Physical characteristics of some banana plantain cultivars (Musa spp.) consumed in Benin

Abstract

Plantains (Musa spp) are among the most important cultivated horticultural crops in West Africa. Various varieties and cultivars are produced in Benin. This study aimed at evaluating the physical characteristics and some proximate composition of some plantain cultivars consumed in Benin. Physical parameters including weight of the bunch, number of hands and fingers, weight of hands and finger, pulp percentage and flour yield were assessed using five cultivars of plantain (Aloga, Aloga 2M, Gnivlan, Kpahissi, Orishele) and one cooking banana (Pelipita). In addition, color parameters, dry matter as well as total minerals contents were assessed for the pulp of the various cultivars. It came out that Kpahissi cultivars had heavier bunches and a lot of hands than the other cultivars while Aloga 2M had the highest weight of hands and fingers. Finger number varied from 2 to 12 among the six cultivars. The pulp percentage ranged from 51.3 to 70.71%. Kpahissi pulp was brighter but less yellow and red than the other pulps cultivars. Significant differences were observed in dry matter and total minerals contents of pulps with highest values for Pelipita pulp. This study provides baseline information on plantain diversity in terms of their physical characteristics in Benin. Results can be helpful in the choice of plantain bunches during purchasing.