Agriculture Reference
In-Depth Information
Table 8.4.
Nutritional profile of raw banana and processed products (per 100 g).
Raw
Banana
Dehydrated or
Banana Powder
Baby Food,
Strained
Nutrient
Unit
Proximate
Water
g
74.91
3
76.7
Energy
kcal
89
346
91
Protein
g
1.09
3.89
1
Total lipid (fat)
g
0.33
1.81
0.2
Carbohydrate, by difference
g
22.84
88.28
21.34
Fiber, total dietary
g
2.6
9.9
1.6
Sugars, total
g
12.23
47.3
11.36
Minerals
Calcium
mg
5
22
4
Iron
mg
0.26
1.15
0.3
Magnesium
mg
27
108
26
Phosphorus
mg
22
74
20
Potassium
mg
358
1491
290
Sodium
mg
1
3
2
Selenium
μg
1
3.9
1.1
Vitamins
Vitamin C, total ascorbic acid
mg
8.7
7
21.9
Thiamin
mg
0.031
0.18
0.02
Riboflavin
mg
0.073
0.24
0.06
Niacin
mg
0.665
2.8
0.54
Vitamin B-6
mg
0.367
0.44
0.26
Folate, total
μ
g
20
14
17
Choline, total
mg
9.8
19.6
4.1
Carotene, beta
μ
g
26
101
2
Carotene, alpha
μ
g
25
96
2
Vitamin A, IU
IU
64
248
5
Lutein
+
zeaxanthin
μ
g
22
84
20
Vitamin K (phylloquinone)
μ
g
0.5
2
0.5
Source: (USDA, 2010).
paradisiaca,
whereas the RS values of 57.2% and 47.3%
were determined in unripe banana flour from other vari-
eties using two different methods (Faisant et al., 1995).
Chemical, physical, and enzymatic modifications have been
proposed to increase RS in banana starch. Cross-linked
and lintnerized (prolonged acid-treated) banana starch had
higher RS content than its native form, and this modified ba-
nana starch can be an alternative to dietary starch (Aparicio-
Saguilan et al., 2005, 2008). Another method to increase
banana RS includes autoclaving and cooling cycles. The
RS content in the gelatinized banana starch increased from
1.5% to 16% in the autoclaved samples (Gonzalez-Soto
et al., 2004).
Many researchers have proposed RS as a nutraceu-
tical ingredient to battle obesity and overweight, per-
haps the most important worldwide public health prob-
lem (Hendrich, 2010). RS has a reduced caloric content,
and its physiological effects are comparable to dietary fiber
(Delcour and Eerlingen, 1996). RS is not digested in the hu-
man small intestine and is fermented in the large bowel by
the bacterial microflora. In the first step, RS is degraded by
bacterial amylases, and resulting liberated glucose is me-
tabolized into organic acids such as lactic acid and gases
(CO
2
,H
2
,CH
4
). The fermentation of RS produced higher
level butyrate than most dietary fibers and it is known as
the principal nutrient of the colonocytes, the absence of
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