MSc.

The study entitled 'Quality evaluation of banana by-products' was
undertaken to estimate the nutrient composition of banana by-products and
organoleptic evaluation and keeping quality of processed products prepared using
the by-products of different banana varieties maintained in the Banana Research
Station, Kannara, Central Nursery and KHDP, Vellanikkara.
The banana by-products were analysed for moisture, protein, fat, starch,
fibre, iron, calcium, phosphorus, potassium, sodium and vitamin C. The results
revealed that among the different varieties, flower bud of Kunnan had the highest
protein content and the highest fat content was observed in peel of Poovan variety.
Rhizome of Robusta and peel of Robusta were found to be high in starch and fibre
respectively. The calcium and iron content was found to be high in flower buds of
Poovan and Palayankodan respectively. Flower bud of Robusta was found to be
rich in phosphorus. Kunnan rhizome had the highest potassium and sodium content
whereas Robusta flower bud had the highest vitamin C content.
Statistically, significant variation was observed between different
banana by-products in the case of all nutrients.
Results of the organoleptic evaluation revealed that pickles made from
banana peel and vattals made from banana pseudostem were more acceptable.
Statistically significant variation was observed among different varieties
of banana by-products and the variation was insignificant at monthly intervals of
storage in the case of pickles and vattals.


The keeping quality of pickles and vattals was assessed by taking the
microbial count and the result showed that pickles made from flower bud of
Kunnan, pseudostem of Nendran and vattal from pseudostem of Poovan showed
contamination at the end of the sixth month of storage. In general, it can be
concluded that most of the processed products from banana by-products had good
keeping quality.