Banana blossom, also known as banana flower, is the inflorescence of the Musa species and represents a botanically rich but underutilized by-product of banana cultivation. The structure consists of overlapping purplish bracts enclosing rows of florets, which are harvested at a semi-mature stage (Thagunna et al., 2023). Banana is one of the world’s most widely cultivated fruit crops, with India being the largest global producer and Maharashtra contributing significantly to national production. Despite its abundant availability in banana-growing regions, the blossom remains largely undervalued and is often discarded as agricultural waste (Bhagwan 2017). Traditionally, banana blossom has been incorporated into several culinary preparations across South and Southeast Asia, consume as a vegetable in curries, stir-fries and salads. It also holds importance in indigenous medicinal systems, particularly ayurveda, where it is recommended for digestive wellness, lactation enhancement and management of menstrual disorders. The cultural use of banana blossom suggests substantial nutritional and therapeutic potential that require scientific exploration (Shekhara et al., 2023).
       
Banana blossom is an underutilized component of the banana plant with considerable nutritional and functional potential. It contains dietary fibre, minerals and various bioactive compounds, including phenolics and flavonoids, which have attracted interest for its potential use as a functional food ingredient (Kukreja and Sharma, 2025). The utilization of banana plant-derived materials in food products has also been investigated for improving nutritional and functional characteristics, including dietary fibre enrichment (Karthiayani et al., 2021). Appropriate post-harvest processing and value addition of banana and its plant components may further contribute to improved utilization of this multipurpose crop (Mohapatra et al., 2010).
       
Banana blossom is also increasingly recognized for its impressive nutritional composition and functional bioactive constituents. It is a rich source of dietary fibre, particularly insoluble fibre, which supports gastrointestinal health and metabolic regulation. The blossom also contains significant levels of minerals such as potassium, calcium, magnesium, iron and phosphorus, contributing to its role in electrolyte balance, bone development and haemoglobin synthesis. Various studies have highlighted its beneficial effects in diabetes management due to its low glycaemic impact and high fibre content (Suffi et al., 2021). These attributes collectively position banana blossom as a promising ingredient for functional and health-oriented food formulations.
       
Banana blossom possesses several characteristics that support its utilization as a functional food ingredient. Its high dietary fibre content contributes to gastrointestinal health, while naturally occurring phenolic compounds and antioxidant constituents help reduce oxidative stress. In addition, the presence of essential minerals such as potassium, calcium, magnesium and iron enhances its nutritional value, making it suitable for the development of health-promoting foods. Owing to these nutritional and bioactive components, banana blossom has gained increasing attention as a sustainable plant-based ingredient for functional food formulations aimed at improving overall dietary quality and consumer health (Suffi et al., 2021; Sarker et al., 2022; Kukreja and Sharma, 2025).
       
Several researchers have investigated the nutritional composition and potential food applications of banana blossom. Sarker et al., (2022) reported that banana blossom powder possesses considerable dietary fibre, phenolic compounds and antioxidant activity, indicating its potential as a functional food ingredient. Elaveniya and Jayamuthunagai (2014) demonstrated the successful incorporation of banana blossom powder into bakery products, highlighting its favourable physicochemical and functional characteristics. the successful development of a value-added food product using banana pseudostem demonstrates the potential of underutilized banana plant components for incorporation into novel food products (Dhama and Sharma, 2025). Similarly, Karthiayani et al., (2021) demonstrated the potential of banana-derived material for fibre enrichment of food products, supporting the utilization of underexploited banana plant components as functional food ingredients.” More recently, Kodithuwakku and Abeysundara (2025) developed a plant-based food product containing banana blossom and reported its nutritional advantages. Similarly, Senevirathna (2025) characterized the bioactive composition of banana inflorescence and emphasized its potential as a source of health-promoting phytochemicals.
       
