Banana pulp

Banana fruit consists of two parts: peel and pulp. Peel, which is the main by-product of banana, is about 40% of total weight of the fruit.

Banana pulp, which is the edible part of the fruit, has an abundant amount of nutrients. Banana pulp contains various ingredients in different concentrations such as 72% moisture, 2.9% total fiber, 1.4% protein, 1.28% ash and other compounds like 14.4% sucrose, 8.5% vitamin C and 2.4% glucose.

Pro-vitamin commonly known as vitamin A is abundant in dessert banana although only a few cultivars with orange or yellow colored pulp are known to have higher quantities of carotenoids. High in potassium, Vitamin C and B6 bananas are helpful for both hair and skin. The potassium in fruit nourishes dry skin as well as dry hair.

Phenolics, carotenoids, flavonoids, biogenic amines, phytosterols, and other phytochemicals can be found in banana pulp and peel. Due to the presence of these compounds, bananas have a higher antioxidant capacity than some berries, herbs and vegetables.

The banana pulp may be utilized in a variety of functional food products:
*Banana flour
*Banana bread
*Banana chips
*Banana muffin
*Banana wine
*Extruded products

Banana flour is popularly used to relieve diarrhea and to prevent digestive diseases as it contains fiber which can prevent constipation. In addition, banana flour can be used in cooking foods such as snacks. Banana flour are good source of fiber. The green and ripe banana pulps flour possessed the highest value of protein and vitamin C.
Banana pulp

Phenolics in banana: Gallic acid

Major polyphenolic compound found in banana having antioxidant properties and are known for providing health benefits. Antioxidants express their mechanism through chelation of metal ion, regulation of gene expression, and the co-antioxidants. Various phenolics present in banana have been identified as follows: gallic acid, catechin, epicatechin, tannins, and anthocyanins.

Gallic acid (3, 4, 5-trihydroxybenzoic acid) is one of the most abundant phenolic acids in the plant kingdom and naturally occurring polyphenolic compound found in processed beverages such as red wines and green teas. It occurs in plants in the form of free acids, esters, catechin derivatives and hydrolysable tannins.

Gallic acid extracted from different natural sources has been implicated to possess potency to ameliorate neurodegenerative disorders and aging. Furthermore, large number of reseach explorations are available to show its ability for the treatment of diabetes, ischemic heart diseases, ulcer and other ailments.

This compound also has been reported to have therapeutic activities in gastrointestinal, metabolic, cancer, and cardiovascular disorders.

Gallic acid and its derivatives such as lauryl gallate, propyl gallate, octyl gallate, tetradecyl gallate, and hexadecyl gallate, can inhibit the oxidation and rancidity of oils and fats and because of that, they can be useful as additives in the food industry.

Research suggested that gallic acid has neuroprotective activity against 6-OHDA induced oxidative stress via enhancement of cerebral antioxidant defense. Gallic acid, founded by investigators to antioxidant properties of polyphenols have been exploited in the inhibition of fibrillar protein deposits that lead to disorders like Alzheimer’s and Parkinson’s disease.
Phenolics in banana: Gallic acid

Banana Leaves

There are hundreds of uses for uses for very part of the banana plant. In Thailand banana leaves used as wrapping paper or cooking parchment. 

The banana leaf may have been the original equivalent of the modern paper plate. Fresh green banana leaves can be lining the serving dishes for a party to make the food look great and reduces the load of washing up later. 

In India, the practice of eating off banana leaves started in ancient times for reason of hygiene. A meal eaten off a banana leaf, tricky as it is for the uninitiated, is an experience so satisfying that it s is now an international phenomenon. 

Banana leaf is selected with care for the use in cookery. Very young leaf, thin and yellow is strong and makes the ordeal wrapping for something which needs to be cooked for some time. If mature, dark green leaf is used, it is first made pliant by softening it over a flame. This process enhances it s flavor. 

A banana leaf can also serve as a non stick frying pan. This means that no need to use oil and it is healthy way of cooking food. The many uses of banana leave make them a vital part of traditional life in countries such as Sri Lanka. Banana leaves are also sometimes used as wedding decorations. 

Banana Leaves