Armeiza B. Pajarillo

College of Education, Isabela State University- Echague, Philippines

The study focused on the development and marketability of corn and banana flour nutri-bun using corn flour, banana peel flour, banana flesh flour and banana blossom flour which can be readily found in the locality. This product development research included four major phases; (1) development of corn and banana flour nutri-bun, (2) Determination of the nutri-bun’s nutritive value, (3) determination of the level of acceptability of corn and banana flour nutri-bun, and (4) determination of the level of marketability of corn and banana flour nutri-bun. The level of acceptability of the finished products in terms of appearance/color, aroma, taste and texture was determined through a sensory evaluation by four different groups of respondents: Food experts and non-experts both male and female. The nutritive content of corn and banana peel flour nutri-bun, corn and banana flesh flour nutri-bun, corn and banana blossom flour nutri-bun corn and banana four nutri-bun were determined through a test by the Department of Agriculture (DA), Tuguegarao City, Cagayan. The laboratory results were interpreted by Nutritionist-Dieticians to determine whether the products were fit for human consumption.
Results of the study revealed that Sample 1, 2 and 3 described by the respondents as “moderately acceptable”. Meanwhile, Sample 4 described by the respondents as “highly acceptable”.
On the other hand, the level of marketability in terms of consumer demands, supply availability, and production cost described by the respondents were “strongly agree”.
However, no significant difference were found in the level of acceptability of corn and banana flour nutri-bun as evaluated by the respondents.
The shelf-life of banana peel powder is three months, same with the banana blossom powder and corn flour. However, the banana flesh powder can be stored up to one month and three weeks. The nutri-bun products can be stored and best consumed until seven days from the production date.

Acceptability, Banana Fruit, Banana Blossom, Marketability, Nutritive Analysis, Shelf Life

1) Anand S. and Sharma M. (2019). Product Development from Banana Blossom Powderand Indian Gooseberry Powder for AnaemicAdolescent Girls. International Journal of Health Sciences &Research (www.ijhsr.org)Volume 9; Issue: 5

2) Elaveniya, E. and Jayamuthunagai, J. (2014). Functional, Physicochemical And Anti- oxidant Properties Of Dehydrated Banana Blossom Powder And Its Incorporation In Biscuits. International Journal of Chemtech Research Volume 6(9), pp. 4446-4454

3) Fingolo et al. (2020). The Natural Impact of BananaInflorescences (Musa acuminata) on Human Nutrition. An. Acad. Bras. Ciênc. Volume 84 no.4 Rio de Janeiro

4) Krishnan and Sinija (2016). Proximate Compositionand Antioxidant Activity of Banana Blossom of Two Cultivars in India. International Journalof Agriculture and Food Science Technology. ISSN 2249-3050 Volume 7, pp. 13-22

5) Kumar S. et al. (2012). Enzyme Inhibitors fromPlants: An Alternate Approach to Treat Diabetes. Pharmacognacy Communications Volume 2, pp. 18–33

6) Joysree Roy and Md. Nazrul Islam (2020). Evaluation of Quality Properties of BreadMade from Sun and Mechanical Dried Corn Flour. American Journal of Food Science andTechnology; 8(1):29-35. doi: 10.12691/ajfst- 8-1-4

7) Supaluck Kraithong and Utthapon Issara. (2021). Journal of the Saudi Society of Agricultural Sciences A strategic review on plant by- product from banana harvesting: A potentially bio-based ingredient forapproaching novel food and agro- industrysustainability, pp. 1

8) Mathew N. S. and Negi P. S. (2017). Traditional Uses, Phytochemical and Pharmacology of Wild Banana (Musa Acuminata Colla):Journal of Ethnopharmacology Volume 196

9) Hi ruy, and G etu , (2020) ‘Militia feruginaeasolvent extracts on maize weevils and red flour beetles repellency; an implication to usethem in storage pest management in Ethiopia’, University of Ethiopia

10) Hongpattarakere, T., Uraipan, S. (2014). Bifidogenic characteristic and protective effect of saba starch on survival of Lactobacillus plantarum CIF17AN2 duringvacuum-drying and storage. Carbohydrate Polymers 117, pp. 255-261. Retrieved fromDOI: 10.1016/j.carbpol.2014.09.065 Jolina Mae C. Aguilar |Abe Rose E. Baria | Christine

11) O. Cruz, 2016. ‘Incorporation Of Saba (MusaParadisiaca) Banana Peel In Fresh Pasta’ Bachelor of Science in Business Administration Major in Food TechnologyArea. College of Business Administration and Accountancy

12) K. M. Mohiuddin*, Manas Kanti Saha, Md. Sanower Hossian and Aysha Ferdoushi, 2014. Usefulness of Banana (Musa paradisiaca) Wastes in Manufacturing of Bio-products: A Review Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and TechnologyUniversity, Santosh, Tangail-1902, Bangladesh

13) Tajamul Rouf Shah,Kamlesh Prasad &Pradyuman Kumar, 2016. ‘Maize—A potential source ofhuman nutrition and health: A review’,Cogent Food & Agriculture, 2:1, 1166995, DOI: 10.1080/23311932.2016.1166995

VOLUME 06 ISSUE 06 JUNE 2023

There is an Open Access article, distributed under the term of the Creative Commons Attribution – Non Commercial 4.0 International (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/), which permits remixing, adapting and building upon the work for non-commercial use, provided the original work is properly cited.