Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour

Patrick Ngwenyama; Shallon Goto

doi:10.51745/najfnr.9.20.158-169

Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour

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Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

DOI https://doi.org/10.51745/najfnr.9.20.158-169

Issue Vol. 9 No. 20 (2025): July - December, 2025

Submitted 2025-02-07

Accepted 2025-09-02

Published 2025-09-16

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Background: Green banana flour (GBF) is a nutrient-dense ingredient, rich in resistant starch, fiber, and bioactive compounds, making it particularly suitable for gluten-free products. However, its distinct raw and earthy flavor limits its broader application in foods. While pre-treatments with citric acid and brine have been proposed for deodorization, their efficacy and their impact on the flour's functional and nutritional properties remain insufficiently characterized.

Aims: This study aimed to evaluate the efficacy of citric acid and brine pre-treatments for deodorizing green banana flour and to analyze their effects on its key functional and nutritional properties.

Methods: Peeled and sliced green bananas were subjected to one of three pre-treatments: immersion in a 5% citric acid solution, 5% brine solution, or no treatment (control). The resulting flours were analyzed for their sensory attributes, functional, and nutritional properties. Data were analyzed using ANOVA, and means were compared with the Least Significant Difference (LSD) test at a significance level of p < 0.05.

Results: Sensory evaluation revealed a significant reduction in undesirable flavors in the treated flours compared to the control (p < 0.05), confirming the deodorizing efficacy of both pre-treatments. Functionally, both treatments significantly reduced the water holding capacity (p < 0.05) but had no significant effect on swelling power or solubility (p > 0.05). Nutritionally, the protein content was significantly reduced from 4.87% in the control to 3.92 % and 2.83% in the citric acid- and brine-treated flours, respectively (p < 0.05).

Conclusions: Pre-treatment with citric acid or brine effectively deodorizes green banana flour. However, these treatments also adversely affect certain functional and nutritional properties, particularly water holding capacity and protein content. These trade-offs must be considered for its application in food product development.

Keywords

Green Banana Flour Deodorization Pre-Treatment Swelling Power Solubility Value Addition Food Security

Patrick Ngwenyama

University of Zimbabwe, Faculty of Science, Department of Nutrition, Dietetics and Food Sciences, Box MP 167 Harare
Shallon Goto

University of Zimbabwe, Faculty of Science, Department of Nutrition, Dietetics and Food Sciences, Box MP 167 Harare

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Ngwenyama, P., & Goto, S. (2025). Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour . The North African Journal of Food and Nutrition Research, 9(20), 158-169. https://doi.org/10.51745/najfnr.9.20.158-169

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