Nutritional products from whole banana and process for the same

Abstract

The present invention provides banana derived nutritional products, including banana infused water, banana essence, easily digestible and fibre enriched whole banana powder, banana peel powder and banana peel extract, obtained from whole banana, in a one pot process using a simple steaming technique.

Description

[0001] DESCRIPTION

[0002] TITLE OF THE INVENTION: NUTRITIONAL PRODUCTS FROM WHOLE BANANA AND PROCESS FOR THE SAME

[0003] FIELD OF THE INVENTION

[0004] The present disclosure provides nutritional products derived from whole banana and a method of producing the same. Specifically, these banana derived products include banana infused water, banana essence, easily digestible and fibre enriched whole banana powder, banana peel powder and banana peel extract, all of which are obtained from whole banana, using simple steaming / blanching technique in suitable container, ideally using one pot process which is both time and cost effective.

[0005] BACKGROUND OF THE INVENTION

[0006] Banana Musa sp.) is the second most important fruit crop in India next to mango. Its year-round availability, affordability, varietal range, taste, nutritive and medicinal value makes it the favourite fruit among all classes of people. In 2021, world production of bananas and plantains combined was 170 million tonnes, led by India and China, with a combined total of 25% of the global production. Bananas are important for nutrition, therapeutics, and as traditional medicine.

[0007] Banana serves as an ideal and low-cost food source for people in the developing countries, where most of the population relies mostly on bananas for food. It is consumed in fresh or cooked form both as ripe and raw fruit. The ripe fruit is easy to digest, free from fat and cholesterol. Banana contains non-digestible carbohydrates, resistant starch and dietary fibre content in its unripe form, making it a food with low glycemic index (GI), suitable for reduction of the diet, and for the prevention of diabetes and colon cancer (Anyasi, T. A., A. I. O. Jideani, and G. R. A. Mchau. 2013. Functional properties and postharvest utilization of commercial and noncommercial banana cultivars. Compr. Rev. Food Sci. Food Saf. 12: 509- 522). Banana is a rich source of vitamins, particularly vitamin B. It is also a good source of potassium, phosphorus, calcium and magnesium. It also contains many nutrients, including minerals and phenolic compounds with antioxidant activity, besides being low in sodium and simple carbohydrates, such as sucrose (Menezes et al., 2011). It helps in reducing risk of heart diseases when used regularly, and is recommended for patients suffering from high blood pressure, arthritis, ulcer, gastroenteritis and kidney disorders. Banana is a perishable fruit that undergoes fast ripening and must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, the fruit is harvested before it is mature. However, the onset of ripening due to the climacteric nature of the fruit makes banana susceptible to spoilage, and therefore, has a short storage period. Because of a lack of infrastructure to handle a huge quantity of available biomass, lack of processing facilities and high processing cost, large quantities of this fruit are lost, leaving behind a substantial amount of residues in the form of peels and pulp (Anyasi, T.A.; Jideani, A.I.O.; Mchau, G.A. Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars. Food Sci. Nutr. 2015, 3, 221-232). The banana peel is a major portion in this residue, as it accounts for about one third of the fruit weight, and is mostly discarded as waste. These residues represent a major disposal problem, posing an environmental threat. Thus, the need of the hour is to mitigate post-harvest losses of banana through post-harvest utilization and processing of the fruit (Babbar, N., H.S. Oberoi, and S.K. Sandhu. 2015. Therapeutic and nutraceutical potential of bioactive compounds extracted from fruit residues. Crit. Rev. Food Sci. Nutr. 55(3):319-337).

[0008] On the other hand, the banana peel is a rich source of vitamin A, vitamin B- complex, minerals such as calcium, selenium, manganese and zinc, several-fold more than its pulp. Anhwange et al (Anhwange, B.A., Vgye, T.J. and Nyioatagher, T.D. (2008) Chemical Composition of Musa Sapientum (Banana) Peels. Electronic Journal of Environmental Agricultural and Food Chemistry, 8, 437-442) found that banana peels are rich sources of potassium, high dietary fiber and phenolic content than the banana flesh. This reference teaches that if the peel is treated properly, it can be a high-quality, low-cost source of carbohydrates and minerals for animals and mammals. The high value of organic content (lipids, proteins, and carbohydrates) indicates that banana peels are a good source of carbohydrates and fibre. High fibre content also indicates that the peels could help to improve general health and well-being, and could be used for medicinal purposes.

[0009] Green bananas, as a whole, have good nutritional and therapeutic value, so it may be possible to produce functional food from them. Short shelf life and increased production necessitate the development of non-conventional products from bananas. To avoid wastage and to utilise the nutritional value of the peels, whole green banana needs to be processed to make value added products with increased shelf life, yield and ease of transport.

[0010] There are several references that disclose different methods to produce banana powder and other banana derived products. However, none of the references disclose a process to prepare banana derived products using a simple steaming technique from whole bananas after removing the banana's outer epidermis. IN429350 discloses a method for preparing banana powder biscuits utilizing powder sourced from bananas that are completely stripped off their skins. The current invention is different in that it includes the banana skin, which is known to be fiber-rich banana, and can help regulate the digestive system, alleviating both constipation and diarrhea. Additionally, banana peels are loaded with numerous nutrients such as vitamin A, zinc, and manganese, which possess anti-inflammatory properties. Therefore, peeling the skin results in a loss of these valuable fibers and nutrients. Similarly, CN1144625A discloses a method for producing banana powder using steps such as peeling banana, grinding banana pulp into paste, and drying in atomizing or granulating-mode boiling-bed drier.

[0011] CN102793120A relates to a preparation method for whole-banana powder, comprising the steps of green banana inspection, pre -treatment, colour protection, crush for pulping, enzymatic hydrolysis, centrifugation for separation, drying, screening, inspection and packaging and warehousing. The obtained banana powder is rich in resistant starch granules, with fine texture, pure colour, and great nutrition and health care function. However, the enzyme treatment is critical to extraction, and such treatment with chemicals may not be desirable.

[0012] US6013260 discloses an extract composition derived from the peel of a banana, and the method for producing the extract composition using alcohol. The abstract states - “An aqueous solvent is combined with the peel of a banana. If the banana is unripe, a base is also added. The mixture is homogenized and allowed to react at least until a black supernatant appears. The entire slurry is filtered. The resulting extract is used alone or combined with a cream or ointment. Medicinal benefits of the extract include relief from pain, swelling, itching, bruising, wrinkles, and sunburn '' Accordingly, then, the disclosure of US 6013260 only teaches the preparation of topical dosage forms containing extract of the banana peel. Nothing therein teaches or suggests the use of a simple process for extraction of the various components of the whole banana to provide extracts.

