Nutrient composition and selected physicochemical properties of fifteen Mchare cooking bananas: A study conducted in northern Tanzania

Dotto, Joachim; Matemu, Athanasia O.; Ndakidemi, Patrick A.

doi:10.1016/j.sciaf.2019.e00150

Cited by 27 publications

(31 citation statements)

References 17 publications

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“…According to Nuhu et al (2020), increased moisture content in CaC2 artificially ripened banana is an indication that the chemical compound weakens the fibre of the peel so that moisture is easily absorbed. The result of the fat content also conformed to the values obtained for other banana samples cultivated in Africa (Annor et al, 2016;Dotto et al, 2019).…”

Section: Proximate Compositionsupporting

confidence: 85%

Effect of accelerated ripening agent on nutrient and antinutrient composition of banana

Ariyo¹,

Balogun²,

Solademi³

2021

J. Agr. Food Sci.

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Food safety especially of fruits is important for a healthy and sustainable food system. Though accelerated ripening of fruits is common in Nigeria, its effect on nutritional quality of fruits remains underexplored. This study was conducted to investigate the changes in the nutrient and antinutrient composition of banana ripened with Calcium carbide (CaC2). In this study, mature bunches of freshly harvested green bananas were grouped separately and allowed to ripen naturally and artificially (with CaC2). At the end of the ripening stage, the nutritional parameters (proximate, minerals, vitamins) and antinutritional parameters were determined using relevant analytical methods, and the results obtained were compared across groups. The results showed that the proximate composition of the artificially ripened samples increase in ash (1.49), fat (0.76), and moisture (69.86) while carbohydrate (23.92) and protein (1.88) contents declined. Similarly, Na, K, Ca, Mg, P, Fe and Zn (mg/100 g) contents were higher in calcium carbide ripened than naturally ripened sample. Naturally ripened samples contained the higher amount of Vitamins C (28.87 mg/100 g), niacin (0.89 mg/100 g), pantothenic acid (0.27 mg/100 g) and pyridoxine (0.29mg/100 g). The β-carotene (127 mcg/100 g), Vitamin E (2.9 mg/100 g) and Vitamin K (0.31 mg/100 g) increased significantly in the artificially ripened samples, when compared to the naturally ripened samples. The use of calcium carbide as a ripening agent increases moisture and phlobatannin content, and loss in protein, carbohydrate, fibre, niacin, pantothenic acid, and pyridoxine composition of Cavendish banana.

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Section: Proximate Compositionsupporting

confidence: 85%

Effect of accelerated ripening agent on nutrient and antinutrient composition of banana

Ariyo¹,

Balogun²,

Solademi³

2021

J. Agr. Food Sci.

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“…), reporting that the pH of bananas ranged from 4.3 to 5.5 (Etienne, Génard, Bancel, Benoit, & Bugaud (2013) and Bugaud, Maraval, Daribo, Leclerc, and Salmon (2016). The acidity in malic acid was investigated in the studies of Yap, Fernando, Brennan, Jayasena, and Coorey (2017) in bananas of the Cavendish cultivar and of Dotto, Matemu, and Ndakidemi (2019) the cultivar bananas of the Earth and the results showed values of 1.5 % to 2.3 % being similar to that found in this study (1.02 %).…”

Section: Physicochemical Properties Of the Pulpssupporting

confidence: 83%

“…Potassium is the most abundant mineral in bananas (Dotto et al, 2019;Etienne et al, 2013). When checking some studies with several banana cultivars, it was found that mineral concentrations are variable as to the type of cultivar and increase according to the stage of maturation (Yap et al, 2017).…”

Section: Determination Of the Minerals Sodium (Na) And Potassium (K)mentioning

confidence: 99%

Effect of the addition of psyllium (Plantago Ovata Forsk) on the total and bioaccessible concentration of the minerals sodium and potassium in frozen banana pulp

