RRS- LOCAL

This research study focuses on the innovative utilization of Banana Blossom (Musa balbisiana
colla) with Fortified Sagip Nutri-Pack for Macaroon Production. The methods used were comprehensive,
with a range of preparation tools, equipment, and materials specifically designed for making banana
blossom macaroons. A sensory study was undertaken with 60 respondents from various age groups
using a 9-point Hedonic Scale to assess macaroon acceptance based on appearance, scent, taste, and
texture. The nutritional research found that banana blossom macaroons are nutritious, containing high
quantities of dietary fiber and important amino acids. The cost and return study reveals a consistent 40%
return on investment across all treatments, demonstrating the product's economic viability.
Furthermore, the shelf-life analysis shows that these macaroons may keep their quality for up to ten
days at room temperature and up to a month when refrigerated, indicating their potential for
commercial manufacture and distribution. Overall, the study confirms the feasibility, nutritional value,
sensory appeal, economic viability, and shelf-stability of Banana Blossom Macaroons with Sagip Nutri-
Pack, suggesting a promising future for this innovative product in the food sector (Salazar M et al 2024).

Salazar, M. M., Jr., Pastor, C. J. V., Peñalber, M. R., Ed. D., Isabela School of Arts and Trades, Department
of Education, City of Ilagan, Isabela, Philippines, & Isabela State University-Echague Main Campus,
Philippines. (2024). EXPLORING BANANA (Musa balbisiana colla) BLOSSOM WITH FORTIFIED SAGIP
NUTRI-PACK FOR MACAROON PRODUCTION [Journal-article]. https://doi.org/10.5281/zenodo.12599325

Banana blossoms are used in a variety of food creations that showcase their potential as a
nutrient-dense ingredient. Banana blossoms have been studied as a meat substitute and are reported by
Mendoza (2021) to be rich in minerals and dietary fibre, making them a better choice for people looking
for plant-based protein sources. The fact that banana blossoms can resemble meat in texture and hence
be used in vegetarian recipes was also highlighted by Mendoza's research. Although this was going on,
Santos et al. (2022) produced banana blossom patties that were commended for their flavour and
texture, making them suitable for both meat eaters and vegetarians. According to their research, the
patties' high moisture retention factor contributed to their juiciness.

According to De Guzman (2020), banana blossoms have a high iron content, which makes them a
great snack for people who are iron deficient. The use of banana blossoms in chips was also investigated.
Additionally, according to De Guzman's research, banana blossom chips kept their crispness, indicating
their potential for commercial success. Banana flower sausages were also introduced by Cruz and
Bautista (2019), who noted a notable decrease in fat content when compared to regular sausages. Their
investigation revealed that these sausages were tasty and a rich source of protein. All things considered,
these studies show how banana blossoms can be used to provide a wide range of healthier food options.

Tariga, J. N., Quitan, N. G., & De Vera, J. P. S. (2022). Acceptability Study of Banana Blossom (Banana
Musa) Cupcake Fortified with Honey: A Bread Innovation. International Journal of Tourism & Hospitality
Reviews, 9(2), 06–11. https://doi.org/10.18510/ijthr.2022.922

The objective of this study was to assess banana blossom flour as a substitute flour using three
different treatments: banana blossom muffin (Treatment 0), oregano-flavored muffin (Treatment 1), and
sampong-flavored muffin (Treatment 2). The created muffins were assessed for texture, flavor, aroma,
and appearance. Using a three-group design and a 4-point Hedonic Scale, this study was carried out in
Ubay, Bohol, during the first semester of the 2021–2022 academic year. The survey included 40
respondents, including canteen staff, food technology instructors, and bakers. The data gathered were
tabulated using the Weighted Mean and ANOVA Test and the corresponding pairwise comparison to
determine the respondents' preference for sensory evaluation and significant differences in the degree
of likeness in different treatments. Findings revealed that Treatment 1, the Oregano Flavored Muffin, was
liked very much among the respondents in all sensory attributes, which will last only for two (2) days at
room temperature while (7) seven days when stored under c hilling conditions at 4°C. The findings
showed the banana blossom's potential and viability as an alternative flour source in the baking muffin.
To ascertain the respondents' preference for sensory evaluation and significant variations in the degree
of likeness in various treatments, the collected data were tabulated using the Weighted Mean and
ANOVA Test, along with the matching pairwise comparison. The results showed that responders loved
Treatment 1, the Oregano Flavored Muffin, very much in all sensory qualities. Treatment 1 is only good
for two (2) days at room temperature and seven (7) days when stored at 4°C under hilling circumstances.
The results demonstrated the feasibility and promise of using banana blossoms as a substitute flour
source while making muffins.