[0013] US 4921709 discloses an enzyme assisted process for obtaining banana peel essences and juice from banana peels. The process involves peeling the banana by hand to remove the pulp from within the peel, the peel comprising an outer epidermis, a chlorenchyma, and banana peel parenchyma; separating the peel parenchyma from the chlorenchyma and outer epidermis by means of a mechanical processing device; digesting the parenchyma with an enzyme to cause the parenchyma to evolve into liquid and solid portions; and, during digestion, recovering, by suction and condensation, from the parenchyma, volatile components comprising banana essence from the banana peels. The disclosure does not provide details on the type and quantity of enzymes to be used for the digestion, nor does it teach a process that can avoid enzymatic digestion, which is essentially a treatment with chemicals and which increases the processing cost since enzymes are typically expensive. CN105166741 states in the abstract - ''The method includes the following steps: bananas at maturity levels ofl -3 are chosen and peeled, and the banana meat after the bananas are peeled is cut into thin slices of 5-10 mm; then the banana slices are soaked in 2% citric acid solution for 1-2 h to conduct color protection; finally samples are dried and the dried samples are crushed into prepare banana powder; and the banana powder is subjected to kneading in a kneading machine at a certain speed and temperature, and the kneaded banana powder is subjected to microwave sterilization at 500 W for 120 s to prepare the functional banana powder. The method belongs to the physical processing method, has no waste water discharge, is high in safety, and meets the requirements of "green processing " in the food industry development:' The disclosure only discusses the use of the banana pulp or meat, but does not effectively utilise the other parts, such as peel, and thus results in products that lack the nutritional value of the peel. Also, the only process disclosed is kneading. No other process, nor any commercially viable manufacturing process is taught by CN 105166741.

[0014] A number of disadvantages are associated with known methods of obtaining banana derived products. The conventional method is a multistep process, which is both time and cost consuming. Moreover, process of obtaining banana derived products from unripe banana has typically resulted in products with higher levels of tannins, resistant starch and compounds that may cause or aggravate constipation. Thus, there exists a need for a simple, quick and cost-effective process for obtaining various affordable banana derived products, including an easily digestible and fibre enriched whole banana powder. Moreover, there exists a need to develop a process which produces banana products without compromising on its nutritional value. There is a need for a process that does not involve extensive separation and / or enzyme digestion.

[0015] OBJECTIVE OF THE INVENTION

[0016] It is an object of the present disclosure to provide nutritional products from whole green banana. Another object of the present disclosure is to maximise the usage of whole green bananas for its nutritional and therapeutic value whilst avoiding any wastage.

[0017] Yet another object of the present disclosure is to provide value added products from whole bananas with prolonged shelf life and higher yield.

[0018] Still another object of the present disclosure is to provide a simple process for the production of value-added products from whole bananas that is quick, cost effective and does not involve use of chemicals or any extensive separation and / or enzymatic digestion techniques.

[0019] SUMMARY OF THE INVENTION

[0020] Accordingly, the present disclosure provides banana derived nutritional products, including banana infused water, banana essence, easily digestible and fibre enriched whole banana powder, banana peel powder and banana peel extract, using extract, using simple steaming / blanching technique in suitable container ideally using one pot process which is both time and cost effective.

[0021] In one aspect of the present disclosure, a method of producing nutritional products derived from whole banana comprising the steps of:

[0022] (i) selecting fully developed whole green bananas free of any infestation or infection and cleaning them to remove contaminants;

[0023] (ii) scraping the outer epidermis chlorenchyma from the peel of the whole bananas of step (i) using a peeler, after chopping both ends, leaving behind the bananas with parenchyma layer;

[0024] (iii) applying lemon juice to the peeled bananas of step (ii);

[0025] (iv) steaming the bananas of step (iii) in simmering water at a temperature of about 75 °C to about 100°C for 5 to 25 minutes till banana pulp becomes soft; (v) further processing of the steamed bananas of step (iv) to obtain nutritional products derived from whole banana.

[0026] In an aspect of the present disclosure, a banana infused water is obtained by collecting the water used in step (iv) of the above method after steaming the bananas.

[0027] In another aspect of the present disclosure, a banana essence is obtained by collecting the steam generated in step (iv) of the above method and condensing the volatile components at room temperature using water to obtain the banana essence.

[0028] In yet another aspect of the present disclosure, a whole banana powder is obtained by partially peeling about 75 % of the steamed bananas of step (iv) of the above method, making thin slices of the 75% peeled and 25% unpeeled steamed bananas obtained, followed by drying the slices and pulverising the dry slices to obtain an easily digestible and fibre enriched whole banana powder. The thickness of slices of the peeled and unpeeled steamed bananas ranges from 0.5 to 5 cm. The process of drying of slices of the peeled and unpeeled steamed bananas is carried out at a temperature not exceeding 50°C in the sun, or in a dryer, such that the moisture content of the banana powder obtained is less than 15%. The pulverised powder is usually sieved through a mesh to produce the coarse powder, moderately coarse powder, moderately fine powder, fine powder and ultra fine powder and further stored in separate airtight containers. The whole banana powder is formulated as a tablet, caplet, capsule, patch, softgel, topical gel, drink, powder, effervescent, drink mix, chewable, chewing gum, or gummy tablet for administering to mammals and animals by oral, nasal, transdermal, or sublingual route.

[0029] In another aspect of the present disclosure, a banana peel powder is obtained by slicing, drying and grinding half of the leftover steamed peel to obtain a banana peel powder. Usually drying is carried out at a temperature not exceeding 80°C in the sun or in a drying machine. In yet another aspect of the present disclosure, a banana peel extract is obtained by homogenizing and extracting the other half of the leftover steamed peel with hydroalcoholic solvent to obtain a banana peel extract. The hydroalcoholic solvent is selected from the group comprising ethanol, isopropyl alcohol or methanol.

[0030] DETAILED DESCRIPTION OF THE INVENTION

[0031] The edible banana is believed to have originated in the hot, tropical regions of South-East Asia. India is believed to be one of the centres of origin of banana. Its cultivation is distributed throughout the warmer countries and is confined to regions between 30°N and 30°S of the equator. Banana is also grown in many other countries of the world, namely Bangladesh, the Carribbean Islands, the Canary Islands, Florida, Egypt, Israel, Ghana, Congo, South Africa, Fiji, Hawaii, Taiwan, Indonesia, the Philippines, South China, Queensland, and Sri Lanka. Banana is essentially a tropical plant, requiring a warm and humid climate. Varieties of banana grown in different states of India are as follows:

[0032] Raw bananas (not including the peel) contain 75% water, 23% carbohydrates and 1% protein, with negligible fat. A 100-gram reference serving of raw banana supplies 89 Calories, 31% of the US recommended Daily Value (DV) of vitamin B6, and moderate amounts of vitamin C, manganese and dietary fiber, with number of other micronutrients in significant quantity. Unripe bananas are rich in proteins, with chitinase enzymes being the most abundant protein. Dopamine, a water- soluble antioxidant, is reported to be present in both the pulp and the peel. Similarly, various bioactive amines including putrescine, spermidine and serotonin are reported to be present in high concentrations in banana. In addition, bananas have been found to contain physiologically relevant amounts of biogenic amines, nitrogenous compounds that include serotonin, dopamine and norepinephrine that vary relative to the ripening cycle, as well as the cultivar-dependent phytosterols cycloeucalenone, cycloeucalenol, cycloartenol, stigmasterol (also known as stigmasterin or wulzen antistiffness factor), campesterol and P-sitosterol. Bananas have some potential health benefits for cancer, cholesterol metabolism and related markers of cardiovascular disease risk.

