A) TECHNICAL FIELD OF INVENTION

[001] The present invention generally relates to the biscuits made from a plant source. The present invention particularly relates to the biscuits made from the banana blossoms. The present invention more particularly relates to a method of making the banana blossom biscuits having high nutritive values. The present invention also relates to a method of making a banana blossom powder with reduced enzymatic browning effect.

B) BACKGROUND OF INVENTION

[002] The banana flower is also known as Banana Blossom. The banana, plantain or Musa paradisiaca is a large, herbaceous plant native to India and Southeast Asia. The purple buds appear from the heart of the tip of the stem and develop into tubular white flowers known as banana blossoms. The banana blossoms have high nutritive values. The banana blossoms are rich in dietary fibers, proteins and unsaturated fatty acids. The banana blossoms are also rich in vitamin E and flavonoids. The banana blossoms are used as a vegetable in South Asian and Southeast Asian cuisine. The banana blossoms can be eaten either raw or steamed, with dips or cooked in soups, curries and fried foods. Apart from their use in cuisines, banana blossoms have various health benefits also. The banana blossoms help in diabetic disorders. The banana blossoms increase progesterone levels in females when cooked banana flower is taken along with curd. The banana blossoms also help in curing the menstruation problems and forms a very healthy diet for pregnant women in certain dosage. However, there is no scientific information to determine the side effects and drug interactions of banana flower. There has been no commercially available product in the market made from the banana blossoms.

[003] The main problem faced in making any product from banana blossom is that they have high enzymatic browning activity. The formation of brown pigments is developed when PPO (poly phenol oxidase enzyme) reacts with phenolic compounds. This enzyme generates o-quinones, which subsequently undergoes non-enzymatic oxidative polymerization leading to the development of brown pigments (Nicholas J et al., 1994). Therefore, to reduce this brown pigment development, a very rapid inactivation of PPO is required before PPO generates o-quinones. The problem can be overcome by pre-treating the banana blossoms with citric acid solution. But still the problem is not overcome fully.

[004] The methanol extracts of banana flowers also possess antioxidant properties and thereby stabilize the free radicals formed as a result of various metabolic processes in the body. If the free radicals are not neutralized, their unstable electrons react with the DNA and proteins of human cells and alter their properties. This can lead to several chronic conditions, including cancer and heart disease.

[005] There have been prior arts that make use of banana tree parts for making biscuits having various nutritive values. But none of the prior arts mention the biscuits made from banana blossoms or banana flowers. None of the prior arts provide the healthy biscuits made from banana blossoms that are good for diabetic and cardiac patients. None of the prior arts make use of banana blossom commercially and make a ready-to-eat product.

[006] Hence there is a need to develop healthy biscuits that make use of the health benefits of the banana blossoms or the banana flowers.

[007] The above mentioned shortcomings, disadvantages and problems are addressed herein, as detailed below.

C) OBJECTS OF THE INVENTION

[008] The primary object of the present invention is to provide banana blossom biscuits containing high fibres, minerals and proteins.

[009] Another object of the present invention is to provide banana blossom biscuits that reduce blood'cholesterol levels and normalized blood glucose levels.

[0010] Yet another object of the present invention is to provide banana blossom biscuits that act as laxative.

[0011] Yet another object of the present invention is to provide stable banana blossom powder without any enzymatic browning effect.

[0012] Yet another object of the present invention is to provide a new method of making banana blossom powder with minimized enzymatic browning reaction of banana blossoms.

[0013] Yet another object of the present invention is to provide a new method of making banana blossom powder using natural anti-oxidants.

[0014] Yet another object of the present invention is to provide a method of making banana blossom biscuits by using banana blossom powder.

[0015] These and other objects and advantages of the embodiments herein will become readily apparent from the following detailed description taken in conjunction with the accompanying drawings.

D) SUMMARY OF INVENTION

[0016] The various embodiments of the present invention provide banana blossom biscuits made from banana blossom powder. The embodiments of the present invention also provide a method of making banana blossom powder. The embodiments herein further provide a method of making banana blossom biscuits.

[0017] According to one embodiment of the present invention, a banana blossom biscuit comprises:

a protein content, wherein the protein content is at least 171mg/ml;

a mineral content, wherein the mineral content is at least 1.5%;

a fibre content, wherein the fibre content is at least 20%;

a fat content, wherein the fat content is at least 1%; and

a moisture content, wherein the moisture content is at least 3%.

