Due to its high moisture content, banana blossom has a very short shelf life. Additionally, the presence of polyphenolic compounds can lead to browning reactions, further complicating its preservation. Dawn et al. investigated various methods to extend the shelf life of banana blossoms by employing different packaging materials and storage conditions. Quality was evaluated on a scale of 1 to 5, and observations continued until the third day of storage, after which quality significantly deteriorated. The results indicated that banana florets remained fresh for up to 3 days when packed in non-ventilated polypropylene 40-micron bags under both ambient and refrigerated conditions 2. Kanchana et al. explored that banana blossom powder to be low in calories and carbohydrates, with moderate protein and low-fat content. This makes banana blossom powder an excellent choice for weight management 3.

The drying process used to produce banana blossom powder ensures minimal fluctuations in its nutritive value. Notably, dietary fiber is a prominent component. The updated RDA for 2023 indicates that sedentary men and women require 30 and 25 grams of fiber daily, respectively. Incorporating banana blossom powder into your diet can significantly help in meeting these daily fiber needs 4, 5.

According to a study by Ramu et al. (2017), banana blossoms have the highest ascorbic acid content among the vitamins measured, with a concentration of 9.50 ± 0.05 mg per 100 grams. This surpasses the levels of other vitamins found in banana blossoms, highlighting its notable vitamin C content 6. Banana blossom is rich in essential minerals such as phosphorus, calcium, potassium, copper, magnesium, and iron. Banana flowers are notably high in micronutrients, with potassium at 6480 mg per 100 grams, calcium at 687 mg per 100 grams, magnesium at 273 mg per 100 grams, and phosphorus at 211 mg per 100 grams. This mineral richness makes it an excellent choice for incorporation into food products, offering significant nutritional benefits and contributing to a well-rounded diet 7.

Rodrigues et al. (2020), reported that the distilled water extract of male banana flowers had the highest level of phenolic compounds compared to other plant parts. While both bracts and florets contain phenolic compounds, their concentrations vary. Specifically, banana florets exhibited the highest total phenolic content at 1235.94 µg GAE/g, whereas the bracts had a total phenolic content of 741.79 µg GAE/g. Flavonoid content in banana blossoms varied depending on the type of solvent used for extraction. The polarity of the solvent influenced the efficiency of flavonoid extraction, with methanol and ethanol extracts yielding better results compared to aqueous extracts. Tannin is recognized for its antifungal activity. According to a study by Ramu et al. (2017), the tannin content in banana blossoms was significantly higher (86.87 ± 2.43 mg/100g) compared to that in banana pseudostems (7.86 ± 0.21 mg/100g) 6.

Saponin, known for its benefits in boosting immunity, lowering bad cholesterol, and inhibiting cancer cell growth, is also used medicinally to treat conditions such as migraines, chlorosis, epilepsy, and excessive salivation. Similar to tannins, banana blossoms have a higher saponin content (387.51 ± 1.79 mg/100g) compared to banana pseudostems (305.45 ± 0.60 mg/100g) 1.

Banana blossom is recognized for its potential health benefits, including lowering cholesterol levels, alleviating constipation, and preventing conditions such as diverticulosis and diverticulitis. Additionally, it may lower the risk of colon and breast cancer. Research supports these claims; to evaluate the galactagogue effects of banana blossom. Their findings demonstrated promising results, highlighting its efficacy in enhancing milk production 11. Ruvini et al. found that incorporating 21% banana blossom powder into high-cholesterol diets for rats significantly lowered serum cholesterol and glucose levels while increasing beneficial gut bacteria 12. Overall, the reviews highlight that banana blossom is an important agricultural product, offering numerous health benefits when consumed regularly. However, challenges exist in the cleaning and processing stages. Various methods have been employed to extend the shelf life, such as making pickles, dehydrating, and converting it into powder.

Notably, Prakash et al. developed flavonoid-rich Plantain Flower ladoo 13 and Hartati et al fish floss using banana blossom and little tuna (Euthynnus affinis) 14. Bishal et al. briefed out value-added products like probiotic drinks and enriched cakes and biscuits featuring banana blossom 7. Vahini et al. developed a fermented vegetable product using banana blossom, similar to sauerkraut. The banana blossoms were cleaned and placed in a pre-sterilized glass jar with lemon juice and rock salt, then fermented at 40 °C for 7 days. The resulting product exhibited a notable probiotic count of 7.8 × 10⁶ CFU/g, low sodium content and provided a good source of dietary fiber (1.16 ± 0.01 g) and protein 15, 16.

The challenge in developing and marketing a novel enriched fortified product lies in competing with those made from unhealthy ingredients that offer great taste. However, various formulations have been created to balance sensory appeal and nutritional value 17. This inspired the idea of developing banana blossom-incorporated chocolate, combining health benefits with an enjoyable flavor.

The fresh blossom of the Nendra plant was collected from Malappuram district. Samples were brought into laboratory and washed with running tap water for the removal of dust and other unwanted particles.

The banana blossoms of Nendra were cleaned using running tap water, removing 3-4 outermost bracts and removing core tissues. The uniformly sliced blossoms were immersed into 0.2% citric acid solution for 30 min in order to minimize darkening due to enzymatic browning and dried separately in hot air oven at 105 ⁰C for two or three days in a hygienic manner. Dried blossom samples were then ground into fine powder and used for further studies.

The treatments for preparation of banana blossom flour incorporated in chocolate were as follows:

The banana blossom flour chocolate was prepared according to the specified quantities.

Melt the butter in a saucepan over medium to high heat. Add the powdered sugar and stir gently. Pour in the milk and bring it to a boil for 5 minutes. Incorporate the cocoa and banana blossom flour, folding the ingredients in while stirring. Add the vanilla essence to enhance the chocolate flavor. Mix everything until a smooth and silky consistency is achieved. Pour the chocolate mixture into silicone molds, shaking and tapping the molds gently to remove any air bubbles. Refrigerated the chocolate for 2 hours or until it is completely set.

The product was presented to a panel member for evaluation. Using a hedonic scale, the members assessed the product and ultimately concluded that the banana blossom-infused chocolate was highly acceptable.

Moisture content was evaluated using the gravimetric method. The product was first dried and then ashed in a muffle furnace to obtain ash, which was subsequently processed to create an ash solution for mineral analysis. For the assessment of organic compounds, dried samples were used to analyze proteins, carbohydrates, fiber, and vitamins. Carbohydrate content was determined using the phenol-sulfuric acid method, while protein levels were assessed using the Lowry method. Fat content was measured through the crude lipid extraction method, and fiber content was evaluated using the crude fiber analysis method. Additional analyses were performed according to the AOAC (Association of Official Analytical Chemists) methods.