[0033] Banana pulp contains antioxidants, e.g., vitamins, carotenoids, and phenolic compounds such as catechin, epicatechin, lignin, tannins, flavonoids, as well as anthocyanins. Serotonin, norepinephrine, tryptophan, indole compounds, starch, iron, crystallizable and non-crystallizable sugars, vitamin C, vitamin B, fats, and mineral salts have been reported in the fruit pulp of Musa paradisiaca var. sapientum.

[0034] Banana peel is generally discarded as a waste; however, it is a very rich source of important phytoconstituents. The peel contains 6-9% dry matter of protein and 20- 30% fibers. Moreover, banana peel is a good source of lignin, cellulose, and hemicellulose with variety of active functional groups (carboxyl, hydroxyl, and amine). Phytochemical analysis of banana peels revealed the presence of phenols, carbohydrates, terpenoids, and saponins. The presence of such potent phytoconstituents in banana makes it a great target for nutritional and therapeutic researches.

[0035] Conventionally, bananas are utilized to produce various snacks, confectionaries and other food items including banana flour / powder. Traditional banana powder obtained in the market has several poor characteristics such as low thermal stability, creation of hard-formed gel, creation of too- sticky food preparation apart from possibility of causing poor digestion and constipation, making its applications limited in the food industry. The whole green banana must be processed in such a way that the characteristics of the banana powder are improved such as increased thermal stability, amphiphilic characteristics, increasing slowly digestible starch (SDS) content, and others.

[0036] The present disclosure is applicable to all varieties of banana (Musa sp; family: Musaceae) including but not limited to Dwarf Cavendish, Robusta, Monthan, Poovan, Nendran, Red banana, Nyali, Safed Velchi, Basrai, Ardhapuri, Rasthali, Karpuravalli, Kanthali, Grand Nain which includes Musa acuminata and Musa balbisiana, as well as their natural hybrids, Musa acuminaia and Musa paradisiaca. The present dislcosure utilizes the variety Musa acuminaia grown at Jalgaon district from the State of Maharashtra in India.

[0037] The process utilized in one of the embodiments is as follows -

[0038] 1. Green bananas were sorted to pick the ones free of any infestation or infection, and the peels were thoroughly washed to remove any dirt, contaminants, fertilizer or chemicals the fruit may have been sprayed with. The upper epidermis chlorenchyma of the whole bananas, with the peel, was scraped out by using a simple peeler, after both the ends were chopped. Thus, bananas with an intact parenchyma layer were obtained.

[0039] This process of removing the green outer layer of peel, until the inner layer is visible, improves the nutritional value of the whole bananas, by allowing steam to enter from porous peel and allowing the nutritional components of the peel to enter the pulp. Lemon juice was applied to prevent the natural enzyme action of the inner layer of the bananas. The bananas were loaded in a specially designed steam equipment, having water sufficient for steaming the load of bananas. The bananas with parenchyma layer was steamed approximately for about 5 to about 25 minutes, at about 70°C to about 100°C, until banana pulp became fairly soft. Banana infused water was collected from the water outlet and stored in an airtight container. The volatile components generated in step 5 was collected in a round bottom flask and were condensed by passing tap water at room temperature and collected as banana essence. About 75% of the load of the steamed bananas were partially peeled using a simple peeler. Thin slices of the partially peeled bananas (75% of the load), as well as the unpeeled steamed bananas (remaining 25% of the load), having thickness in the range of about 0.5cm to about 5 cm, were made and dried in sun, or by other suitable artificial drying technique at a temperature not exceeding 50°C, till crisp. Once completely dry and crisp, the slices of the peeled and unpeeled steam bananas were pulverised to provide steamed banana powder. The pulverised powder then sieved through 20# or 40# or 60# or 80# or 100# mesh to produce the coarse powder, moderately coarse powder, moderately fine powder, fine powder and ultra fine powder as per intended use and stored in a separate airtight container.

[0040] 11. The steamed wet banana peel was homogenised and extracted with hydroalcoholic solvent to obtain peel extract.

[0041] 12. The residue remaining after extraction was converted to animal feed supplement in a suitable form like powder, capsule, or tablet.

[0042] In one embodiment, the steaming / blanching technique used involves placing bananas over simmering water on a perforated rack in a specially designed covered pot, unlike conventional steaming or boiling. Simmering water ensures gentle treatment, as compared to boiling, and helps in retaining the banana colour, flavour, nutritional value, texture, shape and nutrients. The temperature is maintained at about 75°C to about 100°C, until banana pulp becomes fairly soft. This temperature range is crucial, as exceeding it would result in higher gelatinization of the banana starch, adversely affecting the final texture of the banana-derived products. Steaming results in pectin solubilization and middle lamella dissolution leading to cell wall separation. During the steaming process, the firmness of banana pulp decreases sharply during the first 10 minutes of steaming. Thereafter, the pulp softens at a slower rate and remains firm throughout the steaming. Loss of firmness can be attributed to the middle lamella dissolution and cell wall separations during the early stages of steaming. Starch swelling as well as gelatinization contributes to further loss of firmness at later stages. The very soft edible texture in banana after the method of the present disclosure is due to the cell wall separation, pectin solubilization and starch swelling. Pectin solubilization and middle lamella dissolution leads to cell wall separation in the skin of banana, and makes the peel soft, thereby adding to the ease of peeling. Therefore, peeling is carried out after steaming which makes the method of the present disclosure very easy and cost effective.

[0043] The steaming technique of present disclosure also enhances the shelf-life, overall acceptability and storage life of the banana derived products. The pectin found in steamed bananas has been shown to help control appetite, improve blood sugar, improve digestive health and reduce body fat.

[0044] Starches found in whole green banana are as follows: Rapidly digestible starch (RDS), as the name suggests, is rapidly digested and absorbed in the upper small intestine leading to a rapid rise in blood glucose levels, and then a drop, as the pancreas secretes insulin into the blood stream to lower blood glucose levels as quickly as possible.

