FORM 2
THE PATENT ACT, 1970
(39 of 1970)
As amended by the Patents (Amendment) Act, 2005
&
The Patents Rules, 2003
As amended by the Patents (Amendment) Rules, 2006
COMPLETE SPECIFICATION
(See section 10 and rule 13)
TITLE OF THE INVENTION
Dietary fibre prepared from a banana pseudo-stem and a method of preparing the same.
APPLICANTS
Aditya Birla Science and Technology Company Pvt Ltd, Plot number 1 and 1-A/1 MIDC, Taloja, MIDC, Taluka- Panvel, District- Raigad- 410208, Maharashtra, India; and
Aditya Birla Chemicals (Thailand) Limited, Phosphates Division, 77 Moo 6 Soi Sukhaphiban 1, Poochaosaming Prai Road, Samrong Phrapradaeng, Samutprakarn- 10130, Thailand.
PREAMBLE TO THE DESCRIPTION
The following specification particularly describes this invention and the manner in which it is to be performed.

FIELD OF THE INVENTION
[001] The present invention relates to dietary fibre prepared from a banana pseudo-stem and a method of preparing the same. More particularly, the present invention relates to dietary fibre prepared from a banana pseudo-stem that has a water holding capacity of 5 to 7 gm/gm of fibre and a yellowness index of 20-27. The present invention also relates to a method of preparing dietary fibre that can be used as an additive in food products.
BACKGROUND OF THE INVENTION
[002] Dietary fibre is the indigestible portion of food derived from plants. It has two main components-soluble fibre and insoluble fibre. Soluble fibre dissolves in water and consists of fermentable pectin substances- gum and mucilage whereas insoluble fibres do not dissolve in water and consists mainly of cellulose, hemi-cellulose and lignin. Dietary fibre is used as a food additive in various food segments such as bakery products, beverages, sauces & dressing, frozen foods as well as in meat products.
[003] Generally, when chemical based additives are used in any food product, they tend to change the consistency, texture, rheology and sensory characteristics of the end product, due to their various physio-chemical characteristics (water holding, particle size, viscosity and solubility). Dietary fibre is considered a healthier and E-number free additive in food products, alternative to various chemical based additives. Dietary fibre is often produced from the food source that is considered to be a waste for example, corn stalks, oat hulls, wheat straw, soy hulls, almond skins and waste portions of fruits and vegetables.
[004] Banana stem is a known source for high fibre content. The insoluble dietary fibre can be isolated from banana pseudo-stem. However, in the method of isolation of fibre from banana pseudo-stem, the dietary fibre tends to get darker in colour with time which when

added in food products tends to impart a colour to it. Moreover, the method for isolation of dietary fibre from banana stem takes a long time thereby affecting the productivity. There is also a considerable amount of energy spent during the method of isolation of dietary fibre which increases the operational costs. Additionally, the dietary fibre from banana stem has a higher water holding capacity as against other dietary fibres such as oat fibre and bagasse fibre which discloses a water holding capacity of about 3 gm/gm of fibre. However, a higher water holding capacity is desired in food application as it improves product quality. There is also a need for a method of preparing dietary fibre that consumes less time thereby resulting in increase in productivity of the dietary fibre.
[005] Therefore, there is a need of dietary fibre prepared from a banana pseudo-stem and a method of preparing the same that solves some of the problem present in the prior art.
SUMMARY OF THE INVENTION
[006] According to an embodiment of the present invention, there is provided a method of preparing dietary fibre from a banana pseudo-stem, comprising treating pieces of the banana pseudo-stem with a de-browning solution for about 10 to 30 minutes within a temperature range of 10°C to 40°C, wherein the de-browning solution comprises at least one solid inorganic acid.
[007] According to another embodiment of the present invention, there is provided a method for preparing dietary fibre from a banana pseudo-stem, comprising the steps of:
(a) treating pieces of the banana pseudo stem with a de-browning solution for about 10 to 30 minutes within a temperature range of 10°C to 40°C;
(b) washing and grinding the treated pieces to form a pulp;
(c) filter pressing the pulp to isolate insoluble fibre from the pulp; and
(d) drying the insoluble fibre to reduce its moisture content to 3% to 7%, wherein the de-browning solution comprises at least one solid inorganic acid.

