Formulation and analysis of ready to serve beverage utilizing nelli (phyllanthus emblica) and banana pseudostem juice

Abstract

The banana fruit industry produces pseudostems as by-products, which are often regarded as waste. However, these pseudostems are rich in minerals, fibers, and other nutrients, making them a valuable resource for enhancing the therapeutic and nutritional value of food products. Nelli, recognized for its medicinal benefits in traditional medicine, often sees a surplus of ripe fruits going to waste during peak seasons. Therefore, this study aims to formulate and standardize a healthy, therapeutic ready-to-serve (RTS) beverage by blending different proportions of banana pseudostem and Nelli juice: T1 (100:0), T2 (80:20), T3 (60:40), T4 (40:60) and T5 (20:80). Sensory evaluation was conducted using a 5-point hedonic scale, revealing that T3 received significantly higher (p < 0.05) preference compared to the other treatments. Subsequently, the physicochemical properties, proximate composition and antioxidant properties of raw materials, T1 and T3 were evaluated. The study highlighted that RTS beverages incorporating banana pseudostem juice (T3) retained significant amounts of crude fiber, flavonoids and antioxidant capacity. Shelf-life studies conducted over two months confirmed the stability of final products, with microbial counts remaining within acceptable limits. Therefore, this research highlights the potential of these RTS beverages as nutritious options utilizing sustainable agricultural products