[0045] Slowly digestible starch (SDS), as an intermediate starch fraction between RDS and Resistant starch (RS), is digested slowly throughout the entire length of the small intestine to provide sustained glucose release with a low initial rise in blood glucose levels and subsequently a slow and prolonged release of glucose and insulin. Food products with high SDS content are especially suitable for consumption by diabetic patients.

[0046] Resistant starch (RS) is a type of starches that is not accessible to digestive enzymes. There are four types of resistance starch:

[0047] RSI: found in grains, seeds, legumes that resist digestion as its bounded within the fibrous cell wall.

[0048] RS2: present in starchy foods such as green unripe banana which also resists digestion.

[0049] RS3: formed when starchy foods such as potatoes, rice etc are cooked and cooled, RS3 is favored in commercial food applications due to its considerable thermal stability, allowing it to withstand heat treatment during cooking.

[0050] RS4: These starches are chemically modified to resist digestion.

[0051] RS3 is preferred in commercial food applications due to its thermal stability. It can withstand heat treatment during cooking processes, making it a widely utilized ingredient in various food products. Raw bananas are high in resistance starch make them difficult for some people to digest. Further, native starches are also used in food industry because they regulate and stabilize texture, and for their thickening and gelling properties. Native starches are inherently present in the food and may comprise RS 1 or RS2, or both. However, the native starch structure may be less efficient given the process conditions (temperature and pH) employed in the food industry. Further, use of native starch in other industrial applications is reduced due to the low resistance to shear stress, thermal decomposition, high level of retrogradation / recrystallisation. These limitations can be overcome by the method of the present disclosure resulting in a modified starch. Such modifications on native starch alter the gelatinization, swelling, solubility properties, pasting and retrogradation characteristics. The steaming process of the present disclosure favours the partial formation of resistant starch type 3 (RS3). When bananas are steamed, the fibre breaks down, making it easier for the body to absorb the nutrients. This can be particularly helpful for people with digestive issues such as constipation, diarrhoea. Partial steaming for 15 to 25 minutes increases unmodified starch digestibility due to partial gelatinization of the starch, thereby making changes in the starch structure, and increasing the slowly digestible starch (SDS) contents of the banana powder.

[0052] Fibre helps to control digestive system and lowers risk of getting constipation by affecting the rate of digestion of foods, the absorption of nutrients, and the movement of waste products (stool) through the colon. Even though body cannot digest fibre, consuming enough of it is thought to be very important for gut health. This is partly because dietary fibre increases the size and frequency of stools and makes them softer. Insoluble fibre bulks up stool and acts like a brush, sweeping through the bowels to get everything out and keep things moving. The soluble variety absorbs water and forms a gel-like substance. This helps the stool to pass smoothly through bowels and improves its form and consistency. The fermentation of one type of soluble fibre, known as prebiotics, in the large intestine also helps maintain a healthy gut by increasing its number of good bacteria. It also provides a substrate for beneficial intestinal bacteria. Accordingly, the method of the present disclosure comprises processing of at least about 10% of the banana load with peel which increases the fibre content of the banana powder and reduces the cost.

[0053] The pectin found in boiled bananas has been shown to help control appetite and reduce body fat, even more so than protein. Therefore, the pectin, fibre and resistant starch in a boiled green banana can improve blood sugar control and digestive health, produce short-chain fatty acids via the gut bacteria, and increase fullness after the meal.

[0054] Glycemic index (GI) is a measure of how much specific foods increase blood sugar levels. Steaming of the whole, unpeeled banana results in low glycemic index of about 37 to about 45. a-amylase is an enzyme responsible for digestion of starch and carbohydrates in food. The tannins in the banana exhibit a-amylase inhibition, thereby delaying the digestion of complex carbohydrates and starch. This may also contribute towards a lower GI in the banana products prepared by the method of the present disclosure.

[0055] The method of obtaining banana products disclosed herein is completely devoid of enzyme treatment, thereby providing a simple process that is cost effective and provides products that are not chemically treated in any manner.

[0056] In another embodiment, pre-treatment of the bananas is carried out with rubbing lemon juice generously on the entire surface of the peeled bananas to deactivate the enzymes responsible for discoloration, and to remove any pesticides.

[0057] In one embodiment, the drying is a natural drying technique which utilizes the solar energy to remove the moisture content in the slices. Particularly, the moisture content is maintained less than 15% to improve the shelf life of the banana powder. In another embodiment, drying is an artificial drying technique selected from but not limited to tray drying, fluidised bed drying and vacuum drying. In another embodiment, the specially designed simple and cost-effective steaming equipment allows collection of the banana essence as a condensed product, and banana infused water along with other banana derived products, thereby preventing loss of certain water-soluble vitamins, minerals and amino acids. Banana infused water contains concentrated water-soluble vitamins, minerals and amino acids. Banana essence is a solution of aromatic components and volatile organic compounds, which is essentially free of sugars and solid constituents.

[0058] The banana infused water can be obtained by the following method: i. selecting fully developed whole green bananas free of any infestation or infection and cleaning them to remove contaminants; ii. scraping the outer epidermis chlorenchyma from the peel of the whole bananas of step (i) using a peeler, after chopping both ends, leaving behind the bananas with a parenchyma layer; iii. applying lemon juice to the peeled bananas of step (ii); iv. steaming the bananas of step (iii) in simmering water at a temperature of about 75°C to 100°C for 5 to 25 minutes till banana pulp becomes soft in a suitable steam equipment and passing the steam over water; v. collecting the banana infused water in an airtight container.

[0059] Further, banana essence can be obtained by following process: i. selecting fully developed whole green bananas free of any infestation or infection and cleaning them to remove contaminants; ii. scraping the outer epidermis chlorenchyma from the peel of the whole bananas of step (i) using a peeler, after chopping both ends, leaving behind the bananas with a parenchyma layer; iii. applying lemon juice to the peeled bananas of step (ii); iv. steaming the bananas of step (iii) in simmering water at a temperature of about 75°C to 100°C for 5 to 25 minutes till banana pulp becomes soft in a suitable steam equipment; v. condensing the volatile components obtained in step (iv) at room temperature using water to obtain banana essence. In another embodiment, the process utilizes a specially designed simple and cost- effective steaming equipment to produce easily digestible and fibre enriched whole banana powder. The whole banana powder is obtained by the process involving the following steps: i. selecting fully developed whole green bananas free of any infestation or infection and cleaning them to remove contaminants; ii. scraping the outer epidermis chlorenchyma from the peel of the whole bananas of step (i) using a peeler, after chopping both ends, leaving behind the bananas with a parenchyma layer; iii. applying lemon juice to the peeled bananas of step (ii); iv. steaming the bananas of step (iii) in simmering water at a temperature of about

[0060] 75°C to about 100°C for 5 to 25 minutes till banana pulp becomes soft in a suitable steam equipment; v. partially peeling about 75% of the steamed bananas of step (iv); vi. making thin slices of the peeled (75%) and unpeeled steamed bananas (25%), having thickness in the range of about 0.5cm to about 5cm; vii. drying the slices to complete dryness, and viii. pulverising the dry slices of step (vii).

