Nutritional Content and Functional Properties of French Horn, False Horn and FHIA-21

Amankwah, Emmanuel; Ayim, I.; Dzisi, Komla Agbeko; Barimah, John

doi:10.3923/ajft.2011.322.328

Cited by 9 publications

(5 citation statements)

References 5 publications

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“…Manganese had the lowest values (1.77–4.40 μg/g). This is in concordance with data observed in the literature [ 6 ]. Maricongo had higher values of potassium and boron at the yellow stage than at the green stage.…”

Section: Resultssupporting

confidence: 94%

“…Regardless of cultivar and maturity index, the non-nitrogen extract was the major component while ash and crude fat were the lowest. Moisture content for both maturity stages was within values heretofore reported, which ranged from 52.0 to 75.0% [ [1] , [2] , [3] , 6 ]. Maricongo and Maiden presented similarities in this parameter being their percentages in stage 1, 59.60% and 60.64%, respectively.…”

Section: Resultssupporting

confidence: 68%

“…Plantain, classified scientifically as Musa paradisiaca , is used commonly to describe a banana group that must be put through a cooking process to be consumed due to its high starch content. Despite differences between existing and currently marketed plantain cultivars, carbohydrates prevail as the main nutrient in their proximal composition [ [1] , [2] , [3] , [4] , [5] ], and potassium as the predominant mineral [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional composition and in vitro digestibility of two Plantain Cultivars (Musa Paradisiaca spp.) in Puerto Rico

Pérez-Donado

Pérez-Muñoz

Chávez-Jáuregui

2023

Heliyon

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

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Nutritional composition and in vitro digestibility of two Plantain Cultivars (Musa Paradisiaca spp.) in Puerto Rico

Pérez-Donado

Pérez-Muñoz

Chávez-Jáuregui

2023

Heliyon

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“…is a tropical fruit of the plantain processed banana type with the AAB genome which contains higher fiber than other varieties, which is 2.3% (Musita, 2012 andMichaelsen et al, 2009). Amankwah et al (2011) adds that cooking plantain contains 62.5% water, 1.82% ash, 5.03% protein, 1.24% fat, 28.91% carbohydrates, 794.5 mg/100 g potassium, 33.10 mg/100 g sodium, 0.75mg/100g phosphorus, 0.71 mg/100 g iron, and 15.40 mg/100 g calcium. Another tropical fruit that contains high fibre content is soursop (Annona muricate L.), that is 3,3%.…”

Section: Introductionmentioning

confidence: 99%

PEMANFAATAN PISANG TANDUK (Musa x paradisiaca L.) DAN SIRSAK (Annona muricate L.) DALAM PEMBUATAN SELAI LEMBARAN SUMBER SERAT

Eveline¹,

Hindarto²

2021

profood

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ABSTRACT Horn plantain and soursop are horticultural products of climacteric fruits that contain high nutrition and fiber, but have a relatively short shelf life after harvest. One solution so that both of them can still be consumed by maintaining their nutritional and fiber content is making sheeted jam. This study aims to determine the ratio of puree horn plantain and soursop, and to determine the ratio of carrageenan:konjac hydrocolloid and the concentration of hydrocolloid in the making of fiber source sheet jam. Initially, horn plantain and soursop were made into a puree (ratio of horn banana puree : soursop = 1:0, 3:1, 1:1, 1:3, and 0:1). The 1:3 ratio was chosen as the best ratio (fiber content of 5.82%) and was subsequently used in the determination of the hydrocolloid ratio of carrageenan: konjac (1:0, 1:1, and 1:2) and the concentration of hydrocolloid (1.0; 1.5; and 2%). A ratio of 1:1 with a concentration of 2% hydrocolloid produces the best sheeted jam based on dietary fiber content of 5.60%; syneresis 0.28%; pH 3.43-3.62; total dissolved solids (TDS) 33.73-34.87° Brix; hardness 671,74 g; water 45.79%; ash 0.08%; fat 0.05%; protein 0.35%; carbohydrates (by difference) 53.73%; and still accepted by consumers with the overall hedonic value (4.91 on a scale of 7.00 [neutral]). Keywords: fibre; hidrocoloid, jam; plantain; soursop ABSTRAK Pisang tanduk dan sirsak merupakan produk hortikultura buah-buahan klimakterik yang mengandung gizi dan serat tingi, namun memiliki waktu simpan relatif singkat setelah panen. Salah satu solusi agar keduanya tetap dapat dikonsumsi dengan mempertahankan kandungan gizi dan seratnya adalah pembuatan selai lembaran. Penelitian ini bertujuan untuk menentukan rasio puree pisang tanduk dan sirsak, serta menentukan rasio hidrokoloid karagenan:konjac dan konsentasi hidrokoloid dalam pembuatan selai lembaran sumber serat. Awalnya, pisang tanduk dan sirsak dijadikan puree (rasio puree pisang tanduk:sirsak = 1:0, 3:1, 1:1, 1:3, dan 0:1). Rasio 1:3 terpilih sebagai rasio terbaik (kandungan serat 5,82%) dan selanjunya digunakan dalam penentuan rasio hidrokoloid karagenan:konjac (1:0, 1:1, dan 1:2) serta konsentrasi hidrokoloid (1,0; 1,5; dan 2%). Rasio 1:1 dengan konsentrasi hidrokoloid 2% menghasilkan selai lembaran terbaik berdasarkan kandungan serat pangan sebesar 5,60%; sineresis 0,28%; pH 3,43-3,62; total padatan terlarut (TPT) 33,73-34,87°Brix; hardness 671,74 g; air 45,79%; abu 0,08%; lemak 0,05%; protein 0,35%; karbohidrat (by difference) 53,73%; dan masih diterima konsumen dengan nilai hedonik keseluruhan (4,91 dari skala 7,00 [netral]). Kata kunci: hidrokoloid, pisang, serat, selai, sirsak

