SOKOINE UNIVERSITY OF AGRICULTURE

SCHOOL OF ENGINEERING AND TECHNOLGY

DEPARTMENT OF FOOD SCIENCE AND AGRO-PROCESSING

DEGREE PROGRAM ; BACHELOR OF S.FOOD SCIENCE AND

TECHNOLOGY

TITLE:DEVELOPMENT OF SHELF STABLE BANANA FLOUR FROM

HIGH TANNIN VARATIES

RESEARCH PROJECT PROPOSAL

NAME OF STUDENT : KESSY TEKLA PETER

REGISTRATION NUMBER : FST/D/2020/0048

SUPERVISOR NAME: Prof. JAMAL KUSSAGA

FEBRUARY, 2023
 TABLE OF CONTENT

Table of Contents ……………………………………………………………………….……….i

CHAPTER ONE..........................................................................................................................................1
1.0 INTRODUCTION.................................................................................................................................1
1:1 BACKGROUND.....................................................................................................................................1
1:2 Problem statement and Justifications.......................................................................................................2
1.3 Objectives of the study.............................................................................................................................3
1.3.1. General objective.................................................................................................................................3
1.3.2. Specific objectives...............................................................................................................................3
CHAPTER
TWO ...............................................................................................................................................................
...........................................................................4
2: LITERATURE REVIEW.......................................................................................................................4
2:0 General overview of banana....................................................................................................................4
2:1 Banana production...................................................................................................................................4
2:2 Nutritional composition of banana..........................................................................................................5
CHAPTER THREE.....................................................................................................................................7
3. MATERIAL AND METHODOLOGY..................................................................................................7
3.1. Location of the study..............................................................................................................................7
3.2. Research methods...................................................................................................................................7
3.2.1. Materials and Sampling procedures.....................................................................................................7
3.2.2 Research Design....................................................................................................................................7
3.2.3. Data collection and Analysis of the Sample........................................................................................7
3.2.3.2 Physical parameters assessed:............................................................................................................8
4: SOURCE OF FUND AND BUDGETS..................................................................................................9
5: DURATION AND SCHEDULE OF ACTIVITIES..............................................................................9
6. REFERENCES.......................................................................................................................................10

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 CHAPTER ONE

1.0 INTRODUCTION

1:1 BACKGROUND
Bananas are widely grown in the tropics and utilized as low cost staples food and as fruits in
some regions. They are primarily used locally and are crucial to the food security of millions of
people. Bananas are a good source of potassium, iron, calcium, vitamin C, and vitamin B (Sidhu
and Zafar, 2018). Although the crop is a food and a cash crop serving as a source of income for
farmers, though it is faces different challenges including low productivity, post-harvest losses,
limited processing to add value and inadequate preservation and storage method.

Banana crops occupy important status in a world agricultural economy and consist of wide range
of varieties ranging about 1000 which are produced and consumed locally in various parts of the
world. Banana crops are cultivated by various countries countries such as India , China ,
Indonesia , Brazil , Uganda and Tanzania for East Africa . Tanzania is second country in
production of bananas (with an annual production of 3.42 million tons) after Uganda (All Africa,
2018). Kagera, Kilimanjaro, Arusha, Mbeya, Kigoma and Tanga regions are more producer
about 60% at Tanzania (Bill and Melinda Gates Foundation 2014) but there another region
produce banana such as Morogoro, Kigoma, Mara, Coast and Manyara but produce in low
amount. About 20 varieties of banana are produced in Tanzania but not all banana that produces
are suitable for consumption. Banana are categorized into three; cooking banana, fruit -sweet
banana and making local beer or wine.

Additionally each types of banana produce are used for different purpose such as 80% cooking
banana are produced , 10%beer banana and 8% sweet banana ,but policies of Tanzania favour
more on post harvesting and value addition for technologies of banana product so to prevent post
harvesting losses of bananas Therefore have they use banana to make different products from
banana such as bakery products like biscuits, cakes and bread ,milk shake ice cream jelly ,jam,
puree and vinegar. Price of banana depend on type of banana for example cooking banana
having higher price than beer banana. (Mgenzi at el,2010)

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1:2 Problem statement and Justifications
The postharvest losses of green banana in Tanzania has been a problem since most farmers
cultivate it as a traditional crop, only a few of them cultivate for commercial purposes. The total
postharvest loss of banana may occur at various stages including harvesting, storage,
transportation, and marketing. Postharvest losses of banana is estimated about 40%, 37% used
by farmer and 34.6% are sold where about 348 tons are produced. Growers and traders of
banana are small-holder ,farmers and small-scale traders have limited knowledge on postharvest
management and handling practices and inadequate processing methods which may aggravate
losses of banana according to Subbaiah et al, (2013)