[0061] In still another embodiment, the process utilizes a specifically designed simple and cost-effective steaming equipment to produce banana peel extract and banana peel powder. A banana peel extract is obtained by following process: i. selecting fully developed whole green bananas free of any infestation or infection and cleaning them to remove contaminants; ii. scraping the outer epidermis chlorenchyma from the peel of the whole bananas of step (i) using a peeler, after chopping both ends, leaving behind the bananas with a parenchyma layer; iii. applying lemon juice to the peeled bananas of step (ii); iv. steaming the bananas of step (iii) in simmering water at a temperature of about 75°C to about 100°C for 5 to 25 minutes till banana pulp becomes soft in a suitable steam equipment; v. peeling the steamed bananas of step (iv) and collecting the peel; vi. homogenising and extracting the steamed wet banana peel of step (v) with a suitable hydroalcoholic solvent; converting to an animal feed supplement in a suitable form.

[0062] Homogenisation is usually carried out in homogenizer equipment conventionally known in the art.

[0063] Further, a banana peel powder may be obtained by following process: i. selecting fully developed whole green bananas free of any infestation or infection and cleaning them to remove contaminants; ii. scraping the outer epidermis chlorenchyma from the peel of the whole bananas of step (i) using a peeler, after chopping both ends, leaving behind the bananas with a parenchyma layer; iii. applying lemon juice to the peeled bananas of step (ii); iv. steaming the bananas of step (iii) in simmering water at a temperature of about 75°C to about 100°C for 5 to 25 minutes till banana pulp becomes soft in a suitable steam equipment; v. peeling the steamed bananas of step (iv); vi. slicing, drying and grinding the peel to obtain a powder.

[0064] The banana peel is usually dried a temperature not exceeding 80°C in the sun or in a drying machine. For grinding any conventional techniques known to the skilled person can be employed such as mortal and pestel, or flour pulveriser and the like. Banana peel is composed of epidermis, ground tissue, and vascular bundle. Cells in the epidermis, ground tissue, and vascular tissue increase in size as the fruit develops. In contrast, the peel thickness, cell layer number, and cell size decreases as the fruit ripens or develops. As ripening progresses, loss of peel firmness and fruit softening is observed. Blackening of the banana peel is due to the presence of an enzyme called polyphenol oxidase (PPO), which is oxygen dependent. This enzyme polymerizes the naturally occurring polyphenols present in the banana skin. This is a chemical reaction that takes place in the presence of oxygen. As soon as the banana is peeled, the inner portion and the inner skin gets exposed to atmospheric oxygen - much more than when it is still covering the fruit. Because the inner skin is thin compared to the outer thick layers, the damage caused to the cells of the inner skin while peeling the banana, liberates phenolic amines, such as dopamines, present in the vacuoles of the banana cells. These amines come into contact with polyphenoloxidase enzymes present in the inner skin, resulting in immediate oxidation in the presence of atmospheric oxygen, and forming a brown polymer which blackens as time advances. Hence, the present disclosure involves a process that deactivates the enzyme after scraping of the epidermis of the green banana, by treating it with lemon juice. It also adds value in removing the insecticide and pesticide sprayed on the banana.

[0065] The extraction of the steamed wet banana peel is carried out using a hydroalcoholic solvent selected from, but not limited to ethanol, isopropyl alcohol or methanol.

[0066] In one of the embodiments, the whole banana powder of the disclosure is used for medicinal, cooking and / or cosmetic purposes.

[0067] In one embodiment, the whole banana powder of the invention is administered to mammals and animals by oral, parenteral, nasal, transdermal, sublingual route of administration. The powder may be provided in the form of nanoparticles or nano gels, or may be adsorbed on a suitable excipient.

[0068] In another embodiment, the whole banana powder of the invention may be formulated as a tablet, caplet, capsule, patch, soft gel, topical gel, drink, powder, effervescent drink mix, chewable tablet, chewing gum, or gummy for administering to mammals and animals.

[0069] In one of the embodiments, the banana peel extract of the disclosure is used for medicinal, cooking and / or cosmetic purposes. In yet another embodiment, the banana peel extract is used in treatments of conditions such as arthritis, inflammation, sunburn, and the like.

[0070] In one embodiment, the banana peel extract is administered to mammals and animals by oral, nasal, transdermal, sublingual route of administration. The banana peel extract may be provided in the form of nanoparticles or nano gels, or may be adsorbed on a suitable excipient.

[0071] In another embodiment, the banana peel extract may be formulated in the form of tablet, caplet, capsule, patch, soft gel, topical gel, drink, powder, effervescent drink mix, chewable tablet, chewing gum, or gummy for administering to mammals and animals.

[0072] In another embodiment, the banana infused water and banana essence may be provided in the form of a liquid or gel preparation, alone or in combination with suitable excipients for medicinal use. The liquid dosage forms such as solutions, suspensions and emulsions of the banana infused water and / or banana essence can be formulated with suitable excipients selected from, but not limited to, one or more vehicle, solubilizer, surfactant, suspending agent and an emulsifier.

[0073] The preferred composition depends on the method of administration, and typically comprises one or more conventional excipients.

[0074] In another embodiment, the compositions may contain inert excipients that are conventionally used such as one or more agents selected from binder, filler, diluents, disintegrants, solvents, cosolvents, isotonicity agents, chelating agents, buffers, pH-adjusting agents, solubilizers, stabilizers, dispersion agents, surfactants, wetting agents, lubricating agents, emulsifiers, suspending agents, preservatives, antioxidants, opaquing agents, glidants, processing aids, colorants, sweeteners, perfuming agents, flavouring agents, diluents and other known additives to provide an elegant preparation or dosage form containing the banana product, extracted as described above.

[0075] The banana derived products are formulated into composition which may contain binders that may be selected from, but are not limited to, starch, pregelatinized starch, sodium alginate, gelatin, polyvinyl pyrrolidone (PVP), methylcellulose, hydroxy propyl methyl cellulose (HPMC), polymethacrylates, sodium carboxy methyl cellulose, polyethylene glycol (PEG) and methylcellulose, or mixtures thereof. The binder is present in an amount of about 0.1% to about 5% by weight of the composition

[0076] The compositions may also contain fillers selected from disaccharides such as lactose and sucrose; polysaccharides and their derivatives such as starches, cellulose, or modified cellulose such as microcrystalline cellulose (MCC) and cellulose ethers such as hydroxypropyl cellulose (HPC); sugar derivatives such as sorbitol, xylitol, and mannitol, etc. The fillers may be present in an amount from about 5% to about 95% by weight of the composition.

