WELCOMETO MY

PRESENTATION

PHYSICO-CHEMICAL CHARACTERIZATION

AND PRODUCT DEVELOPMENT FROM

BANANA GERMPLASM AVAILABLE IN

SOUTH WESTERN REGION OF BANGLADESH

Presented By Runa La-Ela

ID: KCCWC 061029

Co-Supervisor

Md. Shamim Akhter

Biotechnology and Genetic Engineering

Discipline, Khulna University, Khulna-9208

Supervisor

Professor Dr. Md. Abdul Mannan

Agrotechnology Discipline

Khulna University, Khulna-9208

BANANABANANA

Local Name: Kola

English Name: Banana

Family: Musaceae

Scientific Name: Musa Spp.

Banana is known to have originated from the tropical region of

Southern Asia and now cultivated throughout the tropics. There are

probably over 30 well known species within the genus of Musa and

more than 700 varieties.

However, banana (Musa Spp.) is important and leading fruit crop of

Bangladesh comprising nearly 42% of total fruit production of this

country. It is the only fruit which remain available throughout the

year and its consumption rate is also higher than any other fruits.

INERODUCTIONINERODUCTION

OBJECTIVEOBJECTIVE

To determine the physico-chemical properties of banana.

To prepare products from banana to reduce post harvest losses.

The experiments were conducted in the Horticulture Laboratory of

Agrotechnology Discipline of Khulna University, Khulna, Bangladesh. The

experiment on physico-chemical characteristics and product development

of banana was carried out during the period from July, 2010 to November,

2010. In the study 19 germplasm of different species of banana were

evaluated. Physico-chemical characteristics or analyse by following

standard procedure as described by Mazumdar and Majumdar (2001) and

saini et al.(2006).

MATERIALS AND METHODS

PRODUCT DEVELOPMENTS

FROM

BANANA FRUITS

Serial No. Ingredients T1 T2 T3

01 Mature banana

(g)

1000 1000 1000

02 Soyabin oil (L) 3 3 3

03 Citric acid (g) 0.001 0.01 0.02

04 Sodium

chloride (g)

11 11 11

Table 1. Formulations for banana chips

Serial No. Ingredients T1 T2 T3

01 Ripen banana (g) 1000 1000 1000

02 Sugar (g) 950 900 1000

03 Citric acid (g) 8.5 8.5 8.5

04 Pectin (g) 12.0 12.00 12.0

05 K.M.S (g) 1.0 1.0 1.0

Table 2. Formulations for banana jam

DISCUSSION

RESULTS

AND

BananaSpecies

Treatment No. Weight of fruits (g)

Length of fruits (cm)

Wide of Fruit (cm)

Depth of fruits (cm)

Skin thickness (cm)

Weight of non-edible

part (g)

Percentage of Non-edible part (%)

Weight of edible part

(g)

Percentage of Edible part (%)

Sagor kola-1 1 106.7 c 13.90 c 3.47cde 3.47 b 0.317 bc 39.69 b 37.20 c 66.99 d 36.10 h

Chapa kola 2 38.07 i 8.13 g 2.80j 2.67 h 0.367 b 10.31 ghi 27.15 de 27.76 j 27.15 fg

Sobri kola 3 70.80 f 9.57 f 3.57cd 3.45 b 0.267 cde 11.24 fghi 16.08 ij 59.55 e 16.08 ab

Zin kola 4 56.13 g 9.10 fg 3.23 efgh 3.07 cdef 0.470 a 15.50 f 27.65 de 40.63 h 27.65 fg

Kathali kola-1 5 51.89 gh 9.80 f 3.03 ghij 2.83 efgh 0.183 g 12.00 fghi 23.15 fg 39.89 h 23.15 de

Seeded kola 6 128.5 a 11.63 e 4.57 a 4.30 a 0.483 a 80.86 a 62.92 a 47.64 fg 62.92 j

Kabli kola 7 118.8 b 15.70 a 3.67 c 3.23 bcd 0.367 b 33.13 c 27.88 de 85.72 b 27.88 fg

Dudh sagor kola 8 44.28 hi 8.37 g 2.93 hij 3.00 defg 0.183 g 13.21 fgh 29.85 d 31.07 lj 29.85 g

Thota kola 9 51.71 gh 9.57 f 3.03 ghij 2.78 fgh 0.250 def 12.81 fgh 24.86 ef 38.81 h 24.86 ef

Chini champa kola 1

10 51.25 gh 9.40 f 3.17 efghii 2.73 gh 0.233efg 13.83 fg 26.96 de 37.42 hi 26.96 fg

Deshi sagor kola 11 111.9 bc 14.53 bc 3.47 cde 3.47 b 0.317 bc 30.29 cd 27.14 de 81.66 b 27.14 fg

Kathali Kola-2 12 131.4 a 12.70 d 4.20 b 4.20 a 0.300 cd 26.32 d 20.01 gh 105.10 a 20.01 cd

Bagnali kola 13 68.46 f 11.93 de 2.90 ij 2.90 efgh 0.283 cde 15.99 ef 23.37 fg 52.46 f 23.37 de

Anazi kola 14 96.86 d 13.93 c 4.27 b 3.30 bc 0.500 a 43.72 b 44.77 b 53.15 ef 44.77 i

