Composition and functional properties of banana tree male inflorescence flour

Abstract

The purpose of this paper is to physical-chemical characterize of male inflorescence of Prata-Anã and Grande Naine cultivars, and their respective flours. Three drying methods were used to prepare the flours: F1- drying in a forced-air oven at 40°C/30 hours; F2- at 60°C/24 hours and F3- conventional oven at 120°C/45 minutes. The banana tree male inflorescence has a high moisture content, significant amount of fiber and reduced caloric value, cv. Prata-Anã stood out in crude protein and crude fiber values. Grande Naine F2 and F3 flours was higher in antioxidant potential, the F3 flours was better in total phenolics.