[0018] According to another embodiment of the present invention, the banana blossom biscuit is provided. The banana blossom biscuits are made from:

a banana blossom powder used in a quantity of 2.5g;

a wheat flour used in a quantity of 23g;

a corn flour used in a quantity of 12 g;

a maida flour used in a quantity of 15 g;

a sodium bi-carbonate used in a quantity of 0.3 g;

a sugar used in a quantity of 15 g; and

an edible oil used in a quantity of 12 g, for each 50 grams on the whole.

[0019] A method of making banana blossom powder comprises collecting a plurality of banana blossoms and removing moisture present on the surface of the plurality of banana blossoms. The plurality of banana blossoms are cut into slices. The slices are cut with a thickness of 3 mm. The plurality of banana blossoms are further pre-treated, dried and powdered.

[0020] According to one embodiment herein, the pre-treatment of the plurality of banana blossoms is done by immersing the slices of the plurality of banana blossoms in a solution for a predetermined time. The solution is rice rinsed water and the predetermined time is preferably 1 hr.

[0021] According to one embodiment herein, the drying of the plurality of pre-treated banana blossoms is done at a temperature range of 40°C - 70°C for 5-6 hours, preferably at a temperature of 50°C. The tray dryers are fluidized bed dryers are used for drying.

[0022] A method of making banana blossom biscuits comprises preparing a dough using a plurality of ingredients taken in a container. The plurality of ingredients comprises:

the banana blossom powder, wherein the banana blossom powder is taken in a concentration of l%-6% for 50 gram of the dough;

the wheat flour, wherein the wheat flour is taken in a quantity of 23g for 50 gram of the dough;

the corn flour, wherein the corn flour is taken in a quantity of 12 g for 50 grams of dough;

the maida flour, wherein the maida flour is taken in a quantity of 15 g for 50 grams of dough;

the sodium bi-carbonate, wherein the sodium bi-carbonate is taken in a quantity of 0.3 g for 50 grams of dough;

the sugar, wherein the sugar is taken in a quantity of 15 g; and

the edible oil, wherein the oil is taken in a quantity of 12 g;

[0023] Further, a plurality of desired shapes are cut out from the dough using molds or dyes. The plurality of shapes are further baked to form biscuits at a

predetermined temperature and a predetermined time. The predetermined temperature is 160°C and the predetermined time is 10-12 minutes.

[0024] According to one embodiment herein, a solution of sugar in oil is used for making the dough. Additionally, the water can also be used to make the final dough.

[0025] These and other aspects of the embodiments herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.

E) BRIEF DESCRIPTION OF INVENTION

[0026] The other objects, features and advantages will occur to those skilled in the art from the following description of the preferred embodiment and the accompanying drawings in which:

[0027] FIG. 1 is a flow chart showing the various steps involved in the method of making banana blossom powder, according to an embodiment herein.

[0028] FIG. 2 is flow chart showing the various steps involved in the method of making banana blossom biscuits, according to an embodiment herein.

[0029] FIG. 3 shows an image showing the standard biscuits, according to an embodiment herein.

[0030] FIG. 4 is an image showing control biscuits prepared by using the banana blossom powder without any pre-treatment process, according to an embodiment herein.

[0031] FIG. 5 is an image showing the biscuits prepared from the banana blossom powder made from the banana blossoms pre-treated with citric acid solution (PCAS), according to an embodiment herein.

[0032] FIG. 6 is an image showing the biscuits prepared from the banana blossom powder made from the banana blossoms pre-treated with rice rinsed water (PRRW), according to an embodiment herein.

[0033] FIG. 7 is a graph showing the radical-scavenging activity of the control biscuits, according to an embodiment herein.

[0034] FIG. 8 is a graph showing the radical-scavenging activity of the banana blossom biscuits made from the banana blossom powder which in turn is made from the banana blossoms which are Pre treated with rinsed rice water (PRRW), according to an embodiment herein.

[0035] FIG. 9 is a graph showing the radical-scavenging activity of the banana blossom biscuits made from the banana blossom powder which in turn is made from the banana blossoms which are Pre treated with citric acid solution (PCAS), according to an embodiment herein.

F) DETAILED DESCRIPTION OF INVENTION

[0036] In the following detailed description, a reference is made to the accompanying drawings that form a part hereof, and in which the specific embodiments that may be practiced is shown by way of illustration. The embodiments are described in sufficient detail to enable those skilled in the art to practice the embodiments and it is to be understood that the logical, mechanical and other changes may be made without departing from the scope of the embodiments. The following detailed description is therefore not to be taken in a limiting sense.

