The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv. 'Agbagba') fruit pulp

African Journal of Biotechnology

Volumn 10, Issue 36, 2011, Pages 6979-6984

  Baiyeri, K P ^a   Aba, S C ^a   Otitoju, G T ^a   Mbah, O B ^a  

^a UNIVERSITY OF NIGERIA   (Nigeria)

Author keywords

Nutritional qualities; Plantain; Processing; Ripeness

Indexed keywords

BETA CAROTENE; CARBOHYDRATE; FAT; IRON; POTASSIUM; PROTEIN; ZINC;

ARTICLE; ASH; BANANA; BOILING POINT; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; FRUIT (STRUCTURE); FRUIT PULP; FRUIT RIPENING; NONHUMAN; NUTRIENT CONCENTRATION; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; RAW FOOD; ROASTING; STEAM COOKING;

MUSA SP.;

EID: 80051823273     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. Adeniji TA, Empere CE (2001) The development, production and quality evaluation of cake made from cooking banana flour. Global J. Pure Appl. Sci. 7: 633-635.
2. Ahenkora K, Kyei MA, Marfo EK, Banful B (1996). Nutritional composition of False Horn Apantupa plantain during ripening and processing. Afr. Crop Sci. J. 4: 243-247.
3. Anonymous (2008). GENSTAT Release 7.22 DE, Discovery Edition 3, Lawes Agricultural Trust, Rothamsted Experimental Station Press, UK.
4. AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists, 5th ed., AOAC Press, Arlington, Virginia, USA.
5. Asenjo CF, Porrata EI (1956). The carotene content of green and ripe plantains. J. Agric. Univ. Puerto Rico, 40(3): 152-156.
6. Asiedu JJ (1987). Physicochemical changes in plantain (Musa paradisiaca) during ripening and the effect of degree of ripeness on drying. Trop. Sci. 27: 249-260.
7. Awodoyin R (2003). Plantain production as a business. Hort. Magazine, 1(1): 11-13.
8. Baiyeri KP (2000). Effect of Nitrogen fertilization on mineral concentration in plantain (Musa AAB) fruit peel and pulp at unripe and ripe stages. Plant Prod. Res. J. 5: 38-43.
9. Baiyeri KP (2005). Variable light transmission through four polyethylene colours used for plantain (Musa sp. AAB) fruits storage as influencing its postharvest and culinary qualities. Int. Agrophys. 19(1): 19-25.
10. Baiyeri KP, Ede AE, Otitoju GT, Mbah O, Agbo E, Tenkouano A, Faturoti BO (2009). Evaluation of iron, zinc, potassium and proximate qualities of five Musa genotypes. J. Appl. Biosci., 18: 1003-1008.
11. Baiyeri KP, Unadike GO (2001). Ripening stages and days after harvest influenced some biochemical properties of two Nigerian plantain (Musa species AAB) cultivars. Plant Prod. Res. J. 6: 11-19.
12. Brownell K, Leibman B (1998). The Pressure to Eat; why we're getting fatter. Nutr. Action Healthletter, 25: 3-10.
13. Ebuehi OAT (2005). Phytochemical, nutritive and anti-nutritive composition of cassava (Manihot esculenta L) tubers and leaves. Nig. Food J. 23: 40-46.
14. Giami SY, Alu DA (1994). Changes in the composition and certain functional properties of ripening plantain (Musa spp. AAB group) pulp. Food Chem. 50: 137-140.
15. Ihekoronye AI, Ngoddy PO (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers Ltd., London, p. 386.
16. Izonfuo WAL, Omuaru VOT (1988). Effect of ripening on the chemical composition of plantain peels and pulp (Musa paradisiaca). J. Sci. Food Agric. 45: 333-336.
17. Ketiku AO (1973). Chemical compositions of unripe (green) and ripe plantain (Musa paradisiaca). J. Sci. Food Agric. 24: 703-707.
18. Lusty C, Akyeampong E, Davey MW, Ngoh Newilah G, Markham R (2006). A staple food with nutritious appeal. InfoMusa, 15(2): 39-43.
19. Marriott J, Lancaster PA (1983). Bananas and Plantains. In: Handbook of Tropical Foods. Harvey Jr. TC (Ed), Marcel Dekker, Inc. pp. 85-142.
20. Ngoh Newilah G (2005). Utilisation alimentaire, caractérisation physicochimique et biochimique des fruits de vuelques cultivars et hybrids de bananiers et plantains produits au Cameroun. PhD Thesis, Université de Yaoundé. p. 131.
21. Ogazi PO (1992). Plantain and Banana: Nutrition, quality and processing. National Horticultural Research Institute, Ibadan, Nigeria. Occasional paper No. 30: p. 11.
22. Ogazi PO (1996). Plantain: production, processing and utilization. Paman Associates Ltd., Imo State, Nigeria, p. 305.
23. Pantatisco EB, Mendoza DB (1971). Production of ethylene and acetylene during ripening and charring. Philippine Agric., 53: 477-448.
24. Pearson D (1976). The Chemical Analysis of Food. Churchill Livingston, London, p. 525.
25. Rodriguez-Amaya DB (1997). Carotenoids and food preparation: the retention of provitamin A carotenoids in prepared, processed and stored foods. OMNI project, p. 88.
26. Stover RH, Simmonds NW (1987). Bananas (3rd ed.). John Wiley and Sons Inc., New York, p. 468.
27. UNICEF (1989). The nutritional status of women and children in Nigeria. National Planning Commission, UNICEF Country Office, Lagos, Nigeria.
28. World Bank (1993). Investing in health. World development report 1993. Oxford University Press, New York, USA.
29. Yan W (2001). GGEBiplot-a Windows application for graphical analysis of multi-environment trial data and other types of two-way data, Agron. J. 93: 1111-1118.