BANANA PROCESSING

Background

Banana is the common name used for the herbaceous plants of the genus Musa which is
cultivated in more than 100 countries throughout the tropics and subtropics, with an annual
world production of about 98million tonnes, of which around a third is produced in each of the
African, Asia-Pacific, and Latin American and Caribbean regions (Frison & Sharrock, 1999).

Banana plants are monocotyledonous perennial and important crop in the tropical and Sub
tropical world regions (Valmayor et al., 2000), including dessert banana, plantain and cooking
bananas. Traded plantain (Musa paradisiaca AAB) and other cooking bananas (Musa ABB) are
almost entirely derived from the AA-BB hybridization of M. acuminate (AA) and M. bulbisiana
(BB) (Robinson, 1996). Plantain and cooking bananas are very similar to unripe dessert bananas
(M. cavendish AAA) in exterior appearance, although often larger; the main differences in the
former being that their flesh is starchy rather than sweet, they are used unripe and require
cooking (Valmayor et al., 2006). Dessert bananas are consumed usually as ripe fruits; whereas
ripe and unripe plantain fruits are usually consumed boiled or fried (Adeniji et al., 2006).

Plantain belongs to the genus Musa of the family musaceae. Nearly all edible plantain cultivar
are derived from two wild species, M. acuminate and M. balbisiana (Robinson, 1996). These
wild species are classified on the basis of the proportion of the genetic constitution contributed
by each parental source (Robinson, 1996). Plantain is a staple crop and an important dietary
source of carbohydrate in Uganda and in the humid tropical zones of Africa, Asia and South
America (Robinson, 1996). Plantain is rich in vitamins A, C and B group as well as minerals
such as calcium and iron (Marriott and Lancaster, 1983; Robinson, 1996). Plantain provides
between 9% and 35% of the total calories in the diets of more than 14 million people in Sub
sahara Africa (Robinson, 1996). The contributions of this staple starch crop to the food chains of
this region cannot be overemphasized (Robinson, 1996).

MATURITY INDICES OF MUSA spp

Plantain require about three months from the beginning of flowering until harvest. Multiple
fruits are produced on a large bunch, weighing between 50-200kg (Ogazi, 1996). Within the
bunch are clusters of double rows of fruit called “hands” and individual fruit called “fingers”.
(Ogazi, 1996).

Maturity standards for plantains are less precise than they are for bananas. Several different
external and internal fruit characteristics can be used to determine plantain maturity. These
include fruit diameter, age of the bunch, angularity of the fruit, length of the fruit, and peel color
(Johnson et al., 1998). The stage of maturity for harvest depends on the intended market
destination (Johnson et al., 1998). Locally marketed plantains can be harvested at a more
advanced maturity stage compared to export market fruit. Export market destined fruit should be
harvested the day before or the same day of shipment (Ogazi, 1996). Plantain maturity is related
to the diameter of the fingers. This is determined by measuring the diameter of the fruit at its
mid point with a pair of calipers (Ogazi, 1996).
Another method for estimating plantain maturity is to record the age of the bunch. The time
from when the fruit bunch first becomes visible (Shooting) is recorded.

A third method used to determine harvest maturity is to observe the shape (fullness) and
angularity of the fruit. Immature fruit is angular in cross-sectional shape and has distinct ridges
(Ogazi, 1996). As the fruit matures, it becomes less angular and more rounded or full. The
degree of roundness differs between cultivars and location of the hand on the bunch. Typically,
the fullness of the fruit on the middle hand is measured. The appropriate shape to harvest the
fruit depends on the market destination. Fruit intended for the domestic market should be
harvested when the fruit shape is nearly round (Johnson et al., 1998).

A fourth way of estimating plantain bunch maturity is to measure the length of the edible pulp
portion of the fruit from the fingers in the middle hand. The length should be a minimum of
15cm for the domestic market and 18cm for the export market (Johnson et al., 1998). Finally,
peel colour is another frequently used method of assessing fruit maturity. The peel remains
green throughout growth and development of the fruit until it reaches physiological maturity. It
then changes to a yellow colour during ripening. (Ogazi, 1996).

