Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour
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Submitted
February 7, 2025
Published
September 16, 2025
Keywords:
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Green Banana Flour, Deodorization, Pre-Treatment, Swelling Power, Solubility, Value Addition, Food Security
Abstract
Background: Green banana flour (GBF) is a nutrient-dense ingredient, rich in resistant starch, fiber, and bioactive compounds, making it particularly suitable for gluten-free products. However, its distinct raw and earthy flavor limits its broader application in foods. While pre-treatments with citric acid and brine have been proposed for deodorization, their efficacy and their impact on the flour's functional and nutritional properties remain insufficiently characterized.
Aims: This study aimed to evaluate the efficacy of citric acid and brine pre-treatments for deodorizing green banana flour and to analyze their effects on its key functional and nutritional properties.
Methods: Peeled and sliced green bananas were subjected to one of three pre-treatments: immersion in a 5% citric acid solution, 5% brine solution, or no treatment (control). The resulting flours were analyzed for their sensory attributes, functional, and nutritional properties. Data were analyzed using ANOVA, and means were compared with the Least Significant Difference (LSD) test at a significance level of p < 0.05.
Results: Sensory evaluation revealed a significant reduction in undesirable flavors in the treated flours compared to the control (p < 0.05), confirming the deodorizing efficacy of both pre-treatments. Functionally, both treatments significantly reduced the water holding capacity (p < 0.05) but had no significant effect on swelling power or solubility (p > 0.05). Nutritionally, the protein content was significantly reduced from 4.87% in the control to 3.92 % and 2.83% in the citric acid- and brine-treated flours, respectively (p < 0.05).
Conclusions: Pre-treatment with citric acid or brine effectively deodorizes green banana flour. However, these treatments also adversely affect certain functional and nutritional properties, particularly water holding capacity and protein content. These trade-offs must be considered for its application in food product development.
Keywords: Green Banana Flour; Deodorization, Pre-Treatment, Swelling Power, Solubility, Value Addition, Food Security.
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References
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Anyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2017). Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour. Journal of Food Measurement and Characterization, 11(1), 99–110. https://doi.org/10.1007/s11694-016-9376-2
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Bakare, A. H., Ogunbowale, O. D., Adegunwa, M. O., & Olusanya, J. O. (2017). Effects of pretreatments of banana (Musa AAA, Omni) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour. Food Science & Nutrition, 5(2), 182–196. https://doi.org/10.1002/fsn3.378
Bezerra, C. V., Rodrigues, A. M. D. C., Amante, E. R., & Silva, L. H. M. D. (2013). Nutritional potential of green banana flour obtained by drying in spouted bed. Revista Brasileira de Fruticultura, 35(4), 1140–1146. https://doi.org/10.1590/S0100-29452013000400025
Cândido, H. T., Marzullo, Y. O. T., & Leonel, M. (2023). Green Banana Flour Technology: From Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario. Brazilian Archives of Biology and Technology, 66, e23210543. https://doi.org/10.1590/1678-4324-2023210543
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Choudhury, N., Nickhil, C., & Deka, S. C. (2023). Comprehensive review on the nutritional and therapeutic value of banana by-products and their applications in food and non-food sectors. Food Bioscience, 56, 103416. https://doi.org/10.1016/j.fbio.2023.103416
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Dotto, J., Matemu, A. O., & Ndakidemi, P. A. (2019). Nutrient composition and selected physicochemical properties of fifteen Mchare cooking bananas: A study conducted in northern Tanzania. Scientific African, 6, e00150. https://doi.org/10.1016/j.sciaf.2019.e00150
Food and Agriculture Organization of the United Nations. (2014). Crop primary: Provisional 2014 production and production indices data Data set. FAOSTAT. from http://www.fao.org/faostat/en/#data/QI.
