Integrating Nendra Banana Blossoms into Chocolate: A Study on Nutritional Enhancement and Bioactive Compounds

Banana blossom, an underutilized ingredient in Asian cuisines, offers significant health benefits. To develop a confectionery product combining Nendra banana blossom and chocolate, and to evaluate its macro, micro, and bioactive components. Materials were sourced locally. Banana blossoms were washed, cleaned, and immersed in a 0.2% citric acid solution for 30 minutes to prevent enzymatic browning. They were then dried in a hot air oven at 105°C for 2-3 days, ground into a fine powder, and used for further testing. Formulation with 10 g of banana blossom powder and control were prepared and subjected to hedonic rating to assess overall quality of the product. Subsequent analytical experiments evaluated the nutritional value. Incorporating banana blossom powder into chocolate maintained sensory characteristics and enhanced nutritional value, presenting a promising alternative to conventional unhealthy confectioneries. This product addresses polyphenol and fiber deficiencies, offers commercialization potential, and helps reduce micronutrient deficiencies affordably. Keywords: Nendra banana blossom, Anti nutritional properties, Antioxidants, Novel food product