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Post-harvest Processing of Banana: Opportunities and Challenges

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Abstract

Banana has a special place in the daily diet of millions of people around the world for sustenance and nutrient enrichment. Some of the popular food uses of banana are chips, raw ripened fruit, cooked green banana, fermented and unfermented beverages, juice, puree, dried flour for bakery and infant formula food. Banana is also used as a starch source for various chemicals and packaging materials. The storability and functional properties of these products can be altered by the application of various innovative food processing technologies. This review article focuses on different banana products, their potential for non-conventional uses and associated prospective novel processing techniques for value addition and preservation.

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Acknowledgements

The authors thank the Canada Research Chairs program for partial funding of this study. They also thank Anand Agricultural University and Central Agricultural University, India for providing facilities to prepare this review article.

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Authors and Affiliations

  1. Faculty of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, 388110, Gujarat, India

    Debabandya Mohapatra

  2. College of Agricultural Engineering and Post Harvest Technology, Central Agricultural University, Ranipool, Gangtok, Sikkim, 737135, India

    Sabyasachi Mishra

  3. Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, R3T 5V6, Canada

    Chandra Bhan Singh & Digvir Singh Jayas

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  1. Debabandya Mohapatra
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  2. Sabyasachi Mishra
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  3. Chandra Bhan Singh
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  4. Digvir Singh Jayas
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Correspondence to Digvir Singh Jayas.

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Mohapatra, D., Mishra, S., Singh, C.B. et al. Post-harvest Processing of Banana: Opportunities and Challenges. Food Bioprocess Technol 4, 327–339 (2011). https://doi.org/10.1007/s11947-010-0377-6

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