International Food Research Journal 16: 183-189 (2009)

Assessment of physical properties of ripe banana flour prepared

from two varieties: Cavendish and Dream banana
1
Abbas F. M. A., 2Saifullah, R. and 2*Azhar, M. E.
1
School of Industrial Technology, Environmental Technology Division,
Universiti Sains Malaysia, 11800 Penang, Malaysia
2
School of Industrial Technology, Food Technology Division,
Universiti Sains Malaysia, 11800 Penang, Malaysia

Abstract: Physical properties of ripe banana flour were studied in Cavendish and Dream banana, in order to
distinguish the two varieties. Flour was analyzed for pH, total soluble solids (TSS), water holding capacity
(WHC) and oil holding capacity (OHC) at 40, 60 and 80 °C, color values L*, a* and b*, back extrusion force
and viscosity. Physical properties data were analyzed by cluster analysis (CA) and discriminant analysis (DA).
CA showed that the two types of flour were different in terms of selected physical properties. DA indicated that
WHC at 60 °C was the main contributor in discriminating the two types of flour.

Keyword: Physical properties, ripe banana flour, cluster analysis, discriminant analysis.

Introduction Commercial banana flour production is not yet

common in Asia however this industry is gaining
Banana is one of the most consumed fruits in popularity in major banana producing countries in
tropical and subtropical regions. New economical Africa (Emaga et al., 2008). In its original form, it
strategy to increase utilization of banana includes the is relatively easy to differentiate between varieties
production of banana flour when the fruit is unripe, (skin color, appearance, sizes and other dimensions).
and to incorporate the flour into various innovative Once the pulp is processed into flour, identification
products such as slowly digestible cookies (Aparicio- of the banana origin and stage of ripeness becomes a
Saguilan et al., 2007), high-fiber bread (Juarez- challenge. For the purpose of quality control in the
Garcia et al., 2006) and edible films (Sothornvit small and medium industries with limited budgets
and Pitak, 2007). The preparation of banana flour and manpower, it may be easier to perform physical
from unripe banana has been reported (Rodrı´guez- measurements. The determination of chemical
Ambriz et al., 2008), and the flour has been shown constituents of the flour such as sugar, starch and
to possess thickening and cooking properties nearly dietary fibers is more laborious and time consuming.
identical to those of isolated starch (Suntharalingam Therefore it may be worthwhile to study the physical
and Ravindran, 1993). In Malaysia and some other properties of banana flour prepared from ripe fruits of
South East Asian countries however, banana is mainly common varieties, and devise methods to discriminate
consumed ripe. It will be interesting to prepare banana flour based on its physical data. Statistical
banana flour from ripe fruits. Ripe banana flour can techniques that can be applied to perform this task is
potentially offer new products with standardized the multivariate statistical techniques (Markus et al.,
composition for various industrial and domestic uses. 2002; Ricardo et al., 2003).
Banana flour prepared from ripe banana containing Several varieties of banana can be found in the
a quantity of sugar is suitable for incorporation into Malaysian market however two of the most important
food products requiring solubility, sweetness and varieties are Cavendish (Musa paradisiaca L, cv
high energy content. Physical properties of fresh cavendshii) and Dream (Musa acuminata colla. AAA,
banana and banana constituents such as banana cv ‘Berangan’) banana. Cavendish banana is more
starch, have been studied and characterized (Zhang et expensive than the Dream banana. Therefore the
al., 2005), however the work to characterize physical objective of this study was to characterize selected
properties of ripe banana flour with the intention of physical properties of ripe banana flour, and to use the
discriminating between flours prepared from different data to discriminate between the two banana flours
banana varieties has not been performed. prepared from ripe Cavendish and Dream banana.

*Corresponding author.
Email: [email protected]
Tel.: 6 04 6533888 (ext 2222). Fax.: 6 04 6573678 © All Right Reserved
184 Abbas F. M. A., Saifullah, R. and Azhar, M. E.

