Effect of addition of unripen banana (Musa paradisiaca) pulp on proximate composition and production cost of burfi

Introduction

India is the world's leading milk-producing country, with milk production increasing from 146.31 million tonnes in 2014-15 to 247.87 million tonnes in 2024-25, registering a 69.41 percent increase. Per capita milk availability also rose from 319 to 485 g/day during the same period. The dairy sector plays a significant role in the Indian economy, contributing 30.87 percent to the economic value of the agricultural and allied sector and 5.49 percent to the national economy (Anonymous, 2025-26) [2] . Milk-based traditional sweets are an integral part of Indian cultural and social traditions and are widely consumed during festivals, religious functions and social occasions. Their increasing commercial value has also encouraged organized dairy industries to enter the traditional sweets sector for value-added production (Kumar et al., 2016) [11] . Burfi is a popular khoa-based traditional sweet in India. The versatility of khoa permits incorporation of various food ingredients, resulting in different types of burfi. Kamble et al. (2010) [9] . Banana is an important fruit crop valued for its pleasant flavour and high nutritional content. It is a rich source of vitamins A, C and B₂ and minerals such as potassium, calcium, phosphorus, magnesium, sodium and iron. Besides fresh consumption, banana is widely utilized for value-added products such as chips, flour, powder, jam and beverages. Unripen bananas are commonly used for flour production, whereas ripe bananas are used for powder preparation (Kuchi et al., 2017) [10] .

Materials and Methods

The present study was conducted during 2025-2026 in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani.

Materials

Fresh Standardized Buffalo milk (6% fat and 9% SNF), Unripen banana crystalline cane sugar was purchased from local market.

Methodology

Unripen banana fruits were washed, blanched at 80 °C for 3 minutes, cooled, peeled and cut into small slices. The slices were blended into a smooth pulp, collected and used for burfi preparation. Burfi was prepared using buffalo milk standardized to 6 percent fat and 9 percent SNF. The milk was heated to boiling and blended with blanched unripen banana pulp. The mixture was concentrated with continuous stirring and scraping until a homogeneous khoa-like consistency was attained. Sugar was added at 30 percent of the khoa weight and mixed thoroughly to obtain a uniform mass. The product was then transferred to trays, spread evenly, and allowed to cool and set at room temperature. After setting, the burfi was cut into rectangular pieces, packaged suitably, and stored at (Kuchi et al. 2017) [10] Burfi blended with unripen banana pulp and control burfi were analysed for moisture, ash, fat, total solids, total sugar and protein by using standard methods. Moisture was determined as per standard procedure described by (Anonymous, 1959) [1] . Ash content was determined by methods described in IS: SP (Part XI) 1981. The fat content was determined by using Gerber's method described in IS: SP 1224 (Part II), 1977. Total solid content was determined as per the method described in IS: 1479 (Part II) 1961. Total sugar content was estimated by subtraction method i.e. Total sugar = 100-(moisture + fat + protein + ash). The protein content was determined by the method of Lowry et al.

Results and Discussion

Moisture content of burfi blended with unripen banana pulp

The mean value for percent moisture content of the control (T₁) and burfi blended with unripen banana pulp at T₂, T₃ and T₄ was 18.85, 19.66, 20.39 and 21.07 percent, respectively. The percent moisture content of control (T₁) sample was (15.63) lower and differ significant from all treatments. Among the treatment percent moisture content increased significantly toward higher level of addition of banana pulp. Moisture content in T₄ (21.07) was highest and differ significantly than all other treatment and among the treatment group values differ significantly from each other. The significant increase in moisture content of burfi blended with unripen banana pulp was due to the higher moisture content (68.45) of unripen banana pulp. The results obtained in the present study are similar with Navale et al. (2014) [14] , who reported that of burfi with addition of wood apple pulp at 5, 10 and 15 percent levels, with moisture increasing from 16.96 to 20.30 percent. Similarly, Kumar et al. (2016) [11] who reported that addition of pineapple pulp at 10, 20 and 30 percent levels increased the moisture content of burfi from 19.81 to 22.38 percent.

Fat content of burfi blended with unripen banana pulp

The mean values for percent fat content of the control (T₁) and burfi blended with unripen banana pulp T₂, T₃ and T₄ was 22.28, 21.16, 20.38 and 19.78 percent, respectively. The percent fat content decreased significantly with increasing levels of pulp in treatment group and values in treatment group differed significantly from each other. The control T₁ (22.28) showed highest percent fat content and differ significantly than all treatment T₄ (19.78) recorded the lowest percent fat content than all other treatment. The significant decrease in fat content of burfi blended with unripen banana pulp was due to lower fat content (0.19) in unripen banana pulp compared to khoa. The results obtained in present study are similar to Kamble et al. (2010) [9] , who reported a decline in fat content of burfi with addition of pineapple pulp at 5, 10, 15, 20 and 25 percent levels. The fat content decreased from 21.95 percent in the control to 15.81 percent. Similarly, Navale et al. (2014) [14] reported that decrease in percent fat content of burfi with addition of wood apple pulp at 5, 10 and 15 percent levels, from 20.41 percent in the control to 17.03 percent in T₄.

