Microbiological Quality and Physicochemical Characteristics of Peeled and Unpeeled Green Saba Banana Flour Pretreated with Citric Acid and Kalamansi Extract

Saba bananas (Musa acuminata balbisiana) are a vital part of the agricultural economy in the Philippines. However, their perishable nature often leads to economic losses and environmental pollution. Transforming them into a more stable product, such as green banana flour (GBF), has emerged as an innovative solution to address this issue by effectively managing banana waste and creating value-added products. This study aimed to evaluate the effects of kalamansi extract, a natural source of citric acid, compared to manufactured citric acid, on the quality of GBF produced from peeled and unpeeled unripe saba bananas. The study found that incorporating the banana peel in the flour production process increased the overall flour yield (29.15-31.04%), while removing the peel resulted in a lower yield (23.82-25.84%). Pretreating green bananas with manufactured citric acid yielded flour with physicochemical characteristics, including similar pH levels, titratable acidity, and color characteristics, that align with consumer preferences. Microbioloical testing indicated that all samples of GBF met acceptable standards for yeast (< 1 * 10 ^ - 1 to 4 CFU / g ) molds t < 1 * 10 ^ - 1 to 5CFU / g ) and coliform count (< 1 * 10 ^ - 1 to 1 (CFU / g) in accordance with Philippine FDA Circular No. 2013-10. Kalamansi extract demonstrated remarkable effectiveness in inhibiting microbial growth. Additionally, both the kalamansi extract and manufactured citric acid pretreatment effectively prevented enzymatic browning. Further exploration is recommended to optimize the nutritional benefits of GBF and its functional properties by incorporating it into diverse food products. The utilization of GBF, particularly when incorporating the peel, meets consumer demands for gluten-free and fiber-rich products while offering opportunities for banana farmers and producers to increase income and improve economic sustainability. Moreover, GBF production can contribute to reducing post-harvest losses and stimulating local economies. Supporting farmers in adopting GBF production requires collaboration and resources to promote sustainable growth in this sector.