Post haversting loses of green bananas occur after haversting due to high moisture content
reported by Wang et al, (2012). Green bananas contain about 75%- 77% of moisture content
reported by Abano et al., (2011) thus increase perishability and spoilage of green bananas.
Effects due to postharvest losses are food insecurity, reduced economy, and impaired livelihood
reported by Etefa et al., (2022). Post harvesting losses can be reduced through blanching,
drying , canning , quick freezing and pickling, by employ these technologies by growers,
farmer ,smallscale traders,packers, shippers, and retailers will reduce post haversting loses of
bananas .

Therefore there is a need to investigate the potential application of different methods to reduce
post-harvest loses of green bananas. Although drying is a traditional methods, it is effective in
reducing moisture content in banana to produce dried banana products. Dried bananas have low
moisture content (13-14%) to allow microbiological as well as enzymatic activities. Dried
bananas could be kept for quite long and may be used to produce various products like banana
starch, banana flour and dried bananas could cooked into various dishes. Therefore this study
will use drying method to reduce post haversting loses of green bananas with stable shelf life.

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1.3 Objectives of the study.

1.3.1. General objective

a) To develop shelf-stable banana flour from high tannin varieties as a strategy to reduce
postharvest losses along the produce value chain.

1.3.2. Specific objectives

a) To develop flour from high tannin green bananas

b) To determine physical-chemical properties of high tannins green banana flour

CHAPTER TWO

2: LITERATURE REVIEW

2:0 General overview of banana

Banana is a crop which has a social economic importance in world where it is a staple food for
many. Banana growers in Rwanda, Burundi, Uganda and Tanzania produce different items in

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banana like beer, wine, juice, dried chips and hand crafts. Hand crafts are mainly made by
women who sell them on regional and international markets in order to diversify their incomes.

However, banana has different varieties such as high tannins varieties and low tannin varieties,
the main difference is that high tannin varieties of bananas may have higher antioxidant activity
and tannin content compared to low tannin varieties. This may result in a green banana flour with
different nutritional properties and potential health benefits. Some studies have reported that high
tannin varieties of bananas, such as the "Fe'i" variety, have a higher tannin content than low
tannin varieties, such as the Cavendish variety.

It's important to note that the tannin content in the banana also varies depending on the stage of
ripeness at the time of harvest and the specific growing conditions.

2:1 Banana production

High tannin varieties of bananas are found in various areas on the world, including Africa, Asia,
and Latin America. In Africa, high tannin bananas are commonly found in countries such as
Cameroon, Ghana, and Nigeria. In Tanzania, high tannin varieties of bananas, known as
"mbeles" or "ndimbe" are commonly found in the southern highlands region of the country.
These southern highlands are known for their cool climate, high elevation and fertile soils, which
are suitable for growing high tannin varieties of bananas. Some specific southern highland
regions in Tanzania that produce high tannin bananas include ; Mbeya Region, iringa Region,
Njombe Region and Morogoro Region

It's important to note that the specific regions in Tanzania that produce high tannin bananas may
vary depending on the specific variety and the growing conditions.High tannin varieties of
bananas are known to prefer cooler climates and higher elevations for growth. These varieties are
well adapted to the climatic conditions of the southern highlands regions of Tanzania, which
typically have cool temperatures, high humidity and high rainfall.

According to a study by Rusinamhodzi & Govere (2012) the ideal temperature for growing high
tannin bananas ranges from 15-25°C. High tannin varieties also prefer high humidity and
rainfall, which is typical of the southern highlands regions of Tanzania. They are less tolerant to
drought and high temperatures. The study also points out that the high altitude of the southern

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highlands regions of Tanzania (typically between 1,000-2,000m above sea level) also helps to
reduce the incidence of pests and diseases which are common in lowland regions. It's important
to note that the specific climatic conditions that are ideal for growing high tannin bananas may
vary depending on the specific variety and the location

2:2 Nutritional composition of banana

The composition of green banana flour from high tannin varieties can vary depending on factors
such as the variety of banana used, the ripeness of the bananas, and the method of processing.
However, according to research studies, the composition of green banana flour from high tannin
varieties can include; High tannin content,Green banana flour from high tannin varieties
typically contains higher levels of tannins compared to low tannin varieties, with tannin content
ranging from 2.5-3.5%. Tannins are a type of polyphenol that can have various health benefits
such as antioxidant and anti-inflammatory effects.