Protein content of burfi blended with unripen banana pulp

The mean value for percent protein content of the control (T₁) and burfi blended with unripen banana pulp T₂, T₃ and T₄ was 16.61, 16.14, 15.61 and 15.22 percent, The percent protein content of control (16.61) was significantly higher than other treatments. Among all the treatments protein content decreased significantly towards higher level of addition of unripen banana pulp. The percent protein content T₂ (16.14) was highest and T₄ (15.22) was lowest among the treatment group. The reduction in protein content may be attributed to the comparatively lower protein content of the unripen banana pulp (1.15) as compared to khoa (17.8), resulting in a significant decrease in the overall protein content of burfi in treatment group. The results obtained in present study are similar to Kumar et al. (2016) [11] , who reported a decrease in protein content of burfi addition of pineapple pulp at 5, 10, 15, 20 and 25 percent levels. The percent protein content decrease from (15.67) percent in the control to (12.47) percent in T₄ with addition of pineapple pulp.

Ash content of burfi blended with unripen banana pulp

The mean value for percent ash content for control (T₁) and burfi blended with unripen banana pulp T₂, T₃ and T₄ was 3.09, 2.82, 2.66 and 2.46 percent, respectively. The percent ash content decreased significantly towards increasing levels of addition of pulp in treatment groups and all the treatments differed significantly from each other. The percent ash content in control was the highest (3.09) and differ significantly. Whereas, in treatment T₄ (2.46) showed lowest ash content as compare to control as well T₂ (2.82) and T₃ (2.66). The significant decrease in ash content may be attributed to the comparatively higher moisture content in unripen banana pulp than the khoa, resulting in a gradual reduction in content of the developed burfi. The results of the present study are similar with Kumar et al. (2016) [11] , who reported a decrease in ash content of burfi from 3.18 percent in the control to 2.49 percent with the addition of 10, 20 and 30 percent pineapple pulp. Similarly, Bhosale et al. (2018) [3] observed that the ash content of burfi decreased from (2.80) percent in the control to (2.39) percent in T₄ with addition of 5, 10 and 15 percent bottle gourd pulp.

Total solids content of burfi blended with unripen banana pulp

The mean value for percent total solids content of the control (T₁) and burfi blended with unripen banana pulp T₂, T₃ and T₄ was 81.15, 80.34, 79.61 and 78.93 percent, respectively. In control T₁ (81.15) total solid content was highest and differ significantly from all other treatments. A significant decrease in total solids content was observed with increasing levels of unripen banana pulp in burfi. Among the treatments the percent total solid in T₂ (80.34) was the highest, whereas in treatment T₄ the lowest (78.93). The significant decrease in total solids content was due to the increase in moisture content with increasing levels of unripen banana pulp in burfi. The results of the present study are similar with Kumar et al. (2016) [11] , who reported a decrease in total solids content of burfi from 80.19 percent in the control to 77.62 percent with addition of 10, 20 and 30 percent pineapple pulp.

Total sugar content of burfi blended with unripen banana pulp

The mean value for percent total sugar content for the control (T₁) and burfi blended with unripen banana pulp T₂, T₃ and T₄ was 39.17, 40.22, 40.97 and 41.47 percent, respectively. The percent total sugar content in control T₁ (39.17) was lowest, whereas in treatment T₄ (41.47) showed highest total sugar content and differ significantly from other treatments. The significant increase in total sugar content of burfi towards higher levels of unripen banana pulp addition attributed to the presence of naturally occurring sugars and carbohydrates in the added pulp, which resulted in significant increase in sugar content in the burfi. The results of the present study are similar to Navale et al. (2014) [14] , who reported that addition of wood apple pulp at 5, 10 and 15 percent levels increased the total sugar content of burfi from 44.77 percent in the control to 45.37, 46.52 and 47.44 percent.

Production Cost of prepared product

The production cost of control burfi and unripen banana pulp blended burfi was calculated on the basis of the cost of ingredients used, viz., khoa, unripen banana pulp and sugar required for preparation of the product. In addition to ingredient cost, labour and fuel charges were also considered while calculating the production cost. The ingredients were considered according to their prevailing market prices. The production cost of unripen banana pulp blended burfi was worked out and presented in the table. The production cost of control burfi (T₁) and burfi blended with 1.5, 2.5 and 3.5 percent unripen banana pulp (T₂, T₃ and T₄) was found to be Rs. 323.60, 319.02, 315.97 and 312.92 per kg, respectively. The cost of burfi blended with unripen banana pulp was observed to be decreased than control as well as towards the higher level of addition of unripen banana pulp was due to lower price of added unripen banana as compared to khoa.

Conclusions

The value added and nutritious burfi could be prepared by blending of buffalo milk khoa with unripen banana pulp. It was concluded that addition of unripen banana pulp influenced the proximate composition of burfi, with moisture and total sugar increasing, while fat, protein, ash and total solids decreased as the level of pulp increased. The cost of production also decreased with increasing levels of unripen banana pulp.

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