Carbohydrate and protein composition of banana pulp and peel as influenced by ripening and mold contamination

Adisa, V. A.; Okey, Edward Ntui

doi:10.1016/0308-8146(87)90057-4

Cited by 15 publications

(7 citation statements)

References 4 publications

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“…During fruit ripening, the breakdown and synthesis of protein occurs and amino acids are recycled, and during the beginning of ripening the actual concentration of protein increases. [26] An increase in the crude protein content with increasing maturity has also been reported by Emaga et al [5] and Adisa and Okey [27] in the case of banana peels. A slight decrease in the protein content at stage 5 may be attributed to the utilization of proteins in the gluconeogenesis.…”

Section: Proximate Compositionmentioning

confidence: 57%

“…The increasing trend of all sugars with advancement in maturity is in line with the report of Adisa and Okey. [27] The culinary banana peel is a rich source of cellulose (Table 3) which varied significantly, but toward the end of maturity the cellulose remains almost constant with no significant difference among the stages. The lowest amount of cellulose was recorded at stage 1 (6.54%) and the highest was at stage 4 (16.85%).…”

Section: Proximate Compositionmentioning

confidence: 99%

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Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Khawas

Deka

2016

International Journal of Food Properties

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The culinary banana peel, which is an agricultural waste available in abundance, has not been able to draw much attention in terms of its utilization. In addition to being an abundant source of functional and nutritional compounds, it also deserves to be utilized in a proper and/or better way. The aim of this study was to explore this agro-waste at different levels of maturity in order to identify the active compounds at particular stage of maturity. Phenolics, flavonoids, and radical scavenging activity were maximum at early developmental stage, whereas compounds like protein, fat, carbohydrates, and starch increased with maturity and declined at over-ripe stage. The starch present in the peel is of C-type as confirmed by x-ray diffractograms and crystalline in nature. The peel, at the edible mature stage 4, yielded a high cellulose content which could be used as a reinforcement material in highperformance biocomposites. The presence of various functional groups indicating the complex nature of the culinary banana peel was confirmed by Fourier transform infrared characterization. Scanning electron microscope micrographs revealed that microstructure of peel changes drastically and degradation of starch and other compounds occurred at the over-ripe stage. Hence, in this context, the culinary banana peel can serve as a potential biomaterial in industrial applications and can add a higher value to this locally important and underutilized crop.

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Section: Proximate Compositionmentioning

confidence: 57%

Section: Proximate Compositionmentioning

confidence: 99%

Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Khawas

Deka

2016

International Journal of Food Properties

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“…Banana powder contains resistant starch and nonstarch polysaccharides, including cellulose, hemicellulose, pectin, fructan (Adisa & Okey, 1987; Mitsou et al., 2011; Prabha & Bhagyalakshmi, 1998), which can be selectively used by specific colon microbes (Chassard & Lacroix, 2013). Bacteria associated with cellulose and resistant starch degradation in the human gut include Ruminococcus and Bacteroides (Chassard, Delmas, Robert, & Bernalier‐Donadille, 2010; Ze, Le Mougen, Duncan, Louis, & Flint, 2014).…”

Section: Resultsmentioning

confidence: 99%

Effects of banana powder (Musa acuminata Colla) on the composition of human fecal microbiota and metabolic output using in vitro fermentation

Tian

Peng

et al. 2020

Journal of Food Science

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Bananas are rich in indigestible carbohydrates and are considered potential whole‐fruit prebiotics. To investigate banana‐induced changes in the composition of the human gut microbiota and the production of short chain fatty acids (SCFAs), ripe banana (Musa acuminata Colla, Degrees Brix: 22.6 ± 0.2° Bé), from Hainan, China, was powdered and fermented in vitro for 24 hr with the feces of six Chinese donors. The degradation of banana polysaccharides was observed in all six fecal samples. During in vitro fecal fermentation, banana polysaccharides were gradually degraded up to approximately 80%. The production of SCFAs was also measured. The addition of banana powder increased the concentrations of acetate, propionate, and butyrate, with the production of acetate being higher than that of propionate and butyrate. Changes in the human gut microbiota were assessed using high‐throughput sequencing of the 16S ribosomal RNA (rRNA) gene. The results indicated that banana powder significantly altered bacterial diversity, increasing the relative abundance of Bacteroides, while maintaining the proportion of Bifidobacterium in the feces. At the same time, banana powder also increased the proportion of Lactobacillus; however, a significant difference was not observed. In summary, banana powder can be utilized by specific bacteria in human intestines, providing data support for the study of the effects of banana powder on the human intestinal health. Practical Application In this study, in vitro batch fermentation was used to evaluate the effect of banana powder on the human intestinal microbial community, and the metabolized products of banana powder were determined. Our study showed that banana powder improved the human intestinal microbial flora and promoted the growth of Bifidobacterium and Bacteroides and could produce beneficial SCFAs (acetate, propionate, and butyrate). This study provided a theoretical basis for the use of banana powder as a potential prebiotic in production applications and our daily diet.

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“…However, banana supplemented extruded products are hardly available in India. Banana is nutritious, easily digestible fruit and liked by consumers due to its aroma, texture, and easy to peel and eat, besides rich in potassium and calcium, and low in sodium content (Wall 2006;Anhwange 2008;Adisa and Okey 1987). Banana is rich in phenolic compounds and flavanoids, which have antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables

et al. 2017

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Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box-Behnken design with banana pulp (8-24 g), screw speed (300-350 rpm) and feed moisture (14-16% w.b.). Seven responses viz. expansion ratio (ER), bulk density (BD), water absorption index (WAI), protein, minerals, iron and sensory acceptability were considered for optimizing independent parameters. ER, BD, WAI, protein content, total minerals, iron content, and overall acceptability ranged 2.69-3.36, 153.43-238.83 kg/m, 4.56-4.88 g/g, 15.19-15.52%, 2.06-2.27%, 4.39-4.67 mg/100 g (w.b.) and 6.76-7.36, respectively. ER was significantly affected by all three process variables while BD was influenced by banana pulp and screw speed only. Studied process variables did not affected colour quality except 'a' value with banana pulp and screw speed. Banana pulp had positive correlation with water solubility index, total minerals and iron content and negative with WAI, protein and overall acceptability. Based upon multiple response analysis, optimized conditions were 8 g banana pulp, 350 rpm screw speed and 14% feed moisture indicating the protein, calorie, iron content and overall sensory acceptability in sample as 15.46%, 401 kcal/100 g, 4.48 mg/100 g and 7.6 respectively.

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Carbohydrate and protein composition of banana pulp and peel as influenced by ripening and mold contamination

Cited by 15 publications

References 4 publications

Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Effects of banana powder (Musa acuminata Colla) on the composition of human fecal microbiota and metabolic output using in vitro fermentation

Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables

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