[008] According to an embodiment of the present invention, there is provided a dietary fibre prepared from banana pseudo-stem comprising a total water holding capacity of 5 to 7 gm/gm of fibre, total carbohydrate content of 77% to 84% of which the total fibre content is 51% to 78%, starch content of 10% to 25%, protein content of 2% to 5%, potassium content of 0.5% to 2.0% and calcium content of 0.5% to 2.0%.
BRIEF DESCRIPTION OF THE DRAWINGS
[009] Figure 1 depicts a difference in water holding capacity in meat sausage in a control sample and in sample containing dietary fibre of the present invention, according to an embodiment of the present invention;
[010] Figure 2(a) shows a cross sectional view of a meat sausage before de-browning treatment, according to an embodiment of the present invention;
[011] Figure 2(b) shows a cross sectional view of a meat sausage after de-browning treatment, according to an embodiment of the present invention; and
DETAILED DESCRIPTION OF THE EMBODIMENTS
[012] As set out in the claims, the present invention eliminates or reduces the aforementioned problems of the prior art by providing a dietary fibre prepared from banana pseudo-stem such that it has a considerably low yellowness index and does not impart any colour to the food product in which it is added. Also, the present invention provides a dietary fibre which when added to the food products increases their water holding capacity. Additionally, another purpose of the present invention is to provide a method of preparing the dietary fibre within a considerably short processing time thereby increasing the productivity.

[013] In the present invention, the dietary fibre can be prepared from different types of banana pseudo-stems of banana species such as Shrimanthi, Grand Naine, Dwarf Cavendish, Basarai and Lal-velchi. Preferably, a banana pseudo-stem with length of around six to eight feet and green in colour is taken.
[014] According to an embodiment of the present invention, (Step 1) raw banana pseudo-stem is washed with water and thereafter cut into small pieces of 100-200gms in weight. (Step 2) These small banana pseudo-stem pieces are subsequently treated with a de-browning solution for about 10 to 30 minutes within a temperature range of 10oC to 40 oC. The employed de-browning solution brings down the pH to about 2 to 4, when the activity of PPO (polyphenol oxidase) enzyme, which is responsible for browning of material, is suppressed. (Step 3) Post the de-browning treatment, the treated banana pseudo-stem pieces are washed with distilled water until a pH of 6 to 8 is attained and thereafter ground to form a pulp. During grinding, water is added to the treated banana pseudo-stem pieces in the ratio of 0.25:1. (Step 4) This pulp is then filter pressed and the insoluble fibre from the pulp is isolated. (Step 5) The insoluble fibre is then dried to reduce its moisture content to 3 to 7%. (Step 6) The dried insoluble fibre is milled to obtain powdered dietary fibre of desired particle size. Preferably, the particle size of the resultant dietary fibre is in the range of 70-200 µs. Dietary fibre obtained from the method of the present invention has a neutral pH. [018] In an embodiment, the concentration of the de-browning solution is of 0.1% to 1% with a pH of 2 to 4. In another embodiment, the same de-browning solution is used for 12 to 15 cycles and wherein the initial concentration of the de-browning solution is increased by 20% to 30% in each cycle. In an embodiment, the de-browning solution is prepared in an aqueous medium.

[015] In an embodiment, the de-browning treatment brings down the yellowness index of
the dietary fibre prepared from banana pseudo-stem fibre from 44 (for non-treated fibre) to
around 20-27.
[016] In an embodiment, the de-browning solution comprises of atleast one solid inorganic
acid selected from a group consisting of mono sodium phosphate, sodium acid
pyrophosphate, mono potassium phosphate and a combination thereof. Usage of all these
alternatives of solid inorganic acid and others are considered to be within the scope of the
present invention.
[017] In an embodiment, the de-browning solution comprises of atleast one solid organic
acid selected from a group consisting of ascorbic acid, oxalic acid, citric acid and a
combination thereof. Usage of all these alternatives of solid organic acid and others are
considered to be within the scope of the present invention.
[018] In an embodiment, the de-browning solution comprises of atleast one antioxidant
selected from a group consisting of potassium metabisulphite, sodium metabisulphite,
sodium bisulphite, potassium bisulphite and a combination thereof. Usage of all these
alternatives of antioxidants and others are considered to be within the scope of the present
invention.
[019] In an embodiment, the de-browning solution comprises of atleast one complexing
agent selected from a group consisting of β-cyclodextrin, EDTA and a combination thereof.
Usage of all these alternatives of complexing agents and others are considered to be within
the scope of the present invention.
[020] In an embodiment, the insoluble fibre is dried after treatment with de-browning
solution, the drying being achieved within a temperature range of 45°C to 70°C. In a
preferred embodiment, the fibre can be dried by any type of drying method viz., sun-drying,
drying at elevated temperature, IR-drying, vacuum drying and microwave drying.

