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This study aims to analyze the bioactive compounds and nutritional profile of different banana flower varieties.

Chemical Profiling, Bioactive Phytochemicals Analysis, and Functional Group Characterization of Different Varieties of Banana Flower (Musaacuminata)

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This study aims to analyze the bioactive compounds and nutritional profile of different banana flower varieties.
Mature banana flowers from G-9 and culinary varieties were collected in Sonipat, Haryana.
Proximate analysis, amino acid profiling, fatty acid analysis, and phytochemical profiling were conducted using standard methods.
Both banana flower varieties contained high dietary fiber, with G-9 at 31.19 g/100 g and culinary at 30.40 g/100 g.
G-9 had higher polyunsaturated fatty acids (55.89%), while culinary exhibited higher monounsaturated fatty acids (40.50%).
Key essential amino acids identified include valine, lysine, leucine, phenylalanine, and methionine.

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Randomized trial investigates nutritional properties of banana flowers in agriculture, indicating potential for health benefits.

Jha et al. (2026) studied this question.

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