Material and Methods supernatant was decanted, and the tubes were allowed
to drain for 10 min at a 45o angle. The residue was
Preparation of ripe banana flour weighed and WHC and OHC calculated as g water
Two banana varieties, namely Cavendish (Musa or oil per g dry sample, respectively (Rodrı´guez-
paradisiaca L, cv cavendshii) and Dream (Musa Ambriz et al., 2008).
acuminata colla. AAA, cv ‘Berangan’) banana, were
purchased from eleven different markets around Color
Penang Island, Malaysia. A total of 70-80 ripe banana The instrumental measurement of banana flour
(stage 5 of ripeness – more yellow than green) of color was carried out with a Colorimeter Minolta
each variety were obtained from each market (A total CM-3500d (Minolta, Spectrophotometer, USA) and
of 1648 bananas for all samples). The ripeness stage the results were expressed in accordance with the
5 was selected since this stage corresponds to various CIELAB system with reference to illuminant D65
uses in industrial transformation and traditional and a visual angle of 10o. The measurements were
culinary preparations (Emaga et al, 2008). The fruits performed through a 6.4-mm-diameter diaphragm
were peeled and cut into transverse slices of about 2 with an optical glass, placing the flour directly on the
mm thickness. Slices were then dipped in 0.5 % (w/v) glass. The parameters determined were L* (L* = 0
sodium metabisulphite solution for 5 min, drained [black] and L* = 100 [white]), a* (−a* = greenness
and dried in oven (AFOS Mini Kiln) at 60oC for 18 and +a* = redness), b* (−b* = blueness and +b* =
hrs. The dried samples were ground in a Retsch Mill yellowness).
Laboratory (Retsch AS200) to pass through 60 mesh
screen to obtain banana flour. The yield of flour was Back extrusion force of slurry
calculated by dividing the amount of flour produced A TA-XTplus Texture Analyzer (Stable Micro
by the amount of fresh banana used, and the results Systems, Godalming, UK) was used to evaluate the
were converted to g/Kg (g of flour/Kg of banana). texture of the banana flour slurry (10% w/v). Back
The flour was stored in airtight plastic packs in cold ward extrusion tests were conducted with the disc
storage (15±2°C) for further analyses. diameter 45 mm, setting the probe travel distance at
30 mm. Both tests were performed with a test speed
pH, total soluble solid and viscosity of 5 mm/s, a trigger force of 5 × g, and force in
The pH of the flour was measured using a Inlab compression mode. Force-time curves were recorded
421 Electrode attached with Delta 320 pH meter at a crosshead speed of 5 mm/s and recording speed
(Mettler-Toledo, Switzerland). Flour dispersion was 5 mm/s to enable evaluation of back extrusion
(8% (w/v)) was stirred for 5 min, allowed to stand force (BEF) of the slurry. BEF of slurry may indicate
for 30 min, filtered and the pH of filtrate measured gelation property potentials of the flour.
(Suntharalingam and Ravindran, 1993). Total soluble
solids (TSS) in the same flour slurries were measured Multivariate statistical methods
using an Atago refractometer (Atago PAL-1, Co. Ltd.,
Tokyo, Japan) (Salvador and Fiszman, 2007). Cluster analysis
Viscosity was determined as described by Cluster analysis (CA) is a multivariate technique,
Fagbemi (1999). Flour was dispersed in water at 8% whose primary purpose is to classify the objects of
(w/v) concentration using a magnetic stirrer (1000 the system into categories or clusters based on their
rpm) and heated from 30 to 95oC in a waterbath similarities, and the objective is to find an optimal
and kept at this temperature for 20 min. The slurry grouping for which the observations or objects
obtained was stirred constantly and cooled at room within each clusters are similar, but the clusters are
temperature. The viscosity was measured using a dissimilar to each other. Hierarchical clustering is
Brookfield Viscometer, model DV-E (Brookfield the most common approach in which clusters are
engineering laboratories, Inc, Middleboro, MA, formed sequentially. The most similar objects are
USA) using spindle 3, at 50 rpm. first grouped, and these initial groups are merged
according to their similarities. Eventually as the
Water-holding capacity (WHC) and oil-holding similarity decreases all subgroups are fused into a
capacity (OHC) single cluster. CA was applied to physical properties
Twenty-five millilitres of distilled water or of banana flour using a linkage method. In the linkage
commercial olive oil were added to 1 g of dry method, the distances or similarities between two
sample, stirred and incubated at 40, 60 or 80oC for 1 clusters A and B is defined as the minimum distance
h. Tubes were centrifuged at 3000 x g for 20 min, the between a point in A and a point in B:

