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Characterization of Starch and Fiber of Banana Fruit
Author(s) -
KAYISU KALENGA,
HOOD LAMARTINE F.,
VANSOEST PETER J.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04511.x
Subject(s) - starch , hemicellulose , lignin , cellulose , food science , fiber , swelling , chemistry , botany , biology , materials science , biochemistry , composite material , organic chemistry
Mature green and ripe bananas were analyzed for moisture, protein, starch, sugars, ash, and fiber. Ripe banana fruit contained 1.27% dietary fiber, as determined by the detergent method. Hemicellulose content was higher than that of most fruits and vegetables whereas cellulose and lignin contents were lower. The morphological and physicochemical properties of isolated starch were determined. Starch granules were irregularly shaped, with spheroid and elongated forms predominating. Both the Brabender amylograms and the two‐stage swelling patterns of the starch were similar to those reported for mung bean starch.