Banana blossom is an underutilized plant resource containing dietary fibre, minerals and several bioactive phytochemicals, including phenolic compounds and flavonoids, which contribute to its potential as a functional food ingredient (Kukreja and Sharma, 2025). Recent studies have also demonstrated the potential of banana plant components for the development of value-added food products, including banana pseudostem-based beverages (Kaaviya et al., 2024). Although banana blossom has attracted increasing attention as a functional food ingredient, most previous studies have primarily focused on its nutritional composition, antioxidant properties and utilization in selected food products. Comparative information regarding the influence of different anti-browning pretreatments on the physicochemical, colour, mineral and functional properties of banana blossom powder remain limited. Since enzymatic browning substantially affects colour, nutritional quality and consumer acceptability during processing, identifying an effective pretreatment is essential for producing high-quality banana blossom powder suitable for value-added food applications. Therefore, systematic evaluation of different pretreatment methods is required to establish an optimized processing approach for preserving the quality attributes of banana blossom powder (Anju et al., 2024). Furthermore, its potential integration into functional food product development has not been fully explored due to the lack of standardized analytical data. This gap highlights the need for systematic investigation to establish its nutritional quality and functional relevance using validated scientific methodologies (Mohapatra et al., 2010).
       
The novelty of the present study lies in the comparative evaluation of different anti-browning pretreatments for the preparation of banana blossom powder from the VNMKV M3 variety. Unlike previous studies that primarily focused on nutritional composition or the incorporation of banana blossom into food products, the present investigation simultaneously evaluates the effects of pretreatment methods on colour retention, physicochemical characteristics, nutritional composition, mineral profile and functional properties. The study also identifies the most suitable pretreatment for preserving quality attributes, thereby providing practical information for the development of value-added functional food ingredients from banana blossom.
       
Different anti-browning pretreatments have been widely employed during the processing of fruits and vegetables to minimize enzymatic browning and preserve colour, nutritional quality and overall product acceptability. Potassium metabisulphite, sodium metabisulphite, citric acid, oxalic acid, alum and blanching are among the most commonly used pretreatments because they inhibit polyphenol oxidase activity through different mechanisms, including sulphite-mediated enzyme inhibition, pH reduction, metal ion chelation and thermal enzyme inactivation. However, comparative information regarding their effectiveness in preserving the quality characteristics of banana blossom powder is scarce. Therefore, these pretreatments were selected for systematic evaluation in the present study (Sahoo et al., 2019).
       
Based on the different mechanisms of action of the selected anti-browning agents, it was hypothesized that the pretreatment methods would significantly influence the colour, physicochemical, nutritional, mineral and functional properties of banana blossom powder. It was further hypothesized that one pretreatment would be more effective than the others in preserving quality attributes during processing, thereby improving the suitability of banana blossom powder for functional food applications.
       
The primary objective of this study is to evaluate the functional and nutritional value of banana blossom through a comprehensive analytical approach. This includes the assessment of its physical properties, chemical composition, mineral profile, dietary fibre content and colour characteristics. By generating detailed and reliable data the study aims to provide a scientific basis for valorizing banana blossom as a functional food ingredient and supporting its utilization in nutritionally enhanced food products.

Materials
 
Fresh banana blossoms (Musa spp., VNMKV M3 variety) were procured from the local market. The blossoms were free from physical damage and microbial spoilage. All chemicals used for pretreatment and analysis, including potassium metabisulphite (KMS), oxalic acid, citric acid, sodium metabisulphite, alum and reagents for proximate and mineral analysis, were of analytical grade available in the different departments of college of food technology Vnmkv Parbhani (Thomas baker chemicals).
 
Preparation of banana blossom powder
 
The selected pretreatments were chosen based on their widespread application as anti-browning agents in fruit and vegetable processing and their reported effectiveness in preserving colour and quality during drying. The outer bracts of banana blossom were removed and the edible portion was separated manually. The edible portion was washed thoroughly under running tap water and sliced uniformly. The slices were subjected to different pretreatments such as KMS, oxalic acid, citric acid, blanching, sodium metabisulphite and alum to prevent enzymatic browning (Table 1). After pretreatment, the banana blossom slices were drained and uniformly spread as a single layer on stainless-steel trays. Drying was carried out in a laboratory hot-air tray dryer manufactured by quality instruments and equipments, Mumbai, India, at 62°C until a constant weight was achieved. The drying process required approximately 5 hours, after which the samples attained a moisture content of approximately 6.5%. The dried slices were cooled to room temperature, ground using a laboratory grinder, passed through a 90µm mesh sieve to obtain uniform particle size and stored in airtight LDPE pouches for further analysis.




