Banana inflorescence and their potential health benefits as future food
Madineni Yogitha Chowdary, Sandeep Rana, Payel Ghosh
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.