International Food Research Journal 16: 183-189

 Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana 185

D( A, B ) = min{d ( yi , y j ), for yi in A and y j in B Results and discussion

Where d ( y i , y j ) is the Euclidean distance in (1).
General
The average length and diameter of Cavendish and
At each step the distance is found for every pair
Dream banana used for the study were 18.0 and 6.0,
of clusters and the two clusters with smallest distance
and 13.1 and 5.3 cm respectively. The average weight
(largest similarity) are merged. After two clusters are
per fruit was 174 and 101 g for Cavendish and Dream
merged the procedure is repeated for the next step: the
banana, respectively. This indicates differences in the
distances between all pairs of clusters are recalculated
size of the two banana varieties. Ripe banana flours
and the pair with minimum distance is merged into a
produced were pale or soft yellow in color, scattered
single cluster. The result of a hierarchical clustering
with small black spots and presented banana flavor.
procedure can be displayed graphically using a tree
After production of banana flour, the average yield of
diagram, also known as a dendrogram, which shows
Cavendish and Dream banana flour were 183.4 and
all the steps in the hierarchical procedure (Richard
274.3 g/Kg of banana fruit respectively. Chemical
and Dean, 2002; Alvin, 2002).
composition of both banana flours has been compared
(AlKarkhi et al., 2009). The protein and fat contents
Discriminant function
of the ripe banana flour were low, i.e. 4.78 and 4.11,
Discriminant analysis is a multivariate technique
0.42 and 0.30% for Cavendish and Dream banana
used for two purposes, the first purpose is description
flour respectively. The content of carbohydrate was
of group separation in which linear functions of the
high in both types of flour and this is expected since
several variables (discriminant functions (DFs))
ripe banana is known to contain high level of sugar
are used to describe or elucidate the differences
and dietary fibers (Rodriguez-Ambriz et al., 2008).
between two or more groups and identifying the
Table 1 summarizes the mean and standard
relative contribution of all variable to separation of
deviations of selected physical parameters for the two
the groups. Second aspect is prediction or allocation
types of banana flour. The average TSS of Cavendish
of observations to group in which linear or quadratic
banana flour was slightly lower than that of Dream
functions of the variable (classification functions
banana, thus indicating higher sugar content in the
(CFs)) are used to assign an observation to one of the
groups (Richard and Dean, 2002; Alvin, 2002).

Table 1. Mean and standard deviations (n =11) of selected physical parameters for the two types of banana flour

Parameter Type of banana flour

Cavendish Dream
pH 4.77 ± 0.16 4.63 ± 0.16
TSS (°Brix) 4.79 ± 0.34 5.03 ± 0.49
a
WHC 40 °C 0.85 ± 0.09 0.52 ± 0.11
a
WHC 60 °C 0.96 ± 0.09 0.65 ± 0.22
a
WHC 80 °C 2.57 ± 0.71 2.68 ± 0.97
b
OHC 40 °C 0.93 ± 0.06 0.84 ± 0.09
b
OHC 60 °C 0.91 ± 0.08 0.86 ± 0.09
b
OHC 80 °C 0.99 ± 0.15 1.05 ± 0.14
L* 67.29 ± 2.30 66.18 ± 5.75
a* 4.79 ± 0.90 6.68 ± 1.58
b* 20.51 ± 1.88 26.03 ± 2.44
BEF (N) 0.87 ± 0.37 0.38 ± 0.12
Viscosity (mPa.s) 85.63 ± 2.66 62.30 ± 7.83
a
, water holding capacity; g water/g dry sample, b, oil holding capacity; g oil/g dry sample

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186 Abbas F. M. A., Saifullah, R. and Azhar, M. E.

