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Table 5 Proximate composition of Plantain and cooking banana cultivars

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

Cultivar

Hand position

Moisture (%)

Protein (%)

Ash (%)

Fibre (%)

Fat (%)

FHIA 03

Proximal

74.3 ± 0.2

2.7 ± 0.1

2.8 ± 0.1

4.3 ± 0.0

0.0

Mid section

73.5 ± 0.1

2.9 ± 0.1

2.9 ± 0.1

5.6 ± 0.0

0.3 ± 0.0

Distal

75.0 ± 0.4

2.8 ± 0.4

3.1 ± 0.2

4.2 ± 0.0

0.2 ± 0.0

FHIA 20

Proximal

66.7 ± 0.1

3.0 ± 0.1

2.6 ± 0.1

5.4 ± 0.0

0.2 ± 0.0

Mid section

66.7 ± 0.1

3.4 ± 0.6

2.9 ± 0.3

6.0 ± 0.1

0.0 ± 0.0

Distal

67.0 ± 0.1

3.1 ± 0.1

2.9 ± 0.2

6.7 ± 0.2

0.2 ± 0.0

FHIA 19

Proximal

65.2 ± 0.4

2.8 ± 0.1

2.9 ± 0.2

5.5 ± 0.0

0.0

Mid section

65.0 ± 0.6

2.9 ± 0.1

2.5 ± 0.3

6.2 ± 0.0

0.2 ± 0.1

Distal

65.6 ± 0.1

2.8 ± 0.1

3.0 ± 0.3

5.9 ± 0.0

0.1 ± 0.0

Apantu pa

Proximal

54.3 ± 0.2

2.5 ± 0.1

2.0 ± 0.2

4.0 ± 0.0

0.2 ± 0.0

Mid section

55.0 ± 0.2

2.8 ± 0.1

2.0 ± 0.3

4.2 ± 0.0

0.2 ± 0.0

Distal

53.1 ± 0.5

2.9 ± 0.1

2.0 ± 0.2

3.9 ± 0.1

0.2 ± 0.0

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