Banana is known to have originated from the tropical region of Southern Asia and now cultivated throughout the tropics. There are probably over 30 well known species within the genus of Musa and more than 700 varieties. However, banana (Musa Spp.) is important and leading fruit crop of Bangladesh comprising nearly 42% of total fruit production of this country. It is the only fruit which remain available throughout the year and its consumption rate is also higher than any other fruits.

1. WELCOME
TO MY
PRESENTATION

2. PHYSICO-CHEMICAL CHARACTERIZATION
AND PRODUCT DEVELOPMENT FROM
BANANA GERMPLASM AVAILABLE IN
SOUTH WESTERN REGION OF BANGLADESH
Presented By
Runa La-Ela
ID: KCCWC 061029

3. Co-Supervisor
Md. Shamim Akhter
Biotechnology and Genetic Engineering
Discipline, Khulna University, Khulna-9208
Supervisor
Professor Dr. Md. Abdul Mannan
Agrotechnology Discipline
Khulna University, Khulna-9208

4. BANANABANANA
Local Name: Kola
English Name:
Banana
Family: Musaceae
Scientific Name: Musa Spp.

5. Banana is known to have originated from the tropical region of
Southern Asia and now cultivated throughout the tropics. There are
probably over 30 well known species within the genus of Musa and
more than 700 varieties.
However, banana (Musa Spp.) is important and leading fruit crop of
Bangladesh comprising nearly 42% of total fruit production of this
country. It is the only fruit which remain available throughout the
year and its consumption rate is also higher than any other fruits.
INERODUCTIONINERODUCTION

6. OBJECTIVEOBJECTIVE
To determine the physico-chemical properties of banana.
To prepare products from banana to reduce post
harvest losses.

7. The experiments were conducted in the Horticulture Laboratory of
Agrotechnology Discipline of Khulna University, Khulna, Bangladesh. The
experiment on physico-chemical characteristics and product development
of banana was carried out during the period from July, 2010 to November,
2010. In the study 19 germplasm of different species of banana were
evaluated. Physico-chemical characteristics or analyse by following
standard procedure as described by Mazumdar and Majumdar (2001) and
saini et al.(2006).
MATERIALS AND METHODS

8. PRODUCT DEVELOPMENTS
FROM
BANANA FRUITS

9. Serial No. Ingredients T1 T2 T3
01 Mature banana
(g)
1000 1000 1000
02 Soyabin oil (L) 3 3 3
03 Citric acid (g) 0.001 0.01 0.02
04 Sodium
chloride (g)
11 11 11
Table 1. Formulations for banana chips

10. Serial No. Ingredients T1 T2 T3
01 Ripen banana (g) 1000 1000 1000
02 Sugar (g) 950 900 1000
03 Citric acid (g) 8.5 8.5 8.5
04 Pectin (g) 12.0 12.00 12.0
05 K.M.S (g) 1.0 1.0 1.0
Table 2. Formulations for banana jam

11. DISCUSSION
RESULTS
AND

12. Banana
Species
Treatment No. Weight of
fruits (g)
Length of
fruits (cm)
Wide of Fruit
(cm)
Depth of fruits
(cm)
Skin thickness
(cm)
Weight of
non-edible
part (g)
Percentage of
Non-edible
part (%)
Weight of
edible part
(g)
Percentage of Edible
part (%)
Sagor kola-1 1 106.7 c 13.90 c 3.47cde 3.47 b 0.317 bc 39.69 b 37.20 c 66.99 d 36.10 h
Chapa kola 2 38.07 i 8.13 g 2.80j 2.67 h 0.367 b 10.31 ghi 27.15 de 27.76 j 27.15 fg
Sobri kola 3 70.80 f 9.57 f 3.57cd 3.45 b 0.267 cde 11.24 fghi 16.08 ij 59.55 e 16.08 ab
Zin kola 4 56.13 g 9.10 fg 3.23 efgh 3.07 cdef 0.470 a 15.50 f 27.65 de 40.63 h 27.65 fg
Kathali kola-1 5 51.89 gh 9.80 f 3.03 ghij 2.83 efgh 0.183 g 12.00 fghi 23.15 fg 39.89 h 23.15 de
Seeded kola 6 128.5 a 11.63 e 4.57 a 4.30 a 0.483 a 80.86 a 62.92 a 47.64 fg 62.92 j
Kabli kola 7 118.8 b 15.70 a 3.67 c 3.23 bcd 0.367 b 33.13 c 27.88 de 85.72 b 27.88 fg
Dudh sagor kola 8 44.28 hi 8.37 g 2.93 hij 3.00 defg 0.183 g 13.21 fgh 29.85 d 31.07 lj 29.85 g
Thota kola 9 51.71 gh 9.57 f 3.03 ghij 2.78 fgh 0.250 def 12.81 fgh 24.86 ef 38.81 h 24.86 ef
Chini champa kola
1
10 51.25 gh 9.40 f 3.17 efghii 2.73 gh 0.233efg 13.83 fg 26.96 de 37.42 hi 26.96 fg
Deshi sagor kola 11 111.9 bc 14.53 bc 3.47 cde 3.47 b 0.317 bc 30.29 cd 27.14 de 81.66 b 27.14 fg
Kathali Kola-2 12 131.4 a 12.70 d 4.20 b 4.20 a 0.300 cd 26.32 d 20.01 gh 105.10 a 20.01 cd
Bagnali kola 13 68.46 f 11.93 de 2.90 ij 2.90 efgh 0.283 cde 15.99 ef 23.37 fg 52.46 f 23.37 de
Anazi kola 14 96.86 d 13.93 c 4.27 b 3.30 bc 0.500 a 43.72 b 44.77 b 53.15 ef 44.77 i
Chini champa kola-
2
15 49.26 gh 8.30 g 3.10 ghij 3.10 cde 0.100 h 7.36 i 14.93 j 41.90 gh 14.93 a
Sagor kola- 2 16 115.4 bc 15.40 ab 3.43 cdee 3.27 bcd 0.300 cd 41.02 b 35.57 c 74.36 c 35.57 h
Sagor kola-3 17 86.22 e 12.57 de 3.30 defg 3.20 bcd 0.267 cde 20.00 e 23.22 fg 66.21 d 23.22 de
Kathali Kola-3 18 44.53 hi 8.13 g 3.13 fghi 3.07 cdef 0.200 fg 8.44 hi 18.95 hi 36.09 hi 18.95 bc
Over ripen chini
champa
19 47.64 gh 9.50 f 2.87 ij 2.87 efgh 0.317 bc 9.88 ghi 20.73 gh 37.76 hi 20.73 cd
Table 3. Physical characteristics of different local banana germplasm

