Evaluation of the Effect of the Operational Parameter on Unripe Banana (Musa Cavendishii) Flour Production Process
| dc.contributor.advisor | Berhanu, Assefa (PhD) | |
| dc.contributor.author | Firew, Deneke | |
| dc.date.accessioned | 2020-03-07T09:08:00Z | |
| dc.date.accessioned | 2023-11-10T14:54:32Z | |
| dc.date.available | 2020-03-07T09:08:00Z | |
| dc.date.available | 2023-11-10T14:54:32Z | |
| dc.date.issued | 2019-06 | |
| dc.description.abstract | Unripe Banana flour production is an excellent alternative food supply and to minimize postharvest losses and to retain the nutritive value of fresh bananas and stable markets. Unripe banana flour is rich in resistant starch, dietary fiber, and aids in colon health and contains a high amount of iron, calcium, potassium, and reducing sugars, which helps in better blood circulation. The main objective of the research is to examine effect of the three types of pretreatment techniques in production flour from unripe banana and analyze quality characteristics of the flour. The drying process was carried out for unripe banana after giving different pre-treatments such as optimal osmotic solution variables, sodium metabisulfite (SMS), and hot water (at 100 0 C). Untreated samples served as control. Treated and untreated samples were oven dried with 45, 60, and 75 0 C a period for 24hr. The dried slice banana was milled into a powder. For the study of optimum osmotic parameters, used design-Expert 7.0.0 three-levelfull factorial RSM was applied for experimental design and statistical analysis of results. The optimum conditions for maximum water loss and minimum solid gain percentage were obtained at 30 0 Brix sugar concentration, 60 0 C socking temperature and 90 min soaking time, which resulted give 29.16% water loss and 5.66% solid gain. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/20984 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Unripe banana flour | en_US |
| dc.subject | Water loss | en_US |
| dc.subject | Solid gain | en_US |
| dc.subject | Osmotic dehydration | en_US |
| dc.title | Evaluation of the Effect of the Operational Parameter on Unripe Banana (Musa Cavendishii) Flour Production Process | en_US |
| dc.type | Thesis | en_US |