Preferably, the drying is achieved by sun-drying for 8 to 12 hours or drying in a hot air oven at 60°C to 70°C for 5 to 7 hours or vacuum-drying in a vacuum oven at 60 to 70 Torr for 3 to 5 hours at a temperature of 45°C to 55°C.
[021] In an embodiment, a dietary fibre prepared from banana pseudo-stem comprises a total water holding capacity of 5 to 7 gm/gm of fibre, total carbohydrate content of 77% to 84% of which the total fibre content is 51% to 78%, starch content of 10% to 25%, protein content of 2% to 5%, potassium content of 0.5% to 2.0% and calcium content of 0.5% to 2.0%.
[022] In another embodiment, the overall process mass balance yields 90-95% juice and 5-10% of insoluble fibre.
[023] In an embodiment, the dietary fibre prepared by the method of the present invention is added in the food products as a food additive in a concentration of 5% to 9% in order to obtain the desired results. Moreover, even if cases where this dietary fibre is added in a higher concentration, the properties of the food products are retained.
[024] In another embodiment, the application study of the use of dietary fibre prepared from banana pseudo-stem in the meat products shows good physico-chemical properties. It is observed that adding 5-9% of banana stem fibre in meat sausage improves cooking yield, water holding capacity and shows a positive effect on textural properties and also appearance of final product.
[025] In an embodiment, as depicted in Figure 1, the water release capacity is found to be 1-2% less than control sample in the meat sausage application.
EXPERIMENTAL DATA
[026] The following experimental examples are illustrative of the invention but not limitative of the scope thereof:

Example 1:
[027] Banana pseudo-stem with length around six feet and green in colour was taken. Post washing, the pseudo-stem was then cut into pieces (100-200 g) and immersed into demineralized water having de-browning agent containing 0.3% sodium acid pyrophosphate (SAPP) for 15 minutes at room temperature (27°C). The stem pieces were removed and washed with distilled water until provide neutral pH. The stem pieces were then ground in laboratory mixture grinder with water in the ratio of 1: 0.25 (stem: water). The off-white pulp was filter pressed using 20µ filter cloth to remove water (juice). The cake was then taken for sun drying for 8-12 h to reduce moisture content from ~15% to ~5%. This dried fibrous material was again ground using commercial mixture grinder & vibratory cup mill to get the powder of desired particle sizes (70-220µ). The yellowness index observed for the processed sample was 32.
Example 2:
[028] The banana tree stem with length around six feet and green in colour. Washed stem was then cut into pieces (100 -200 g) and immersed into a demineralized water having de-browning agent containing 0.3% sodium acid pyrophosphate (SAPP) and 0.2% potassium metabisulphite (PMBS) for 15 minutes at room temperature (27°C). The stem pieces were removed and washed with distilled water until provide neutral pH. The stem pieces then ground in laboratory mixture grinder with water in the ratio of 1: 0.25 (stem: water). The off-white pulp was filter pressed using 20µ filter cloth to remove water (Juice). The cake was then taken for sun drying for 8-12 h to reduce moisture content from ~15% to ~5%. This dried fibrous material was again ground using commercial mixture grinder & vibratory cup mill to get the powder of desired particle sizes (70-220µ). The yellowness index observed for the processed sample was 24.

