Overripe Banana Sweetener – A Replacement for Processed Sugar

ABSTRACT

The consumption for sugar is highly in demand nowadays and has even encountered
numerous challenges through the years from mites, climate change, poor infrastructure and
geopolitical factors that affects the consumer and the economy of the country. The impact of the
importance of sugar usage in the community plays an important role of adding enjoyment in our
daily lives and provides numerous functional benefits in food. It provides a quick, simple source
of energy but it doesn’t contain other nutrients such as vitamins and minerals. Sugars are popular
in the processed food industry because they add taste, color, bulk and thickness to food products.
They also prevent mold forming and act as a preservative. Moreover, prices of table sugar or
refined (processed sugar) has surged to highest level which impacted the consumer from buying
and the demand remain strong which could lead to higher retail prices for goods and grocery
stores and could possibly not able to buy from the market. However, substitution of overripe
banana sweetener relieves the need of sugar consumption in the community. Hence, brings
people from saving refined sugar or declining them to purchase from the market.

This research was able to obtain the nutritional values of the overripe banana, its costs,
benefits and ways of preparation. Overripe banana has been discarded due to its low quality and
appearance. Most of us tend to throw away overripe bananas, fearing they would no longer be
fresh, and therefore, not fit to eat.

Although overripe bananas may not really look very appetizing--the fruit turns soggy
while the banana peel may turn black or brown--they are very good for our health. An overripe
banana is rich in antioxidants, which is beneficial in preventing or delaying cell damage in one's
body. This, in turn, lowers the risk of diseases. It also improves our immune system.

However, overripe banana exhibits rich sources of natural sweetener which could potentially be

used as a replacement or substitute from sugar cane.

This study aims to help community to meet the demand of the consumer or the people of

Barangay Rogongon specifically in Purok Mahanaim thus, helping them recycle the overripe
banana through transforming it to a sweetener. As we all know, Barangay Rogongon has a large

area of banana plantation so it is possible that it can yield a high production of banana sweetener

in a span of time. Furthermore, this study aims to determine the nutritional properties or the

factors on what makes an overripe banana - a sweetener. This will also help find a solution on

how to replace or substitute a sugar cane to overripe banana sweetener.

This study employed a qualitative method using field research design and identifying the

factors and nutritional values of overripe banana in Purok Mahanaim where interview questions

used as a guide in answering their queries. Also, nutritional composition was analyzed using

laboratory analysis or by calculation method. Insights of these factors may help the future

researchers about the nutritional values of the overripe banana as a sweetener.

INTRODUCTION

Despite being faced with some of the more difficult problems of sugar production as the

Philippines, Thailand managed to still come out on top. It exports almost 70 percent of its

production and has become the world’s second largest exporter of sugar. Sugars are one of the

major components in our diet and normally added into foods and beverages to enhance the color,

texture and flavor development. The most common of which is sucrose or table sugar which is

widely used in food industry for the production of commercialized food products such as bakery

products, ice cream and carbonated beverages. It is also used for cooking, baking, and medicine.
 The Philippines is the second major exporter of bananas in the world. That alone is

enough to tell you about the significant role the fruit plays in the country’s economy. By itself,

bananas are an important source of revenue for farmers. Plus, it’s a great-tasting and nutritious

fruit. There are over 20 known varieties of bananas grown in the Philippines. Among them, the

Cavendish is the most prolific in terms of export as well as the biggest in terms of production,

comprising almost half of the total volume. Locally, saba, lakatan, and latundan can be found in

any household’s fruit bowl.

According to Department of Agrarian Reform (DAR) in Iligan City, Barangay Rogongon

has the prime products to distribute and export banana, falcata and abaca to the city which could

benefit the consumers locally. Having an abundant production of banana may help the

community from the shortage of refined sugar which meets the demand of the residents.

Banana is one of the most widely consumed fruit and has an annual production of

approximately 70m tons all over the world. Banana fruit has been long recognized as a great

source of nutrients and has beneficial effects on human health. However, banana is a perishable

fruit that has a short lifespan from harvest until the onset of deterioration. Previous studies have

claimed that the purchase intention for overripe banana was significantly lower due to low

quality, brown spots appearance as well as decrease in firmness of the pulp. As a result, banana

has been shown as one of the most-wasted product as most retailers ask for fruit in yellow

colour. Despite that, overripe banana consists of an excellent source of vitamins, minerals, and

natural sweetener. The sugar content mainly composed of sucrose, fructose and glucose

increased tenfold from unripe banana to overripe banana, raising from 1.26% to

12.28%. Previous study revealed that the banana pulp did not vary with maturity although most

of the starch has been converted into sugar in overripe banana. There have been a few studies
that utilized overripe banana or second grade banana to produce banana puree films and

biodegradable starch laminates. However, overripe banana is still underutilized, and very little

effort has been put to identify its functionality in terms of application to food. Hence, the

utilization of overripe banana will not only help in increasing value of food product but also

indirectly reduce food waste.

The researchers aimed to know the nutritional values or properties of an overripe banana

sweetener as a replacement for refined (processed) sugar which could benefit the community.

Nutritional composition was analyzed using laboratory analysis and calculation method.

Overripe banana can be used as a food ingredient in developing high content of sugar. Thus,

suited for the substitution of table sugar. The researchers also aimed to know the exact amount of

sugar needed, the number of overripe bananas, the cost and the benefits. To gain a better

understanding of how overripe banana sweetener can be a replacement for refined sugar, we have

designed a study in Purok Mahanaim, Rogongon, Iligan City. The visualization of the factors

may help the future researchers about the significance of this study.

Statement of the Problem

This research aimed to answer the following questions:

1. What are the health benefits or nutritional values of overripe banana sweetener?

2. What are the components of overripe banana that makes it a sweetener?

3. What are the kinds of bananas that can be processed?

4. What are the problems encountered when preparing the overripe banana sweetener?

5. Why choose overripe banana as a sweetener?