Studies on banana pseudostem starch: production, yield, physico-chemical properties and uses

Abstract

The presence of considerable quantities of starch in the banana pseudostem has been demonstrated for the first time. Evidence is presented to show that the starch content of the stems varies and is influenced by the variety, locality, stage of growth, physiological state of the plant and climatic conditions, and particularly by the moisture content of the stems. The desirability of screening varieties with a view to selecting consistent yielders has been emphasized. The process evolved for the manufacture of banana pseudostem starch is outlined, and the potentialities of this new raw material as a source of starch indicated. Physico-chemical properties of the starch have been described. The starch can be used for industrial and edible purposes in place of ordinary starches. Sizing tests have shown that it compares very favourably with the common starches and, in view of the some-what transparent nature of the pastes, imparts better lustre to the finished goods.