Example 3:
[029] The banana tree stem with length around six feet and green in colour. Washed stem was then cut into pieces (100 -200 g) and immersed into a demineralized water having de-browning agent containing 0.4% ascorbic acid and 0.1% potassium metabisulphite (PMBS) for 15 minutes at room temperature (27°C). The stem pieces were removed and washed with distilled water until provide neutral pH. The stem pieces then ground in laboratory mixture grinder with water in the ratio of 1: 0.25 (stem: water). The off-white pulp was filter pressed using 20µ filter cloth to remove water (Juice). The cake was then taken for sun drying for 8-12 h to reduce moisture content from ~15% to ~5%. This dried fibrous material was again ground using commercial mixture grinder & vibratory cup mill to get the powder of desired particle sizes (70-220µ). The yellowness index observed for the processed sample was 22.
Example 4:
[030] The banana tree stem with length around six feet and green in colour. Washed stem was then cut into pieces (100 -200 g) and immersed into a demineralized water having de-browning agent containing 0.4% ascorbic acid and 0.1% potassium metabisulphite (PMBS) for 15 minutes at room temperature (27°C). The stem pieces were removed and washed with distilled water until provide neutral pH. The stem pieces then ground in laboratory mixture grinder with water in the ratio of 1:0.25 (stem: water). The off-white pulp was filter pressed using 20µ filter cloth to remove water (Juice). The cake was then taken for drying in vacuum oven at 60-70 Torr and at a temperature of 50oC for 4 h. This dried fibrous material was again ground using commercial mixture grinder & vibratory cup mill to get the powder of desired particle sizes (70-220µ). The yellowness index observed for the processed sample was 22.

Example 5:
[031] The banana tree stem with length around six feet and green in colour. Washed stem was then cut into pieces (100 -200 g) and immersed into a demineralized water having de-browning agent containing 0.4% sodium acid pyrophosphate and 0.3% ascorbic acid for 15 minutes at room temperature (27oC). The stem pieces were removed and washed with distilled water until provide neutral pH. The stem pieces then ground in laboratory mixture grinder with water in the ratio of 1: 0.25 (stem: water). The off-white pulp was filter pressed using 20µ filter cloth to remove water (Juice). The cake was then taken for drying in vacuum oven at 60-70 Torr and at a temperature of 50°C for 4 h. This dried fibrous material was again ground using commercial mixture grinder & vibratory cup mill to get the powder of desired particle sizes (70-220µ). The yellowness index observed for the processed sample was 27.
Example 6:
[032] The banana tree stem with length around six feet and green in colour. Washed stem was then cut into pieces (100 -200 g) and immersed into a demineralized water having de-browning agent containing 0.4% sodium acid pyrophosphate 0.2% β-cyclodextrin for 15 minutes at room temperature (27oC). The stem pieces were removed and washed with distilled water until provide neutral pH. The stem pieces then ground in laboratory mixture grinder with water in the ratio of 1: 0.25 (stem: water). The off-white pulp was filter pressed using 20µ filter cloth to remove water (Juice). The cake was then taken for drying in hot air oven at a temperature of 65oC for 7 h. This dried fibrous material was again ground using commercial mixture grinder & vibratory cup mill to get the powder of desired particle sizes (70-220µ). The yellowness index observed for the processed sample was 28.

Example 7:
[033] The banana tree stem with length around six feet and green in colour. Washed stem was then cut into pieces (100 -200 g) and immersed into a demineralized water having de-browning agent containing 0.3% sodium acid pyrophosphate (SAPP) and 0.2% potassium metabisulphite (PMBS) for 15 minutes at room temperature (27°C). The stem pieces were removed and washed with distilled water until provide neutral pH. The stem pieces then ground in laboratory mixture grinder with water in the ratio of 1: 0.25 (stem: water). The off-white pulp was filter pressed using 20µ filter cloth to remove water (Juice). The cake was taken for further process as mentioned in example 2. The recyclability of the de-browning agent was studied. It was observed that the solution can be re-used for 13 times with top-up of 20-30% of the initial concentration of the de-browning agent for each recycling. The desired result was obtained by maintaining the pH range of 3-4.

Table 2: yellowness index observed for additional de-browning agents

De-browning agent with concentration (%) Yellowness Index
SAPP (0.3) + Citric acid (0.1%) 27
β-Cyclodextrin (0.3) + Citric acid (0.4) 27
Ascorbic acid (0.3) + Citric acid (0.3) + PMBS (0.2) 29
Application based examples:
Example 8: Banana pseudo stem dietary fibre in meat sausage application
[034] Meat and fat were initially ground through an 8-mm plate and added to banana pseudo-stem dietary fibre (1-10%). The mixture was ground by meat chopper with salt for 2 min. Then, ice and seasoning were added and mixed for 1 min. The sample then stuffed into casing by stuffer. All samples were boiled at 85°C for 30 minutes, and the products were cooled down in ice-water. Recipe for meat sausage shown in Table 3.

