Amino Acid Profiling of GI-Tagged Kamalapura Fresh Red Banana (Musa acuminata) from Kalaburagi District, Karnataka, India

Abstract:

Kamalapura Red Banana, a Geographical Indication (GI)-tagged indigenous variety of Musa acuminata, is widely cultivated in the Kalaburagi district of Karnataka, India. The present study aimed to evaluate the amino acid profile of fresh Kamalapura Red Dacca banana using standardised analytical techniques. Amino acid profiling was performed at Biochem Research and Testing Laboratory (BRTL) following acid hydrolysis and high-performance liquid chromatography (HPLC) procedures as per AOAC International guidelines. Quantification was carried out using a Biochrom 30 amino acid analyser with post-column ninhydrin derivatisation. Seventeen amino acids, including essential and non-essential amino acids, were identified and quantified. Results were expressed as mean ± standard deviation of duplicate determinations. Glutamic acid (15.92 ± 0.06 mg/100 g) and aspartic acid (10.01 ± 0.32 mg/100 g) were the predominant amino acids. Among essential amino acids, leucine (7.05 ± 0.10 mg/100 g), valine (5.13 ± 0.08 mg/100 g), and histidine (5.25 ± 0.06 mg/100 g) were present in higher concentrations. Sulphur-containing amino acids, methionine and cystine, were comparatively lower. Low standard deviation values indicated high analytical precision and reproducibility. The findings demonstrate that Kamalapura Red Banana possesses a balanced amino acid composition, supporting its nutritional value and potential application in functional and health-oriented food formulations.