[0037] FIG. 1 is a flow chart showing the various steps involved in the method of making banana blossom powder, according to an embodiment herein. With respect to FIG. 1, the plurality of banana blossoms are collected (101). A moisture present on the surface of the plurality of the banana blossoms are removed (102). The plurality of banana blossoms are cut into slices (103). The slices are cut with a thickness of 3 mm. The plurality of banana blossoms are pre-treated (104). The pre-treating of the plurality of banana blossoms is done by immersing the slices of the plurality of banana blossoms in a solution for a predetermined time. The solution is rice rinsed water and the predetermined time is 1 hr. The pre-treated plurality of banana blossoms are dried (105). The drying of the plurality of pre-treated banana blossoms is done at a temperature range of 40°C - 70°C for 5-6 hours, preferably at a temperature of 50°C. The plurality of dried banana blossoms is powdered (106). The dehydrated blossoms are ground into fine powder.

[0038] FIG. 2 is flow chart showing the various steps involved in the method of making banana blossom biscuits, according to an embodiment herein. With respect to FIG. 2, a dough is prepared using a plurality of ingredients taken in a container (201). The plurality of ingredients comprises the banana blossom powder, the wheat flour, the corn flour, the Maida flour, the sodium bi-carbonate, the sugar and the edible oil. The banana blossom powder is taken in a concentration of l%-6% for 50 gram of the dough. The wheat flour is taken in a quantity of 23g for 50 gram of the dough. The corn flour is taken in a quantity of 12 g for 50 grams of dough. The maida flour is taken in a quantity of 15 g for 50 grams of dough. The sodium bi-carbonate is taken in a quantity of 0.3 g for 50 grams of dough. The sugar is taken in a quantity of 15 g and the edible oil is taken in a quantity of 12 g. A solution of sugar dissolved in oil is used for making the dough. Additionally, the water can also be used if needed to make proper dough. A plurality of desired shapes are further cut out from the dough using molds or dyes (202). The shapes are circular, rectangular or square or any other desired shape. The plurality of cut out shapes are then baked to form biscuits at a predetermined temperature and a predetermined time (203). The predetermined temperature is 160°C and the predetermined time is 10-12 minutes.

[0039] Musa paradisiaca is the most popular banana blossoms found in local area of Chennai. According to an embodiment, for the pre-treatment process, the bracts of the collected banana blossoms are removed and the sandal white blossoms are taken out and spread on filter paper for 2 minutes to remove any moisture present on their surfaces. Further, the banana blossoms are cut into slices with 3mm thickness. As per the previous study, the sliced banana blossoms are immersed in solutions like Citric acid solution (0.2%) (Kanchana S et al., 2005). The citric acid solution is natural antioxidant. The formation of brown pigments is developed when PPO (poly phenol oxidase enzyme) reacts with phenolic compounds. This enzyme generates o-quinones, which subsequently undergoes non-enzymatic oxidative polymerization leading to the development of brown pigments (Nicholas J et al, 1994). Therefore, to reduce this brown pigment development, a very rapid inactivation of PPO is required before PPO generates o-quinones.

[0040] It was found that rice rinsed water contains vitamin B3 (Nicotinic acid), it act as antioxidants and minimize enzymatic browning reactions. Hence the rice rinsed water was for the pre-treatment process, and a filtered one was used preferably, according to the present invention. The banana blossoms are immersed in rice rinsed water solution for 1 hour, according to an embodiment herein. The blossom which is immersed in the rinsed rice water showed good appearance and freshness after one hour when compared with blossom which is immersed in citric acid solution.

[0041] After the pre-treatment, the sliced blossoms are drained and loaded in to an electric tray dryer and dried in a temperature range of 40°C - 70°C for 5-6 hours, preferably at 50°C. The present invention has been tested with four temperatures - 40 C, 50 °C, 60 °C, 70 °C. Among these four, 50 °C only showed the best results in drying, while 60 °C and 70 °C showed charred one and 40 °C extends the time and not so good biscuits were obtained. Then the dehydrated blossoms are ground into fine powder and this powder is used for further analysis. The fluidized bed drier also gives the good result in making the banana blossom powder.

[0042] According to an embodiment herein, the banana blossom biscuits with the following characteristics are provided:

Protein concentration of biscuit = 171mg/ml

Total mineral content present in the biscuit is 1.5 %.

Crude fibre in biscuit = 20%

Fat content in biscuit = 1%

Moisture content in biscuit = 3%

[0043] The minerals estimation for banana blossom powder (mg/lOOg) is shown in the Table A:

Table A showing the mineral contents of the banana blossom powder

EXPERIMENTAL DATA

[0044] Experimental Locations: All the proximate determinations were carried out at Food analysis lab, National Agro Foundation, Chennai. The Functional Properties, Physico chemical properties, Antioxidant assay, Total phenol content and baking process were carried out in Food laboratory Anna University, Chennai.

