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Vol. 28 No. 1 (2016): Vol 28 Issue 1

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Studies on Nutritional Components, Antioxidant Activities and Microbial Load in Simple Processed Product Developed from Banana (cv. Bhimkol)

https://doi.org/10.14233/ajchem.2016.19204
Priyanka Das
Department of Biochemistry and Agricultural Chemistry, Assam Agricultural University, Jorhat-785 013, India
Ramala Devi
Department of Biochemistry and Agricultural Chemistry, Assam Agricultural University, Jorhat-785 013, India
Archana Singha Dutta
Department of Agricultural Engineering, Assam Agricultural University, Jorhat-785 013, India
Robin Chandra Boro
Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat-785 013, India
Tarun Chandra Sarmah
Department of Biochemistry and Agricultural Chemistry, Assam Agricultural University, Jorhat-785 013, India

Corresponding Author(s) : Priyanka Das

priyanka.aau@gmail.com

Asian Journal of Chemistry, Vol. 28 No. 1 (2016): Vol 28 Issue 1

Abstract

Banana (cv. Bhimkol) fruit is considered as a good natural source of food among the rural masses of North Eastern region of India. However, the processed form of this fruit is very negligible. Considering nutritional status of the fruit and to impart place, consumer and form utility, a dehydrated powder was prepared, to which primary preservative added (sugar) and stored in glass container. The mineral content (nitrogen, potassium, calcium, iron and phosphorus), microbial load and antioxidant activity were determined up to six months of storage, both at refrigerated condition and room condition. The result showed better retention of minerals and antioxidant activities in refrigerated condition than in room storage. Result of the microbial count did not show any health hazard.

Keywords

Banana (cv. Bhimkol) Dehydrated powder Microbial load Antioxidant activity
Das, P., Devi, R., Dutta, A. S., Boro, R. C., & Sarmah, T. C. (2015). Studies on Nutritional Components, Antioxidant Activities and Microbial Load in Simple Processed Product Developed from Banana (cv. Bhimkol). Asian Journal of Chemistry, 28(1), 47–50. https://doi.org/10.14233/ajchem.2016.19204
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