Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Banana blossom ( Musa paradisiaca spp.) is an underutilized agro‐resource with potential as a plant‐based functional ingredient. This study evaluated the proximate composition, physicochemical properties, amino acid profile, and bioactive compounds of banana blossom fractions (bract, calyx, pistil, and stem) to explore food applications. Analyses were conducted in triplicate and assessed using one‐way ANOVA ( p < 0.05). The stem showed the highest protein content (9.88 ± 0.66%), whereas fat was highest in the pistil (10.01 ± 6.46%) and lowest in the calyx (3.49 ± 1.31%). Ash content ranged from 0.07% to 0.12%. Dietary fiber was higher in the stem (0.93 ± 0.06%) and bract (0.92 ± 0.11%). The calyx exhibited low bulk density (0.17 g/cm 3 ) but high water and oil absorption capacities (5.70 and 2.63 g/g). The stem had higher bulk density (0.34 g/cm 3 ) and 6.9% cooking loss. GC–MS and FTIR analyses revealed salicylic acid derivatives mainly in the pistil, whereas phenolic acids and terpenoids were more abundant in the bract and stem. HPLC identified lysine as a major amino acid in the calyx. These results demonstrate compositional diversity and support targeted use of banana blossom fractions in high‐fiber bakery products, plant‐based protein formulations, and functional foods.