Banana inflorescence and their potential health benefits as future food

Madineni Yogitha Chowdary; Sandeep Singh Rana; Payel Ghosh

doi:10.15586/qas.v14i2.1066

Madineni Yogitha Chowdary

Vignan’s Foundation for Science, Technology, and Research, Vadlamudi, India.

Sandeep Singh Rana

Vignan’s Foundation for Science, Technology, and Research, Vadlamudi, India; School of Bioscience and Technology, Vellore Institute of Technology, Vellore, India.

Payel Ghosh

Vignan’s Foundation for Science, Technology, and Research, Vadlamudi, India.

Keywords

banana inflorescence, edible flower, traditional Indian cuisine, Health benefits, Anti diabetic properties, biochemical properties

Abstract

Banana scientifically known as Musa sp. is a famous tropical fruit majorly cultivated in India with a production of 29 million tonnes. One of the underrated parts of the banana plant is the edible flower (banana inflorescence/blossom) which can be utilized in several ways for nutritional and therapeutic purposes as it is known to have potential antioxidant, anti-carcinogenic, and anti-diabetic properties. The present paper primarily focuses on the health benefits of banana inflorescence and the bioactive components responsible for its properties. Secondly, the paper describes different traditional dishes of banana blossom made in India highlighting the regionality, ingredients used, and preparation procedures with a view to popularize these ethnic delicacies and functionality of banana blossom among other parts of the world. In India, several different dishes and pickles are prepared with the blossoms. They are used as functional foods and are mentioned in detail in this paper.

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