latter. In principle, this could cause less sweetness yielded a higher WHC (Rodrı´guez-Ambriz et al.,
to be perceived in Cavendish banana flour which 2008). Starch however is not the principal component
in turn could influence consumer acceptance. This of ripe banana (Zhang et al., 2005), leaving dietary
suggestion however, needs further testing since the fibers and protein as the main contributing factors
difference is marginal. TSS indicates soluble solid that influence WHC of ripe banana flour. The highest
content of banana flour, and high TSS has been WHC was attained at 80°C in all banana flour was
associated with high sucrose content in banana pulp also attributed to the effects of the solution properties
(Bugaud et al., 2006). It has been reported that the of dietary fiber (Juarez-Garcia et al., 2006) and to a
average starch content drops from 70 to 80% in the less extent the gelatinization of starch in the flour that
pre-climacteric period to less than 1% at the end of absorbs water into starch granules with concomitant
the climacteric period, while sugars, mainly sucrose, swelling (Rodrı´guez-Ambriz et al., 2008). Good
accumulate to more than 10% of the fresh weight of water holding property implies the potentials of
the fruit (Zhang et al., 2005). As ripe banana was banana flour to be used as a thickener in liquid and
used for flour preparation the pH is expected to be semiliquid foods.
mildly acidic with low acid content, but with a high Another functional property of banana flour is oil
sugar content. holding capacity (OHC). Mean OHC ranged between
Mean WHC increased with temperature, and 0.8 to 1.0 g oil/g dry samples at the three temperatures
ranged between 0.5 – 2.7 g/g dry sample. These assessed. These values are slightly lower than that
values are lower than those reported in mango dietary reported in fiber-rich banana powder that could hold
fiber (12 and 15 g water/g dry sample) and mango peel 2.2 g oil/g dry sample (Rodrı´guez-Ambriz et al.,
dietary fiber (11 g/g) (Larrauri et al., 1996), but were 2008), but are similar to that of mango dietary fiber
similar to those of fiber-rich unripe banana flour (2.5 with OHC in the range 1.0 – 1.5 g oil/g ((Larrauri et
g/g) (Rodrı´guez-Ambriz et al., 2008). The average al., 1996). Other products tested for OHC include
WHC40 and WHC60 were higher in the Cavendish mango peel dietary fiber (~ 4 g oil/g), (Larrauri et al.,
banana flour as compared to that of Dream banana. 1996) and citrus peel fiber (2.35 – 5.09 g oil/g) (Chau
WHC could be related to the physical state of starch and Huang, 2003). OHC relates to the hydrophilic
(Waliszewski et al., 2003), dietary fiber and protein character of starches present in the flour (Rodrı´guez-
in the flour. It was the release of amylose which has Ambriz et al., 2008) that could be present in some
the capacity to effectively bind water molecules that quantity in Cavendish as well as in Dream banana

Figure 1. Dendrogram showing clustering of banana flour samples based on physical properties

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 Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana 187

