Maseko, Kayise Hypercia, Regnier, Thierry, Meiring, Belinda, Wokadala, Obiro Cuthbert and Anyasi, Tonna A. (2023) Musa species variation, production, and the application of its processed flour: a review. Scientia Horticulturae, 325:112688. pp. 1-16. ISSN 0304-4238 (Print), 1879-1018 (Online) (doi:10.1016/j.scienta.2023.112688)

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Abstract

Banana (Musa spp.), an evergreen perennial crop belonging to the Musaceae family, is one of the world’s most important tropical and subtropical fruits. It is characterized by a wide variation in production, composition, and usefulness due largely to the cultivar, planting method, climate, as well as the availability of nutrients. Bananas are a rich source of essential minerals such as potassium, magnesium, and phosphorus, vitamins such as vitamins A, B6, B12, and C, and phytochemicals such as phenolic acids, flavonoids, tetrapenoids and catecholamines. The Cavendish group including cultivars like Grand Nain, Williams, Chinese, and Valery, is preferred over other cultivars due to a high yield potential and marketability both in the domestic and international markets. However, incomplete identification of cultivars used in producing flour, developing innovative products as well as postharvest losses, are key issues hindering the expansion of banana production. Identification of suitable cultivars and determining the applicable maturity stage of unripe banana is thus crucial for various food and industrial applications. This review therefore provides information on the taxonomy of bananas, their diverse cultivars, and elaborates on the composition of unripe banana flour required in various food applications.

Item Type:	Article
Uncontrolled Keywords:	banana cultivars; banana flour; composition; genome groups; nomenclature; phytochemicals; processing; taxonomy
Subjects:	S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture T Technology > T Technology (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department Faculty of Engineering & Science > Natural Resources Institute > Postharvest Science and Technology Research Group Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Processing & Innovation
Last Modified:	27 Nov 2024 14:47
URI:	http://gala.gre.ac.uk/id/eprint/45080

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