Alastair Ray M. Mia do, Maria T. Montelibano, Tana Gabrielle B. Sane (March 2012)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
Due to the continuous increase in prices of wheat flour, there has been a need for alternatives to wheat flour. The banana pseudostem, despite being discarded, has many healthy benefits and is in fact being consumed as food in other countries (Healthmad 2010). This study aimed to develop flour from the pseudostem of the banana (Musa paradisiaca) and evaluate its potential as a wheat flour substitute by determining its chemical composition. Moisture, ash, and protein contents were determined using methods employed by the American Association of Clinical Chemistry (AACC). A total of four trials for moisture and ash determination, and three for protein determination were done. The moisture content of the developed flour (~11.33%) was relatively the same with that of wheat flour (~11.5%), and the developed flour’s ash content (~8.99%) was significantly higher also, as compared to wheat flour (~1.8%). However, wheat flour has a relatively higher protein content (~10.5%) compared to the banana pseudostem flour (~2.15%). The result shows that the developed flour has potential as a wheat flour alternative, especially for use in crispy pastries and snacks which do not require significant amounts of gluten. Further studies can be done on other parameters such as crude fiber, crude fat, and starch content. This would help people how to deal with the environment with phase.