Virtual Booth

Banana pseudostem is an agricultural by-product that is often underutilised after harvesting. Its conversion into value-added products presents an opportunity to improve agricultural resource utilisation and support sustainable product development. BanaStem is an innovation project that explores the transformation of banana pseudostem core into powder using spray-drying technology, with the aim of developing a potential ingredient for future commercial applications.

The project investigates three carrier formulations: 100% maltodextrin, a 50:50 mixture of maltodextrin and gum arabic, and 100% gum arabic. Each formulation is processed at inlet temperatures of 170°C and 185°C, producing six experimental conditions. The resulting powders are evaluated based on yield, moisture content, water activity, bulk density, solubility, pH and dietary fiber content.

The results show powder yields ranging from 32.54% to 36.03%, with the highest yield of 36.03% obtained using the 50:50 maltodextrin–gum arabic formulation at 170°C. Moisture content ranges from 2.07% to 3.33%, while water activity ranges from 0.021 to 0.112. The highest solubility, 98.466%, is recorded using 100% gum arabic at 170°C. These findings demonstrate that carrier formulation and inlet temperature are important considerations in powder development. The formulation with the highest yield differs from that with the highest solubility, indicating that formulation selection should depend on the intended application.

For commercialisation, BanaStem proposes two potential products: BanaStem Instant Powdered Drink Ingredient and BanaStem Food Formulation Powder. The proposed target markets include beverage manufacturers, food ingredient suppliers, bakeries and food manufacturers. However, further testing is required to establish product safety, nutritional composition, functional performance, sensory acceptability and shelf stability before commercialisation.

Overall, BanaStem explores a potential pathway for transforming an underutilised agricultural by-product into a value-added powder ingredient. By combining spray-drying technology with agricultural resource utilisation, the project provides a foundation for further product development and investigation of commercial feasibility.