Evaluate the performance of Sago and Corn flour as solidification agents in in-vitro propagation of Sour banana.

Abstract

Sour banana (Musa acuminata) is an essential crop in the Musaceae family, valued for their flavour, nutrition, and year-round availability in tropical regions. However, the economic burden associated with agar, a key gelling agent in plant tissue culture, has prompted the investigation of cost-effective substitutes.The objective of the study was to observe the potential of corn flour and sago starch as replacements for agar in in-vitro propagation. Sago, derived from the tropical palm Metroxylon sagu, is a carbohydrate-rich staple thriving in swampy environments. Despite its low protein and fat content, sago is energy-dense due to amylose and amylopectin. Corn flour, a glutenfree alternative from maize (Zea mays), enhances the nutritional profile of sago, providing versatility and essential nutrients. The experiment employed a Completely Randomized Design with three treatments: T1 (Sago), T2 (Corn flour), and T3 (Agar-control). Results revealed that Corn flour consistently exhibited the highest mean plant height figure 1, compare to Sago and Corn flour, it was no significant difference from Agar. It was no significant differences in sprouting initially in both gelling agents, Corn flour showcased the highest mean in total root number and average total wet weight of roots, indicating its positive impact on plant development.Although the two gelling agents did not cause any statistically significant difference in sprouting of bananas, corn flour showed the highest average total number of roots figure 3 and average total wet weight of roots figure here 5, indicating that it has a positive influence on plant growth.Cost calculations unveiled that Agar was the most expensive option. Sago and corn flour emerged as economically viable alternatives, demonstrating efficacy while aligning with sustainability principles. This research pioneers accessible and environmentally sustainable tissue culture practices, offering economically viable options for researchers. However, further studies on compatibility with different plant species, tissue types, and long-term effects on plant health and genetic stability are warranted. The adoption of sago and corn flour in tissue culture mediums underscores the significance of embracing sustainable practices in advancing scientific knowledge and discovery.