Bhartiya Krishi Anusandhan Patrika
  • Year: 2012
  • Volume: 27
  • Issue: 2

Screening of banana (Musa paradisiaca L.) varieties for flour making

  • Author:
  • Isha Swami, A.G. Naik, Vaishali. H Surve
  • Total Page Count: 3
  • Page Number: 100 to 102

* M.Sc. Horticulture (Post Harvest Technology), ACHF, N.A.U., Navsari, Gujarat

** Retd. Professor and Head, Dept. of Horticulture, N.M. College of Agriculture, N.A.U., Navsari, Gujarat

*** PhD. Scholar (Agronomy), N.M. College of Agriculture, N.A.U., Navsari, Gujarat.

Department of Post Harvest Technology, Navsari Agricultural University, Navsari -396450 (Gujarat)

Online published on 20 September, 2012.

Abstract

An experiment on "Screening of difference banana (Musa paradisiaca L.) varieties for banana flour making" was carried out at the Post Graduate and Post Harvest Laboratory, Department of Horticulture, N.M. College of Agriculture and ASPEE College of Horticulture and Forestry, Navsari Agriculture University, Navsari. Keeping the varieties V1 (Rasthali), V2 (Saba), V3 (Bluggoe), V4 (Rajapuri), V5 (Chandraballi), V6 (Udhyam) and V7(Grand Naine) as treatments in CRD with three repetitions. The total sugar (percent) was carried out. The titratable acidity offlour was found lower in Grand Naine while higher in Bluegoe variety. While ascorbic acid was significantly maximum in Udhyam while lower in Chandrabali variety. In respect to T.S.S., starch and total sugar content, it was found maximum in Grand Naine and lowest in Saba variety. In other hand moisture was found significantly maximum in Grand Naine while the lowest in Chandrabali variety.