Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Tsehay Negash, Ghulam Hassan Shah, Gizachew Girma
Bananas (Musa spp.) belong to the Musaceae family of the order Zingiberales and are giant perennial herbs which originated from intra and interspecific crosses of Musa accuminata and Musa balbisiana. Banana chips production is an excellent alternative food supply and minimizes postharvest losses and retains the nutritive value of fresh bananas and stable markets. This study was conducted to determine the effect of osmotic treatment, drying method and storage period on chemical composition of banana chips. Banana chips were prepared by open sun and oven drying methods after treating the fruit in 30° Brix and 60° Brix sugar syrup for 18 hours. Completely randomized design was used with three factor arrangement (3 × 2 × 4) and analyzed by SAS 9.1. Chips were stored at room for 90 days and analyzed for chemical composition after every 30th day?s interval. A significant interaction effect of Pre-treatments, drying methods and storage period were observed during storage. The crude protein, crude fat, crude fiber, ash and pH decreased with advancement of storage period, whereas titratable acidity, reducing sugar, total sugar, nonreducing sugar and total soluble solid significantly increased with increase in storage period.
Published Date: 2025-03-01; Received Date: 2024-09-30