Raghavendra H.R1*. Desai Chirag 2, Siddharood Maragal3, Sachin A.J4 and Vani Kumbar5
1ICAR-Indian Agricultural Research Institute, Dhemaji, Assam;2 Soil and Water
Management Research Unit,
Navsari Agricultural University, Navsari, Gujarat3, College of Horticulture and Forestry, CAU (I), Pasighat, Arunachal Pradesh; 4Bihar Agricultural University, Bhagalpur, Bihar, 813210; 5College of Horticulture, Mudigere, Karnataka, 577132
Email: raghuhorti53@gmail.com
Received-02.04.2025, Revised-16.04.2025, Accepted-29.04.2025
Abstract: The experiment was carried out to investigate the nutritional and physicochemical properties of blended jam made from banana fruit and pseudostem central core, focusing on various blending ratios and storage periods. Treatments ranged from 0:100 (banana fruit: pseudostem central core) to 100:0. Each combination were analyzed for key parameters such as iron, potassium, carbohydrates, protein, calorific value, and acidity, were analyzed at three-month intervals starting from immediately after processing and at three and six months of storage. Significant variation in nutrients was observed across the treatments, where T1 (0:100) showing the highest iron content (3.13 mg/100g) and T11 (100:0) exhibiting the highest calorific value (277.74 KCal). A general decreasing trend in protein, iron, and potassium was noted over the storage period, while slight increases in calorific value and carbohydrates were observed. The study concludes that the blending ratio significantly affects the nutritional composition, with the pseudostem central core contributing to higher mineral content, while banana fruit enhances caloric value. These findings offer valuable insights into the potential of utilizing banana by-products in food processing, contributing to the development of nutritious, sustainable food products.
Keywords: Banana, Pseudostem, Central core, Blended Jam, Storage
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