However, plantain fruit should be harvested when the peel is green in colour to withstand the
rigors of handling and distribution (Johnson et al.,1998). Internal fruit composition changes
dramatically during plantain fruit ripening. At physiological maturity, the fruit is fully developed
in size, green in peel colour, and at its highest level of starch (Ogazi, 1996). The starch will
progressively be converted to sugar as ripening progresses.

The stage of harvest maturity of plantains will depend on the target market. Plantains for local
market are harvested at a more advanced stage of maturity than those for exportation (Ogazi,
1996). However, if the fruit is too mature at harvest, particularly following irrigation or rainfall,
fruit splitting can occur during handling. Also, mature fruit may ripen prematurely during
transport or storage (Ogazi, 1996).

BANANA PROCESSING

Banana is one of the most abundant fruit crops in Uganda. It is also one of the sources of income
for farmers.

Most of the world's bananas are eaten either raw, in the ripe state, or as a cooked vegetable, and
only a very small proportion are processed in order to obtain a storable product. This is true both
at a traditional village level with both dessert and cooking bananas and when considering the
international trade in dessert bananas.

The ripe banana is utilized in a multitude of ways in the human diet, from simply being peeled
and eaten out of hand to being sliced and served in fruit cups and salads, sandwiches, custards
and gelatins, being mashed and incorporated into ice cream, bread and cream pies (Adeniji et al.,
2006). Ripe plantains are often sliced lengthwise, baked or boiled, and served (perhaps with a
garnish of brown sugar or chopped peanuts) as an accompaniment for other meats. Ripe plantain
may be thinly sliced and cooked with lemon juice and sugar to make jam or sauce, stirring
frequently during 20 or 30 minutes until the mixture jells. Whole, peeled plantain can be spiced
by adding them to a mixture of vinegar, sugar, cloves

Preparation methods for fresh bananas and plantains

The main ways of preparing fresh bananas for consumption are boiling or steaming, roasting or
baking and frying. Boiling followed by pounding into is also widely adopted in certain areas of
the tropics.

Boiling or steaming

Plantains and bananas are often prepared simply by boiling in water, either in their peel or after
peeling, and either ripe or unripe; if unripe, the fruit is scraped thoroughly after peeling to
remove all traces of fibrous material. The boiled fruit is eaten alone or more usually
accompanied by a sauce. This preparation technique is widely used in In Uganda

Roasting or baking.

Unpeeled or peeled fruit, either ripe or unripe, is roasted simply by placing in the ashes of a fire
or in an oven. This method is widely used in East Africa. For example, ripe plantains are placed
unpeeled in an oven and when partly brown and tender, removed and peeled, then replaced in the
oven and roasted evenly.

Frying.

Ripe or unripe plantains or bananas are often peeled, sliced and cooked in oil,. Typically, ripe
plantains are peeled, cut into slices or split lengthways, and fried in palm oil or with groundnut
oil, the pieces being served either hot with a sauce or with fried eggs, or cold as a snack.

Pounding.

Pounding is a process, used particularly for preparing most perishable staple food crops
including plantains, cassava, yams and cocoyams to obtain a paste or dough. The plantains are
peeled or boiled and peeled after boiling and pounded the resulting paste normally being eaten
with soup or a spiced sauce of meat and vegetables, but sometimes after wrapping in leaves and
steaming.

Processing.

Banana can be turned into many processed products that can be preserved. In general, preserved
products do not contribute significantly to the diet; however, in some localised areas the products
are important in periods when food are scarce.
Probably the most widespread and important product is flour preparation from unripe banana and
plantains by sun-drying. In Uganda, dried slices known are prepared for storage from green
bananas, the dried slices being either used directly for cooking or after grinding into a flour. The
dried banana are used chiefly as a famine reserve and does not feature largely in the diet under
normal conditions.

Plantains are sometimes made into dried slices which can be stored and used on long journeys,
and plantains are used to prepare dried pieces which are stored and ground as needed into flour
for use in cooking a paste. Dried green banana slices are also used in for preparing flour.

The other nutritionally important product is beer which is a major product in Uganda, Rwanda
and Burundi where green banana utilisation is particularly high.

