Development and Evaluation of Flavonoid-rich Plantain Flower (Musa Balbisiana Colla) Laddu: Beneficial for Women’s Health

Abstract

Background: Plantain flower (Musa balbisiana Colla) is a rich source of essential nutrients such as minerals, vitamins, and phytochemical compounds, including flavonoids. Research states that these nutrients of plantain flowers have many therapeutic benefits. The flavonoids known as phytoestrogens have a beneficial role against estrogen deficiency in the body and are considered good for women’s health. Though there is a surplus availability of plantain flower in India, it is not well utilized by many people, especially in South India. Aim: To develop and evaluate the flavonoid-rich plantain flower laddu. Method: The plantain flower procured from the local farm was processed and powdered. Laddu was prepared using plantain flower powder at different concentrations (10%, 20%, and 30%) and standardized by mixing it with roasted Bengal gram, sesame seeds, powdered sugar, and ghee. The sensory evaluation was done using 17 semitrained panel members on a 5-point hedonic rating scale and the accepted product was nutritionally analyzed. Results: The plantain flower laddu with a 20% variation showed better overall acceptability (21.8 + 2.79) when compared to laddu with 10% and 30% variations. There was a significant difference at a 1% level among 10%, 20%, and 30% variations. The 20% level incorporation had a high product acceptability index of 88% compared to the 10% and 30% levels. The product nutrient analysis indicated the following values per 100 gm; potassium: 1747 mg, calcium: 205 mg, magnesium: 153 mg, iron: 2.95 mg, sodium: 41.1 mg, flavonoids: 4.69 mg, total phenol content: 2.74 mg, energy: 397 kcal, protein: 10.9 gm, fat: 14.9 gm, and fiber: 8.2 gm. Conclusion: The nutritious plantain flower with surplus health benefits shall be well utilized by incorporating it in various nutritious recipe preparations like cookies, chocolates, and beverages.