Soberano, D. R., Parojenog, R. C., & Crisologo, V. B. E. (2022). Sensory Evaluation of Herbs Flavored
Muffin Using Banana Blossom “Saba” (Musa Acuminata x Balbasiana) Flour. Zenodo (CERN European
Organization for Nuclear Research). https://doi.org/10.5281/zenodo.7197285

RRS- FOREIGN

Recent studies have reported that banana blossom contains comparable phytochemical
contents. The bioactive compounds found in this banana blossom, including phenolics,
flavonoids, dietary fibers, tannins, saponins, and vitamins, as well as the blossom's possible
biological activities, including antimicrobial, antioxidant, and anti-hyperglycemic and dietary
fiber properties, were found through literature studies. Therefore, it can be said that banana
blossoms are important for preserving health since they contain the right amounts of
advantageous secondary metabolites (Muhammad et al., 2021). The present study of Tasnim et
al. 2020 aimed to assess the nutritional, textural and sensory quality of plain cakes enriched
with banana blossom flour to determine its nutritional relevance and suitability for improving
nutritional health of populations. This study concluded that the banana blossom flour can be
supplemented in plain cake up to 4% for the improvement of nutritional value of cake.

Cracker baking is done in batch ovens, either seldom or continuously. Cracker baking is a
combination baking and drying procedure. Dough pieces are baked at 200 °C in tunnel furnaces
equipped with mesh steel belts. The temperature in the layers of the dough piece rises to 100
°C after a minute and can reach 150–160 °C at the end of baking. In one minute, the dough's
middle layers' temperature climbs to 70 °C, and by the end, it reaches 106–108 °C. The total
duration of baking crackers is 10-15 minutes.
Muhammad Suffi, N. S., Mohamed, E., Camalxaman, S. N., Rambely, A. S., & Haron, N. (2021). The
medicinal benefits, phytochemical constituents and antioxidant properties of banana blossom: A mini
review. Healthscope: The Official Research Book of Faculty of Health Sciences, UiTM, 4(1), 113-118.
http://www.healthscopefsk.com/index.php/research/article/view/243

In recent years, researchers have focused on addressing dietary-related disorders by promoting food
products rich in protein, vitamins, minerals, and dietary fiber derived from locally accessible fruits and/or
vegetables. This study extensively investigated the physicochemical, nutritional, and functional aspects
of banana flower flour and replaced wheat flour with banana blossom flour. It was discovered that
banana blossom flour contains a high concentration of protein, minerals, and dietary fiber. Different
pretreatments improve color retention, iron (Fe), potassium (K), and calcium (Ca), as well as functional
characteristics. As the RRW-BBF level increased, so did the moisture, ash, protein, and fat content of the
cakes. However, physical and sensory qualities were adversely associated with RRW-BBF incorporation,
but 4% incorporation had no significant effect. This study suggests that simple cakes can be added with
up to 4% rice washed water pre-treated banana blossom flour to increase their nutritional and functional
aspects, while retaining their physical traits and consumer acceptance. Additional research can be
undertaken on antioxidant, sorption, storage stability, and process optimization analysis.