[0045] Sample collections: Musa paradisiaca plantain flowers were collected from the Local market, T.nagar, Chennai. These flowers were washed under running clean water and transported to laboratory for analyses.

[0046] The banana blossom biscuit with various concentration of blossom powder (l%-6%) for 50 gram were tried. The dough was not so good in 1 to 4 percent and 6 percent showed dark colour. Hence 5% percent showed good appearance. The composition for the dough preparation is shown under Table B:

TABLE B showing the composition for dough preparation

[0047] The sugar was dissolved in oil and kept ready for mixing. The three flours (wheat, corn and Maida), sodium bi carbonate and banana blossom powder were then mixed by sugar solution and made into a dough. Water can also be was used in necessary conditions to make the dough proper. Then different shapes of biscuits were made by using dyes and baking at temperature of 160 C for 10-12 minutes.

[0048] Preliminary studies: Since no studies have previously been reported about the comparison of banana blossom which was pretreated with two antioxidants like rinsed rice water and citric acid solution (0.2%). In systemic manner, thickness of banana blossom slices, measures to avoid browning of cut slices, the blossoms were soaked in these two solutions. The blossom which is soaked in the rinsed rice water showed good appearance and good freshness after one hour when compared with blossom which is immersed in citric acid solution.

The thickness of slices is 3 mm showed the least changes in appearance during dehydration for 6 hours. The best temperature for dehydration was 50°C.

[0049] FIG. 3 shows an image showing the standard biscuits, according to an embodiment herein.

[0050] FIG. 4 is an image showing control biscuits prepared by using the banana blossom powder without any pre-treatment process, according to an embodiment herein.

[0051] FIG. 5 is an image showing the biscuits prepared from the banana blossom powder made from the banana blossoms pre-treated with citric acid solution (PCAS), according to an embodiment herein.

[0052] FIG. 6 is an image showing the biscuits prepared from the banana blossom powder made from the banana blossoms pre-treated with rice rinsed water (PRRW), according to an embodiment herein.

[0053] Chemicals and reagents: Folin-Ciocalteau reagent, gallic acid and 1,1-diphenyl-2- picrylhydrazyl (DPPH), NaOH, Sodium bi carbonate, Sulphuric acid, Ammonium sulphate, Methyl red indicator, Petroleum Ether, sodium carbonate, Edible oil.

PROXIMATE ANALYSES OF BLOSSOM POWDER AND BISCUITS

[0054] Moisture: Sample was weighed into previously weighed dry moisture plate and dried in an oven at 105°C to a constant weight (Anon., 1990). Moisture content was calculated, as follows.

Weight of sample Weight of sample
after drying (g) — before drying (g)
Per cent moisture = X 100
Sample weight (g)

[0055] Protein analysis (by Kjeldahl method): Approximately 1.5g of sample was weighed into a Kjeldahl flask. Then, 10 g of anhydrous sodium sulphate, 0.2g of copper sulphate and 15 ml of concentrated H2SO4 were added. The flask is kept for digestion and removed when the liquid is clear, then cooled, diluted and transferred to a distillation apparatus and about 60 ml (1:1 NaOH) was added. The mixture was distilled and the formed ammonia vapours formed were condensed into 0.1M HC1 under cool condition. The HC1 - Ammonia mixture was titrated against 0.1M NaOH. Crude protein content was calculated by multiplying with factor 6.25

Titre value x Normality of H2S04 x 14.007x6.25
Per cent protein = X 100
Sample weight (g)

[0056] Crude fat: Moisture free flour samples of each variety were weighed in moisture free thimbles and crude fat was extracted by refluxing with petroleum ether in a soxhlet apparatus. Per cent of crude fat was calculated as follows (Anon., 1990).

Weight of sample Weight of sample after extraction (g)
before extraction(g)
Per cent crude fat = XI00
Weight of sample (g)

[0057] Total minerals: Total mineral content (ash) was determined by igniting the samples in a muffle furnace, at 600°C, for 3-4 h (Anon., 1990).

Weight of ash (g)
Per cent total minerals =X 100
Weight of sample (g)

[0058] Crude fibre: Crude fibre was estimated by acid alkali digestion method. Approximately 2.210 g of defatted sample was taken with 200 ml of 1.25% H2SO4 in a 500 ml conical flask and was digested at 80±5 °C for 30 min. Digested sample was filtered using a filter paper and was transferred to another 500 ml conical flask containing 200 ml of 1.25% NaOH. It was again digested at 80±5 °C for 30 min followed by filtration and weighing. The recorded weight was measured as percentage.

