Effect of ripening on some physicochemical properties of cooking banana (<i>Musa ABB</i> Cardaba) pulp and flour

Ayo-Omogie, Helen Nwakego; Adeyemi, I. A.; Otunola, E.T.

doi:10.1111/j.1365-2621.2010.02432.x

Cited by 28 publications

(16 citation statements)

References 24 publications

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“…The result shows that unripe banana flour is a rich source of carbohydrate (90.92%), but a poor source of protein (4.37%). The protein content of the unripe banana flour obtained in this study was within the range (1.8-6.8%) reported by Ayo-Omogie et al [17]. The protein content of the flour blends significantly (p<0.05) increased with increasing levels of African yam bean flour substitution ranging from 5.07% for 10% African yam bean flour substitution to 14.05% for 50% yam bean flour substitution.…”

Section: Discussionsupporting

confidence: 85%

Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

Inyang¹

2015

IJNFS

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This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar ("mboro ukom") and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.

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Section: Discussionsupporting

confidence: 85%

Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

Inyang¹

2015

IJNFS

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“…With respect to proteins, it has been attributed to possible enzyme conversion and / or protein synthesis during ripening (Tressel et al, 1975). Similarly, the increase of ash content has been reported by several authors (Nimsung et al, 2007, Ayo-Omogie et al, 2010. However, the increase of protein and ash content is faster in control fruits and slow in fruit packed in polypropylene bags.…”

Section: Discussion:-supporting

confidence: 77%

Evaluation of Changes in Biochemical Parameters of Banana (Musa Spp.) Stored in Polypropylene Packagings.

AkissiFrancoise¹,

JeanFranoisRegisBilo²,

goranEssanBlaZita³

et al. 2018

IJAR

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This study was carried out to evaluate the effect of polypropylene packaging on biochemical parameters of plantain. Two varieties of banana (French 2 and Corne 1) harvested at 70 and 75 days after floral apparition have been stored at 25 °C in 0.235 and 0.303 mm thick polypropylene (PP) packaged. Biochemical characteristics such as pH, titratable acidity, ripening stage, moisture content, ash, reducing sugars and starch content were determined. The results showed that Polypropylene packaging stabilized the biochemical characteristics of plantain. The result about French 2 indicated stability of parameters between the 12 th and 14 th day of storage in the bags of 0.235 mm thickness and 18 th and 20 th day of storage in the bags of 0.303 mm thickness. However, for Corne 1 variety, the parameters were stable between 10 th and 12 th days of storage and 16 th and 18 th days respectively in packages of thickness 0.235 and 0.303mm. Significant differences were not observed for the same treatment at maturity levels of 70 th and 75 th days. The stability time of the physicochemical characteristics of French 2 variety is significantly longer.

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“…Moisture content values of 74.91%, 73.8% and 68-70.45% in ripe bananas have been reported (Hakim et al, 2012;Mohapatra et al, 2010 andSen et al, 2012). Moisture content in banana pulp is observed to increase because of respiratory breakdown of starch to sugar, migration of water from peel to pulp and excess moisture formation (Sen et al, 2012;Ayo-Omogie, 2010;Hakim et al, 2012). The high moisture content of banana contributes to its short storage life and high post harvest loss.…”

Section: Resultsmentioning

confidence: 97%

Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana (<i>Musa spp</i>)

Sogo-Temi¹,

Idowu²,

Idowu³

2014

Journal of Applied Sciences and Environmental Management

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ABSTRACT:The use of potentially toxic ripening agents is common in developing countries. Four ripening agents namely calcium carbide, potash, African mango and jathropha curcas leaf were used and compared with a control with no ripening agent. Result showed that RB1 and RB2 were the first to ripen at 3days with RB5 at 6 th day. Protein content reduced in the ripened samples in the order of 4.12>3.68>3.04>2.52>1.99>1.77%. Protein value was lowest when calcium carbide was used. Fat ash and fiber contents range between 0.28-1.72, 0.75-2.75and 0.50-1.75% respectively. The moisture content increased from 65.50 to 74.0%, while carbohydrate content range is 17.49-29.29%. Pb, Cu, Zn and Mn values of 0.22, 0.87, 1.96 and 0.67ppm was highest in calcium carbide ripened banana and lowest in the control 0.09, 0.26, 0.37 and 0.19 ppm. © JASEM http://dx.doi.org/10.4314/jasem.v18 i2.14 Ripening is a biochemical process which involves a series of physiological changes in colour, aroma, flavor and texture. Banana is a climateric fruit showing an increase in respiration resulting in colour, flavor, aroma and texture changes. It is usually eaten raw when ripe and is a major starchy food common in Sub-Sahara Africa and Asia, providing more than 25% of carbohydrate (Adeniji et al, 2007). The consumption of banana cuts across every age group, from little children to adults, and it supplies necessary calories and essential micronutrients. Once harvested it is highly perishable, with short shelf life leading to high post harvest losses of about 20-50% due to poor handling and quality deterioration (Ajayi and Mbah, 2007;Zewter et al, 2012). In order to reduce the high post harvest losses, bananas are harvested when green but mature, and artificially ripened when needed with the use of ripening agents. Ripening agents are substances which hasten the ripening process, and it comes in different forms. These include ethylene gas, ethephon, ethylene glycol, etherel and calcium carbide (Singal et al, 2012); African bush mango fruit (irvingia gabonesis) and leaves, Palm nut, Cassia leaves, Yellow Pawpaw leaves, torch light battery, calcium carbide, potash and ash (Ajayi and Mbah, 2007). African mango fruits, calcium carbide and newbouldia leaves were also reported by Adewole and Duruji (2010). According to Singal et al (2012), the commercial practice is to use these ripening agents to artificially ripen the fruits at the destination market before retailing. Ethylene gas is expensive to produce so low cost indigenous ripening technologies involving the use of hazardous materials are used (Singal et al 2012;Ajayi and Mbah, 2007). The adverse potential of calcium carbide as a ripening agent has been established (Singal et al, 2012) while other chemical ripening agents like ethepon, etherel and ethylene glycol are also considered hazardous to health and they have to be used within recommended safe limits (Hakim et al 2012;Food and Beverage Online, 2010). The use of toxic and suspicious ripening agents is of great concern as the activities of human ...

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Effect of ripening on some physicochemical properties of cooking banana (Musa ABB Cardaba) pulp and flour

Cited by 28 publications

References 24 publications

Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

Evaluation of Changes in Biochemical Parameters of Banana (Musa Spp.) Stored in Polypropylene Packagings.

Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana (<i>Musa spp</i>)

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