ABSTRACT

Raw banana powder is highly nutritious with several health benefits, replacing rice flour with raw banana powder can enhance the nutritive value of dosa mix. Hence the present study was aimed to develop and evaluate physical, functional, nutritional and storage properties of the instant dosa mix from raw banana powder. Bananas of Karibale variety were procured from local markets of Sirsi, Uttara Kannada district, Karnataka. The bananas were washed, peeled, sliced, blanched, dipped in KMS solution and dried in cabinet drier. After drying slices were ground and sieved. The instant dosa mix was developed by using rice flour, banana powder and black gram dhal flour with different variations. The dosa mix containing 60 per cent raw banana powder, 20 per cent rice flour and 20 per cent black gram dhal flour was best accepted and taken for further analysis. Analysis of functional properties revealed that it had significantly (p≤0.01%) higher water absorption capacity (174.37%), oil absorption capacity (91.15%) and swelling power (10.36 g/g). Proximate composition of raw banana powder dosa mix revealed that it had higher crude fibre (3.46%) and ash content (3.56%). Mineral content shows higher amount of calcium (32.59mg/100g) potassium (656.92 mg/100g), magnesium (93.23 mg/100 g) and micro minerals like iron, zinc and manganese and copper. It had significantly (p≤0.01%) higher per cent of resistant starch (13.96%) and dietary fibre content (11.95%). Phytochemical contents revealed that high level of phenols and lower tannin, phytic acid and oxalic acid contents. Storage study reveals that it can be safely stored up to 6 months. In conclusion the raw banana powder instant dosa mix exhibited superior nutritional and functional properties than the rice dosa mix. Raw banana powder instant dosa mix offers a healthier alternative for consumers, aligning with the growing demand for nutritious and convenient food options.