Preservation Methods and Processes

Drying. - Both ripe and unripe bananas and plantains are normally peeled and sliced before
drying, although banana figs/ Chips are sometimes prepared from whole ripe fruit. Sun drying is
the most widespread technique where the climate is suitable but drying in ovens or over fires is
also practiced. Plantains are often soaked and sometimes parboiled before drying. The slices of
unripe fruit are normally spread out on on raised frameworks; or a cemented area; or on a mat; or
on a swept-bare patch of earth; or on a roof; or sometimes on stones outcrops or sheets of
corrugated iron.

Oven-drying of ripe bananas is practiced as a mean of preserving the fruits, which are then
wrapped in leaves and bound tightly to store until needed. In East Africa a method has been
reported that involves drying the peeled bananas on a frame placed over a fire for 24 hr before
drying in the sun, to accelerate the process.

Industrial processing

Products and uses

The main commercial products made from bananas are canned or frozen purée, dried figs,
banana powder, flour, flakes, chips (crisps), canned slices and jams.
Banana products can be divided roughly into two types - those for direct consumption, such as
figs, and those for use in food manufacturing industry, for example purées and powder.

Banana figs, or fingers as they are sometimes known, are usually whole, peeled fruit carefully
dried so as to retain their shape, although sometimes the fruit is sliced or halved to facilitate
drying. Banana and plantain chips (crisps) are thinly sliced pieces of fruit fried in oil and eaten as
a snack like potato chips (crisps).

The main use of canned slices is in tropical fruit salads. Banana flakes are used as a flavouring or
in breakfast cereals. Banana purée find use mainly in the production of baby foods. Banana flour
is said to be highly digestible and is used in baby and invalid foods, but can also be used in the
preparation of bread and beverages.

Banana powder is used chiefly in the baking industry for the preparation and fillings for cakes
and biscuits and is also used for invalid and baby foods.

Processing technology

In general, to obtain a good-quality product from ripe-bananas the fruit is harvested green and
ripened artificially under controlled conditions at the processing factory. After ripening, the
banana hands are washed to remove dirt and any spray residues, and peeled. Peeling is almost
always done by hand using stainless steel knives, although a mechanical peeler for ripe bananas
have been developed, capable of peeling.

The peeling of unripe bananas and plantains is facilitated by immersing the fruit in hot water. For
example, immersion in water at 70-75 ° C for 5 min. has been suggested as an aid for peeling
green bananas for flour production, while the peeling of green bananas for freezing has been
facilitated by immersion in water at 93° C for 30 min.

Banana figs

Fully ripe fruits with a sugar content of about 19.5% are used and are treated with sulphurous
acid after peeling, then dried as soon as possible afterwards. Various drying systems have been
described using temperatures between 50 and 82° C for 10 to 24 hr to give a moisture content
ranging from 8 to 18% and a yield of dried figs of 12 to 17% of the fresh banana on the stem.

Some factories use solar heat collector on the roof to augment the heat used for drying bananas.
Bananas can also be dried by osmotic dehydration, using a technique which involves drawing
water from 1/4-inc. thick banana by placing them in a sugar solution of 67 to 70 deg. Brix for 8
to 10 hr. followed by vacuum-drying at 65 to 70° C, at a vacuum of 10 mm Hg for 5 hr. The
moisture content of the final products is 2.5% or less, much lower than that achieved by other
methods.

Banana purée
Bananas for puree production ideally should be harvested at the point of maturity. Ripened
bananas at color index 6 and 7 are selected and washed thoroughly to remove adhering dirt and
any chemical residue that may be present.

Banana purée is obtained by pulping peeled, ripe bananas and then preserving the pulp by one of
three methods: canning aseptically, acidification followed by normal canning, or quick-freezing.

Bananas are first blanched with either food grade steam or boiling water until a center
temperature of 93°C is reached. A medium size, unpeeled banana requires 10 to 15 minutes to
attain this temperature. Blanched bananas are then cooled and peeled. The puree is then obtained
by passing peeled blanched bananas in communition machines. Banana puree has an attractive
color, fine texture and retain its fruity flavor. Banana puree developed must be further treated to
ensure their preservation until the moment of final utilization and processing.

Peeled, ripe fruits are conveyed to a pump which forces them through a plate with 1/4-in. holes,
then onto a homogeniser, followed by a centrifugal de-aerator, and into a receiving tank with 29
in. vacuum, where the removal of air helps prevent discoloration by oxidation.