[0077] The compositions may further include disintegrants selected from the group comprising croscarmellose sodium, starch, sodium starch glycolate, crospovidone, carboxymethyl cellulose calcium, carboxymethylcellulose sodium, magnesium aluminium silicate or mixtures thereof, croscarmellose sodium and / or starch. The disintegrant may be present in an amount of about 0.1% to about 20% by weight of the composition.

[0078] The compositions may also include flow-enhancing agents in an amount from about 0.1% to about 5% by weight of the composition. The flow-enhancing agents may be, for example, colloidal anhydrous silica, silicic acid, talc or mixtures thereof.

[0079] The compositions may also contain lubricant in an amount from about 0.1% to about 5% by weight of the composition. Examples of lubricants for use include, but are not limited to, magnesium stearate, calcium silicate, talc, fumed silicon dioxide, calcium stearate, stearic acid, sodium stearyl fumarate. Preferably, the lubricant, if present, is magnesium stearate or stearic acid, more preferably magnesium stearate.

[0080] The compositions may optionally contain one or more solubility enhancing agents such as medium chain fatty acid or a salt, ester, ether or derivative of a medium chain fatty acid having a carbon chain length of about 4 to about 20 carbon atoms. An absorption enhancing agent, if present, may be selected from one or more of sodium caprate, sodium dodecanoate, sodium palmitate, chitosan and derivatives thereof, fatty acids, surfactants, liposomes, triglycerides, polyethers, bile salts, triglycerides, and mixtures thereof.

[0081] Sweeteners or sweetening agents that may be used in the compositions of the present disclosure include any compound that provides a sweet taste. This includes, but is not limited to, nutritive sweetening agents, non-nutritive sweetening agents and mixtures thereof. The nutritive sweetening agents may be selected from, but are not limited to, dextrose, fructose, sucrose, brown rice syrup, date sugar, honey, maple syrup, coconut sugar, erythritol, maltitol, mannitol, sorbitol, xylitol, isomalt, lactitol, and mixtures thereof. The non-nutritive sweetening agents may be selected from, but are not limited to, acesulfame, aspartame, neotame, saccharin, sodium saccharin, sucralose, acesulfame potassium, stevioside and mixtures thereof.

[0082] A flavoring agent or flavorant may be added to enhance the taste or aroma of the composition of the present invention. Non-limiting examples of suitable natural flavors, some of which can readily be simulated with synthetic agents or combinations thereof, include almond, anise, apple, apricot, bergamot, blackberry, blackcurrant, blueberry, cacao, caramel, cherry, cinnamon, clove, coffee, coriander, cranberry, cumin, dill, eucalyptus, fennel, fig, ginger, mango, grape, grapefruit, guava, lemon, licorice, lime, malt, mandarin, molasses, nutmeg, mixed berry, orange, peach, pear, peppermint, pineapple, raspberry, rose, spearmint, strawberry, tangerine, tea, vanilla, winter green, and the like, as well as combinations thereof. The tablet composition of present disclosure may have one or more coatings such as film coating or sugar coating. Coating agents which are useful in the coating process, include, but are not limited to, polysaccharides, alkyl celluloses such as methyl or ethyl cellulose, hydroxyalkylcelluloses (e.g. hydroxypropylcellulose or hydroxypropylmethylcelluloses); polyvinylpyrrolidone, acacia, corn, sucrose, gelatin, shellac, polyvinyl alcohol (PVA), copolymers of vinylpyrrolidone and vinyl acetate (e.g. marketed under the brand name of ‘plasdone’).

[0083] Definitions:

[0084] The term “nutritional products” is used herein to imply products derived from whole banana, which includes banana infused water, banana essence, whole banana powder, banana peel powder and banana peel extract that may supplement the body with nutrients for growth and energy.

[0085] The term “sufficient” is used herein to mean the amount required to provide the desired effect or function.

[0086] The term “specifically designed steam equipment” is used herein to mean the equipment which allows to collect banana derived products with maximum yield without compromising their nutritional value.

[0087] The term “about” is used herein to mean approximately, in the region of, roughly, or around. When the term “about” is used in conjunction with a numerical range, it modifies that range by extending the boundaries above and below the numerical values set forth. In general, the term “about” is used herein to modify a numerical value above and below the stated value by a variance of 20%.

[0088] As used herein, “a,” “an,” or “the” can mean one or more than one. For example, “a” solvent can mean a single solvent or a multiplicity of solvents. Also as used herein, “and / or” refers to and encompasses any and all possible 5 combinations of one or more of the associated listed items, as well as the lack of combinations when interpreted in the alternative (“or”).

[0089] All publications, patent applications, patents, and other references mentioned are incorporated by reference herein in their entirety for all purposes.

[0090] Examples:

[0091] Source and geographical origin of the whole green bananas: Whole green bananas were obtained from a local farm in Jalgaon district.

[0092] Example 1: Preparation of banana infused water

[0093] Around 70 fully developed, free of any infestation / inf ection whole green bananas were selected. The upper epidermis chlorenchyma of the whole green bananas were scrapped out with peel using a simple peeler, after chopping both ends, leaving behind the parenchyma layer. Lemon juice was applied to peeled bananas (around 7 lemons were used for 70 bananas). Bananas were steamed in simmering water on a perforated rack in a specially designed covered pot till banana pulp becomes fairly soft. Finally, banana infused water was collected in suitable air tight container.

[0094] Example 2: Preparation of banana essence

[0095] Around 70 fully developed, free of any infestation / inf ection whole green bananas were selected. The upper epidermis chlorenchyma of the whole green bananas were scrapped out with peel using a simple peeler, after chopping both ends, leaving behind the parenchyma layer. Lemon juice was applied to peeled bananas (around 7 lemons were used for 70 bananas). Bananas were steamed in simmering water on a perforated rack in a specially designed covered pot till banana pulp becomes fairly soft. Finally, banana steam was condensed by collecting the steam in a round bottom flask, by passing tap water at room temperature. The banana essence so obtained was collected in suitable air tight container. Example 3: Preparation of an easily digestible and fibre enriched whole banana powder

[0096] Around 70 fully developed, free of any infestation / infection whole bananas were selected. The upper epidermis chlorenchyma of the whole bananas were scrapped out with peel using a simple peeler, after chopping both ends, leaving behind the parenchyma layer. Lemon juice was applied to peeled banana (around 7 lemons were used for 70 bananas). Bananas were steamed in simmering water on a perforated rack in a specially designed covered pot till banana pulp became fairly soft. About 75% of the steamed banana were peeled out. Steamed peeled and unpeeled bananas were sliced (around 1cm thick) with conventional knife or potato peeler, or any automated peeling equipment. Slices were dried in sunlight till complete dryness was achieved. Finally dry slices were pulverized and sieved through a mesh, and the whole banana powder was collected in suitable air tight container. The banana powder was later analyses for various parameters.

