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Promising Green Banana and Plantain Genotypes for Making Flour.Pesquisa Melhores Opções Para Produzir Farinha

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Promising Green Banana and Plantain Genotypes for Making Flour.Pesquisa Melhores Opções Para Produzir Farinha Food Technology/ Original Article ISSN 1678-3921 Journal homepage: www.embrapa.br/pab Promising green banana For manuscript submission and journal contents, access: www.scielo.br/pab and plantain genotypes for making flour Abstract – The objective of this work was to characterize banana and plantain genotypes and to identify the most promising for flour production. Sixteen plantain genotypes and four banana cultivars were evaluated for dry matter content and flour yield. The obtained flours were characterized by color (L*, C*, and h*) and by moisture, total and resistant starch, ash, protein, lipid, and fiber contents. A low genetic variability was observed among plantains for the evaluated physicochemical and nutritional characteristics. The Chifre de Vaca, Comprida, Terra Ponta Aparada, Trois Vert, Terrinha, and Terra Maranhão plantains showed the highest dry matter contents and flour yield. The Chifre de Vaca, Comprida, Curare Enano, Mongolo, Trois Vert, and Terra Maranhão plantains and the 'Pacovan', 'Prata Anã', 'BRS Platina', and 'BRS SCS Belluna' bananas had resistant starch levels above 60%. The flour from Ronielli Cardoso Reis(1 ) , 'BRS SCS Belluna' presented the highest contents of ash, protein, and fiber, as Eliseth de Souza Viana(1) , well as the lowest caloric value. Considering dry matter content, flour yields, Stephanie Lima Ferreira de Assis(2) , and resistant starch, the Chifre de Vaca, Comprida, Trois Vert, and Terra Luise de Oliveira Sena(3) , Maranhão plantains are the best options to produce flour. From a nutritional (2) Andrea dos Santos de Souza and point of view, 'BRS SCS Belluna' is a good option for producing flour rich in Edson Perito Amorim(1) resistant starch, mineral, protein, and fiber contents. (1) Embrapa Mandioca e Fruticultura, Rua Embrapa, s/no, Caixa Postal 007, Index terms: Musa, nutrition, prebiotic, resistant starch, starch. CEP 44380-000 Cruz das Almas, BA, Brazil. E-mail: [email protected], [email protected], Genótipos promissores de bananas e [email protected] plátanos verdes para elaboração de farinha (2) Faculdade Maria Milza, BR-101, Km 215, Caixa Postal 53, CEP 44350-000 Resumo – O objetivo deste trabalho foi caracterizar genótipos de bananas Governador Mangabeira, BA, Brazil. e plátanos e identificar os mais promissores para a fabricação de farinha. E-mail: [email protected], [email protected] Dezesseis genótipos de plátanos e quatro cultivares de banana foram avaliados quanto ao teor de matéria seca e ao rendimento em farinha. As farinhas obtidas (3) Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, no 710, Centro, foram caracterizadas quanto à cor (L*, C* e h*) e aos teores de umidade, CEP 44380-000 Cruz das Almas, BA, Brazil. amido total e resistente, cinzas, proteínas, lipídeos e fibras. Observou-se baixa E-mail: [email protected] variabilidade genética entre os plátanos para as características físico-químicas Corresponding author e nutricionais avaliadas. Os plátanos Chifre de Vaca, Comprida, Terra Ponta Aparada, Trois Vert, Terrinha e Terra Maranhão apresentaram maiores teores Received de matéria seca e melhor rendimento em farinha. Os plátanos Chifre de Vaca, February 21, 2019 Comprida, Curare Enano, Mongolo, Trois Vert e Terra Maranhão e as bananas Accepted 'Pacovan', 'Prata Anã', 'BRS Platina' e 'BRS SCS Belluna' apresentaram teores October 31, 2019 de amido resistente acima de 60%. A farinha de 'BRS SCS Belluna' apresentou maiores teores de cinzas, proteína e fibras, bem como menor valor calórico. Ao How to cite REIS, R.C.; VIANA, E. de S.; ASSIS, S.L. se considerar matéria seca, rendimento em farinha e teor de amido resistente, de; SENA, L. de O.; SOUZA, A. dos S. de; os plátanos Chifre de Vaca, Comprida, Trois Vert e Terra Maranhão são as AMORIM, E.P. Promising green banana and plantain genotypes for making flour.Pesquisa melhores opções para produzir farinha. Do ponto de vista nutricional, a banana Agropecuária Brasileira, v.54, e01303, 2019. 'BRS SCS Belluna' é uma boa opção para produção de farinha com altos teores DOI: https://doi.org/10.1590/S1678-3921. pab2019.v54.01303. de amido resistente, minerais, proteínas e fibras. Termos para indexação: Musa, nutrição, prebiótico, amido resistente, amido. This is an open-access article distributed under the Pesq. agropec. bras., Brasília, v.54, e01303, 2019 Creative Commons Attribution 4.0 International License DOI: 10.1590/S1678-3921.pab2019.v54.01303 2 R.C. Reis et al. Introduction (Menezes et al., 2011; Segundo et al., 2017). Several studies have shown that the RS contents of these flours Bananas and plantains belong to the genus Musa and vary according to the banana genotype. Vatanasuchart result from the intra- and interspecific hybridizations et al. (2009), for example, reported values from 52.2 of two species: Musa acuminata