Studies on physico-chemical properties of banana (Musa spp) papad

The present investigation on “Studies on Physico-chemical properties of Banana (Musa spp) papad’’ was carried out at Department of Post-Harvest Management, College of Horticulture, Dr. Y.S.R Horticultural University, Venkataramannagudem, Andhra Pradesh during 2023-24 under Factorial Completely Randomized Design (FCRD) with two factors, Factor I include 4 different varieties (Kovvuru bontha, Tella chakkarakeli, Karpura chakkarakeli and Grand naine), Factor II include flour treatments (control, urad flour, jack seed flour and soya flour), 16 treatment combinations replicated thrice. They were evaluated on the basis of physical parameters such as recovery (%) and drying time (hours) while, biochemical parameters i.e., starch content (%), total sugars (%) and vitamin-c (mg/100 g). The results revealed that V2T1 exhibited the highest vitamin-C content (8.12 mg/100 g) and the shortest drying time (5.12 hours). However, high starch content (54.18 %) was reported in V1T1 and maximum recovery percent was found to be in V1T2. Highest percentage of total sugars was noticed in V4T1.