BANANA INFLORESCENCE FLOUR AS A GLUTEN-FREE ALTERNATIVE FOR FOOD PRODUCTS

Abstract

Banana inflorescence (BI), an abundant by-product of banana cultivation, emerges as a functional and innovative alternative, considering the increased demand for gluten-free and nutritionally enriched foods, especially by people affected by celiac disease. This study aimed to develop and characterize IB flours using different drying and enzymatic inactivation methods, evaluating their physicochemical, nutritional, and sensory properties, as well as their market acceptance potential. To this end, the inflorescences of the fig and silver varieties were collected, sanitized, dehydrated, and analyzed for centesimal composition, energy value, and fiber content. In addition, the inflorescences were subjected to different drying and enzymatic inactivation methods for subsequent sensory analysis involving 60 tasters using a preference-ranking test. Thus, it was observed that freeze-drying better preserved the color and aroma of IB, while the combined treatment of enzymatic inactivation (heating and vinegar/bicarbonate solution) maintained the color close to that of the original whole and fresh product. The purple-colored sample was preferred over the yellowish samples. The flours had high fiber, protein, and essential mineral content, showing significant nutritional and functional potential. The research concluded that IB flour is a viable alternative to gluten-containing flours, offering nutritional, sensory, and sustainable benefits. Future microbiological testing is needed to ensure food safety and enable commercialization of the product.