Tasnim, T., Das, P. C., Begum, A. A., Nupur, A. H., & Mazumder, M. a. R. (2020). Nutritional, textural and
sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour. Journal of
Agriculture and Food Research, 2, 100071. https://doi.org/10.1016/j.jafr.2020.100071

WAZZZMININI

Yimyam, S., Suppansan, P., & Jankajonchai, K. (2023). Effectiveness of banana flower beverage on breast
milk production among mothers of preterm neonates. Journal of Neonatal Nursing, 29(5), 755–759.
https://doi.org/10.1016/j.jnn.2023.02.006

High nutritional value and bioactive substances can be found in banana (Musa acuminata) blossoms. The
study involved feeding Macrobrachium rosenbergii with meals that included the basal diet for 56 days,
hot banana blossom (BBH) extract at 10 and 20 g kg−1, and banana blossom powder (BBP) at 10 and 20
g kg−1. The evaluations included growth performance, immunological markers, and physiological
reaction. Percentage weight gain (PWG) and percentage length gain (PLG) in prawns given the BBH diet
were significantly higher, according to the data. When prawns were fed BBP, their feed efficiency (FE)
raised noticeably. Total hemoglobin count (THC) and distinct hemoglobin count (DHC) of the shrimp
given BBH were significantly higher, whereas respiratory bursts (RBs) and phenoloxidase (PO) activity
were significantly higher in the prawns fed both BBP and BBH diet. Moreover, M. The phagocytic activity
and clearance efficiency of rosenbergii given both BBP and BBH diets against Lactococcus garvieae
infection were significantly greater. Following a 56-day feeding study, the prawns' vulnerability to L.
Infection with Garvieae and stress from low temperature (18 °C) were assessed. The findings
demonstrated a considerably better survival rate against L for prawns fed BBH diets. garvieae compared
to those given the standard diet. The prawns that were fed both BBP and BBH diets exhibited anti-
hypothermal stress. There was no significant difference in the haemolymph glucose levels between the
prawns that were subjected to 18°C and 28°C. However, the prawns that were fed BBH diets and were
subjected to 18°C had a significantly lower norepinephrine level in their haemolymph than the prawns
that were subjected to 28°C. In conclusion, we advise including hot-banana blossom extract in M's diet.
rosenbergii at 20 g kg−1 to boost immunity, strengthen resistance to L, improve physiological function,
and stimulate growth performance.

Gavieae. Mapanao, R., Rangabpai, T., Lee, Y. R., Kuo, H. W., & Cheng, W. (2022). The effect of banana
blossom on growth performance, immune response, disease resistance, and anti-hypothermal stress of
Macrobrachium rosenbergii. Fish & Shellfish Immunology, 124, 82-91.

RRL- LOCAL

Banana heart, commonly referred to as banana blossom, has exceptional therapeutic qualities.
Its nutritional profile is strong. The critical elements included in banana blossoms, including phosphorus,
calcium, potassium, copper, magnesium, and iron, are necessary for many body processes. Infections
seem to respond well to the natural treatment of banana heart. Ethanol included in banana heart extract
inhibits the growth of harmful microorganisms (Putman, 2022).

For this plant, tropical and subtropical climes are the most typical habitats. Banana blossoms are
used as a vegetable by people all over the world, especially in Southeast Asian countries, and are said to
have numerous health benefits (Pushpaveni et al., 2019). In several Southeast Asian countries like
Philippines, banana blossom is a native resource consumed as a vegetable. This examined the
dehydration and concentrate extraction of banana flowers along with their nutritional characteristics.
The blossom of the banana plant (Musa paradisiaca) is full in antioxidants and phytochemicals, including
proteins, vitamins, and flavonoids.

One of the best sources of dietary fiber for humans is banana blossom. Medical and nutritional
literature have provided ample evidence of the benefits of including fiber in the diet. The many health
advantages of banana blossom include their abundance in other nutrients and antioxidants (Tasnim, et
al. 2020).

