Mineral distribution in the fruits of the plantain plant (Musa paradisiaca) in relation to mode and degree of maturation

Offem, J. O.; Njoku, P. C.

doi:10.1016/0308-8146(93)90222-2

Cited by 11 publications

(6 citation statements)

References 9 publications

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“…Remarkably, the flesh part of full mature kei apple fruit had a slightly higher content than that of half-ripe fruits. Overall, the significant alternations of Mg levels in all parts of Kei apple fruit during the last step of maturation agreed with the previous findings concerning different parts of Musa paradisiaca fruit in relation to the degree of maturation [19].…”

Section: Macro-elementssupporting

confidence: 91%

Effect of Mature Stages on Phenolic Contents, Antioxidant Activities and Mineral Distribution in Different Parts of Kei Apple Fruit

Taher

Tadros

2022

Food Science and Engineering

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This study aimed to evaluate the concentrations of the heavy metals, macro and micro-elements as well as the distribution of phenolic constituents in different parts of half-ripe and full-ripe kei apple fruits. For mineral analysis, fruit samples were digested and analyzed using inductively coupled plasma optical emission spectrometry (ICPOES). The colorimetric determination of total polyphenolic contents (TPs) and the antioxidant capacity using DPPH and total antioxidant capacity (TAC) assays were done using aqueous alcoholic extracts. Also, the phenolic profiles were identified and quantified using high performance liquid chromatography (HPLC). The results showed that the highest antioxidant activity using DPPH and TAC and total phenolic content were detected in the pulp of full-mature fruits and its values were 2.03 mg GAE/g d.w, 22.61 mg AAE/g d.w and 26.24 mg GAE/g d.w, respectively. Average of mineral concentrations in dried samples (in μg/g), were ranged between: 6,164.99 to 18,339.61 (K); 2,538.06 to 3,488.92 (Ca); 749.26 to 2,110.12 (Mg); 82.13 to 733.36 (Fe); 22.74 to 58.02 (Zn); 6.43 to 11.85 (Mn); 10.17 to 20.02 (Cu); 1.86 to 8.73 (Ni) and much lower concentrations of Co, Pb and Cd. The key phenolic constituents of the fruit harvested in different times were 4-hydroxy benzoic acid, chlorogenic acid and catechol. Overall, harvesting of kei apple fruit in the first week of June indicates the full maturity of the fruit with characteristic higher phenolics, antioxidant capacity without any deterioration in most of elemental minerals.

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Section: Macro-elementssupporting

confidence: 91%

Effect of Mature Stages on Phenolic Contents, Antioxidant Activities and Mineral Distribution in Different Parts of Kei Apple Fruit

Taher

Tadros

2022

Food Science and Engineering

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“…According to Doymaz (2010) bananas and plantains are rich in nutrients, starch, sugar and vitamins A and C, potassium, calcium, sodium and magnesium. Plantains are nutritionally low protein food material but relatively high in carbohydrates, vitamins and minerals (Offem and Njoku, 1993).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition of Culinary Musa ABB at Different Stages of Development

Khawas¹,

Das²,

Sit³

et al. 2014

AJFST

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Culinary banana (Musa ABB) is an important ingredient of several dishes and is yet to be scientifically studied its nutritional and other biochemical compositions at different stages of development. It is one of the important nutritionally riches Musa sp and is a part of a balanced diet in Northeast India. Variations in nutritional and biochemical compositions associated with growth were studied at 20 (stage I), 35 (stage II), 50 (stage III), 65 (stage IV) and 80 (stage V) days after emergence (DAE) of banana inflorescence. Ash (7.03 g/100 g), protein (10.56 g/100 g), fat (1.50 g/100 g), phenol content (307.99 mg/100 g), radical scavenging activity (59.12% SA), linoleic acid (2.081 mg/100 g) and linolenic acid (1.210 mg/100 g) gradually declined with maturity. A rise in starch content from 12.36 to 22.66 g/100 g was observed with the maturity of banana. Maximum total carbohydrate was observed at stage III (32.15 g/100 g) and declined gradually. Out of 8 minerals tested, magnesium (Mg) was recorded the highest followed by potassium (K) and zinc (Zn) irrespective of the developmental stages of banana. Essential amino acids were found to be present at all the stages of development. The carotenoids (0.130-0.159 mg/100 g), vitamin A (0.028-0.038 mg/100 g) and thiamine (0.002-0.032 mg/100 g) were recorded at various stages of development of culinary banana. Pulp to peel ratio and total soluble sugars suggest that 50 DAE is the optimum stage of harvesting for culinary banana. However, young stages are rich in antioxidants, amino acids and fatty acids.

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“…Ripe plantains are cut into slices and fried into doodoo (Nigeria'sYouruba food) and eaten with tomato stew. [7,8] Lawker [9] reported that ripe plantains and bananas with their high sugar and low starch contents can be used in infant food formulation as well as food for invalids who may have problems with carbohydrates digestion.…”

Section: Introductionmentioning

confidence: 99%

“…In every plantain market, bunches of plantain are sold, which are at various stages of maturation with little or no scientific method to assist the customer or determine what he or she is buying. [7] There have been no exploitative studies on the processing and utilization of plantain at different stages of ripening. The present work is, therefore, an attempt to investigate the changes in chemical composition and functional properties of plantain flour due to ripening as well as to ascertain the best post harvest stage for the plantain flour processing and utilization in cake production.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Ripening on the Functional Properties of Plantain and Plantain Based Cake

Onwuka

2005

LJFP

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The effects of ripening on the chemical composition and functional properties of plantain at different post harvest stages were studied. The cake baking performance of composite flour made from the blends of the plantain flour and wheat flour at different substitution levels were also evaluated. The result of proximate analysis showed that there were slight increases in moisture content, crude fibre, and ash and fat content as ripening progressed. The carbohydrate was shown to decrease while the protein increased from 2.8% in unripe plantain to 3.5% in firm ripe plantain; it then decreased to 2.6% in softripe plantain. Emulsion capacity, oil and water absorption capacities, viscosity, and swelling capacity were found to be higher in unripe plantain flour than firmripe flour, while whipping capacity of firmripe plantain flour was slightly higher than that of unripe plantain flour. It was also observed that as ripening progressed, the drying rate of the plantain slices decreased. The result of the sensory evaluation of composite flour cake from the plantain showed that the unripe plantain flour produced more acceptable cakes than those made from the firmripe plantain flour at all levels of substitution of the wheat flour. Acceptable cakes could be produced from wheat flour substituted up to 50% with any of the plantain flours.

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Mineral distribution in the fruits of the plantain plant (Musa paradisiaca) in relation to mode and degree of maturation

Cited by 11 publications

References 9 publications

Effect of Mature Stages on Phenolic Contents, Antioxidant Activities and Mineral Distribution in Different Parts of Kei Apple Fruit

Effect of Mature Stages on Phenolic Contents, Antioxidant Activities and Mineral Distribution in Different Parts of Kei Apple Fruit

Nutritional Composition of Culinary Musa ABB at Different Stages of Development

The Effects of Ripening on the Functional Properties of Plantain and Plantain Based Cake

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