Chemical composition of banana pulp

Banana and pulp concentrates are used in diverse applications such as bakery products, beverages, dairy products, and baby foods.

The chemical composition of banana varieties depends of the ripening state; however, agronomic traits, the type of soil, and climatic conditions alter the major and minor components of the fruit.

There is extensive information that chemical composition of banana pulp changes with the ripening state of the fruit.

On one study, lower, moisture content was found in the unripe pulp of banana (69%) than in ripe banana pulp (74%), the carbohydrate content was higher in the former sample (28.7%) than in ripe banana (21.8%), but an inverse was obtained for fiber.

The unripe pulp had 2.90% and the ripe pulp had 0.5%; this pattern might be related to the higher pectin levels present in the ripe state of the pulp.

Another research shows that bananas pulp contains 5% protein, 1% fat, and 84 % nitrogen free extract on a dry matter basis.

Studies have revealed that a loss of firmness or softening in fruit as a result of cooking or heating, involves a loss of turgor, a series of chemical changes in the cell polysaccharides matrix, along with starch swelling and gelatinization.
Chemical composition of banana pulp 

Ripe bananas for Consumption

Bananas for Consumption
Bananas are ripe when they are solid yellow without any green and are overripe once they develop large brown spot. Unripe bananas contain enzyme inhibitors and are therefore constipating and difficult to digest, whereas ripe bananas do not have the inhibitors and are considered laxative.

Avoid commercial bananas, which are picked unripe and then treated with ethylene gas to hasten ripening during shipment; instead purchase organic bananas and place them in a paper bag to encourage natural ripening. To preserve bananas at the peak of ripeness, store them in the refrigerator, which will turn the skin brown but not adversely affect the flavor, or keep them in the dark, plastic bag sealed with a twist tie.

Use bananas in pudding, pies, fruit salads and smoothies. Bananas blended with water make nourishing banana milk. Snack on them fresh, or try a sandwich of banana and raw almond butter. Freeze peeled bananas and run them through a juicer to make dairy-free “ice cream.” Dried banana chips make a tasty, sweet treat.

People who exceedingly cold, frail, or lethargic should only consume bananas in moderation, as eating them may exacerbate those conditions.
Ripe bananas for Consumption