Food and Agriculture Organization of the United Nations. (2019). Banana and plantain production in 2016 Data set. FAOSTAT. from https://www.fao.org/faostat/en/#data/QCL
Gadhave, R. K., Kaur, R., & Prasad, K. (2023). Effect of acid pretreatment on physicochemical, optical, functional, thermal, and morphological characteristics of unripe plantain and banana flour. Journal of Food Chemistry & Nanotechnology, 09(01). https://doi.org/10.17756/jfcn.2023-147
Grimm, E., Khanal, B. P., Winkler, A., Knoche, M., & Köpcke, D. (2012). Structural and physiological changes associated with the skin spot disorder in apple. Postharvest Biology and Technology, 64(1), 111–118. https://doi.org/10.1016/j.postharvbio.2011.10.004
International Organization for Standardization. (2004). Sensory analysis—Methodology—Triangle test (ISO Standard No. 4120). from https://www.iso.org/standard/33494.html
International Organization for Standardization. (2017). Sensory analysis—Methodology—General guidance (ISO Standard No. 6685).
Jiang, Y., Duan, X., Joyce, D., Zhang, Z., & Li, J. (2004). Advances in understanding of enzymatic browning in harvested litchi fruit. Food Chemistry, 88(3), 443–446. https://doi.org/10.1016/j.foodchem.2004.02.004
Juarez-Garcia, E., Agama-Acevedo, E., Sáyago-Ayerdi, S. G., Rodríguez-Ambriz, S. L., & Bello-Pérez, L. A. (2006). Composition, Digestibility and Application in Breadmaking of Banana Flour. Plant Foods for Human Nutrition, 61(3), 131–137. https://doi.org/10.1007/s11130-006-0020-x
Kader, A. A. (2013). Postharvest technology of horticultural crops—An overview from farm to fork. Ethiopian Journal of Applied Science and Technology, 8(1), 1–8.
Kitinoja, L., & AlHassan, H. Y. (2012). Identification of appropriate postharvest technologies for small scale horticultural farmers and marketers in sub-Saharan Africa and South Asia—Part 1. Postharvest losses and quality assessments. Acta Horticulturae, 934, 31–40. https://doi.org/10.17660/ActaHortic.2012.934.1
Komthong, P., Katoh, T., Igura, N., & Shimoda, M. (2006). Changes in the odours of apple juice during enzymatic browning. Food Quality and Preference, 17(6), 497–504. https://doi.org/10.1016/j.foodqual.2005.06.003
Kumar, P. S., Saravanan, A., Sheeba, N., & Uma, S. (2019). Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.). LWT, 116, 108524. https://doi.org/10.1016/j.lwt.2019.108524
Kunyanee, K., Van Ngo, T., Kusumawardani, S., & Luangsakul, N. (2024). Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product. Foods, 13(4), 593. https://doi.org/10.3390/foods13040593
Lawal, O. (2004). Composition, physicochemical properties and retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch. Food Chemistry, 87(2), 205–218. https://doi.org/10.1016/j.foodchem.2003.11.013
Luo, Y., & Tao, Y. (2003). Determining tissue damage of fresh-cut vegetables using imaging technology. Acta Horticulturae, 628, 97–102. https://doi.org/10.17660/ActaHortic.2003.628.10
Ma, H., Liu, M., Liang, Y., Zheng, X., Sun, L., Dang, W., Li, J., Li, L., & Liu, C. (2022). Research progress on properties of pre-gelatinized starch and its application in wheat flour products. Grain & Oil Science and Technology, 5(2), 87–97. https://doi.org/10.1016/j.gaost.2022.01.001
Martín Lorenzo, M., Piedra-Buena Díaz, A., Díaz Romero, C., Rodríguez-Rodríguez, E. M., & Lobo, M. G. (2024). Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas. Sustainability, 16(15), 6647. https://doi.org/10.3390/su16156647
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., & Lajolo, F. M. (2011). Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão). Plant Foods for Human Nutrition, 66(3), 231–237. https://doi.org/10.1007/s11130-011-0238-0
Mudyazvivi, E., & Maunze, S. (2010). Developing viable business with smallhoders through local service providers—The case of banana (Musa spp.) value chain development in Zimbabwe. Acta Horticulturae, 879, 773–779. https://doi.org/10.17660/ActaHortic.2010.879.84
Mvumi, B., Matsikira, L. T., & Mutambara, J. (2016). The banana postharvest value chain analysis in Zimbabwe. British Food Journal, 118(2), 272–285. https://doi.org/10.1108/BFJ-08-2014-0293
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Authors
Ngwenyama, P., & Goto, S. (2025). Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour . The North African Journal of Food and Nutrition Research, 9(20), 158–169. https://doi.org/10.51745/najfnr.9.20.158-169
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