Ingredient Amount (g)
Meat 52.5
Fibre 1-10% (with respect meat)
Fat 22.6
Ice 14.35
Salt 1.7
Seasoning 3.6
Table. 3 Recipes for meat sausage [035] After cooking, surface appearance of meat sausage was similar to the control. The colour
of the meat batter with de-browning treated fibre has higher acceptance level (Figure 2b) than
the non-treated fibre (Figure 2a). For cross–sectional structure of sausage, banana pseudo stem
dietary fibre has a better quality structure and texture (fine and smooth) as compared with other
commercially available fibre (Wheat fibre and Jelucel PF).
[036] The addition of fibre to meat emulsion systems resulted in a significantly lower total expressible fluid release and fat release, particularly dietary fibre obtained from banana pseudo stem (Table 4).
Table 4 Total expressible fluid release of meat batter.

Result
Parameter Control Banana Pseudo
Stem Dietary Fibre
(5%) Wheat Fibre (5%) Jelucel PF 300 (5%)
Total expressible fluid release (%) 21.7 18.5 23.1 21.0
Fat release (%) 71.7 68.9 73.3 69.8
[037] This result showed that banana pseudo stem dietary fibre can reduce total expressible fluid and also retain fat content in meat batter after cooking. The banana stem shows potential as a good source of dietary fibre that can be used as a functional ingredient in meat emulsion systems. Addition of 5-10% of banana pseudo stem dietary fibre has been successful in improving cooking yield, reducing formulation cost, and enhancing texture properties due to its water and fat binding capacities.

Example 9: Banana pseudo stem dietary fibre in bread application
[038] Refined wheat flour and banana pseudo stem dietary fibre were mixed in planetary mixer. Activated yeast was added and mixed with the flour. A requisite amount of water was added and dough was prepared using planetary mixer. The temperature was maintained about 29°C during the preparation of the dough. Prepared dough was allowed to rest for an hour at room temperature for fermentation. After one-hour, degassing was done by kneading the dough and distributed into the molds and allowed for resting again for 30 minutes. The molds containing the dough were baked at 180 °C for 20 minutes in a baking oven and further the bread loaves were cooled at room temperature for 20-30 minutes.
Table. 5 Recipes for meat sausage

Ingredient Qty. (g)
Bakery fat 37.86
Sugar 3.69
Yeast 4
Flour 188.67
Salt 1.87
Water 130-150
Improver (0.3%) 0.566
Active ingredients 1.88
Calcium propionate 0.615
Banana pseudo stem dietary fibre 1-10%
[039] The quality of bread having banana pseudo stem dietary fibre at various concentrations (1-10%) were evaluated by studying parameters such as dough stickiness, dough rising capacity, firmness and sensory evaluation. Addition of banana pseudo stem dietary fibre at different concentration (1-10%) resulted in increasing trend in the stickiness of the dough by 5-20% compare to control due to the water binding property of the fibre. There was no significant reduction observed in the dough raising capacity (DRC) and it was within the limit of acceptable standards (80-110%). The sensory evaluation suggested that banana pseudo stem dietary fibre improved the colour, texture, appearance, taste and mouth feel of the bread at the level of 5%

concentration. During the shelf life evaluation, it was observed that the overall quality of the bread incorporated with 5% of banana pseudo stem dietary fibre was at par the control sample.
Example 10:
Farinograph study for bread dough:
[040] The rheological characteristics of dough prepared from control wheat flour and mixtures of wheat flour with banana pseudo stem dietary fibre were determined by Brabender Farinograph (Brabender OHG, Germany) according to AACC method Nos. 54-21 (2000). The thermostat of the Farinograph was adjusted to maintain the temperature at 30°C. Sample weight on 14% moisture basis was calculated using the equation.
Weight flour = 100 - 14/100 - M * Flour weight
Where M = flour moisture content in %
[041] It was observed that at dough with 5% concentration of banana pseudo stem dietary shows ~8% higher water absorption capacity and ~3% more dough stability compared to the control sample (Table 6)
Table 6: Farinograph study for bread dough

Water absorption (corrected to 500 FU), % Stability of dough (min) Development time (min)
Control 58.8 1.7 9.1
5% Banana pseudo stem dietary fiber 63.6 1.9 9.4
[042] The foregoing description of specific embodiments of the present invention has been presented for purposes of illustration and description. They are not intended to be exhaustive or

to limit the present invention to the precise forms disclosed, and obvious modifications and variations are possible in light of the above teachings.