High protein content: Green banana flour from high tannin varieties can have a protein content
ranging from 2.3-2.5%,high dietary fiber content, green banana flour from high tannin
varieties can have a dietary fiber content ranging from 2.9-3.0% , high carbohydrate content;
green banana flour from high tannin varieties typically contains high levels of carbohydrates,
with a carbohydrate content ranging from 92-93%. It is important to note that the composition of
green banana flour may vary depending on the specific study or research and the method used for
analysis. Green flour banana is made from unripe bananas, typically from the high tannin
varieties. tion of green flour banana.

The production of green banana flour from high tannin varieties is similar to the traditional
method of producing green banana flour from the Cavendish variety. High tannin varieties of
bananas are harvested before they are fully ripe, when the starch content is still high and the
sugar content is low. The bananas are then peeled, sliced, and dehydrated before being ground
into a fine powder. The process for making green flour banana involves several steps, including
harvesting, peeling, mashing, drying, and grinding.

a) Harvesting: High tannin bananas should be harvested when they are still green and firm. Care
should be taken during harvesting to avoid bruising or damage to the fruit.

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b) Peeling: Once the bananas are harvested, they are peeled and any damaged or overripe
sections are removed.

c)Mashing: The peeled bananas are then mashed using a grinder or mortar and pestle. This can
also be done using a food processor.

d) Drying: The mashed bananas are then dried using a variety of methods such as solar drying,
sun drying or mechanical drying. The drying process is critical as it affects the final quality of
the flour. Solar drying or mechanical drying tends to produce a higher quality flour than sun
drying, which can cause discoloration and a decrease in nutritional value.

e) Grinding: Once the bananas are dried, they are ground into a powder using a grinder or food
processor. The resulting powder is then sifted to remove any remaining chunks.

f) Packaging: Finally, the green flour banana is packaged in airtight containers and stored in a
cool and dry place to preserve its quality. It is important to note that the quality of the final
product is greatly influenced by the drying method and the quality of the raw materials used.

CHAPTER THREE

3. MATERIAL AND METHODOLOGY

3.1. Location of the study

The research will be conducted in Morogoro. Samples will be analyzed at Sokoine University of
Agriculture (SUA), College of Agriculture, Department of Food Technology and agro-
processing laboratory.
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The Morogoro lies at the base of the Uluguru Mountains a center of agriculture in the region.
Morogoro town has population around 458,000 based on 2023 census. It is located at6.8278° S,
37.6591° E, is in the eastern part of Tanzania, 196 kilometers West of Dar es Salaam, the
country's largest city and 260 kilometers east of Dodoma, the country's capital city.

3.2. Research methods

3.2.1. Materials and Sampling procedures

Samples of green banana will be randomly collected and purchase at KINGALU MARKET in
Morogoro, the samples will representing bananas that are grown in Tanzania. Three bunches of
banana sample will be collected for the study.

3.2.2 Research Design

An Experimental design that used will be completely randomize design which involves the use
of a number of experimental runs to obtain information about several factors (independent
variables) that may affect the new product. In this study these factors include Physical
parameters

3.2.3. Development of the shelf-stable banana flour

The high tannin green banana will be peeedl and wash with tap water. Then followed by slicing
in longitudinal shape. The slices of bananas then will be dried in oven at a temperature of 70°C
for 24 hours. The dry slices of banana obtained will be grinded using grinder or food processor.

3.2.3.0 Assessment of physical-chemical characteristics of shelf stable banana flour from

high tannins varieties
Physical-chemical characteristics include texture , colour, flavor and moisture content.

3.2.3.1 Determination of color of banana flour

The color of green banana flour will be determined after drying by using color code, the color of
the banana flour will NCS S 3010-G90Y.

3.2.3.2 Determination of moisture content

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Moisture of the green banana flour will be analyzed by using IR Infrared BOECO Germany
moisture analyzer; 5grams of the sample will be measured then place on the moisture analyzer to
give the readings of the percentage of moisture absorbed by the instrument. The instrument
performs the work in an automatic way therefore, it will be easier to use.

3.2.3.3 Determination of Texture (particle size )

Sieves of sieve shaker will be cleaned using tissue paper to remove any particle stuck in the
openings. Then the mass of each sieve and receiving pan weighed and recorded. Then grams of
banana flour will be weighted and recorded.Sieves will be arranging in order as the smaller
opening sieve to the last and larger opening sieves to the top. Grams of banana flour will be
placed on the top sieve and then the complete sieve will be stacked on the sieve shaker. The lid
and receiving pan will be stackrd to the sieve shaker. The shaker will be allowed to work for 5-
10 minutes. The sieves and receiving pan will be removed from the shaker and weight
separately.