https://www.scribd.com/document/619510373/Acceptability-Assessment-of-Banana-Blossom-Cupcake?
fbclid=IwZXh0bgNhZW0CMTAAAR3a4Pccim-
oneaBNPbBgxWMFEgVDCDY44yJrGEyzl436pPMjWZ61NnTzrw_aem_93y0XIoU1L-6BIvst7wS9Q

https://www.scribd.com/document/619510373/Acceptability-Assessment-of-Banana-Blossom-Cupcake?
fbclid=IwY2xjawFl3vxleHRuA2FlbQIxMAABHScQ3XplZDAobZcCyb86tLMMznFFmlExVVDweIW3e-
hAwOkXhy2bL3rXTA_aem_TsHL01PBUWxlaBz5HhPX8w
https://www.researchgate.net/publication/
364763118_Acceptability_Study_of_Banana_Blossom_Banana_Musa_Cupcake_Fortified_with_Honey_A
_Bread_Innovation

RRL- FOREIGN

The trend towards healthier and more environmentally friendly food options around the world
has accelerated the usage of banana blossom as a culinary component. In the past, banana blossoms
and other byproducts were thrown away as waste. But currently, scientists and food manufacturers are
looking at how to turn these byproducts into goods with additional value (Lau et al., 2020). The creation
of patty banana blossom, a plant-based substitute for conventional meat patties, is one promising
direction. The increased interest in plant-based diets and the environmental impact of conventional
meat production have led to a growing demand for healthier and more sustainable food options, which
is being met by this revolutionary food product (Zahid et al., 2020). Because of its distinct flavour and
texture, banana blossom is a good option for meat replacements. It also has a high content of vitamins,
minerals, and dietary fibre, which makes it a nutrient-dense choice for customers who are health-
conscious. In addition to offering a healthier substitute, patty banana blossom's growth helps to advance
sustainable food systems and lessen food waste. The body of research on patty banana blossom
indicates that it has great potential for the future of plant-based food systems, even though more study
is required to fully grasp its nutritional, sensory, and technological features.

Abidin, M. H. S. Z., & Razli, M. H. (2020). PATTY BANANA BLOSSOM. ResearchGate.

Wahab et al. stated that one of the most extensively grown and consumed fruit crops worldwide
is the banana (Musa spp.). Although they originated in South East Asia, bananas are now grown in more
than 130 nations in the world's tropical and subtropical zones. After rice, wheat, and maize, bananas are
one of the world's main food crops, producing approximately 114 million metric tons of bananas
annually from an area of 5.6 million hectares (FAO 2018). About half of the entire amount of bananas
produced are consumed cooked, sometimes known as plantains, with the remaining half going toward
desserts. According to a study by Amir Amini Khoozani (2019), bananas are a tropical climacteric fruit
that include several species in the genus Musa of the family Musaceae.

Wahab, N. B. A., Ismail, S. N., & Abidin, M. H. S. Z. (2020). Physicochemical and sensory characteristics of
banana blossom nuggets. Research, 6(1), 56–66.
https://upikptss.edu.my/ojs/index.php/IJRIM/article/download/67/14

Banana blooms, sometimes referred to as male banana buds or banana blossoms, are
edible results of banana farming. Even though they are highly nutritious, they are frequently
thrown away, which adds significantly to post-harvest trash. Banana flowers are widely
consumed in Sri Lanka, Malaysia, Indonesia, the Philippines, and India. They contain a variety of
bioactive components, including flavonoids, alkaloids, phenols, and tannins, which have
 antiviral, antibacterial, antioxidant, and anticancer activities. Biologically active substances like
vitamin C, tannins, myoinositol phosphates, and alpha-tocopherols are also abundant in them,
along with crude fiber. Banana flowers are known to assist lactation, manage diabetes, aid in
weight loss, and enhance gastrointestinal health. They have also traditionally been used in
treatments for ulcers, dysentery, bronchitis, and menstrual bleeding difficulties. With bananas
being produced and consumed globally, their byproduct—banana blossoms—is available in
large quantities. Given their impressive nutritional and therapeutic potential, developing new
methods for their utilization, such as in new product formulations, could help mitigate the risks
of various diseases and disorders.
Soni, D., & Saxena, G. (2021). Complete nutrient profile of Banana flower: A review. THE JOURNAL

OF PLANT SCIENCE RESEARCH, 37(2), 263–267. https://doi.org/10.32381/jpsr.2021.37.02.6