Physical properties of fresh banana blossom
 
The physical characteristics of fresh banana blossom such as weight, edible index, waste index, length, shape and colour were determined using standard methods. The edible and waste parameter were presented as percentages of edible and non-edible portions relative to total weight.
 
Determination of physical properties of banana blossom powder
 
The physical properties of banana blossom powder, including bulk density, tapped density, true density, porosity, Carr’s compressibility index and hausner ratio, were determined using standard analytical procedures (Jinapong et al., 2008). Bulk density was measured by gently filling a known quantity of powder into a graduated measuring cylinder without compaction, while tapped density was determined after mechanically tapping the cylinder until a constant volume was attained. True density was determined using the liquid displacement method. Porosity (%) was calculated from the bulk and true density values using Equation (1).

The flowability of the powder was evaluated by calculating carr’s compressibility index (CI) and hausner ratio (HR) using equations (2) and (3), respectively.

Lower values of carr’s index (<15%) and hausner ratio (<1.25) indicate good flowability and packing characteristics of the powder. All measurements were carried out in triplicate and the results were expressed as mean± standard deviation.
 
Proximate composition of banana blossom powder
 
The proximate composition of banana blossom powder, including moisture, protein, total fat, total sugar, ash and dietary fibre, was determined using standard AOAC methods (AOAC, 2019). The carbohydrate content was determined by using difference method  Soluble and insoluble dietary fibre contents were determined enzymatically and expressed as percentage on a dry weight basis (Sarker et al., 2022).
 
Mineral analysis
 
The mineral Viz. calcium, iron, phosphorous, potassium, copper, zinc, magnesium composition of banana blossom powder was determined using an Atomic Absorption Spectrophotometer (AAS). Approximately 2 g of the dried sample was dry-ashed in a muffle furnace at 550°C until white ash was obtained. The ash was dissolved in a nitric acid-perchloric acid mixture, filtered through Whatman No. 42 filter paper and diluted to a known volume with deionized water. Calibration curves were prepared using certified standard solutions of each mineral element before sample analysis. Instrument calibration was verified using reagent blanks and standard solutions at regular intervals throughout the analysis to ensure analytical accuracy. All mineral determinations were performed in triplicate and the results are expressed as mean±standard deviation (Seth et al., 2025).
 
Colour analysis
 
The colour characteristics of banana blossom powder obtained from different pretreatments were determined using a hunter lab color flex EZ colorimeter (Hunter Associates Laboratory Inc., Reston, VA, USA) operating on the CIE L*a*b* colour system. Prior to analysis, the instrument was calibrated using standard white and black calibration tiles according to the manufacturer’s instructions. Approximately 10 g of banana blossom powder was placed in a clean sample cup and colour measurements were recorded at room temperature. Three independent readings were taken for each sample and the average values were reported (Pathare et al., 2013).
       
The colour parameters measured included L* (lightness; 0 = Black, 100 = White), a* (-values indicate greenness and + values indicate redness) and b* (- values indicate blueness and + values indicate yellowness). Chroma (C*), representing colour saturation and hue angle (h°), indicating the dominant colour, were calculated using the following equations:

 
All measurements were carried out in triplicate and the results were expressed as mean±standard deviation.
 
Re-constitutional properties
 
Reconstitutional properties such as water absorption capacity, swelling index and oil absorption capacity were determined using standard laboratory procedures. These properties were evaluated to assess the functional characteristics of the banana blossom powder for food applications.
 
Oil and water absorption capacity
 
Water absorption capacity of banana blossom powder, was determined as described by Sosulski et al., (1976) and Beuchat (1977). One gram of flour mixed with 10 ml distilled water and allow to stand at ambient temperature (30±2°C) for 30 min and centrifuged for 30 min at 3000 rpm or 2000 x g. Water absorption was examined as percent water bound per gram flour.
 
Swelling index
 
Swelling index of banana blossom powder was calculated using a method described by Rasper (1979). 50 ml of a graduating cylinder were filled with a 5 g soup sample. 30 ml of cold water were put to a 50 ml graduating cylinder and the mixture was left to stand for 4 hours. The Swelling index calculated by using following formula:

 
Statistical analysis 
 
The experiment was conducted using a completely randomized design (CRD) comprising six pretreatment methods with three independent replications for each treatment. The experimental data were analysed using analysis of variance (ANOVA) to determine the significance of treatment effects. Mean comparisons were performed using the critical difference (CD) test at the 5% probability level following the procedure described by Panse and Sukhatme (1985). The results are expressed as mean±standard deviation.

