Nutritional analysis of value added product of Banana chips enriched with Sugar powder, Mint and Tomato powder

The study was conducted on BBAU central university Lucknow department of food science & technology and there nutritional property conducted on R- frac research institute Lucknow. Knowledge and concerns of the bad health implications of high fat intake in consumers has resulted in a rising demand for low fat foods consequently, the use of various flavour treatment as alternative food souses is gaining attention among producers and consumers. Banana is the common name for herbaceous plants of the genus. Musa and for fruit they produce. It is one of the oldest cultivation plants all parts of the banana plant have medicinal application. Three major products were developed using different composite mint flavour, tomato flavour, and sweet sugar flavour. Developed product was evaluated on various parameters: sensory evaluation & nutritional analysis. Nutritional analysis & percentage of sample T1 protein, carbohydrate, iron, moisture & ash were – 3.25%, 60.80%, 15.77%, 4.26%& 3.57% respectively. In sample T2 protein, carbohydrate, iron, moisture, & ash were- 63.76%, 63.76%, 17.5%, 3.13%, & 4.27% respectively. In sample T3 protein, carbohydrate, iron, moisture, & ash were- 12%, 27.2%, 1.36%, 2.12% &3.35% respectively. The study is to basically provide an alternative to potato chips. It can be proved to be a good snack for all age group people whose daily requirement of protein is high. Especially to school going children because of their growing period and people working in offices who generally have a habit of skipping there full meal in noon due to hard working hours, snacks made out of banana can come to the rescue for such people. The monotony of banana on regular basis can easily be broken with these innovative products. Thus, the snacks not only provide high amount of energy, protein, carbohydrates etc but they also provide whole range of choices in our plate.