Saifullah Ramli, Noryati Ismail, Abbas Fadhl Mubarek Alkarkhi, Azhar Mat Easa
Banana peel flour (BPF) prepared from green or ripe Cavendish and Dream banana fruits were assessed for their total starch (TS), digestible starch (DS), resistant starch (RS), total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF). Principal component analysis (PCA) identified that only 1 component was responsible for 93.74% of the total variance in the starch and dietary fibre components that differentiated ripe and green banana flours. Cluster analysis (CA) applied to similar data obtained two statistically significant clusters (green and ripe bananas) to indicate difference in behaviours according to the stages of ripeness based on starch and dietary fibre components. We concluded that the starch and dietary fibre components could be used to discriminate between flours prepared from peels obtained from fruits of different ripeness. The results were also suggestive of the potential of green and ripe BPF as functional ingredients in food.
Fakultas Teknik, Jurusan Teknik Kimia, Universitas Syiah Kuala, Banda Aceh, Indonesia; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Pulau Pinang, Malaysia; Environmental Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Pulau Pinang, Malaysia
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