Crude Fibre % = (weight of the crude fibre x 100) / Weight of sample

[0059] Total Carbohydrate: Total carbohydrates content was calculated by subtracting the sum of the values for moisture, crude protein, crude fat, crude fibre and ash from 100.

Carbohydrate = 100 - (% Protein + %Fat + %ash)

[0060] Mineral Analysis: Micronutrients such as iron, copper, manganese and zinc were determined by Atomic absorption spectrophotometer (SHI MADZO Model AA-6650). The samples were digested following the procedures of using hydrochloric acid and water mixture and in 1:1 ratio (make 100 ml solution). With this 100ml solution made 10000 and llakh dilution for further analysis. The amount of iron, copper, manganese and zinc were determined by Atomic Absorption Spectrophotometer.

FUNCTIONAL PROPERTIES

[0061] Swelling power and solubility: lg of banana flower powder was weighed in a pre weighed 50 ml centrifuge tube and mixed with 10ml distilled water. These centrifuge tube is heated at 80°C for 30 minutes while shaking continuously. The tube was removed from the bath, wiped dry, cooled to room temperature and centrifuged for 15 minutes at 2200 rpm. The supernatant was evaporated, and the dried residue weighed to determine the solubility. Solubility was determined using the formula:

Solubility % = (weight of dried sample in supernatant/weight of original sample) XI00

[0062] Swollen sample (paste) obtained from decanting the supernatant was also weighed to determine the swelling power and was calculated using the formula. Swelling power= (weight of wet mass sediment/weight of dry matter in the gel) [0063] Foaming capacity and stability: 2 grams of blossom powder was mixed with 50 ml distilled water in a 100 ml measuring cylinder. The suspension was vigorously shaken to foam. Volume of foam (ml) after mixing was expressed as the foam capacity while volume of foam at 60 minutes after shaking was used as indicator of foam stability.

[0064] Least gelation concentration: Banana blossom powder was mixed with 5ml distilled water in test tubes to obtain suspensions of 2-20% (w/v) concentration. The test tubes were then heated for one hour in a boiling water bath, cooled rapidly under running tap water and further cooled for 2 hours in a refrigerator at 4°C. The least gelation concentration was regarded as that concentration at which sample from the inverted test tube did not fall or slip.

[0065] Water and oil absorption capacities: lg of blossom powder sample mixed with 10ml distilled water or oil in a pre-weighed 50ml centrifuge tube. The suspension was agitated for one hour on a shaker after which it was centrifuged for 15 minutes for 2200 rpm. The separated oil was then removed with a pipette and reweighed. The water or oil absorption capacity was expressed as grams of water or oil absorbed per gram of the sample.

[0066] Bulk density: Banana blossom powder sample was put into 25 ml measuring cylinder up to 5ml. The measuring cylinder was then tapped continuously on a table until a constant volume has obtained. Bulk density (g/m ) was calculated using the formula:

Bulk density= (weight of the sample/volume of sample after tapping) (g/ml or g/cm3)

[0067] Emulsification capacity: 2 g blossom powder and 23 ml of distilled water were mixed for 30 sec using a magnetic stirrer at 10 Ruhrer speed. After complete dispersion, refined vegetable oil was added continuously from a burette and blending continuously at room temperature until the emulsion break point was reached, when there was separation into 2 layers Emulsification capacity was also determined in the pH range (1-12) and the values are expressed as millimeters of oil emulsified by lg flour.

PHYSICO-CHEMICAL PROPERTIES:

[0068] pH values: Ten grams of the blossom powder was shaken with 100ml water, allowed to stand for 30 minutes. The solution was filtered and the pH of filtrate was measured in pH meter.

[0069] Colour Analysis: The instrumental measurement of banana blossom powder and biscuits was carried out with a colour analyzer HUNTER LAB. The measurements were performed through a 6.4-mm diameter diaphragm with an optical glass, placing the flour directly on the glass. The parameters determined were L (L = 0 [blank] and L = 100[white], a (-a*=greenness and +a*= redness) and b (-b*= blueness and +b*=yellowness).

ANTI-OXIDANT PROPERTIES

[0070] Total phenol content: The total phenol content of extracts was determined by the Folin- Ciocalteau colorimetric method. An aliquot of (1ml) extracts or standard solution of Gallic acid (20, 40, 60, 80 and 100 mg/1) was added to 25ml volumetric flask, containing 9ml of distilled water. Reagent blank using distilled water was prepared. 1ml of Folin- Ciocalteu's phenol reagent was added to the mixture and shaken. After 5 minutes, 10ml of 7% Na2C03 solution was added to the mixture. The solution was diluted to the volume (25ml) with water and mixed. After incubation for 90 minutes at room temperature, the absorbance aginst prepared reagent blank was determined at 750 nm at Spectrophotometer. Total phenolic Content of banana blossom powder was expressed as mg gallic acid equivalents (GAE) /100g fresh weight.