Colla (genome A) and to 68.1% for RS contents of the flour from 11 cultivars Musa balbisiana Colla (genome B). Dessert bananas from Thailand, whereas Thakorjal et al. (2010) (AA, AAA, and AAB genomic groups) are consumed observed 29.58 to 46.24% RS in the flour from five raw at several stages of maturity (Gibert et al., 2009), whereas plantains, which are part of the AAB group, cultivars from Micronesia. Agama-Acevedo et al. are not palatable when raw, being consumed cooked, (2012) found from 65.3 to 91.9% RS extracted from fried, or as a flour due to their high starch content even four cultivars from Mexico, while Mesquita et al. when ripe. In Brazil, plantains, known as “banana-da- (2016) verified contents of 65.91 to 82.67% RS for five terra”, differ from dessert bananas due to their larger banana varieties cultivated in Brazil. and starchier fruits that are generally palatable only The results of these studies show that the genotype after cooking (Daniells, 2003). Although plantains directly influences the nutritional quality and RS are important in the country, only three varieties are content of the obtained green banana flours; however, available to farmers: Terra Maranhão, Terrinha, and few works have explored the potential of plantains D’Angola (Gonçalves et al., 2018). for flour production. The genetic variability of Recently, green banana has been considered a new characteristics of interest is fundamental for genetic food ingredient, and several studies have suggested improvement programs, and the physicochemical and that it is consumption has a beneficial effect on health, nutritional characterization of plantain germplasms since it is the unprocessed food richest in resistant can provide useful information to identify genotypes starch (RS) or in the fraction of starch that behaves with different use potentials. physiologically as soluble fiber (Fuentes-Zaragoza et The objective of this work was to characterize al., 2010). banana and plantain genotypes and to identify the To include green bananas in human diet, the best most promising for flour production. option is in the form of flour, which can be directly consumed or used in baked, dietetic, and baby Materials and Methods food products (Vernaza et al., 2011). Its production technology is simple and increases banana shelf life The following genotypes were evaluated: 12 and value, it is easy to transport and store, and it also plantain genotypes from the germplasm collection of creates opportunities for the rural agro-industries Empresa Brasileira de Pesquisa Agropecuária, i.e., (Yani et al., 2013). Chifre de Vaca, Comprida, Curare Enano, Mongolo, Compared with traditional fibers present in whole Pinha, Red Yade, Samura B., Terra Anã Branca, Terra grains, bran and fruit, RS in green banana flour has Ponta Aparada, Terra Sem Nome, Tipo Velhaca, and better sensory attributes, such as appearance, texture Trois Vert; 3 commercial Brazilian plantains, Terra and flavor of the end product, which is positive from Maranhão, D’Angola, and Terrinha; and 5 commercial a commercial perspective (Fuentes-Zaragoza et al., 2010). Green banana flour is also rich in proteins, Brazilian dessert bananas, 'BRS SCS Belluna', 'BRS fibers, and minerals, such as potassium, phosphorus, Platina', 'Grande Naine', 'Pacovan', and 'Prata Anã'. The magnesium, copper, manganese, and zinc (Borges study was conducted in the experimental field located et al., 2009). When evaluating 23 cultivars from in the municipality of Cruz das Almas, in the state Colombia, Gibert et al. (2009) found contents of 2.10 of Bahia, Brazil (12º40'19"S, 39º06'22'W', at 220 m to 4.88% protein, 1.8 to 5.0% total fiber, and 2.3 to above sea level), between October 2013 and December 4.3% ash contents. 2015. The climate is classified as Aw to Am, tropical Some cultivars have already been used to obtain hot and humid, according to Köppen’s classification, green banana flour and food products, including Prata with an average annual temperature of 24.5°C, relative Anã, Gros Michel (Daramola & Osanyinlusi, 2006), humidity of 80%, and rainfall of 1,250 mm (Gonçalves and different ones from the Cavendish subgroup et al., 2018). Pesq. agropec. bras., Brasília, v.54, e01303, 2019 DOI: 10.1590/S1678-3921.pab2019.v54.01303 Promising green banana and plantain genotypes 3 The experiment was conducted in a completely Results and Discussion randomized design with three experimental replicates, corresponding to the fruits of three different plants. The highest dry matter content was found for plantains, with an average of 40.40%, which did not Bunches were harvested and processed in maturation differ among each other (Table 1). The 'BRS SCS stage 1, when the peel was completely green. Fruits Belluna', 'BRS Platina', and 'Grande Naine' dessert were peeled and cut into 4-to-5-mm thick slices and bananas had the lowest DM content, with an average immersed in an aqueous solution of 100 mg L-1 citric of 26.36%. These results are in alignment with those of acid and 300 mg L-1 ascorbic acid for 10 to 15 min Gibert et al.
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