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Table 4 Pulp colour of plantain and cooking banana hybrids

From: Fruit physical characteristics, proximate, mineral and starch characterization of FHIA 19 and FHIA 20 plantain and FHIA 03 cooking banana hybrids

Cultivar

L

a*

b*

FHIA 03

84.5 ± 0.1

1.9 ± 0.1

64.4 ± 0.1

FHIA 20

56.5 ± 0.2

15.0 ± 0.0

68.1 ± 0.2

FHIA 19

56.2 ± 0.2

14.0 ± 0.1

68.0 ± 0.1

Apantu pa

53.1 ± 0.5

16.9 ± 0.1

80.4 ± 0.3

  1. Mean values (g/100 g, dry matter basis) from triplicate analysis ± standard deviation
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