Table 2 presents the physical characteristics of fresh banana blossom (Musa spp., VNMKV M3 Variety). The average blossom weight was 683 g, with an edible portion of 43.5% and a waste portion of 56.5%, indicating that nearly half of the blossom is suitable for processing into value-added products. The blossom measured 20.7 cm in length and exhibited a typical ovoid shape. The outer bracts were dull reddish-purple, while the inner edible portion was whitish, reflecting the natural pigmentation of banana inflorescences. Similar physical characteristics have been reported by Kodithuwakku and Abeysundara (2025), suggesting that the VNMKV M3 Variety possesses desirable characteristics for processing into functional food ingredients. These physical characteristics indicate that the banana blossom possesses desirable traits for utilization as a raw material in the development of value-added food products.


       
Among the pretreatments evaluated, KMS exhibited superior colour retention and was therefore selected for detailed characterization of physicochemical, nutritional, mineral and functional properties. The physical properties of banana blossom powder are presented in Table 2. The bulk density and tapped density of the powder were recorded as 0.61 g/ml and 0.71 g/ml, respectively. The increase in density after tapping indicates that the powder particles rearrange and pack more closely under mechanical agitation. The true density was 1.02 g/ml, reflecting the actual density of the solid material excluding the inter-particle spaces. The calculate porosity of the powder was 40.19%, suggesting the presence of considerable void spaces between particles, which may influence properties such as water absorption and rehydration capacity. The compressibility index was 14.08% and Hausner ratio of 1.16 indicate good flowability of the powder, as lower values of these parameters generally represent better flow characteristics. These findings were similar to results of Maramag et al., (2025). These physical attributes suggest that banana blossom powder possesses suitable handling and flow properties for use in food formulations and processing applications.
       
The proximate composition of banana blossom powder is presented in Table 3. The moisture content was 6.5%, indicating good shelf stability of the powder during storage. The powder contained a relatively high carbohydrate content (48.92%), making it a significant source of energy. The recorded protein content was (19.27%), which indicates that banana blossom powder can contribute to improving the nutritional quality of food formulations. The total fat content was comparatively low (4.88%), which is desirable for the development of low-fat functional food products. The total sugar content was 3.24%, indicating that the powder is not excessively sweet and is suitable for incorporation into various savory food products. The ash content (15.4%) reflects the presence of considerable mineral components in the prepared powder (Elaveniya and Jayamuthunagai, 2014). The comparatively high ash content reflects the abundance of mineral constituents naturally present in banana blossom, particularly potassium, calcium and magnesium. Since ash represents the total inorganic residue remaining after complete combustion, higher ash values generally indicate greater mineral richness, supporting the nutritional potential of banana blossom as a functional food ingredient. Furthermore, the dietary fiber content was 5.03%, consisting of 2.91% insoluble fiber and 2.12% soluble fiber respectively. The energy value of the powder was calculated as 334.88 kcal, indicating its potential as a nutrient-rich ingredient.


       
The mineral composition of banana blossom powder is presented in Table 4. The results indicate that the powder is a rich source of minerals. Among the minerals analyzed, Potassium was the predominant mineral detected, which is 530.32 mg consistent with the physiological role of potassium as the principal intracellular cation in plant tissues. Adequate potassium intake contributes to electrolyte balance and normal muscle and nerve function. The presence of calcium, iron and magnesium further enhances the nutritional value of banana blossom powder and supports its potential application in functional foods. The powder also contained appreciable amounts of calcium 76.24 mg and phosphorus 68.95 mg, both of which are essential for bone health and metabolic activities. A considerable amount of iron (53.72 mg) was also detected, indicating this powder as a good dietary source of iron, which is important for prevention of anaemia. In addition the powder contained sufficient amount of magnesium (46.12 mg), which is involved in various enzymatic and metabolic processes. Moreover, trace minerals such as copper and zinc mg were also detected in fare quantities, contributing to immune function and metabolic regulation. The results were similar to the Kusudaryati et al., (2025) findings.


