A. H. M. Sazedur Rahman
Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dhaka-1000, Bangladesh.
Md. Nazibul Islam
Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dhaka-1000, Bangladesh.
Mollik Yousuf Imtiaz
Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dhaka-1000, Bangladesh.
Abdullah Faisal Pasha
Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dhaka-1000, Bangladesh.
Mehnaz Mursalat
Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dhaka-1000, Bangladesh.
Sabrina Shawreen Alam
Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dhaka-1000, Bangladesh.
Mohidus Samad Khan*
Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dhaka-1000, Bangladesh.
Nutrition Value, Artificially Ripened, Banana, Bari-1 Hybrid Banana
Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dhaka-1000, Bangladesh.
Quality and Nutrition
The fruit samples used in the experiments were Musa Spp. (locally known as Sagor kola), a hybrid developed by BARI (Azam, Islam et al. 2010). Both green and ripe banana samples were collected from local wholesale market Sadarghat. Ripe banana samples were also collected from banana orchard. For experimentation, reagent grade hydrochloric acid and sulfuric acid from MERCK KGaA, Germany were used. To develop the calibration curves for vitamins B and C, standard reagents were collected from the Quality Control Laboratory, Renata Pharmaceutical Ltd. The ethephon used in the experiments was obtained from a local fertilizer shop in Bheramara, Kushtia district. Each test was repeated thrice (n=3) and the average results were used for further analysis. All tests were carried out at room temperature.
2.1 Ethephon treatment of Green Banana A dozen (n=12) of unripe green banana samples were treated with 50ml ethephon solution having a concentration of 300mg/liter. The treated banana samples were kept in a confined space for 24 hours. Later, they were exposed to open air.
2.2. Kerosene treatment Banana samples (n=8) were placed into an airtight container (50 liters). An open lid kerosene lantern was placed at the center of the container and was allowed to light until the oxygen inside was exhausted. The banana samples were kept in the container for 24 hours and then exposed to open air.
2.3 Determination of Moisture Content The moisture content was determined by oven dry method (E and K. 2011). Freshly cut banana samples were allowed to dry at 110ºC until a constant weight was observed. It took about four and a half hours for the samples to reach the constant weight. Weight readings of the banana samples were taken before and after drying; the weight difference denotes the amount of moisture in the samples. The moisture content is expressed in gram of moisture available per 100gram of fruit sample (g of moisture/100g of fruit sample) (Muhammad Shahnawaz, Sheikh et al.).
2.4 Determination of Total Titratable Acidity (TTA) Titrable acidity was measured by titrating the sample using standardized NaOH solution (Ho, Aziah et al. 2012). The banana sample was blended with water and boiled for 20 minutes. The boiled solution was centrifuged at 60 rpm for 5 minutes, and was titrated with standardized 0.1M NaOH solution using Phenolphthalein indicator. The result is expressed in g Acetic acid/100g of fruit stem (Ozgur and Koyuncu 2002).
2.6 Determination of Vitamins B Vitamin B contents were determined by spectrophotometric method (Ozgur and Koyuncu 2002). A Shimadzu UVVIS 2600 spectrophotometer was used in this experiment. Calibration curves were generated for each of the vitamins using standard reagents collected from the Quality Control Laboratory, Renata Pharmaceutical Ltd. The results are expressed in ppm.
2.7 Vitamin C Vitamin C (ascorbic acid) concentration was determined by redox titration using standardized Iodine solution (MUNIR, BALOCH et al. 2013). Vit-C standard reagents collected from the Quality Control Laboratory, Renanta pharmaceutical Ltd, was used to cross-check the strength of the iodine solution. In this experiment, starch solution was used as an indicator. The results obtained are expressed in ppm.
Proceedings of the International Conference on Chemical Engineering 2014 ICChE2014, 29-30 December, Dhaka, Bangladesh
Journal