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A. Overview of Banana Blossom

The flower of the banana plant is also known as banana blossom

or banana heart. The family to whom banana belongs is called Musaceae.
There are about fifty recognized species of banana, all under the
genus Musa. Among all these species, Musa balbisiana was preferred in
this research study. M. balbisiana is a wild species of bananas. It
is at the origin of many edible bananas through its hybridization with
Musa acuminata and is associated with tolerance to abiotic stresses.
(Musa balbisiana, 2016).

Nutritional Facts of Banana Blossom

Banana blossom is an excellent source of fiber in the human diet.

The benefits of having fiber in the diet are well documented in
nutritional and medical literature. Banana blossom is a rich source
of other nutrients and antioxidants which have several health
benefits. (Perera, 2011)

Composition in terms of 100 grams

Food Energy 51 kcal Phosphorus 73.3mg

Protein 1.6 g Iron 56.4 mg
Fat 0.6 g Copper 13.0 mg
Carbohydrate, total (incl. fiber) 9.9 g Potassium 553.3 mg
Fiber 5.7 g Magnesium 48.7 mg
Ash 1.2 g Vitamin E (mg/kg) 1.07 mg
Calcium 56.0 mg

The results indicate that banana flowers are good source of

minerals such as magnesium, iron and copper. It contains high quality
protein because of its well-balanced essential amino acid in addition
to high dietary fiber and flavonoid concentrations. (Sheng et al,
B. Related Studies on Banana Blossom

A study was conducted making banana blossom powders into dark

chocolate. The banana blossom was processed into flour and
incorporated with cocoa to make banana blossom dark chocolate.
Different variations were made and the level of acceptability were
evaluated through the sensory evaluation. (Sharmila and Puraikalan,

Another study was conducted by determining the proximate

analysis and observing the antioxidant activity of the banana blossom
in different cultivars. In their proximate analysis, moisture,
protein, dietary fiber and carbohydrates have found out to be the main
components of the banana blossom. DPPH free radical scavenging assays
was used in observing the antioxidant activity. The antioxidant
components were determined and some of these components are phenols,
flavonoids and Vitamin E. (Krishnan and Sinija, 2016)

C. Related Studies on Retorted Dishes

A study was conducted on the development and evaluation of shelf

stable retort pouch processed ready-to-eat tender jackfruit curry
where jackfruits are prepared and processed by using steam-air retort
with an overriding pressure of 15 psi and was stored under ambient
conditions. After the retort processing, the samples were analyzed
for changes in moisture, fat, free fatty acids, peroxide value,
microbiological, texture, and sensory quality. The hardness of the
jackfruit has seen significant changes due to heat induced softening
of the tissue. Further no significant changes was seen in free fatty
acids and peroxide values during storage. The product was acceptable
based on texture and sensory characteristics during storage.
(Lakshmana and Jayaprahash et al, 2013)

The effect of retort processing on the shelf life and safety of

soya peas curry was investigated. Ready-to-eat soya peas curry was
packed in laminated retort pouches and processed in a steam-air retort
with overriding pressure and then stored the samples in ambient
conditions for nine months. It was found out through microbiological
analysis that retort processing achieved commercial sterility and
chemical characteristics and sensory quality during storage have
insignificant changes. (Abhishek and Kumar et al, 2014)

Another study was conducted using chopped mussel meat. It was

packaged in retort pouches and was processed in a laboratory-scale
water immersion retort, suitable for overpressure conditions. It was
found out that it showed better yield after storage and no differences
were found out for other physicochemical parameters. (Tribuzi and de
Aragao et al, 2015)