[0097] 3.1 Analysis of physical parameter of whole banana powder

[0098] The physical parameters of banana powder prepared by the method of example 3 was assessed. For measuring solubility, 0.1 g of banana powder was accurately weighed and mixed with 10 mL of distilled water. The mixture was immediately stirred using a voltage mixer for 30 s. The suspension was heated at 35°C for 30 min with continuous mixing. After the heating process, the suspension was centrifuged at 4500 rpm for 20 min. The supernatants were carefully transferred into aluminium cans and then dried in a hot air oven at 105 °C until a constant weight was achieved. Solubility was measured by the below formula:

[0099] Solubility (S) (%) = dried supernatant weight (g) weight of powder (g)xl00

[0100] The result is provided in table 1 below:

[0101] Table 1

[0102] 3.2 Analysis of chemical composition of whole banana powder

[0103] The whole banana powder prepared by the method of example 3 was further analysed for moisture content, protein, total fats, total fibre, total starch and ash content in comparison the banana powder procured from local market in Jalgaon.

[0104] The method for analysing these parameters was as per “official Methods of Analysis of AOAC International”, (Association of Official Analytical Chemists) and Bureau of Indian Standards as outlined in table 2 below: Table 2

[0105] The banana powder prepared by the method of example 3 had a moisture level of less than 10% in comparison to the market procured powder. Lower moisture content indicates improved stability against physical and chemical reactions and longer shelf life because of the decreased potential for microbial growth.

[0106] The ash content indicates the total amount of minerals present and the presence of toxic metals such as lead. As seen from the results the ash percentage of whole banana powder of example 3 was comparatively less than that of the market procured powder.

[0107] Further, the fibre content of the whole banana powder prepared by method of example 3 was high compared to that of the market procured powder.

[0108] 3.3 Characterisation of the Starch

[0109] The whole banana powder prepared by the method of example 3 was characterised for its starch content against that of the banana powder procured from market. The results are show in in table 3 below.

[0110] Table 3

[0111] As per the results in table 3 the RDS, SDS and fibre contents of the whole banana powder increased compared to locally procured powder. On the other hand, the RS contents significantly decreased. This indicates that most RS2 in green banana after the proposed processing was converted into RDS and SDS. Although the RS content of the whole banana powder was reduced, some of the RS changed from type-2 to type-3. As per the method of the present disclosure, the steaming treatment tends to destroy the structure of starch particles for most sources of RS2, potentially leading to gelatinization, thus increasing their digestibility.

[0112] 3.4 Functional characterisation of whole banana powder The whole banana powder prepared by the method of example 3 was characterised for its functional properties such as water absorption capacity, swelling power, bulk density, dispersibility, wettability and yield against the powder procured from market, locally.

[0113] The water holding capacity of the banana powder is a hydration parameter that assesses the powder’s ability to absorb water and attain the correct consistency. The maximum water holding capacity increases the swelling capacity of powder.

[0114] For determining the water absorption capacity of whole green banana powder, 0.5 g of the powder of example 3 was weighed in 50 mL centrifuge tubes followed by the addition of 5 mL water. The suspensions were vortexed and rested for 1 h at room temperature (26 ± 2 °C). Thereafter, they were centrifuged at 3000 rpm for 30 min at 25 °C. The volume of water absorbed was calculated by subtracting the total volume added to the volume of the supernatant after centrifugation.

[0115] Water absorption capacity is calculated by the formula:

[0116] Water absorption capacity = Volume of water absorbed

[0117] Weight of sample on dry basis.

[0118] The swelling power is the measure of its ability to swell by absorbing water by the banana powder. Swelling power was measured using the same method for analysing solubility as described in example 3.1. It is calculated using the below formula:

[0119] Swelling power = (Weight of wet sample xlOO)

[0120] Sample weight (100-percentage solubility)

[0121] Bulk density measures the mass of particles per unit volume. To measure bulk density around 10 grams of whole banana powder of example 3 and banana powder procured locally from market was taken in two 100 mL graduated cylinder and tapped until constant volume obtained. The bulk density was calculated as the weight (g) per unit volume (mL) of a sample.

[0122] Dispersibility denotes the ease of a substance to disperse evenly and quickly in water. To determine dispersibility, 3 grams of each sample was taken and was poured over the surface of water in two separate beakers. Time it took for powder to distribute itself over the surface of water and sink in water was noted.

[0123] Wettability is the ability of the powder to absorb water on the surface and get wet. To determine the wettability, 3 grams of each same was placed around pestle inside funnel separately, so that pestle blocks funnel opening. Then pestle is lifted to allow the samples to flow through stamp into beaker of water. As soon as the samples flow into beaker of water, time is noted for the sample to completely flow into the water.

[0124] The results are shown in table 4 below:

[0125] Table 4

[0126] The whole banana powder of the present disclosure had higher water absorption capacity and high swelling power than that procured locally from market. High swelling power denotes excellency of powder quality as it is prone to give a rigid gel structure through water retention, which facilitates better texture with a high volume of premium grades food products. The bulk density, dispersibility and wettability were similar to that of the locally procured banana powder.

[0127] 3.5 Sensory evaluation

[0128] A total of 44 male and female panellists were used. Each panellist was presented with a score sheet which was specifically designed for this study. The samples i.e. whole banana powder prepared by the method of example 3 and banana powder locally procured from market were evaluated on the basis of their flavour, colour, Texture, Appearance / flowability, Taste, Mouth feel, After taste and overall acceptability. Furthermore, all panellists scored the samples for each quality feature using a hedonic scoring scale of 1 to 9 on the provided evaluation sheet, where 9 = Like extremely, 8 = like very much, 7 = Like moderately, 6 = Like slightly, 5 = Neither like or dislike 4 = Dislike slightly, 3 = Dislike moderately, 2 = Dislike very much and 1 = Dislike extremely. The results are provided in table 5 below:

[0129] Table 5

[0130] Example 4: Preparation of banana peel powder

[0131] Around 70 fully developed, free of any infestation / inf ection whole green bananas were selected. The upper epidermis chlorenchyma of the whole green bananas were scrapped out with peel, using a simple peeler, after chopping both ends, leaving behind the parenchyma layer. Lemon juice was applied to peeled bananas (around 7 lemons were used for 70 bananas). Bananas were steamed in simmering water on a perforated rack in a specially designed covered pot till banana pulp became fairly soft. The steamed bananas were peeled out. The steamed banana peels were sliced (around 1cm thick) with an automated equipment. Slices were dried in sunlight till complete dryness was achieved. Finally, dry slices were pulverized and sieved through 60# mesh and the whole banana peel powder was collected in suitable air tight container.

