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<p>This study developed a plant-based fish substitute using banana blossom, white kidney bean flour, and konjac powder. An optimized formulation containing 46% banana blossom, 30% white kidney bean flour, and 24% konjac powder was selected using a mixture design approach. The product exhibited a hardness value of 9684 N, comparable to that of sea bass (Lates calcarifer). Scanning electron microscopy revealed a three-dimensional fibrous network composed primarily of legume proteins and insoluble plant fibers, closely resembling the structure of fish muscle. Nutritional analysis showed that a 250 g serving provided 31 g of protein and 11 g of dietary fiber, with no detectable cholesterol. The product retained 1404 mg of phaseolamin, a bioavailable alpha-amylase inhibitor naturally present in white beans, which may function as a starch blocker and help regulate postprandial blood glucose. Microbiological evaluation confirmed compliance with national food safety standards (MOPH No. 416). Consumer testing with 100 participants using a 9-point hedonic scale indicated acceptance levels ranging from “moderately liked” to “very liked”. Purchase intention increased from 79 to 89% after providing nutritional information. These findings demonstrate that banana blossom, an agricultural byproduct, can be effectively utilized to create a nutritionally valuable plant-based fish substitute with realistic texture and commercial potential.</p>

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Development of a plant-based fish analog for future food applications using banana blossom and white bean flour

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Sopit Pudjangngam,
  • Orawan Oupathumpanont,
  • Sunan Parnsakhorn,
  • Sopida Wisansakkul

摘要

This study developed a plant-based fish substitute using banana blossom, white kidney bean flour, and konjac powder. An optimized formulation containing 46% banana blossom, 30% white kidney bean flour, and 24% konjac powder was selected using a mixture design approach. The product exhibited a hardness value of 9684 N, comparable to that of sea bass (Lates calcarifer). Scanning electron microscopy revealed a three-dimensional fibrous network composed primarily of legume proteins and insoluble plant fibers, closely resembling the structure of fish muscle. Nutritional analysis showed that a 250 g serving provided 31 g of protein and 11 g of dietary fiber, with no detectable cholesterol. The product retained 1404 mg of phaseolamin, a bioavailable alpha-amylase inhibitor naturally present in white beans, which may function as a starch blocker and help regulate postprandial blood glucose. Microbiological evaluation confirmed compliance with national food safety standards (MOPH No. 416). Consumer testing with 100 participants using a 9-point hedonic scale indicated acceptance levels ranging from “moderately liked” to “very liked”. Purchase intention increased from 79 to 89% after providing nutritional information. These findings demonstrate that banana blossom, an agricultural byproduct, can be effectively utilized to create a nutritionally valuable plant-based fish substitute with realistic texture and commercial potential.