Data analysis

4: SOURCE OF FUND AND BUDGETS

Activity Amount of money
required

Transport cost 20,000/=

Laboratory cost 100,000/=

Sample cost 30,000/=

Dat anlysis cost 30,000/=

Total amount 180,000/=

5: DURATION AND SCHEDULE OF ACTIVITIES

The schedule of activity for the special project from November 2022 to June 2023 is summarized
as follow:
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 ACTIVITY NOV DEC JAN FEB MAR APR MAY JUNE JULY

Proposal
writing and
submission

Data
collection

Data
analysis

Report
writing

Report
submission

6. REFERENCES
Allafrica.com (2018). Tanzania: Agriculture Registers Slow Growth in 2018.

Bill and Melinda Gates Foundation. (2014). Multi crop value chain Phase II Tanzania/Uganda
cooking banana.

Canani, R. B., Di Costanzo, M., Leone, L., Pedata, M., Meli, R., & Calignano, A. (2011).
Potential beneficial effects of butyrate in intestinal and extraintestinal diseases. World
journal of gastroenterology: WJG, 17(12), 1519.

da Silva, S. T., Dos Santos, C. A., Girondoli, Y. M., de Azeredo, L. M., de Sousa Moraes, L. F.,
Schitini, J. K. V. G., ... & Bressan, J. (2014). Women with metabolic syndrome improve
antrophometric and biochemical parameters with green banana flour consumption.
Nutrición Hospitalaria, 29(5), 1070-1080.

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Etefa, O.F., Forsido, S.F. and Kebede, M.T., (2022). Postharvest Loss, Causes, and Handling
Practices of Fruits and Vegetables in Ethiopia: Scoping Review. Journal of Horticultural
Research.

John, P.J. , Rajmohan, T., Padmaja, K. et al. (2012). Nutritional, Physicochemical and Functional
Properties of Green Banana Flour: A Review. Journal of Food Science and Technology,
49(4), 447–457.

Lei, S., He, S., Li, X., Zheng, B., Zhang, Y., & Zeng, H. (2023). Effect of lotus seed resistant
starch on small intestinal flora and bile acids in hyperlipidemic rats. Food Chemistry,
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Mgenzi, S.R.B., Mshaghuley, I.M., Staver, C. and Nkuba, J.M. (2010). BANANA (MUSA SPP.)
PROCESSING BUSINESSES: SUPPORT ENVIRONMENT AND ROLE IN
POVERTY REDUCTION IN RURAL TANZANIA.

Mpofu, A., Dzama, K., & Govere, J. (2015). Nutritional and functional properties of green
banana flour and its use as a gluten-free ingredient in bread making. Journal of food
science and technology, 52(2), 815-823.

Ndip, R. N., Eke-Ejiofor, J., & Ndip, L. M. (2011). Characterization of unripe plantain (Musa
paradisiaca) flour and its potential use in composite flour for bread making. Journal of
Food Science and Technology, 48(1), 72-76.

Nkengfack, A. E., & Fomum, Z. T. (2008). Variability in the tannin content of some wild and
cultivated bananas (Musa spp.) from Cameroon. Journal of Food Composition and
Analysis, 21(3), 191-197.

Olaiya, C. O., Adebowale, K. O., & Adegoke, G. A. (2015). Nutritional and antinutritional
evaluation of unripe plantain (Musa paradisiaca) flour. Journal of Food Science and
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Rusinamhodzi, L., & Govere, J. (2012). Diversity and use of bananas in southern Tanzania.
Genetic Resources and Crop Evolution, 59(3), 635-649.

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Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant starch–a
review. Comprehensive reviews in food science and food safety, 5(1), 1-17.

Sarda, F. A. H., Giuntini, E. B., Gomez, M. L. P., Lui, M. C. Y., Negrini, J. A., Tadini, C. C., ...
& Menezes, E. W. (2016). Impact of resistant starch from unripe banana flour on hunger,
satiety, and glucose homeostasis in healthy volunteers. Journal of Functional foods, 24,
63-74.

Subbaiah, K.V., Jagadeesh, S.L., Reddy, S. and Kanamadi, V.C. (2013). Effect of varieties and
pre-treatments on physical-chemical and sensory quality of banana papads. Karnataka
Journal of Agricultural Science 26: 115-118.

Wang, Y.; Zhang, M.; Mujumdar, A.S. (2012). Influence of green banana flour substitution for
cassava starch on the nutrition, color, texture and sensory quality in two types of snacks.
LWT Food Sci. Technol. 47, 175–182

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