Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv. Awak grown locally in Perak, Malaysia

The banana pseudo-stem is not currently utilised in the food industry. The aim of this research was to investigate the chemical and pasting profile of banana pseudo-stem flour (BPF). Wheat flour were substituted with BPF (0, 5, 15 and 30%) and the pasting profile were determined. Results from mineral analysis showed that the levels of sodium (Na), potassium (K), calcium (Ca), magnesium (Mg) and phosphorus (P) were higher than those of iron (Fe), zinc (Zn) and manganese (Mn). The BPF had a 0.04% total titratable acidity (TTA) and a total soluble solid (TSS) of 1.30 °Brix with pH 5.41. BPF contained 28.26% total starch, 12.81% resistant starch and a total digestible starch value of 15.45%. An increased substitution level of BPF into wheat flour significantly (p 0.05) decreased the pasting viscosity (PV), breakdown (BD), final viscosity (FV), setback (SB) and pasting temperature (PT) of the mixtures.