[0071] Free radical scavenging activity: DPPH radical scavenging was monitored according to the method of Yen and Chen (1995) with minor modification. Various concentrations of flower extracts (1ml) were mixed with 4ml of 70% methanol solution containing DPPH radicals (40|Jg/ml). The mixture was shaken vigorously and left to stand for 15 minutes in the dark. The reduction of the DPPH radical was determined by reading the absorbance at 517 nm. The radical-scavenging activity was calculated as percentage of DPPH discoloration, using the equation:

% RSA= [(Acontrol-As)]/ Acontrol] x 100

Where, Acontroi is the absorbance of the control (solution to which no antioxidant was added) and As is the absorbance of the extract solution. The extract concentration providing 50% of the free radical scavenging activity was calculated from the graph of radical scavenging activity percentage against extract concentration.

[0072] FIG. 7 is a graph showing the radical-scavenging activity of the control biscuits, according to an embodiment herein.

[0073] FIG. 8 is a graph showing the radical-scavenging activity of the banana blossom biscuits made from the banana blossom powder which in turn is made from the banana blossoms which are Pre treated with rinsed rice water (PRRW), according to an embodiment herein.

[0074] FIG. 9 is a graph showing the radical-scavenging activity of the banana blossom biscuits made from the banana blossom powder which in turn is made from the banana blossoms which are Pre treated with citric acid solution (PCAS), according to an embodiment herein.

RESULT AND DISCUSSION

[0075] The functional properties of the banana blossom powder are shown in Table 1:

TABLE: 1 Functional properties of banana blossom powder

[0076] The physico-chemical properties of the banana blossom powder and the biscuits are shown in Table 2:

TABLE: 2 Physico-chemical properties of banana blossom powder and biscuits (colour analysis)

[0077] The Protein estimation were calculated by Nano drop method. The Protein concentration of the control biscuit was 146mg/ml. The Protein concentration of PCAS biscuit was 167mg/ml. The Protein concentration of PRRW biscuit was 171mg/ml.

[0078] Minerals estimation for banana blossom powder by Atomic Absorption Spectroscopy (AAS) (mg/lOOg) is shown in

Table 3: TABLE 3 SHOWING THE MINERAL CONTENTS OF THE BISCUITS

[0079] The total mineral content present in the biscuit is 1.5 %.

[0080] Fibre Content: The crude fibre in control biscuit was 20%. The crude fibre in PCAS biscuit was 20%. The crude fibre in PRRW biscuit was 20%.

[0081] Fat content: The Fat content in control biscuit was 1%. The Fat content in PCAS biscuit was 0.7%. The Fat content in PRRW biscuit was 1%.

[0082] Moisture content: The moisture content in control biscuit was 3%. The moisture content in PCAS biscuit was 3%. The moisture content in PRRW biscuit was 3%.

[0083]

PROXIMATE ANALYSIS OF THE BANANA BLOSSOM

[0084] The samples of banana blossoms powder were analyzed for proximate composition (moisture, protein, fat, ash, and crude fiber) following the standard methods published by Association of Official Analytical Chemists (AOAC, 1995).

[0085] In the nutritional values, Moisture value for the powdered samples (10%) highly decreased when compared to fresh sample (contain 89% moisture). Blossom powder incorporated biscuits containing 3% moisture. [0086] Ash values of the dried powder contain (12%-13%). But the powder incorporated biscuit contains 1.5%.

[0087] The Crude fat value of the powdered sample contains the 0.6%. These values are closely related to fresh sample fat value. The fat values in biscuits were slightly increased to 1% except PCAS (0.7%). Oil absorption is slightly reduced in PCAS than other two.

[0088] In powdered samples, PCAS contain high protein content when compare to control and PRRW. In biscuits PRRW contain high protein content when compare to control biscuit and standard one. These results may due to the stable protein present even after baking.

[0089] Crude fibre content in powdered samples is almost similar 16%. But blossom powder incorporated biscuits contain high fibre (20%).

