FTIR (Fourier Transform Infra Red) profile of banana corm flour, nutritional value and sensory properties of resulting brownies

There is a need for continuous development in the aspect of local food resource utility, especially for rarely used foodstuffs. These include banana corm, with a propensity for processing into flour. The objectives of this study, therefore, were to determine the FTIR profile of banana corm flour and effect of steamed brownies formulated from banana corm and wheat flour, based on the nutritional and sensory properties. Furthermore, Completely Randomized Design with five treatments were adopted during the experiment, including the comparison of banana corm flour:wheat flour at ratio (50:50), (60:40), (70:30), (80:20) and (90:10)%. These individual treatments were replicated three times, and the data obtained were analyzed with ANOVA. Subsequently, samples with significant effect were further evaluated with the Least Significant Difference test at α = 0.05. The FTIR results showed a chemical profile containing phenols, alkanes, alkenes and nitro compounds in banana corm flour, while wheat in contrast showed significantly different moisture, ash, fat, protein, carbohydrate, fiber content, and energy. In addition, the sensory test results indicate the ratio (90:10)% as the panelist's favored steamed brownies.