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African Crop Science Journal
African Crop Science Society
ISSN: 1021-9730
EISSN: 2072-6589
Vol. 4, No. 2, 1996, pp. 243-248
Bioline Code: cs96062
Full paper language: English
Document type: Research Article
Document available free of charge

African Crop Science Journal, Vol. 4, No. 2, 1996, pp. 243-248

 fr
Ahenkora, K.; Kyei, M.A.; Marfo, E.K. & Banful, B.

Résumé

Les faux cornes Apantu pa plantains (Musa spp.) aux couleurs vertes, jaunes
vert, jaunes et brunes apres murissage et leurs produits cuits e l'eau ou frites etaient
analyses pour leur composition nutritive. Les resultats ont montre que la composition
nutritive de la pulpe du plantain etait affectee d'une facon differente par le murissage
naturel et les procedes de preparations. Des changements significatifs (P<0.05) de la
quantite d'eau, de carbohydrate, de sucre et d'amidon sont observes avec le
murissage. Le degre de coloration est un indicateur de la composition de ces
composants dans le plantain. La composition minerale variait en n'etait pas
consistente avec la plupart des stades de murissage. Les methodes de preparation
employees reduisaient d'une facon significative la quantite de proteine, de sucre, de
fer et de cuivre dans la pulpe du plantain cru. La nature du milieu de preparations
influenait les niveaux de graisse et d'humidite des produits.

Mots Clés
Composition chimique, plantain, musa spp. procede de preparation murissage naturel

 
 en Nutritional composition of false horn Apantu pa plantain during ripening and processing
Ahenkora, K.; Kyei, M.A.; Marfo, E.K. & Banful, B.

Abstract

False horn Apantu pa Plantains (Musa spp.) at the green, greenish yellow, 
yellow and brown colour stages of ripeness and their boiled/fried products were
analysed for nutritional composition.  The results showed that the nutritional
composition of  plantain pulp was diversely affected by natural ripening and
processing.  Significant changes (P<0.05) due to  ripening  occurred  in the water, 
carbohydrate, sugar and starch contents. The degree of colouration is indicative of the
composition of  these components in plantain. Changes in mineral composition varied
and were not consistent with most stages of ripeness. The processing methods
employed significantly (P<0.05) reduced   the protein, sugar, iron  and copper
contents of raw plantain pulp. The nature of the processing medium influenced the
levels of fat and moisture  in the products.

Keywords
Chemical composition, plantain, Musa spp., processing, natural ripening

 
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