13. Banana Species Treatment No. pH TSS (%) T-acidity (%) vitamin C
(mg/100g)
Carotenoids
(mg/100 g)
Anthocianin
(mg/100 g)
Flavonoids
(g/100 g)
Sagor kola-1 1 4.460 j 19.83 a 12.80 a 11.53 gh 3.289 k 0.0274 l 0.1240 i
Chapa kola 2 4.760 d 18.17 b 3.317 gijk 2090 c 10.88 d 0.0183 m 0.1720 c
Sobri kola 3 4.660 ef 16.57 cd 3.217 ghijk 12.28 fg 2.493 l 0.0489 j 0.1780 b
Zin kola 4 4.700 e 17.50 bc 3.123 hijk 26.00 b 4.301 j 0.0305 l 0.1247 i
Kathali kola-1 5 4.700 e 14.50 fg 2.840 jk 29.61 a 7.3941 g 0.0397 k 0.1333 gh
Seeded kola 6 5.140 a 18.27 b 2.560 k 14.44de 4.803 ij 0.0611 i 0.1460 f
Kabli kola 7 5.040 b 7.000j 4.267 cdef 10.04 hi 4.803 ij 0.1588 e 0.1230 i
Dudh sagor kola 8 4.600 gh 19.67 a 3.790 defgh 11.53 gh 5.300 i 0.2749 b 0.1520 e
Thota kola 9 4.400 k 15.33 ef 4.553 cd 15.80 d 13.93 c 0.1832 d 0.1620 d
Chini champa kola 1 10 4.400 k 16.33 de 4.643 c 15.08 de 14.92 b 0.1436 f 0.1240 i
Deshi sagor kola 11 4.653 efg 11.67 h 4.263 cdef 6.500 j 6.576 h 0.1497 f 0.1357 g
Kathali Kola-2 12 4.577 hi 15.83 de 5.450 b 13.72 ef 9.614 e 0.2902 a 0.1730 c
Bagnali kola 13 4.530 i 13.83g 3.980 cdefg 22.34 c 10.63 d 0.2667 bc 0.1050 k
Anazi kola 14 4.710 de 6.500 j 4.453 cde 25.28 b 18.96 a 0.0977 h 0.1973 a
Chini champa kola-2 15 4.850 c 11.50 h 3.503 fghij 8.530 i 8.095 f 0.1588 e 0.1110 j
Sagor kola- 2 16 4.620 fgh 13.50 g 3.033 hijk 11.53 gh 6.575 h 0.1221 g 0.1227 i
Sagor kola-3 17 4.760 d 14.67 fg 2.843 jk 9.287 i 4.550 j 0.1466 f 0.1237 i
Kathali Kola-3 18 4.840 c 13.50 g 3.690 efghi 21.60 c 6.325 h 0.2596 c 0.1310 h
Over ripen chini
champa
19 4.433 jk 8.833 i 2.940 ijk 16.43 d 13.68 c 0.1497 f 0.1073 k
Table 4. Chemical characteristics of different banana germplasm

14. BANANA CHIPS
Treatment Acceptability Score
Colour Taste Flavour Crispiness Overall
acceptability
T1
4.3 b 4.3 b 4.3 b 6.0 a 4.73 b
T2
6.6 a 6.4 a 6.2 a 6.2 a 6.35 a
T3
3.5 b 2.6 c 2.9 c 4.3 b 3.33 c
Table: 5 Crispiness, colour, taste, flavour and overall
acceptability of banana chips

15. BANANA CHIPS

16. BANANA JAM
Treatment Acceptability Score
Colour Taste Flavour Texture Overall
acceptability
T1
5.3 a 4.5 b 5.5 ab 4.7 a 5.0 b
T2
6.2 a 6.2 a 6.2 a 6.4 a 6.25 a
T3
3.5 b 2.9 c 4.3 b 4.0 b 3.68 c
Table: 6 Colour, taste, flavour, texture and overall
acceptability of banana jam

17. BANANA JAM
Treatment 1 Treatment 2

18. CONCLUSION
An overview of the results obtained in this study indicated that a significant
variation was found among nineteen germplasm.
Statistical analysis indicated that most of the physico-chemical
characteristics of banana were superior in germplasm No. 1, 5, 6, 7,12 and 14.

19. In respect of overall consideration of taste, flavour and
crispiness of chips prepared from 0.01 g citric acid containing
treatment T2 secured the highest score over the chips of other
treatment.
Based on testing panel, freshly prepared jam from 900 g sugar
containing treatment T2 scored first for its colour, flavour, texture, taste
and overall acceptability.