Abstract            Volume:13  Issue-12  Year-2025         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

This study investigates the beta-amylase enzyme activity extracted from various banana species indigenous to Kerala, India, with a focus on understanding their potential applications in food processing and related industries. Enzyme activity was determined through extraction and measurement in International Units (IU) per gram. Results reveal significant variability in beta-amylase activity among different banana varieties, with Plantain banana (B1) exhibiting the highest activity at 11.57 x 10^-9 IU, followed by Cavendish banana (B4) at 4.56 x 10^-9 IU. Conversely, Musella lasiocarpa (B3) displayed the lowest activity at 1.32 x 10^-9 IU. These findings underscore the importance of considering banana variety selection for specific industrial processes requiring efficient starch breakdown. The study contributes to a deeper understanding of the biochemical properties of diverse banana species, offering insights for agricultural practices, food production, and potential avenues for enzyme engineering and genetic modification in crop improvement.

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