M. Sabu

Prem Jose Vazhacharickal

Sajeshkumar N.K

Jiby John Mathew

P. E. Sreejith

Ninu Maria James

Banana is an important fruit grown and consumed in tropics and sub tropic regions. It is the edible fruit usually seedless which can be grown in any climatic condition. It is rich in carbohydrates, fat, proteins, vitamins, minerals and water. A comparative study between 10 different Musa sp. in Kerala was conducted to study the various morphological characteristics. Each of the banana plant differ from each other on the basics of its height, length, colour, pseudostem, leaf, flower bud and fruit. The nutritional components such as moisture, crude protein, crude fibre, ether extract and total ash of pseudostem and leaf of selected varieties of Musa were analysed. For this pseudostem and leaf of 4 different varieties were selected and tested. The test was based on the AOAC method. The result shows that the crude fibre content of pseudostem and leaf is high with certain nutritive value.

Morphological characterization and nutritional analysis (leaf and pseudostem) of selected banana varieties in Kerala: an overview

Eldho Mathews Boby 

P. E Sreejth

Banana is one of the most common and widely used food all over the universe from ancient time. In this work mainly the nutrition analysis of various commonly cultivated banana varieties in Kerala has been used such as Najalipoovan, Poovan, Etha, Palenkodan, Robesta, Chemkadali, Pachakadhali, Sundari and Kannan. The peel contain about 40% of weight of banana fruit it's nutrition analysis is been also done to analyse various contents of significance. Further there is chance of occurrence of nutrients in peel since banana fruit is rich in various nutrients. And the peel of banana ,a biomass just discarded into nature can thus be converted to various value added products like drugs, soaps, animal feed etc. It is been observed that these peel is source of various natural antioxidants, dietary fibre, crude fat and crude protein. On analysis Pachakadali fruit has highest moisture content and moisture content of peel is highest for Etha. Crude protein content of fruit and peel is highest for Kannan. Crude fibre content of fruit is highest for Kannan and crude protein content of peel is highest for Sundari. Ether extract in fruit and peel is highest for Kannan. Total ash content of fruit is highest for Kannan and ash content of peel is more for Pachakadali. Gross energy of fruit is highest in case of Najalipoovan fruit and gross energy of peel is highest for Robesta. On comparing these varieties on the basis of test result Kannan is the most superior variety on the basis of nutritional quality. Further on analysing test results it has been found that the peel has superior nutrient and moisture content. So from the analysis it is revealed that one of the most useful part of a banana is it's peel. By the above analysis one can easily understand importance of many varieties of banana and further detailed researches can extend the scope of study.

Characterization and nutritional analysis of commonly cultivated banana varieties in Kerala: an overview

Asish Issac Mathew

Solid state fermentation holds tremendous potentials for the production of the enzyme amylase by Aspergillus niger. Different solid substrates like banana pseudo-stem and leaf vein are rich in starch. These agro-industrial residues are cheap raw materials for amylase production. Aspergillus niger isolated from the bread was identified to be the best producer of amylase. When A. niger was incubated for 10 days at 37°C on pseudo-stem and leaf vein of locally available banana varieties like Ethan, Poovan, Palayamkodan and Kaali, as substrate in solid state fermentation. It showed high yield of amylase in Ethan leaf vein, followed by Palayankodan vein. All other substrate also showed moderate amount of amylase production.

Comparative study using banana pseudostem and leaf vein as substrates for amylase production using Aspergillus niger in Kerala: an overview

Banana one of the most popular consumed fruits in the tropical and sub-tropical region. Most of the edible bananas present now a days are derived solely from Musa accuminata Colla or Musa balbisiana Colla or a hybrid between the two wild diploid species. The main objective of this research work is to provide an overview of various pest and diseases affecting Banana in South India. Diseases and pests of edible banana became problems when certain genotypes were grown as monocultures. Fusarium wilt and Sigatoka leaf spot were also affect the banana production in South-India. Bacterial wilt and Xanthomonas wilt are other bacterial diseases affecting the banana production. Bunchy top and bract mosaic are damaging virus diseases, which have a limited distribution at present. Virus diseases mosaic and streak are less damaging, but more widespread. Pre- and post-harvest diseases of fruit also cause losses. The burrowing nematode is the most important root parasite of banana, and the most damaging banana insect pest is the rhizome-attacking banana weevil. Genetic engineering and other biotechnology-based approaches could produce better diseases tolerant varieties. Chemical control has been employed successfully in the past to counter pests and pathogens, but resistance to fungicides and pesticides is becoming a major issue. Biological control methods are being employed more often in integrated pest management programmes could offer a promising result to address this issue.

Common pest and diseases affecting Banana in South-India: an overview

Tombin Thomas

P. E. Sreejith 

 Prem Jose Vazhacharickal

Sajeshkumar N. K 

 Jiby John Mathew

Amylases are well known for applications ranging from starch and food processes industry to medical applications. The increased demand for these enzymes in various industries has led to an enormous interest in developing enzymes with better properties such as raw starch degrading amylases. It is suggested that banana peel and male inflorescence could employ as a promising substrate for the production of amylase by Aspergillus niger. Further, solid state fermentation is a better choice for amylase production. The addition of external growth medium is also found beneficial for increasing enzyme production. The present study was undertaken to isolate, identify and characterize the Aspergillus niger in the culture medium followed by amylase production and extraction. The banana parts used here as substrates are ripe fruit peel and male inflorescence from locally cultivated species Ethan (Nendran), Palayamkodan (Palayanthodan), Rasakadali (Njali Poovan) and Sundari. The result shows that amylase from sundari peel have the best activity followed by Ethan peel. Ethan flower bud shows the least activity among the eight substrates under study.

M. Sabu

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