Chini champa kola-2

15 49.26 gh 8.30 g 3.10 ghij 3.10 cde 0.100 h 7.36 i 14.93 j 41.90 gh 14.93 a

Sagor kola- 2 16 115.4 bc 15.40 ab 3.43 cdee 3.27 bcd 0.300 cd 41.02 b 35.57 c 74.36 c 35.57 h

Sagor kola-3 17 86.22 e 12.57 de 3.30 defg 3.20 bcd 0.267 cde 20.00 e 23.22 fg 66.21 d 23.22 de

Kathali Kola-3 18 44.53 hi 8.13 g 3.13 fghi 3.07 cdef 0.200 fg 8.44 hi 18.95 hi 36.09 hi 18.95 bc

Over ripen chini champa

19 47.64 gh 9.50 f 2.87 ij 2.87 efgh 0.317 bc 9.88 ghi 20.73 gh 37.76 hi 20.73 cd

Table 3. Physical characteristics of different local banana germplasm

Banana Species Treatment No. pH TSS (%) T-acidity (%) vitamin C (mg/100g)

Carotenoids (mg/100 g)

Anthocianin (mg/100 g)

Flavonoids (g/100 g)

Sagor kola-1 1 4.460 j 19.83 a 12.80 a 11.53 gh 3.289 k 0.0274 l 0.1240 i

Chapa kola 2 4.760 d 18.17 b 3.317 gijk 2090 c 10.88 d 0.0183 m 0.1720 c

Sobri kola 3 4.660 ef 16.57 cd 3.217 ghijk 12.28 fg 2.493 l 0.0489 j 0.1780 b

Zin kola 4 4.700 e 17.50 bc 3.123 hijk 26.00 b 4.301 j 0.0305 l 0.1247 i

Kathali kola-1 5 4.700 e 14.50 fg 2.840 jk 29.61 a 7.3941 g 0.0397 k 0.1333 gh

Seeded kola 6 5.140 a 18.27 b 2.560 k 14.44de 4.803 ij 0.0611 i 0.1460 f

Kabli kola 7 5.040 b 7.000j 4.267 cdef 10.04 hi 4.803 ij 0.1588 e 0.1230 i

Dudh sagor kola 8 4.600 gh 19.67 a 3.790 defgh 11.53 gh 5.300 i 0.2749 b 0.1520 e

Thota kola 9 4.400 k 15.33 ef 4.553 cd 15.80 d 13.93 c 0.1832 d 0.1620 d

Chini champa kola 1 10 4.400 k 16.33 de 4.643 c 15.08 de 14.92 b 0.1436 f 0.1240 i

Deshi sagor kola 11 4.653 efg 11.67 h 4.263 cdef 6.500 j 6.576 h 0.1497 f 0.1357 g

Kathali Kola-2 12 4.577 hi 15.83 de 5.450 b 13.72 ef 9.614 e 0.2902 a 0.1730 c

Bagnali kola 13 4.530 i 13.83g 3.980 cdefg 22.34 c 10.63 d 0.2667 bc 0.1050 k

Anazi kola 14 4.710 de 6.500 j 4.453 cde 25.28 b 18.96 a 0.0977 h 0.1973 a

Chini champa kola-2 15 4.850 c 11.50 h 3.503 fghij 8.530 i 8.095 f 0.1588 e 0.1110 j

Sagor kola- 2 16 4.620 fgh 13.50 g 3.033 hijk 11.53 gh 6.575 h 0.1221 g 0.1227 i

Sagor kola-3 17 4.760 d 14.67 fg 2.843 jk 9.287 i 4.550 j 0.1466 f 0.1237 i

Kathali Kola-3 18 4.840 c 13.50 g 3.690 efghi 21.60 c 6.325 h 0.2596 c 0.1310 h

Over ripen chini champa

19 4.433 jk 8.833 i 2.940 ijk 16.43 d 13.68 c 0.1497 f 0.1073 k

Table 4. Chemical characteristics of different banana germplasm

BANANA CHIPS

Treatment Acceptability Score

Colour Taste Flavour Crispiness Overall acceptability

T1 4.3 b 4.3 b 4.3 b 6.0 a 4.73 b

T2 6.6 a 6.4 a 6.2 a 6.2 a 6.35 a

T3 3.5 b 2.6 c 2.9 c 4.3 b 3.33 c

Table: 5 Crispiness, colour, taste, flavour and overall

acceptability of banana chips

BANANA CHIPS

BANANA JAM

Treatment Acceptability Score

Colour Taste Flavour Texture Overall acceptability

T1 5.3 a 4.5 b 5.5 ab 4.7 a 5.0 b

T2 6.2 a 6.2 a 6.2 a 6.4 a 6.25 a

T3 3.5 b 2.9 c 4.3 b 4.0 b 3.68 c

Table: 6 Colour, taste, flavour, texture and overall

acceptability of banana jam

BANANA JAM

Treatment 1 Treatment 2

CONCLUSION

An overview of the results obtained in this study indicated that a significant

variation was found among nineteen germplasm.

Statistical analysis indicated that most of the physico-chemical

characteristics of banana were superior in germplasm No. 1, 5, 6, 7,12 and 14.

In respect of overall consideration of taste, flavour and

crispiness of chips prepared from 0.01 g citric acid containing

treatment T2 secured the highest score over the chips of other

treatment.

Based on testing panel, freshly prepared jam from 900 g sugar

containing treatment T2 scored first for its colour, flavour, texture, taste

and overall acceptability.