The purée is then passed through a series of scraped surface heat exchangers where it is sterilised
by steam, partially cooled, and finally brought to filling temperature. The sterilised purée is then
packed aseptically into steam-sterilised cans which are closed in a steam atmosphere. The puree
can be frozen, canned or aseptically packed. The puree is used for beverage industry, baby foods,
snack foods, jam and sauces.

Banana slices

Several methods for canning of banana slices in syrup are used. Best-quality slices are obtained
from fruit at an early stage of ripeness. The slices are processed in a syrup of 25 deg. Brix with
pH about 4.2, and in some processes calcium chloride (0.2%) or calcium lactate (0.5%) are
added as firming agents.

A method for producing an intermediate-moisture banana product for sale in flexible laminate
pouches has been developed. Banana slices are blanched and equilibrated in a solution
containing glycerol (42.5%), sucrose (14.85%), potassium sorbate (0.45%), and potassium
metabisulphite (0.2%) at 90 deg. C for 3 min. to give a moisture content of 30.2%.

Banana powder

Banana powder has a great potential for commercialization. It has a high sugar and low
starch content and can be used as a substitute for fresh banana in making traditional cakes or
their premixes as well as in the processing of banana snacks, crackers or crisps.
Banana puree processing is the first step in banana powder processing, followed by drying. Good
quality puree with proper drying produces good quality powder.

Spoilage due to microbial and enzymic activity is greatly reduced at the moisture level of 7.0%
but caking is easily developed in banana powder during storage if improper packaging materials
are used for the purpose due to its high sugar content. The quality of banana powder is
determined by the color, flavor, texture and moisture content. These are affected by the varieties
of bananas and processing operations specially blanching process.

In the manufacture of banana powder, fully ripe banana pulp is converted into a paste by passing
through a chopper followed by a colloid mill. A 1 or 2 % sodium metabisulphite solution is
added to improve the colour of the final product. Spray- or drum-drying may be used, the latter
being favoured as all the solids are recovered.

Moisture content is reduced to 8 to 12 % and then further decreased to 2 % by drying in a tunnel

Good quality powder is produced from the bananas of right variety and degree of ripeness.
Immature or overripe fruits should be excluded from the bulk. Blanching is an important step in
banana powder processing for controlling discoloration in the product. There are two main types
of color changes: discoloration caused by either tin or zinc present in the peel rags and browning
due to a very active oxidative enzymes. The optimum activity of the enzymes responsible for
discoloration is around pH 7.3.

Banana flour

Production of flour is carried out by peeling and slicing green fruit, exposure to sulphur dioxide
gas, then drying in a counter-current tunnel dryer for 7 to 8 hr. with an inlet temperature of 75° C
and outlet temperature of 45° C, to a moisture content of 8%, and finally milling.

Banana chips (crisps)

Typically, unripe peeled bananas are thinly sliced, immersed in a sodium or potassium
metabisulphite solution, fried in hydrogenated oil at 180 to 200° C, and dusted with salt and an
antioxidant.

Alternatively, slices may be dried before frying and the antioxidant and salt added with the oil.

Banana beverages.
In a typical process, peeled ripe fruit is cut into pieces, blanched for 2 min. in steam, pulped and
pectolytic enzyme added at a concentration of 2 g enzyme per 1 kg pulp, then held at 60 to 65° C
and 2.7 to 5.5 pH for 30 min.

In a simpler method, lime is used to eliminate the pectin. Calcium oxide (0.5%) is added to the
pulp and after standing for 15 min. this is neutralised giving a yield of up to 88% of a clear,
attractive juice. In another process banana pulp is acidified, and steam-blanched in a 28-in Hg
vacuum which ensures disintegration and enzyme inactivation.

The pulp is then conveyed to a screw press, the resulting purée diluted in the ratio 1:3 with water,
and the pH adjusted by further addition of citric acid to 4.2 to 4.3, which yields an attractive
drink when this is centrifuged and sweetened.