FUNCTIONAL PROPERTIES

[0090] Foaming Capacity and Stability: The foam capacity and stability of three (control blossom powder -which was not pretreated, Pre treated with rinsed rice water (PRRW), Pre treated with citric acid solution (PCAS) has been presented in clear way. In control the foam capacity is reduced from 7ml to 1ml but the foams are dispersed in between the samples for 17ml and in PRRW foam capacity are reduced from 8ml to 1ml, here also the foams are dispersed in between the samples. In PCAS, foam capacity reduced from 7ml to 1ml, here foam dispersion in between the samples for 12ml. Normally forms are used to improve the texture, consistency and appearance of foods. Foam formation and stability are dependent on pH, surface tension and processing methods. Foam stability is important since the usefulness of whipping agents depend on their ability to maintain the whip as long as possible. Since the flours have poor foam capacity and stability they might be poor foaming agents in foods requiring foam ability but the dispersed foam in between the sample it will helps to retain the whip as long as possible. Here the foaming capacity is better in control sample.

[0091] Least Gelation Concentration: Gelation is an aggregation of denatured molecules. The least gelation concentration of control banana blossom powder was 0.9 (W/V) while the PCAS powder was 0.6 (W/V) and PRRW powder was 0.9 (W/V). Here the control and PRRW powder increased the least gelation concentration. The ability of protein to form gels and provide structural matrix for holding water, flavors, sugars and food ingredients is useful in food applications.

The results show that the PCAS powder would be a good gel forming or firming agents, and would be useful in food system such as biscuits and snacks which require thickening and gelling.

[0092] Solubility: The solubility value of the banana blossom powder is in PCAS- 16.53%, PRRW-13.9% and control- 14.21%. There is no significance difference between Control and PRRW. According to the authors solubility of flour is an indicator of its quality. The high solubility (16.53%) of PCAS suggests it is digestible and therefore could be infant food formulation.

[0093] Swelling Power: The swelling power values of banana blossom powder ranged between control (1.142), PRRW (1.042) and PCAS (1.02). No difference between these 3 samples. High swelling power is an important criterion for good quality powder/flour. Here the control sample is having little bit higher swelling power than the other.

[0094] Water Absortion Capacity: Water absorption capacity of flour is useful indicator of protein can be incorporated with the aqueous food formulations, especially, those involve dough handing. Interactions of protein with water, is important to properties such as hydration, swelling power, solubility, and gelation. The high water absorption capacity of the powder suggests they could be useful in cookies formulation. The results showed that the water holding capacity of control sample is 580% (5.80g/g), the PCAS sample had 542% (5.42g/g) and PRRW sample had 475% (4.75g/g). Compare the three controls having the good water holding capacity.

[0095] Oil Absorption Capacity: When compare with water absorption capacity, banana blossom powder sample containing high oil absorption capacity. In oil absorption capacity, Control- 714% (7.14g/g), PCAS- 727% (7.27g/g) and PRRW-748% (7.48g/g). Here there is no significant difference among these 3 samples. The lipid binding is dependent on the surface availability of hydrophobic amino acids. Oil absorption capacity is important as oil act as flavor retainer and gives soft texture to food improving mouth feel. Since the flour had good oil absorption capacity it suggest the presence of good lipophilic constituents and therefore may be suitable for the production of cakes, soups etc.

[0096] Bulk Density: The bulk density of the banana blossom powder for control is 0.69(g/ml) was significantly higher than the sample PCAS- 0.63 (g/ml) and PRRW- 0.61 (g/ml). Bulk density is a measure of heaviness of powder and an important parameter that determines the suitability of powder for the ease of packaging and transportation of particulate foods as well as for infant formulations. The low bulk density powders/ flours are desirable in infant food preparation. The low bulk density of the blossom powder could be useful in the infant formulation.

[0097] Emulsification Capacity: The emulsification capacity of the blossom powder control is 1.35 ml, PCAS is 1.34ml and PRRW is 1.35. There is no significant difference in these three.

[0098] pH: The pH of the control blossom powder is 6.91, PRRW is 6.84 and PCAS is 6.77. It is an especially important consideration in food preservation and storage, because of the inhibitive effect of acid on the growth of micro organisms and enzymes. Mostly the vegetables are processed at high temperature and for longer times than the more acid fruits. pH value also affects various physical properties of some foods e.g., texture, gel strength in foods.

[0099] Colour: The mean L* value for all banana blossom powder ranged between 42- 42.67 and in biscuits 42.04-48.06. This indicates that a substantial level of colour changes had occurred during drying that yielded dark brown powder. In fresh blossom, the colour changes of slices during drying (browning reaction occurs). As a result it increases in reddish and yellowness tones, which correspond to increase in a* and b* values. The (a*) and b* value of PCAS is higher than the PRRW and control. The sample PRRW having high reddishness and yellowness in biscuits. This is due to moisture loss, enzymatic and non enzymatic browning.

