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Effect of ripening on the chemical composition of plantain peels and pulps ( Musa paradisiaca )
Author(s) -
Izonfuo WelfordAbbey L,
Omuaru Victor O T
Publication year - 1988
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.2740450407
Subject(s) - musa × paradisiaca , ripening , chemistry , pulp (tooth) , potassium , sodium , food science , magnesium , chemical composition , dry matter , composition (language) , phosphorus , botany , biology , medicine , linguistics , philosophy , organic chemistry , pathology
The composition of minerals and organic contents of the peels and pulps of unripe (green) plantain ( Musa paradisiaca L) through five different ripening stages were determined. Crude fibre, ash, fat, crude protein and moisture contents were higher in the peels than in the pulps whereas carbohydrate and dry matter contents were higher in the pulps than in the peels at different stages of ripening. Potassium is the most abundant mineral in both samples with estimated values of 37 g kg −1 in the green peel and 8.4 g kg −1 in the green pulp. Small increases in potassium content were found in both samples during ripening. Iron, calcium and sodium show similar variations but phosphorus levels decrease as ripening progressed. The concentrations of copper and magnesium ions remained fairly constant. The estimated values for copper were 13 mg kg −1 and 10 mg kg −1 for the peels and pulps, respectively. However, the magnesium content in the pulp of 41 mg kg −1 was constant whereas that of the peel increased as the fruit ripened. The low sodium content (350 mg kg −1 ) is an advantage in the treatment or prevention of hypokalaemia.