Banana (Musa Spp.) Processing Businesses: Support Environment and Role in Poverty Reduction in Rural Tanzania

Mgenzi, S. R. B.; Mshaghuley, I. M.; Staver, Charles; Nkuba, Jackson M.

doi:10.17660/actahortic.2010.879.24

Cited by 2 publications

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“…Rapid growth of urban and informal towns, especially in the mainland, and changes in food behaviour may increase demand for banana as food and fruit [6,7]. Moreover, improvement to technology and value addition of banana products such as banana biscuits, flours, bread, doughnuts and wine [8,9] increase demand for improved production. According to FAOSTAT [10], average annual banana productivity during 2005–2014 was less than 7 t/ha.…”

Section: Introductionmentioning

confidence: 99%

Status of Pratylenchus coffeae in banana-growing areas of Tanzania

Luambano

Kashando

Masunga

et al. 2019

Physiological and Molecular Plant Pathology

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Pratylenchus coffeae is among the plant parasitic nematodes contributing to yield losses of banana. To determine the status of P. coffeae , a survey was conducted in banana-growing regions of Tanzania and samples collected. The results indicated that in 2015 there was an increase in total counts of P. coffeae extracted from roots compared to that reported in 1999 in Unguja West, North and South. Moreover, we noted its presence for the first time in mainland Tanzania. Generally, the densities of P. coffeae were high on banana roots collected at 500–1000 m above sea level. This information on the status of P. coffeae is important in planning management of nematodes in Tanzania.

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Section: Introductionmentioning

confidence: 99%

Status of Pratylenchus coffeae in banana-growing areas of Tanzania

Luambano

Kashando

Masunga

et al. 2019

Physiological and Molecular Plant Pathology

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“…In the East Africa region, cooking bananas are an essential staple food and they are important in addressing the problem of food insecurity. Bananas provide a household income of about USD 1244 annually to more than 4 million smallholders, this is one of the maximum smallholder revenue-generating agricultural produce in the area (Mgenzi, Mshaghuley, Staver, & Nkuba, 2008). Nutritionally, bananas supply about ten percent of the energy intake and vital micronutrients to over 70 million people in Eastern Africa (Belayneh, Workneh, & Belew, 2014).…”

Section: List Of Abbreviations and Symbolsmentioning

confidence: 99%

“…Based on the importance of cooking bananas as a source of food to local communities especially in Tanzania, the need to evaluate food attributes that promote preferential consumption cannot be overlooked (De-Langhe, Karamura, & Mbwana, 2001) Bananas provide an annual income of about USD 1500 to about 4 million small-holder households. This is one of the major smallholder income-generating agricultural produce in the region (Mgenzi et al, 2008). Banana is a practically non-seasonal crop that reliably grown in the region.…”

Section: The Rationale Of the Studymentioning

confidence: 99%

Evaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananas

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This study investigated the proximate composition, selected minerals potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) and some physicochemical properties of fifteen Mchare cooking bananas mainly consumed in northern Tanzania. Analyses were conducted using the standard methods to ascertain their potential in food-based strategies in order to improve nutritionsensitive agriculture, address hidden-hunger. Data were subjected to analysis of variance and means were compared. There were significant differences in all parameters assessed. Results further indicated that the moisture content ranged from 65.53 to 74.44 g/100 g; ash 0.66 to 1.45 g/100 g; fat 0.1 to 0.6 g/100 g; fibre 0.9 to 2.8 g/100 g; carbohydrate 21.6 to 30 g/100 g. Mineral content ranged from 306 to 469 mg/100 g; 2.6 to 6 mg/100 g; 0.4 to 0.8 mg/100 g and 0.1 to 0.2 mg/100 g for K, Ca, Fe and Zn, indicating potential nutritional significance. The total titratable acidity (TTA) ranged from 1.5 to 2.3%, total soluble solids (TSS) 1.0 to 2.0 °Brix while pH ranged from 5.4 to 6.0 suggesting a substantial contribution to the sensory attributes of bananas, which is an important sensory attribute to consumers. Cooking bananas could, therefore, play a key role in contributing to alleviating hidden-hunger and food insecurity through developing new food recipes.

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Banana (Musa Spp.) Processing Businesses: Support Environment and Role in Poverty Reduction in Rural Tanzania

Cited by 2 publications

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Status of Pratylenchus coffeae in banana-growing areas of Tanzania

Status of Pratylenchus coffeae in banana-growing areas of Tanzania

Evaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananas

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