       
The colour characteristics of banana blossom powder prepared using different pre-treatments are presented in Table 5. A comparative evaluation of the L, a, b, chroma (C) and hue angle (H) values revealed noticeable variations among the treatments, which reflect the influence of different anti-browning agents on colour retention. The superior colour retention observed in KMS-treated samples may be attributed to the ability of sulphite ions to inhibit polyphenol oxidase (PPO), the enzyme primarily responsible for enzymatic browning in plant tissues. Sulphites react with quinones formed during phenolic oxidation, preventing the formation of brown melanins and thereby preserving the natural colour of the banana blossom. Similar observations were reported by Preetha et al., (2015), who demonstrated that sulphite-based pretreatments effectively minimized enzymatic browning in fresh-cut banana pseudostem tissues. Among the chemical pre-treatments, KMS-treated samples exhibited the highest L value as 54.23, indicating the lightest powder and better prevention of enzymatic browning during processing. In comparison, powders treated with oxalic acid and citric acid had lower L values of 41.20 and 41.21 respectively, which showed moderate lightness, whereas sodium metabisulphite resulted in comparatively darker powders with L value recorded as 36.14. The alum-treated sample recorded the lowest L value 32.32, indicating the darkest appearance among all treatments (Preetha et al., 2015). Thermal pre-treatment (blanching) showed the figure for L value as 34.31.


       
The a values, representing redness, were highest in the citric acid-treated sample 7.66, followed closely by KMS 7.41 and oxalic acid 7.00, whereas alum 4.03 and sodium metabisulphite 4.81 showed lower redness intensity. Similarly, the b values (yellowness) were highest in the KMS-treated sample 22.40, indicating better preservation of the natural yellowish colour, while alum treatment showed the lowest value 9.88. A similar trend was observed for chroma values, which indicate colour intensity. The KMS-treated sample recorded the highest chroma 23.62, followed by oxalic acid 18.20 and citric acid 18.10, suggesting more vivid colour compared to the other treatments. In contrast, alum 10.05 exhibited the lowest colour intensity. These findings are consistent with those reported by Senevirathna (2025). The hue angle values ranged from 64.00 to 71.69, with KMS showing the slightly higher value, indicating better retention of the natural colour tone.
       
KMS-treated samples exhibited significantly (P≤0.05) higher L, b and chroma values than the other pretreatment methods, indicating superior colour retention during drying. The significantly higher L, b and chroma values observed in KMS-treated samples may be attributed to the ability of sulphite ions to inhibit polyphenol oxidase activity and prevent the oxidation of phenolic compounds responsible for enzymatic browning. Similar observations have been reported by Preetha et al., (2015), who demonstrated that sulphite-based pretreatments effectively preserve colour in minimally processed plant tissues.
       
The reconstitution properties of banana blossom powder are presented in Table 6. The water holding capacity of the powder was recorded as 0.84 g/g, indicating its strong ability to absorb and retain water. The relatively high-water holding capacity is attributed to the presence of dietary fibre, particularly insoluble fibre, which possesses numerous hydrophilic functional groups capable of binding water molecules. Higher WHC enhances moisture retention and contributes to improved texture and stability when the powder is incorporated into food formulations. Similar findings have been reported for banana blossom powder by Elaveniya and Jayamuthunagai (2014). This property is particularly important for improving the texture, viscosity and moisture retention of food products in which the powder is incorporated. The swelling index was observed to be 9.08 g/g, suggesting that the powder particles expand considerably upon hydration. This characteristic is beneficial in food formulations as it contributes to improved consistency and mouthfeel in reconstituted products. The oil absorption capacity of the powder was 0.17 g/g, indicating a relatively lower ability to bind oil compared to water. The results were similar to findings by Fernandes et al., (2026). However, this property can still contribute to flavour retention and stabilization in certain food applications.

The findings of the present study demonstrate that banana blossom powder has considerable potential as a sustainable functional food ingredient because of its favourable physicochemical, nutritional and functional characteristics. Among the different pretreatments evaluated, potassium metabisulphite (KMS) was the most effective in preserving colour quality and improving the overall characteristics of banana blossom powder. The powder exhibited appreciable protein, dietary fibre and mineral contents, along with desirable reconstitution properties, indicating its suitability for incorporation into value-added food products. These findings provide a scientific basis for the utilization of banana blossom as a nutritious and sustainable ingredient in functional food formulations.

The authors declare that they have no conflict of interest.