flour. Good oil absorption capacities of the flours Cluster analysis

suggest that they may be useful in food preparations Cluster analysis (CA) was used to identify the
that involve oil mixing, such as in bakery products similarity groups between the banana flour samples.
where oil is an important ingredient. CA rendered a dendrogram as shown in Figure1,
The mean L * values of the flour were similar (~ grouping all 22 samples into two statistically
67.0), indicating similarity in lightness color of the significant clusters. Cluster 1 (samples 1-11 for
flour. Dream banana flour appeared to show more Cavendish banana flour) and clusters 2 (samples
reddish and yellowness tones (higher a* and b* 12-22 for Dream banana flour) reveal that the two
values) as compared to that of Cavendish flour. During types of banana flour have different characteristics
ripening of banana, the flesh color changes from in terms of physical properties. Figure 1, also shows
“opaque white’ to “very soft yellow” thus reflecting that Cavendish banana flour exhibited a consistent
different extents of starch hydrolysis and sugar behavior more than Dream banana. This indicates that
synthesis (Salvador and Fiszman, 2007) in the banana the values of physical properties of Dream banana
varieties. As both flours were yellow in color with flour show greater fluctuation. This grouping gives
acceptably high b* values (yellowness tone), these evidence that samples in each group share each other
ripe banana flours may be suitable for incorporation the sources of physical properties that were different
into products requiring high yellowness tones such from the other type of banana flour.
as yellow noodle or certain bakery products. The
average L* values of both flours however was similar. Table 2. Eigen-value of DF for the two types of banana flour
Even though some differences were noted in the color
Eigen- % Cumulative
values of the flour, caution must be exercised when Function
value of Variance %
interpreting these data since scattered dark spots
1 35.35 100.00 100.00
within the flour might have interfered with color
analyses. In addition color changes of banana slices
during drying might also complicate the interpretation
Table 3. Wilks’ Lambda for testing discriminant function validity
of L*a*b* values. In view of color change during
drying, more work should be performed to evaluate Wilks'
Test of Function Chi-square P-Value
enzyme activity such as polyphenoloxidase (PPO), Lambda
and total phenolic contents of banana slices in order
1 0.03 48.51 0.00
to study color changes during drying of banana slices.
This is because banana is known to undergo enzymic
browning upon wounding (Vilas-Boas and Kader, Discriminant analysis
2006). The DA applied on raw data consisted of thirteen
The average viscosity and BEF were 85.63 mPa.s parameters. Only one DF was found to discriminate
and 0.87 N, and 62.30 and 0.38 N respectively for the two varieties as shown in Table 2 . Wilk’s Lambda
Cavendish and Dream banana flour. In all cases the test showed that DF is statistically significant as
average viscosity and BEF of Cavendish banana shown in Table 3. Furthermore 100% of the total
flour slurry were higher than those of Dream banana. variance between the two types of banana flour was
The functionality of starch is largely related to explained by only one DF. The relative contribution
its gelatinization and pasting characteristics. In for each parameter is given in equation 2.
theory, when banana flour is heated in water, starch
granules swell at their gelatinization temperature. (2)
When amylose leaches out of the granules and swell,
viscosity and textural changes result. Since starch
content is low in ripe banana (Zhang et al., 2005),
the viscosity of ripe banana flour slurries could have
been attributed to protein contents since protein
content has been shown to increase with increasing
ripeness of banana cultivars (Yomeni et al., 2004). L* and b* values and WHC60 exhibited strong
Other components with viscosity properties such contribution in discriminating the two types of flour
as dietary fibers could also contribute to viscosity and account for most of the expected variations in
and BEF of banana flour. The differences in these physical properties of the flour samples, while other
physical properties may have certain implications in parameters showed less contribution in explaining
products incorporated with ripe banana flours.

International Food Research Journal 16: 183-189

188 Abbas F. M. A., Saifullah, R. and Azhar, M. E.

Table 4. Classification results for discriminant analysisa of the two types of flour

% Predicted group membership

Type of banana
correct Cavendish Dream
Cavendish 100 11 0
Dream 100 0 11
a
100.0% of original grouped cases correctly classified.

the variation between the banana flour. The relative the L* and b* values and WHC60. The positive
contribution of the parameters can be ranked as contribution was mainly attributed to positive
follows; coefficient of the parameters, while the negative
contribution was mainly attributed to the negative
L* > b* > WHC60 > viscosity > pH > WHC40 > coefficient of the parameters in equation 2.
OHC40 > OHC80 > OHC60 > WHC80, BEF > a*
> TSS.
Conclusion
Based on this ranking it may be concluded that
L* and b* values and WHC60 are the most important The present study revealed some differences in
physical properties that discriminate ripe Cavendish physical properties of ripe Cavendish and Dream
and Dream banana flour. However since color banana flour. Statistical analysis indicated that water
assessment was problematic due to the presence holding capacity at 60°C were the main contributors
of dark spots and color changes occurred during in discriminating the two types of flours. Future work
drying of banana slices, it would be appropriate to should involve comparison of physical properties
dismiss color parameter as discriminating methods of banana flour prepared from various stages of
to differentiate the flour. TSS is the least reliable ripeness and varieties. This should be supported by
physical parameter to discriminate the flour since the chemical analysis of dietary fibers, starch and sugar
contents of soluble solid in the flours were almost composition in order to explain the differences in
similar (Table 1). physical properties of the flour. Incorporation studies
The classification matrix (Table 4) showed that of ripe banana flour into strategic food products could
100% of the cases were correctly classified to their also be attempted.
respective groups. The results of classification also
showed that significant differences existed between
these two types of flour (Table 4), affording 100% Acknowledgement
correct assignation, which are expressed by in term of
one discriminant function. This result is in agreement The authors gratefully acknowledge the financial
with CA which indicated that the two types of flour assistance from Universiti Sains Malaysia and the
were different based on their physical properties. research facilities by Dean of the School of Industrial
Technology, USM, Penang. USM short term grant
Source identification (304/ PTEKIND/638098) is acknowledged.
Relationship between the scores of
discriminant function and the samples from
various samples (Figure2) corresponded to References
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