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“…Consequently, legumes and cereals are nutritionally complementary food [15]. Addition with plantain (Musa paradisiaca) constitutes a rich energy source with carbohydrate content of 32% and also rich in vitamins A, B 1 , B 2 , B 3 , B 6 , C, dietary fibre, iron, potassium, calcium, magnesium and sulfur [16]. Recent developments in pasta products include attempts to improve the nutritional properties of pasta by the addition of supplements from various natural sources.…”

Section: Introduction mentioning

confidence: 99%

Fortification of Pasta Using Different Plant Sources

Saraswathi¹,

Hameed²

2018

JAST-B

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Nowadays food industries are focused on two major factors for health and convenience during the development of breakfast food and variety of snack products, because consumers have sparked the development of convenient and nutritious food products. Pasta is one of the easiest and most versatile food products consumed today. Pasta usually made from durum semolina which is hard grain wheat flour that is high in protein but lack of other nutrients such as vitamins, minerals and fibre. Recently, pasta products has developed into improve the nutritional quality by the addition of other ingredients like pulses, vegetable and fruit extracts which is help to get the nutritional well being of the consumers. One of the solutions for this is the incorporation of millet flour, pulse flour and plantain flour which were addition or replacement of durum wheat semolina to formulate healthy pasta. Hence the objective of study was aimed to develop multigrain nutrient dense pasta products prepared from composite mixture such as durum semolina, millets (barnyard millet (Echinochloa utilis), kodo millet (Paspalum setaceum) and little millet (Panicum sumatrense), pulses (peas (Pisum sativum L.) and lentil (Lens culinaris)) and vegetable (plantain flours (Musa paradisiaca)) at different proportions. It contains durum semolina flour, millet and pulse blend flour (millet flour blends (flours of barnyard millet, kodo millet, little millet mixed at ratio 1:1:1) and pulse flour blends (flours of peas and lentil mixed at ratio 1:1) both millet and pulse blends were mixed at ratio 1:1) and plantain flour. All the three flours samples were mixed at 70:15:15 percent for formulae 1, 55:30:15 percent for formulae 2 and 40:45:15 percent for formulae 3. Durum semolina (100%) was used as control. For 15% of plantain flour addition to millet pulse blend flour increase the nutritional content of flour due to which is more fiber content. Then composite mixture of formulae and control were analyzed the nutritional properties of such as moisture (%), energy (kcal), carbohydrate (g), protein (g), fat (g), crude fibre (g), ash (%) and minerals content were evaluated by standard procedures. Further pasta developed from composite mixtures of formulae and assessed its shelf life were also evaluated. The results showed that the composite flours of moisture content (7.8% to 8.2%), energy (363.3 kcal to 365.6 kcal), carbohydrate (78.4 g to 81.3 g), protein (9.4 g to 11.7 g), fat (0.1 g to 0.3 g), ash (0.72% to 1.38%) and crude fiber content (7.88 g to 14.06 g). These findings revealed that composite flour formulae of protein, ash, crude fiber content and calcium, iron, copper, zinc content were higher than control. While manganese content of all composite mixture and formulae 2 of calcium content was also lower than control. Therefore, three composite mixtures of formulae could be used to produce good quality of pasta products. Among the composite mixture, formulae1 was high score (8.81) in overall acceptability. During storage period, composite mixture of all fo...

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Nutritional Content and Functional Properties of French Horn, False Horn and FHIA-21

Cited by 9 publications

References 5 publications

Nutritional composition and in vitro digestibility of two Plantain Cultivars (Musa Paradisiaca spp.) in Puerto Rico

Nutritional composition and in vitro digestibility of two Plantain Cultivars (Musa Paradisiaca spp.) in Puerto Rico

PEMANFAATAN PISANG TANDUK (Musa x paradisiaca L.) DAN SIRSAK (Annona muricate L.) DALAM PEMBUATAN SELAI LEMBARAN SUMBER SERAT

Fortification of Pasta Using Different Plant Sources

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