[0132] Example 5: Preparation of banana peel extract

[0133] Around 70 fully developed, free of any infestation / inf ection whole green bananas were selected. The upper epidermis chlorenchyma of the whole green bananas were scraped out with peel, using a simple peeler, after chopping both ends, leaving behind the parenchyma layer. Lemon juice was applied to peeled banana (around 7 lemons were used for 70 bananas). Bananas were steamed in simmering water on a perforated rack in a specially designed covered pot till banana pulp became fairly soft. The steamed bananas were peeled out and peels were collected. The banana peel extract was collected in suitable air tight container by homogenising and extracting steamed banana peels by maceration method with an ethanol. The residue remained after extraction was converted to animal feed supplement in suitable tablet form for administering to mammals or animals.

[0134] Example 6: Comparative analysis of method of the present disclosure vis a vis traditional method

[0135] The method of the present disclosure (method of examples 1-5) was studied for various characteristics vis-a-vis traditional method for preparing banana derived products. Traditional method of producing banana derived products such as banana flour involves the peeling of the entire skin of banana, followed by slicing and drying. Unlike the present disclosure, in traditional method is neither steaming of the whole banana nor scraping only the outer epidermis chlorenchyma from the peel of the whole banana.

[0136] The ease or difficulty to peel was ascertained subjectively using method of the present disclosure as well as traditional method by peeling each fruit (44 samples) and scoring the ease or difficulty to peel on a 5- point hedonic scale from 1 (very hard to peel) to 5 (ease to peel). The results are shown in table 6 below.

[0137] Table 6

[0138] *n is indicative of number of samples

[0139] The pulp to peel ratio (PPR) was also measured by weighing the peel and pulp on a weighing scale. For traditional method, the banana skin was completely peeled and the peel and pulp were weighed separately. For the method of the present disclosure, only the outer epidermis chlorenchyma from the peel of the whole banana was scraped and the whole banana was weighed against the scraped banana to obtain PPR ratio. Banan firmness was measured by penetrometer. The penetrometer consists of a probe that penetrates the fruit and measures the force required to do so.

[0140] This ratio is indicative of the yield of the final product (i.e. whole green banana powder) obtained by the method of the present disclosure. The results are shown in table 7 below.

[0141] Table 7

[0142] A decline in firmness (hardness) (FF) and an increase in Pulp to Peel ratio was observed for the green bananas processed by the method of the present disclosure indicative of increase in yield of the final product such as whole green banana powder of example 3.

[0143] Physical parameters of the green banana were analysed for bananas processed using the method of the present disclosure vis-a-vis the green bananas processed using traditional method.

[0144] Fruit Weight (FW), Peel weight (PLW) and Pulp weight (PPW) were measured on a kitchen weighing scale

[0145] Fruit length (FL), Fruit Girth (FG) and peel Thickness (PLT) were measured using a measuring tape.

[0146] FV fruit Volume (FV) was measured in a calibrated beaker containing water. The volume of water in the beaker was taken. Whole green banana was then put in the beaker containing water and the volume of water was taken. The difference in two readings in volume of water was calculated as the fruit volume. FSG food specific gravity was calculated using the formula: Fruit weight / Fruit volume

[0147] Results are shown in table 8 below.

[0148] Table 8

[0149] *n is indicative of number of sample

Claims

CLAIMS1. A method of producing nutritional products derived from whole banana comprising the steps of:(i) selecting fully developed whole green bananas free of any infestation or infection and cleaning them to remove contaminants;(ii) scraping the outer epidermis chlorenchyma from the peel of the whole bananas of step (i) using a peeler after chopping both ends, leaving behind the bananas with a parenchyma layer;(iii) applying lemon juice to the peeled bananas of step (ii);(iv) steaming the bananas of step (iii) in simmering water at a temperature of about 75 °C to about 100°C for 5 to 25 minutes till banana pulp becomes soft;(v) further processing of the steamed banana of step (iv) to obtain nutritional products derived from whole banana.

2. The method as claimed in claim 1, wherein the nutritional products derived from whole banana consists of banana infused water, banana essence, whole banana powder, banana peel powder and banana peel extract.

3. A banana infused water obtained by the method as claimed in claim 1, the said method comprising, collecting the water used in step (iv), after steaming the bananas, to obtain banana infused water.

4. A banana essence obtained by the method as claimed in claim 1, the said method comprising, collecting the steam generated in step (iv) and condensing the volatile components at room temperature using water to obtain the banana essence.

5. A whole banana powder obtained by the method as claimed in claim 1, the said method comprising:(a) partially peeling about 75 % of the steamed bananas of step (iv);(b) making thin slices of the 75% peeled and 25% unpeeled steamed bananas obtained in step (a);(c) drying the slices obtained in step (b), and(d) pulverising the dry slices of step (c) to obtain an easily digestible and fibre enriched whole banana powder.

6. The whole banana powder as claimed in claim 5, wherein the drying of the slices of the peeled and unpeeled steamed bananas in step (c) is carried out at a temperature not exceeding 50°C in the sun or in a drying machine such that the moisture content of the banana powder obtained is less than 15 %.

7. The whole banana powder as claimed in claim 5, wherein the whole banana powder is administered to mammals and animals by oral, subcutaneous, nasal, transdermal, or sublingual route.

8. The whole banana powder as claimed in claim 5, wherein the banana powder is formulated as a tablet, caplet, capsule, patch, softgel, topical gel, drink, powder, effervescent, drink mix, chewable, chewing gum, or gummy tablet for administering to mammals and animals.

9. A banana peel powder obtained by the method as claimed in claim 1, the said method comprising, slicing, drying and grinding of the half of the leftover steamed peel obtained in step (a) of the method as claimed in claim 5 to obtain a banana peel powder.

10. The banana peel powder as claimed in claim 9, wherein drying of the peel is carried out at a temperature not exceeding 80°C in the sun or in a drying machine.

11. A banana peel extract obtained by the method as claimed in claim 1, the said method comprising, homogenizing and extracting the other half of the leftoversteamed peel obtained in step (a) of the method as claimed in claim 5 with hydroalcoholic solvent to obtain a banana peel extract.

12. The banana peel extract as claimed in claim 11, wherein the hydroalcoholic solvent is selected from the group comprising ethanol, isopropyl alcohol or methanol.

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