Haron, Normah and Mat Jusoh, Hanapi and Muhamad Bunnori, Noraslinda (2025) Nutritional and functional characterization of Malaysian banana flours (pisang berangan and pisang nangka) and their application in high-fiber biscuit development. International Journal of Allied Health Sciences, 9 (Supp. 3). pp. 170-175. E-ISSN 2600-8491
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Abstract
Background: Banana flour from unripe bananas is a promising functional ingredient due to its distinctive nutritional composition and bioactive compounds. This study evaluated the nutritional and functional potential of banana flour from two Malaysian varieties, Musa acuminata(Pisang Berangan) and Musa paradisiaca(Pisang Nangka), with emphasis on their use in value-added bakery products. Methods:Unripe bananas were processed into flour by freeze-drying, followed by proximate and functional property analyses.Biscuits were formulated using Pisang Berangan flour (100%, 50% banana–wheat, and 50% banana–rice blends) for sensory evaluation, while both Pisang Berangan and Pisang Nangka flours were analyzed for nutritional composition and physicochemical properties.A sensory evaluation was conducted among 30 randomly selected undergraduate students from IIUM Kuantan to assess three biscuit formulations (banana flour, banana–wheat flour, and banana–rice flour) for aroma, texture, color, flavor, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely; 9 = like extremely). Samples were coded with two-digit numbers, and participants ranked their preferences and provided additional feedback.Results:Pisang Beranganflour contained significantly higher (p < 0.05) protein (3.74%), crude fiber (5.22%), and ash (2.55%) than Pisang Nangka (2.89%, 3.18%, and 2.02%, respectively). Carbohydrate was the major fraction in both flours (>90%), with Pisang Berangan exhibiting higher starch (92.06%) and amylose (67.71%) compared to Pisang Nangka (88.74% and 59.83%, respectively), indicating stronger thickening and stabilizing potential. Sensory evaluation showed that the 50% banana flour–wheat flour formulation obtained the highest scores for flavor (6.93 ± 1.53), texture (6.87 ± 1.25), and overall acceptability (7.00 ± 1.53). In contrast, the 100% Pisang Berangan flour biscuits exhibited superior nutritional quality but were less preferred in terms of texture.Conclusion:Overall, a 50% replacement of wheat flour with Pisang Berangan flour provides the best compromise between texture, flavor, and nutrient density, highlighting its potential as a sustainable functional ingredient for the development of high-fiber bakery products.INTRODUCTIONBananas (Musaspp.) are among the world’s most important fruit crops, with global production exceeding 125 million tonnes annually, primarily in tropical and subtropical regions (FAO, 2023). In Malaysia, bananas are the second most widely cultivated fruit, yet their high perishability leads to substantial post-harvest losses estimated at 20–30% (FAO, 2023). Converting bananas into flour has been proposed as an effective strategy to extend shelf life while preserving nutritional quality (Bezerra et al., 2013).
| Item Type: | Article (Journal) |
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| Uncontrolled Keywords: | Banana flour;functional foods; resistant starch;bioactive compounds;product development;sustainability |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry S Agriculture > S Agriculture (General) |
| Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | Kulliyyah of Allied Health Sciences Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences Kulliyyah of Science Kulliyyah of Science > Department of Biotechnology |
| Depositing User: | Dr. Normah Haron |
| Date Deposited: | 15 Dec 2025 16:13 |
| Last Modified: | 15 Dec 2025 16:13 |
| Queue Number: | 2025-12-Q1082 |
| URI: | http://irep.iium.edu.my/id/eprint/126075 |
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