➢ Cooking bananas are banana cultivars in the genus Musa whose fruits are

generally used in cooking. They may be eaten ripe or unripe and are
generally starchy.
➢ It is rich in nutrients including CHO, protein, fat, dietary fibre, vitamins,
minerals & phytochemicals.
➢ Banana stem is a rich source of fiber and helps in weight loss, Dehydration,
Clears Urinary Tract and Helps Treat Kidney Stones, Helps Maintain
Hemoglobin Levels , Its high fiber content creates a feeling of satiation and
hence, reduces the intake of food. It also helps ease constipation. Banana
stem is rich in potassium, phytochemicals, and vitamin B6 just like the
fruit.
General Objective –

➢ Functional food product development of banana stem center core

Specific Objectives -
➢ To determined suitable banana stem center core verities for food industry.
➢ To determine the properties of the banana stem product of proximate analysis
➢ To determined organoleptic properties of the preserve in banana stem Wine.
➢ To change the image of unutilized banana stems from waste into highly valued range of
banana stem center core functional food products.
 INGREDIENTS

INGREDIENTS AMOUNT
Banana Stem 500g
Water 3.5l
Banana Stem Powder 50g
Sugar 500g
Yeast Tea spoon 1 1/2
Plums 25g
Cardamom, Cloves, Cinnamon Small amount
Cotton To filter
Instruments & Equipment
 Methodology
➢ Methodology can be divided into two parts 1. Preparation of banana stem powder 2.
Preparation of banana stem wine
Methodology
 SAMPLE TYPE
Sample No Banana Stem powder Sugar Level

230 20g 160g

356 25g 150g

427 15g 200g

 j

• Number of subjects, groups

– Hedonic test- 15 untrained panelists will be used
for 9-point Hedonic scale.

• Hedonic test- color, appearance, aroma,

Texture of Banana stem wine will be sensory
evaluated by 15 untrained panelists by using
9-point hedonic scale.
j
 j
MEANS
P VALUE
230 356 427
Colour 0.075 3.867 2.333 3.800
Aroma 0.071 3.467 2.400 3.800
Appearance 0.229 3.000 2.467 3.533
Overall 0.368 2.933 2.200 2.533
acceptability
 Conclusions

The experiment can be further continued with the following recommendations

➢ Study on the incorporation of the different varieties of banana stem can be
carried out produces different type of wines
➢ Study on microbiology analysis for verity for banana stem flour and preserve product
➢ Study of various flavors, color, incorporated banana stem center core value added food
product can be carried – wine production out.
Consumers mindful of the diet and lifestyle have created a renewed demand for healthy,
indigenous, and traditional food ingredients and products.
 Discussion

• As a main ingredient for the novel product selecting

a most wasteful product in the banana field after the
harvesting can be a economical beneficial for the
banana farmers
• By utilizing the under researched product like banana
stem to improve the costumers and scientific
community
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USING PECTINASE AND α-AMYLASE. Journal of Food Process Engineering, [online] 31(1),
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4530.2007.00152.x [Accessed 25 Oct 2022].
2. Ho, L.H., Abdul Aziz, N.A., Bhat, R. and Azahari, B. (2013). Storage studies of bread prepared
by incorporation of the banana pseudo-stem flour and the composite breads containing
hydrocolloids. CyTA - Journal of Food, 12(2), pp.141–149.
3. Tharsika, R., Hemachandra, D. and Sharunya, G. (2018). Do drought vulnerable farmers adapt
more to drought? a case of dry zone paddy farmers in Sri Lanka. Sri Lanka Journal of Food and
Agriculture, 4(2), p.39.
4. Adikari, A.M.N.T. and Lakmali, T. (2016). A Recipe Book of Traditional Sri Lankan
Food. Procedia Food Science, 6, pp.60–64.