What question did this study set out to answer?

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

May 27, 2026

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

PJPooja JhaGITAM University BEBaranitharan EthirajSaveetha University MMMurlidhar MeghwalNational Institute of Food Technology Entrepreneurship and Management

Key Points

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.

Abstract

Introduction: Banana flowers, a nutrient-rich agricultural by-product, are often underutilized despite their potential. This study investigates the nutritional profile, bioactive compounds, and functional groups of Musa acuminata (AAA Group)/Grand Nain (G-9) and Musa acuminata (ABB Group)/culinary banana flower, both considered agricultural waste biomass from banana fields. Materials and Methods: Mature banana flowers were collected from a neighboring banana cultivation farm in Sonipat, Haryana. G-9 and the culinary banana flower varieties were selected due to their widespread cultivation in the Haryana region of India. Proximate analysis, amino acid profiling, fatty acid analysis, mineral analysis, and phytochemical profiling were conducted using standard methods. Results: Both banana flower varieties were found to be rich in dietary fiber (31.19 g/100 g and 30.40 g/100 g, respectively), along with other nutrients including protein (9.43–10.06 g/100 g), vitamins (A, B1, B3, B6), minerals (potassium, calcium, phosphorus, and magnesium), and bioactive phytochemicals. Valine, lysine, leucine, phenylalanine, and methionine were identified as the major essential amino acids. The G-9 variety contained a higher proportion of polyunsaturated fatty acids (55.89%), mainly linoleic acid and gamma-linolenic acid. In comparison, the culinary banana flower contained a higher level of monounsaturated fatty acids (40.50%), primarily oleic acid. Discussion: The present investigation revealed that both varieties are potential sources of dietary fiber along with other nutrients and phytochemicals. The findings suggest that both the G-9 and culinary banana flower varieties could be utilized for the extraction of dietary fiber and phytochemicals and hold potential as functional foods to prevent nutrient deficiencies and support good health. Conclusion: The results highlight the significance of the banana flower as a promising source of functional ingredients with potential applications in the food and nutraceutical industries. Utilizing banana flowers, an agricultural waste biomass, could contribute to sustainable food systems and improved nutritional security.

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