Franco¹,

Chávez²,

Taniguchi³

et al. 2021

RSD

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Increased blood pressure is one of the main risk factors for cardiovascular disease. The World Health Organization (WHO) recommends that sodium intake should be moderate and potassium intake can be increased, as its intake is associated with a lower incidence of cardiovascular disease. Banana is a fruit rich in potassium and has large post-harvest losses due to its perishability. The production of frozen pulps is an alternative to reduce these losses. To add nutritional and functional benefits to the fruit pulp, it is possible to add soluble fiber, since its high intake is known to have a protective effect against cardiovascular disease and its intake by individuals does not meet the recommended minimum. There is evidence that psyllium dietary fiber contributes to lowering blood pressure, lowering cholesterol, lowering blood glucose and its incorporation into foods may offer health benefits such as preventing high blood pressure. Knowing that sodium and potassium intake is related to blood pressure, this study aimed to investigate the content of the minerals sodium and potassium in frozen banana pulp added with psyllium and to verify the concentrations of bioaccessibility in in vitro digestion. Our results showed that the addition of psyllium contributed to an increase in the content of the minerals potassium and sodium and that after the simulated digestions we verified that the final concentrations of the mineral potassium are in agreement with other results present in the literature, we also saw that despite increasing the sodium content, the final concentration of the dialysate (which would be absorbed by the human body) was 0.17%, being very low and ideal for preventing high blood pressure.

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“…An average size apple fruit (Malus domestica) cost 100 -150N (Nigerian Naira) while the local apple (S. malaccense) of the same size cost 40 -50N. Also the fat contents are higher than those reported for some common fruits such as Mango and Banana values of 0.4 and 0.6g/100g respectively (Guiamba, 2016;Dotto et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Proximate and Mineral Elements Composition of Three Forest Fruits Sold in Port Harcourt, Nigeria

Oladele¹,

Ofodile²,

Udi³

et al. 2021

jasem

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This study aimed to assess the nutritional and trace elements composition of selected forest fruits sold for human consumption in Port Harcourt. Fruit contamination by heavy metals is an issue of global concern. Nondegradable elements bioaccumulations in tissues and organs have deleterious effects in man. Three (3) Agroforestry fruits species; (Spondias cytherea L. (Anacardiaceae), Syzygium malaccense (L.) Merr. & L. M. Perry Myrtaceae and Cola pachycarpa K. Schum. Malvaceae) were purposefully selected and sourced from three strategically located markets namely; Oil mill, Choba and D/line fruit markets. The fruit species were procured and washed with distilled water and the edible parts extracted, chopped and sun dried properly. The nutritional composition was analyzed using 18th edition of the Association of Official Analytical Chemist while trace metals were analysed using PIXE Accelerator. Spondias cytherea yielded high percentage of crude Protein (8.373±0.1) and Fibre content (11.73±0.03), while Syzygium malaccense was rich in Fat (7.17±0.02) and Ash (4.17±0.04). Moisture content was highest in Cola parchycarpa (12.63±0.05). PIXE Accelerator analysis revealed that the fruits contain high concentration of trace metals; S. malaccense contained Mg (1170±237.0ppm), Si (60.02±68.95ppm), Al (14.89±7.71ppm), Fe (10. 60±4.11ppm), Rb (3.20±0.00ppm) and Ti (1.82±0.00ppm). C. parchycarpa had Zn (6.22±11.80ppm), Cr (1.60±0.75 ppm), Mn (0. 71±0.87ppm) and Cu (0.38±0.33ppm). Ni (0.16 ppm) was found only in S. cytherea fruit. The forest fruits are rich in nutrients vital for healthy growth but the level of heavy metals (Mg, Al. Cr, Fe and Zn) in each of the fruits were above WHO/FAO permissible limit, therefore excessive consumption on a daily/weekly routine should be avoided. Keywords: Forest fruits, proximate, heavy metals, human health

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Nutrient composition and selected physicochemical properties of fifteen Mchare cooking bananas: A study conducted in northern Tanzania

Cited by 27 publications

References 17 publications

Effect of accelerated ripening agent on nutrient and antinutrient composition of banana

Effect of accelerated ripening agent on nutrient and antinutrient composition of banana

Effect of the addition of psyllium (Plantago Ovata Forsk) on the total and bioaccessible concentration of the minerals sodium and potassium in frozen banana pulp

Proximate and Mineral Elements Composition of Three Forest Fruits Sold in Port Harcourt, Nigeria

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