3 17.3 13.9
Ney poovan 22.2 19.4 15.5 14.9
Robusta 21.8 19.3 15.8 14.9
Mean organoleptic scores of Cabinet dried Banana varieties on storage
Scores: 20-25 Excellent; 15-19-Highly acceptable; 13-14-Acceptable; 10-12-Fairly acceptable; Less than 10-Not acceptable
VARITIES 0 day 30th day 60th day 90th day
Red banana 21.4 19.3 19.3 13.9
Poovan 22.2 19.4 19.4 14.9
Nendran 21.8 19.3 19.3 14.9
Rasthali 22.3 19.5 19.5 13.2
Ney poovan 22.2 18.1 18.1 13.4
Robusta 22.9 20.5 20.5 13.6
Mean organoleptic scores of Osmotic dried Banana varieties on storage
Scores: 20-25 Excellent; 15-19-Highly acceptable; 13-14-Acceptable; 10-12-Fairly acceptable; Less than 10-Not acceptable
The moisture content of dried banana varieties on Storage
0
2
4
6
8
10
12
14
Sun drying MicrowaveDrying
Cabinet drying Osmotic drying
0 day
30th day
60th day
90th day
Total Plate Count of Sun Dried banana Packed in
Polythene cover and PVC container
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
0
30
60
90
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
0
30
60
90
PFA Rule (1956)
Total Plate Count of Microwave dried bananas Packed in Polythene cover and PVC container
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
0
30
60
90
0
1
2
3
4
5
6
7
8
9
0
30
60
90
0
60
0
0.5
1
1.5
2
2.5
3
3.5
4
0
30
60
90
Total Plate Count of Cabinet dried bananas Packed in Polythene cover and PVC container
0
6000.5
11.5
22.5
33.5
4
4.5
5
0
30
60
90
0
600
0.5
1
1.5
2
2.5
3
0
30
60
90
0
600
0.5
1
1.5
2
2.5
3
3.5
4
Re
d b
anan
a
Po
ova
n
Ras
thal
i
Ro
bu
sta
Ne
ypo
ova
n
Ne
nd
ran
0
30
60
90
Total Plate Count of Osmotic dried bananas Packed in Polythene cover and PVC container
Conclusion• The most of the nutritional value were
preserved.
• Pottasium,Vit-A and TAA were concentrated by the selected drying methods.
• The Cabinet dried and Osmotic dehydrated banana varieties can be stored in food grade plastic covers as well as PVC containers up to three months.
Implications • 50% of daily requirement of potassium will be
met with 100g of dehydrated banana varieties.
• Dehydrated banana can be taken regularly to boost the antioxidant levels.
• The post-harvest losses of banana can be minimized by simple and cost effective dehydration methods and can be used at non seasonal period.
Limitations
The calculations for rehydration ratio and masstransfer during dehydration were not done sincethe moisture content was analyzed.
REFERENCES(Some)
• Panagiotu N.M,V.T.Karathanos and Z.B.Maroulis,1998,Mass transfer modeling of osmotic dehydration of some fruits, International Journal of Food Science and Tech,33(3):267-284
• Dennis,1999,Improving Solar Food dryers: Extractedfrom Home power Magazine.(69):24-34
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