We Claim:
1. A method of preparing dietary fibre from a banana pseudo-stem, comprising treating pieces of the banana pseudo-stem with a de-browning solution for about 10 to 30 minutes within a temperature range of 10°C to 40°C, wherein the de-browning solution comprises at least one solid inorganic acid.
2. The method as claimed in claim 1, wherein the concentration of the de-browning solution is of 0.1% to 1% with a pH of 2 to 4.
3. The method as claimed in claim 1, wherein the solid inorganic acid is selected from a group consisting of mono sodium phosphate, sodium acid pyrophosphate, mono potassium phosphate and a combination thereof.
4. The method as claimed in claim 1, wherein the de-browning solution comprises of atleast one solid organic acid selected from a group consisting of ascorbic acid, oxalic acid, citric acid and a combination thereof.
5. The method as claimed in claim 1, wherein the de-browning solution comprises of atleast one antioxidant selected from a group consisting of potassium metabisulphite, sodium metabisulphite, sodium bisulphite, potassium bisulphite and a combination thereof.
6. The method as claimed in claim 1, wherein the de-browning solution comprises of atleast one complexing agent selected from a group consisting of B-cyclodextrin, EDTA and a combination thereof.
7. The method as claimed in claim 1, wherein the fibre is dried after treatment with de-browning solution, the drying being achieved within a temperature range of 45°C to 70°C.
8. A method for preparing dietary fibre from a banana pseudo-stem, comprising the steps of:

(a) treating pieces of the banana pseudo stem with a de-browning solution for about 10 to 30 minutes within a temperature range of 10°C to 40°C;
(b) washing and grinding the treated pieces to form a pulp;

(c) filter pressing the pulp so as to isolate insoluble fibre from the pulp; and
(d) drying the insoluble fibre to reduce its moisture content to 3% to 7%, wherein the de-browning solution comprises at least one solid inorganic acid.

9. The method as claimed in claim 8, wherein the treated stem pieces in step (b) are washed with distilled water until a pH of 6 to 8 is attained.
10. The method as claimed in claim 8, wherein the concentration of the de-browning solution is 0.1% to 1% having a pH of 2 to 4.
11. The method as claimed in claim 8, wherein the insoluble fibre is dried in step (d) within a temperature range of 45°C to 70°C.
12. The method as claimed in claim 8, wherein the solid inorganic acid is selected from a group consisting of mono sodium phosphate, sodium acid pyrophosphate, mono potassium phosphate and a combination thereof.
13. The method as claimed in claim 8, wherein the de-browning solution comprises of atleast one solid organic acid selected from a group consisting of ascorbic acid, oxalic acid, citric acid and a combination thereof.
14. The method as claimed in claim 8, wherein the de-browning solution comprises of atleast one antioxidant selected from a group consisting of potassium metabisulphite, sodium metabisulphite, sodium bisulphite, potassium bisulphite and a combination thereof.
15. The method as claimed in claim 8, wherein the de-browning solution comprises of atleast one complexing agent selected from a group consisting of B-cyclodextrin, EDTA and a combination thereof.
16. The method as claimed in claim 8, wherein the same de-browning solution is used for 12 to 15 cycles and wherein the initial concentration of the de-browning solution is increased by 20% to 30% in each cycle.

17. The method as claimed in claim 8, wherein the obtained dietary fibre has a yellowness index of 20-27.
18. A dietary fibre prepared from banana pseudo-stem comprising a total water holding capacity of 5 to 7 gm/gm of fibre, total carbohydrate content of 77% to 84% of which the total fibre content is 51% to 78%, starch content of 10% to 25%, protein content of 2% to 5%, potassium content of 0.5% to 2.0% and calcium content of 0.5% to 2.0%.
19. A food product comprising the dietary fibre as claimed in claim 18, the dietary fibre being in a concentration of 5% to 9% with respect to the food product.