banana conf jalgaon
TRANSCRIPT
Production Catchment Processing Production Catchment Processing of Unripe Banana for Value Added of Unripe Banana for Value Added
Products Products
Dr. R.T. PatilDr. R.T. PatilFormer Director, CIPHET, LudhianaFormer Director, CIPHET, LudhianaChairman & ED, Benevole for PHT, Chairman & ED, Benevole for PHT,
BhopalBhopal
Production & Post Harvest ScenarioProduction & Post Harvest Scenario• Agriculture contributes about 14.5% of GDP,
employees 52% workforce and sustains approx over 60% of the population
• India ranks second in world in production of fruits and vegetables at vegetables at 16.2 crores tonnes
• Post harvest losses are 3-18% amounting to Rs. 45000 crores
• Low level of processing of fruits and vegetables at only 3.5% .
• Food processing is employment intensive, creates 1.8 jobs directly and 6.4 indirectly for every Rs. 10 lakh investment
Reasons for LossesReasons for Losses of Vegetables of Vegetables• Handling of raw produce through many stages of
middlemen.• Very low or almost negligible management and
processing which leads to losses even in valuable by products. (like pea pods)
• Non availability of cold chain and efficient equipment and machinery for processing in catchment areas.
• Low level of entrepreneurial urge in rural areas due to constraints of finance, assured market and proper training on technologyHigher the Level of Processing, proper Higher the Level of Processing, proper
Marketing, Better the PH Management Marketing, Better the PH Management and Lower Will Be Lossesand Lower Will Be Losses
Health Benefits of BananaHealth Benefits of Banana• Bananas are a caloric dense fruit. Consumption of just one banana makes one feel energetic.
• Banana is a food most appropriate in situations of extreme weight loss or extreme fever.
• Good source of potassium and magnesium which aids in maintaining normal blood pressure
• High potassium content promotes bone health. • Banana help counteract the urinary calcium loss caused due to increase ion potassium levels in the urine.
• Bananas have an antacid effect and protect against stomach ulcers and from gastrointestinal disturbances.
• Under conditions of diarrhea consumption of banana helps to restore the lost potassium and maintain heart function.
• Bananas are rich in the soluble fibre pectin & fructo-oligosaccharides improve the ability to absorb nutrients.
Chips from Unripe BananaChips from Unripe Banana
Process for ChipsProcess for Chips• Peel the green bananas or green plantains
• Slice the bananas or plantains lengthwise, full length or half length, or slice them as thin rounds or thin diagonal ovals,
• Heat the oil, ideal temperature for frying is between 190-200 C, there should be enough oil to fully cover the bananas or plantains.
• Add the chips to the hot oil; be careful not to overcrowd
• Fry until the chips get a golden color.
• Remove the chips from the oil and remove excess oil
Process for Chips Process for Chips
Making Flour from Making Flour from Unripe BananasUnripe Bananas
• Peel the good mature green bananas.• Slice the bananas into 0.5-cm thick pieces • Soak sliced bananas in a solution of anti-
browning agent.• Soak the slices for 15 minutes.• Drain the slices by placing them on trays with
plastic mesh and then place them in the dryer.• Dry in the sun (solar dryer) or in a hot-air dryer
until dry and brittle.• Grinding, sifting and packaging
Making Flour from Precooked Making Flour from Precooked Unripe BananasUnripe Bananas
• Cook unpeeled bananas in a pan of water until tender.
• Cool cooked bananas in cold water.• Peel the bananas.• Slice the bananas into pieces about 0.5 cm
thick • Dry in the solar dryer or in a hot-air dryer until
fully dry and brittle. • Grind the dried banana chips in a hammer mill • Weigh and pack• Store in a cool, dry place
Materials RequiredMaterials Required
• Freshly harvested green bananas• Gloves (to prevent staining of hands with
banana sap)• Anti-browning agent (powdered sodium
metabisulphite)• Clean water• Clean, sharp knives and chipping
machine/slicer• Plastic buckets• Raised open-sun platform, solar dryer or
hot-air dryer
Uses of Banana FlourUses of Banana Flour•Banana flour is beneficial for those with stomach problems and pains.•Gluten free alternative•Thickener for sauces and soups and as a breading for meats and vegetables.[15]
•Resistant starch which reduce risk of obesity, diabetes and colon cancer.•Even in cooked products like pasta, the addition of banana flour increases total resistant starch content in appreciable amounts.[21]
•It is also used in glue production, mainly plywood glue.
Banana JamBanana Jam• Slice the banana into very thin pieces. • Fill the pot with 1 cup of sugar. Stir
continuously. Cook until brown. Medium heat.
• Once brown, add 1/3 a cup of water and the banana slices you put aside. Add the water then the bananas.
• Once the ingredients are added, keep stirring on low heat. When soft and no banana pieces are noticeable, turn off heat.
• Put in a container or covered bowl and put in the fridge until chilled.
Banana JamBanana Jam
Maintaining quality of green bananas
Bruised, blemished and broken bananas due to poor handling, Immature bananas, Improper storageDelayed processing, Delayed harvesting
Handle bananas carefully, Store harvested bananas in a cool place, Process bananas within a week of harvesting, Harvest bananas when fully mature and uniformly green
Discoloured chips and Flour
Using mixed banana varieties, Using different-sized chips, Not using anti-browning, agent or not soaking in anti-browning agent for 15 Minutes
Use only one varietyEnsure chips are 0.5 cm thick
Decreased shelf life of chips and flour
High moisture content due to poor drying of chipsabsorption of moisture by chips or flour during storage
Ensure chips are well dried (to brittleness) before making flourStore in cool & dry placeUse new strong poly bags
Mushy bananas that are difficult to peel, slice
Overcooking the bananas Use of near-ripe bananas
Avoid overcooking the Bananas Use fully mature and uniformly green bananas, Dry chips in clean and hygienic conditions, Use clean (potable) water to avoid contamination
Foul/fermented smell ofchips or flour
Contamination due to: microbial growth use of unclean water
Use clean (potable) water to avoid contaminationUse recommended packaging materials.
Loss of chips and flour in storage
Infestation by storage insect pests (e.g. weevils) Rats in storage area Storage in poor-qualitypackaging materials Storage of product on the ground
Ensure proper packaging (use strong, sealed bags). Put in place measures tocontrol storage pests. Make storage area rat-proof and control rats. Store bagged chips or flour off the ground
ConclusionsConclusions• In Jalgaon district alone there are 200 banana chips
units • Each unit produces on an average 1.5 q chips per day• The recovery of chips is 15% of green banana weight• Production of chips per day is 30 MT and about 210
MT of unripe banana is used• This market in the state and also in country may 10 to
100 times more than this quantity• The demand is growing very rapidly approx 20% per
year• With the awareness of health benefits of banana
chips/flour and jam this will also grow further and offer lot of opportunities to rural entrepreneurs
RecommendationsRecommendations• Sort out good quality bananas for production• Maintain the chip thickness & dry the chips in single
layer• Replace the frying oil timely & remove excess oil
from chips• Use three ply packaging like other commercial
chips• Standardisation of processes be done by
JISL/KVK/SAU• Product quality evaluation support be provided by
above agencies• Training programme for skill development and
product quality for these products be provided by above agencies
RecommendationsRecommendations
• Banana Chips made by SHGs may be introduced in the mid-day meal program due to their healthy nature
• Chocolate coated, fruit flavoured, cheese, ketchup flavoured chips be developed
• The reformated chips like Pringles be developed from Banana flour and other fruit pulps
