Vol. 11, Issue 12 (2022)

The investigation entitled “Study of Recovery Attributes for making Banana chips of different Varieties” was carried out during the year 2017-18 with the objectives to identify suitable variety of banana for chips preparation and to study their qualitative characters during storage. The experiment was conducted at College of Agriculture, Dhule in completely randomized design with three varieties of banana viz., 'Grand Naine', 'Shrimanti 'and Phule Pride (BRS-13-3clone) which were replicated seven times. Chips of 1.5 mm thickness were prepared and fried in refined sunflower oils at 155 to 160 ºC for 5.0 minutes.

The proximate analysis of fried banana chips was carried out for average fruit weight, peeling losses, pulp to chips ratio, recovery etc. which shown that the parameters were influenced by varieties studied. It was observed that, irrespective of the variety, there was increased moisture content, value as the period of storage increased. However, the increase was less in the variety Grand Naine.

The results also revealed that the cultivar Grand Naine registered the highest values for average fruit weight, While the variety Shrimanti were recorded highest values for peeling losses and lowest values for pulp to chips ratio, recovery, The variety Phule Pride (BRS-13-3) was exhibited moderate performance with respect to all the parameters studied. It was further observed that Phule Pride recorded significantly the highest recovery. Significantly the lowest recovery percent was observed in the Cultivar Shrimanti, whereas it was moderate in the cultivar Grand Naine.

Eshetu and Tola (2014) while evaluating five plantain varieties did find significant differences in the production of chips. The highest recovery in the Phule Pride might be due to low peeling losses. However, the treatment Shrimanti recorded the highest BCR.