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Chemical composition of unripe (green) and ripe plantain ( musa paradisiaca )
Author(s) -
Ketiku Adegboyega O.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240610
Subject(s) - musa × paradisiaca , hemicellulose , pulp (tooth) , chemistry , cellulose , food science , ripening , proximate , starch , tryptophan , chemical composition , carbohydrate , methionine , cystine , biochemistry , amino acid , botany , organic chemistry , biology , cysteine , medicine , pathology , enzyme
The proximate chemical composition, the carbohydrate constituents and the amino acid make‐up of green and ripe plantain were determined. The quantity of total sugars considerably increased during ripening from 3.0 to 31.6% in the peel and from 1.3 to 17.3% in the pulp while starch concentration decreased from 50 to 35% and from 83 to 66% in the skin and the pulp, respectively. The skin was richer in cellulose (10%) and hemicellulose (13%) than the pulp which had 1.4% cellulose and 1.3% hemicellulose. The pulp protein was abundantly rich in arginine, aspartic acid and glutamic acid. Methionine was present in the lowest amount with tryptophan and cystine conspicuously being absent.