The Effect of Various Drying Methods and Chemical Treatments on the Quality of the Banana Blossom

The present investigation was designed to study the effect of various drying methods and chemical treatments on the quality of the banana blossom of two different species namely Musa balbisiana (Bhimkal) and wild banana from hills. Florets of Bhimkal and wild banana blossoms dipped into three different solution - 1% citric acid, 1% ascorbic acid and 5% salt solution for 30 minutes followed by drying in oven, under sunshine and with solar cabinet dryer. There were significant effects of drying methods, temperature and chemical treatments as well as their interaction on the different nutritional value of the processed products. Crude protein, crude fat, crude fibre were found highest in products treated with 1% citric acid and dried in oven at 500C. There were no significant effects of drying temperature, chemical treatment or interaction between temperature and chemical treatment on rehydration ratio which was decreasing with increasing temperature.