Banana Jam
Banana with sweet taste, fine flavor and texture can be processed into excellent jam. The
processing of the product is basically similar to that of other fruit jam. Banana puree having total
soluble solid and pH value in the range of 24-26° Brix and 4.4-4.6 respectively are the
main ingredients used in the processing of banana jam. The proportion of banana puree, sugar,
pectin and citric acid used in the processing of banana jam should be given special emphasis in
order to produce a clear and fine texture jam. Banana jam has a good shelf-life.

For small amount of jam are made commercially by boiling equal quantities of fruit and sugar
together with water and lemon juice, lime juice or citric acid, until setting point is reached.

Banana Sauce
Banana sauce is a ready-to-eat to sauce. It is used for moistening, flavour control and as a
garnish to make food more delicious. The sauce has a strong banana taste and flavour and a dull
yellow-red colour. The total soluble solid content varies from 39-40°Brix depending on the
variety of bananas. It has a shelf-life of one year when stored in bottles.

5. Banana Drink
Banana puree is used extensively in the processing of straight banana drink. This banana drink
needs no dilution before consumption. The product is pasteurized at 90°C to destroy
microorganisms, molds and yeasts before bottling. It can also be canned or aseptically packed.
The drink has the total soluble solid content of 12-13°Brix and pH of 4.0. The drink may or may
not be sweetened. The sweetening agent used can either be sucrose. In the enzymatic treated
banana drink, pectinase and amylase are added after the acidification process to produce a clear
drink.

7. Banana Figs
Select firm, ripe Cavendish bananas.
* Peel.
* Blanch for 30 seconds in boiling syrup made up of one part water and ¾ part sugar.
Brown sugar may be used.
* Cook for one minute.
* Remove from fire and let bananas soak in the syrup overnight.
* Drain bananas.
 * Add ¼ part sugar to syrup and boil.
* Add bananas and cook for one minute.
* Everyday for three more days, concentrate syrup by boiling for five to seven
minutes.
* Soak bananas. On the final concentration, the syrup must attain a thick consistency.
* Soak bananas in the thick syrup for a week to plump and be thoroughly
impregnated with syrup.
* Drain bananas and dry. The figs when dried can be handled without sticking to the
finger.
8. Banana Vinegar
Materials
One part peeled ripe bananas (25 pieces, medium-sized)
* Two parts water
* ¼ part sugar

 Procedures
 Wash ripe bananas.
* Peel and cut into pieces.
* Add water and boil for five minutes
* Cool.
* Strain.
* Add sugar and heat again
* Cool again.
* Pour into suitable containers.
* Add one-teaspoon yeast for every kilo of fruit used.
* Plug mouthy of container with a piece of paper to protect it from dust
* Ferment to two to three weeks
* Siphon out clear, fermented liquid into a sterilized container.
* Add 100 cc of mother liquor to every kilo of fruit used.
* Plug mouth of container with cotton and cover it with clean paper.
* Ferment for one to two months.
* Pasteurize at 70 degrees Celsius for 20 minutes

Product stability and spoilage problems

All dried banana products are very hydroscopic and susceptible to flavour deterioration and
discoloration, but this can be overcome to some extent by storing in moisture-proof containers
and sulphiting the fruit before drying to inactivate the oxidases.

The dried products are also liable to attack by insects and moulds if not stored in dry conditions,
although disinfestation after drying by heating for 1 hr to 80° C or by fumigation with methyl
bromide ensures protection against attack. Banana powder is said to be stored for up to a year
commercially and flakes have been stored in vacuum-sealed cans with no deterioration in
moisture, colour or flavour for 12 months.
Banana chips tend to have a poor storage life and to become soft and rancid. However, chips
treated with an antioxidant have been stored satisfactorily at room temperature in hermetically
sealed containers up to 6 months with no development of rancidity.
Processing of Banana Flour

Materials

 Unripe but old banana

Equipment

 Knife
 Plastic pail
 Slicer
 Plastic dryer rack

Processing Method

 Remove banana fruits from the bunch.

Benefits

Banana flour can be used as a mixture material for various cakes/breads (wet and dry cakes),
and for infant feeding. Banana flour contains low gluten, so it could not be used as the main cake
material. Therefore, to produce high quality cake, banana flour must be mixed with wheat flour.

Processing of Banana Flour

Some of the common machinery used in banana processing

Banana peeling machine,

Banana Chip flying machines

Banana Juicer machine