[00100] DPPH RADICAL SCAVENGING ASSAY: DPPH is a stable
organic nitrogen radical and free radical compound with a purple colour which change in to stable yellow compound in reacting with an antioxidant. In brief, the reduction capacity of DPPH was determined by the decrease in its absorbance at 517nm, which was reduced by the antioxidant. This method is mainly used to evaluate the antioxidant capacity of extracts from the plant materials. The addition of the flower extract into the DPPH solution caused a rapid decrease in absorbance at 517nm indicating the excellent scavenging capacity of the flower extracts. In this assay, control having the high radical scavenging activity in the concentration of 20%, PCAS had high RSA in 20%. But in PRRW graph showed the high percent activity in 30% and 50%.

[00101] TOTAL PHENOL CONTENT:

The phenolics are plant secondary metabolites which are very important in chelating redox active metal ions, inactivating lipid free radical chains, and preventing hydro peroxide conversations into reactive oxy radicals as they have been generally recognized. In control sample, the total phenol content is lOOmg/ml, in PCAS- 52mg/ml, and in PRRW- 39mg/ml. Among these 3 samples, control having the best phenol content in the banana blossom powder.

G) ADVANTAGES OF INVENTION

[00102] The present invention provides healthy banana blossom biscuits for the first time. The banana blossom biscuits are made from the banana blossom powder that has been pre-treated with natural anti-oxidants instead of chemicals that are harmful to the human body. The present invention provides banana blossom biscuits with increased shelf life. The banana blossom biscuits are high in fibres and hence act as laxative. The banana blossom biscuits help in decreasing the cholesterol levels in blood. The banana blossoms have never been utilized commercially and hence the biscuits will provide the health benefits of banana blossoms to the people in ready-to-eat form.

[00103] It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the claims presented in the complete specification or non-provisional application.

CLAIMS:

I claim:

1. A banana blossom biscuit, comprising:

a protein content, wherein the protein content is at least 171mg/ml;

a mineral content, wherein the mineral content is at least 1.5%;

a fibre content, wherein the fibre content is at least 20%;

a fat content, wherein the fat content is at least 1%; and

a moisture content, wherein the moisture content if at least 3%.

2. The banana blossom biscuit as claimed in claim 1, wherein the banana blossom biscuits are made from:

a banana blossom powder used in a quantity of 2.5g; a wheat flour used in a quantity of 23g; a corn flour used in a quantity of 12 g; a maida flour used in a quantity of 15 g; a sodium bi-carbonate used in a quantity of 0.3 g; a sugar used in a quantity of 15 g; and

an edible oil used in a quantity of 12 g, for each of 50 grams on the whole.

3. A method of making banana blossom powder, comprises:

collecting a plurality of banana blossoms;

removing a moisture present on the plurality of banana blossoms;

cutting the plurality of banana blossoms into slices, wherein the slices

are cut with a thickness of 3 mm;

pre-treating the plurality of banana blossoms,

drying the plurality of pre-treated banana blossoms; and

powdering the dried plurality of banana blossoms.

4. The method as claimed in claim 3, wherein the pre-treating of the plurality of banana blossoms is done by immersing the slices of the plurality of banana blossoms in a solution for a predetermined time, wherein the solution is rinsed rice water and the predetermined time is 1 hr.

5. The method as claimed in claim 3, wherein the drying of the plurality of pre-treated banana blossoms is done at a temperature range of 40 °C -70°C for 5-6 hours, preferably at a temperature of 50°C.

6. A method of making banana blossom biscuits, comprises:

(a) preparing a dough using a plurality of ingredients taken in a container,

wherein the plurality of ingredients comprises:

the banana blossom powder, wherein the banana blossom powder is taken in a concentration of l%-6% for 50 gram of the dough;

the wheat flour, wherein the wheat flour is taken in a quantity of 23g for 50 gram of the dough;

the corn flour, wherein the corn flour is taken in a quantity of 12 g for 50 grams of dough;

the maida flour, wherein the maida flour is taken in a quantity of 15 g for 50 grams of dough;

the sodium bi-carbonate, wherein the sodium bi-carbonate is taken in a quantity of 0.3 g for 50 grams of dough;
the sugar, wherein the sugar is taken in a quantity of 15 g; and

the edible oil, wherein the oil is taken in a quantity of 12 g;

(b) cutting out a plurality of desired shapes from the dough using a mold or dyes; and

(c) baking the plurality of shapes to form biscuits at a predetermined temperature and a predetermined time, wherein the predetermined temperature is 160°C and the predetermined time is 10-12 mins.

7. The method as claimed in claim 6, wherein a solution of sugar in oil is used for making the dough.